Friday, 29 July 2011

Arroz Caldo

Arroz caldo.  I call it a “sick-kid’s-food”.  Growing up, mama or Lola Paring will cook arroz caldo when I have indigestion or stomach problem or if my siblings (anyone of them) have tonsillitis.

I cooked this for supper yesterday not because I have stomach ache but because my husband Frederick has a swollen and inflamed tonsils (tonsillitis) AGAIN.  He needs food that is soft and easier to swallow.

Arroz caldo is a rice soup like the congee and the porridge.  It is actually lugaw in Tagalog  The word arroz caldo actually is Spanish.  I don’t want to bring this up, but terms used in the Philippines for certain things and how these things are viewed lean towards the economic background of the one using such term or perceiving said object.  Like arroz caldo and lugaw.  The more elite group will prefer to use the term arroz caldo while the masa  (Filipinos who are poor and are lesser educated) will use the word lugaw.

Anyway, it is still a “sick-man’s-food” pardon me for the stereo typing.  I hate to admit it but I don’t want to eat arroz caldo / lugaw because I feel like I am sick when I eat it.  I might have developed a “food-phobia” :D

Here’s my recipe for arroz caldo / chicken lugaw:



Ingredients:

Rice grains – ½ cup

Chicken, meat (boneless) – 200 g.

Garlic, crushed and chopped – 5 cloves

Onion, diced – 1 medium bulb

Ginger, sliced into strips – ½ inch

Fish Sauce – 1 tbsp

Chicken Powder – 1 tsp

Ground pepper

Salt to taste

Water – 1 liter

Grape seed oil – 1 tsp

Fried shallots and leeks



Cooking Procedure:

1. Wash the rice, drain, and set aside.

2. In a wok, heat the oil then sauté the garlic in the oil until it is fragrant.  Add the onion and ginger and stir until the onion is transparent.

3.  Add the chicken (sliced into strips), stir for 5 minutes.

4.  Add the rice and sauté it for 5 minute, stirring continuously (do not allow the rice grains to stick to the bottom

5.  Transfer the mixture in a pressure cooker.  Add the water and seasoning.  Boil the mixture for 15 minutes (timing it from the moment the pressure cooker whistles) or cook longer if you prefer the rice to be mushy. Add more water if needed

6.  Taste and add more salt as necessary.

Garnish it with fried shallots and chopped leeks.  I have to really make sure that the rice was mushy and that the chicken was shredded to bits so thatFrederickcan swallow it without complaining of pain when he swallows.

-foodformylove(29July2011)

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