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    Arroz Caldo Recipe: Vanjo Merano

    Uploaded by

    Paul Sagun
    This document provides a recipe for arroz caldo, a Filipino rice porridge. It includes ingredients like chicken, rice, water, fish sauce, and optional toppings like toasted garlic and scallions. The recipe notes that arroz caldo originated in China but was adopted in the Philippines. It is often eaten for breakfast due to being filling. The full instructions and comments from readers are also included.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Arroz Caldo Recipe: Vanjo Merano

    Uploaded by

    Paul Sagun
    172 views5 pages
    This document provides a recipe for arroz caldo, a Filipino rice porridge. It includes ingredients like chicken, rice, water, fish sauce, and optional toppings like toasted garlic and scallions. The recipe notes that arroz caldo originated in China but was adopted in the Philippines. It is often eaten for breakfast due to being filling. The full instructions and comments from readers are also included.

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    Arroz Caldo Recipe

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    This document provides a recipe for arroz caldo, a Filipino rice porridge. It includes ingredients like chicken, rice, water, fish sauce, and optional toppings like toasted garlic and scallions. The recipe notes that arroz caldo originated in China but was adopted in the Philippines. It is often eaten for breakfast due to being filling. The full instructions and comments from readers are also included.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    172 views5 pages

    Arroz Caldo Recipe: Vanjo Merano

    Uploaded by

    Paul Sagun
    This document provides a recipe for arroz caldo, a Filipino rice porridge. It includes ingredients like chicken, rice, water, fish sauce, and optional toppings like toasted garlic and scallions. The recipe notes that arroz caldo originated in China but was adopted in the Philippines. It is often eaten for breakfast due to being filling. The full instructions and comments from readers are also included.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    Arroz Caldo Recipe

    07/18/2009 By Vanjo Merano August 21, 2014

    Arroz Caldo literally means warm rice. This Arroz Caldo Recipe is a type of congee that closely
    resembles risotto. It has been a favorite Filipino snack and is best eaten with tokwat baboy.

    Although Arroz Caldo is of Chinese origin, the name was actually given by the Spaniards
    because of pronunciation issues. You might be familiar with lugaw and goto. These congee
    closely resembles each other, correct? The distinguishing ingredient of arroz caldo is the use of
    chicken, while goto usually requires the use of tripe, beef, and innards. Lugaw, on the other
    hand, is as plain as it can get.

    To make your arroz caldo look and taste better, try topping it with some safflower, toasted garlic,
    and scallions — squeeze half a lemon and you are done. Arroz Caldo is usually served during
    breakfast because it is filling. It can give you the energy that you will need until lunch time.

    I remember seeing several well-lit carts complete with chairs and tables along Edsa (a major road
    in Manila) serving this arroz caldo with Goto and lugaw. Several tapsilogan and karinderya also
    carry this in their daily menu.

    Try this delicious Arroz Caldo recipe and let me know what you think.

     
    Arroz Caldo Recipe
     

    Ingredients

     1 ½ lbs chicken, cut into serving pieces


     1 ½ cups uncooked rice
     34 ounces water (about 1 liter)
     2 tbsp fish sauce
     1 tsp garlic
     ½ tsp ground black pepper
     1 cup onion, minced
     4 pieces hard boiled eggs
     1 cup scallions (green onions), minced
     2 knobs ginger, julienned
     3 tbsp safflower(kasubha)
     1 piece chicken cube (bouillon)
     1 piece lemon or 4 pieces calamansi
     2 tbsp cooking oil

    Instructions

    1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger
    2. Dash-in some ground black pepper
    3. Add the chicken cube and cook until the cube melts
    4. Put-in the chicken and cook until outer layer color turns golden brown
    5. Add the fish sauce and uncooked rice then mix and cook for a few minutes
    6. Pour-in the water and bring to a boil
    7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
    8. Put-in the hard boiled eggs
    9. Add the safflower for additional color and aroma
    10. Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!

     
    Watch the cooking video:

    Toasted Garlic Recipe


    Ingredients:

     1/2 cup garlic, minced


     1/2 cup cooking oil

    Procedure:

    1. Pour the oil in a pan then turn on the stove


    2. Put-in the garlic immediately (make sure that the oil is not hot enough to fry the
    garlic)
    3. Adjust the heat of the stove to “low” and wait until the garlic turns golden brown
    (or medium brown if desired)
    4. Drain the oil and place in a bowl with paper towel or tissue
    5. Use when needed

    Comments

    1. tetai says:

    10/09/2011 at 2:55 pm

    hi there! your website really helps me a lot! i don’t need to call my mom every time i’m
    cooking something, now i just need to open my laptop and watch you, step by
    step :)you’re the best! but, i have a question, i’m planning to cook arroz caldo this week,
    but sadly i can’t find any ginger here in europe, we have only ginger powder, is that ok?
    thanks!

    2. Peter says:

    10/04/2011 at 6:52 pm

    i’ll try to cook this sir. thanks in advance. BTW, any substitute for the safflower coz I
    cant’t find one here in korea?

    3. Miko says:

    09/08/2011 at 2:59 pm

    Arroz caldo literally means rice soup kuya.

    4. Najelle says:
    01/02/2011 at 9:21 pm

    I tried this after watching your video! Thank you btw for posting it.

    I used swanson natural chicken broth instead of the bullion and instead of frying the
    chicken, i threw everything in a crock pot (just for a healthier substitute).

    thank you again for posting your yummy foods! I am now able to cook awesome food for
    my fiance.

    happy new year!

    5. Jamiena says:

    11/15/2010 at 10:46 am

    Buti na lang nasearch ko itong arroz caldo recipe mo po…and you showed the right way
    to cook toasted garlic…lagi kc tutong yung bawang pag nagta-try ako before…now I
    know the technique…thanks to you!
    I love your Panlasang Pinoy website because you share lots of techniques and also it has
    lots of pictures of the dish and most of all the videos.
    Other recipe sites are dull and boring!

    6. Maelle says:

    03/01/2010 at 4:33 pm

    Kuya, pahabol, TY sa directions on how to make the Tustadong Bawang. Akala ko,
    kailangan mainit ang oil. Perfectly crunchy and delicious ang bawang when I followed
    your method. Thanks talaga!

    7. sande says:

    11/25/2009 at 4:04 am

    ano po ung alternative ng saffloweR? wala po kasi akong nkitang safflower d2 sa grocery
    mall samin ee.

    o Panlasang Pinoy says:

    11/25/2009 at 7:08 pm

    Hi sande. Try using saffron though its much costly.

    8. Panlasang Pinoy says:


    07/22/2009 at 11:20 am

    Hi rain, good to know na success ang pag try mo sa recipe natin. Yup, optional lang
    naman si safflower kaya you can do without it.

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