ARROZ CALDO RECIPE


SK Restituto Parasdas, the Official Lugaw-Lugaw Chef, is seen here doing his delicious magic spell. The following recipe as concocted by SK Resti will make about 50 small bowls of arroz caldo.
    WHAT YOU NEED

  • 2 kilos rice
  • 2 kilos chicken, cut into convenient pieces
  • 1 palm sized ginger
  • 3 large bulbs of onions, chopped
  • 3 pieces garlic (1" diam.)
  • 1 small bottle of "PATIS" (fish sauce). Get it from a Filipino or Asian shop. Preferred brand is Rufina Patis.
  • black pepper
  • cooking pot - 16" diam. x 16" deep or bigger
Cooking Arrozacaldo

Quick Method

Optionally wash rice and put in the pot together with the chicken, ginger, onions,garlic, and some Patis. (Patis or fish sauce is used here both as seasoning and as salt.) Put enough water and boil. POT SHOULD NOT BE COVERED. Cook over low heat for 20 minutes or until chicken and rice are cooked. Add black pepper and more fish sauce or salt to taste.

The pot should be frequently stirred and water gradually added just enough to achieve a thick porridge. The indication that it is cooked is when the rice grains are fully broken.

Best serve while hot and recipients are hungry. Put at least one pice of chicken in every bowl. Listen for feedback and improve on the next attempt.

Wife Says

Sis Linda (Resti's wife) and seconded by Jane (my wife) says it's better to saute` the garlic, ginger, and onion first. Chicken is then added with some Patis and allowed to simmer for a few minutes with the pot covered. Water is then added with the rice ... (see Quick Method above).

... reported by Noel R. Villamor. Copyright 2001. All rights NOT reserved.

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