Super Delicious ARROZ CALDO RECIPE
Arroz Caldo exactly means warm rice. This congee that closely resembles risotto has been a preferred Filipino snack. What will give a better taste with arroz caldo? I enjoy it with the combination of tokwat baboy, which is a mixture of boiled pork slices and fried tofu soaked in a vinegar mixture.
While arroz caldo came from a Chinese origin, the name was really specified by the Spaniards because of pronunciation issues.
Many areas serve it with different compbinations according to their preference. 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.
What Makes Arroz Caldo Yellow
You have the option to make your arroz caldo yellowish if preferred. It may or may not have an effect on the flavor of the dish. It depends on the ingredient that you will use.
An ingredient known as safflower is habitually used when cooking this dish. It is locally recognized in the Philippines as kasubha. The corollas of the safflower plant can be either yellow or red. The red variety is commonly used for arroz caldo. It creates a yellowish color when cooked.
Safflower has no flavor at all. It does not affect the complete taste of the dish. However, there is an ingredient that I sometimes used which makes the dish taste better. It is called saffron (zafran). This is what’s in my Pina-sosyal na arroz caldo recipe.
How to Cook Arroz Caldo
Let start it by frying the garlic and onions. Ground black pepper and a piece of chicken cube are added during the process. Next goes the chicken pieces. Make sure to cook the chicken until the outer parts turn light brown in color.
I like to infuse the dish with flavors at the start. This is the reason why I also add a bit of fish sauce into it in the early stages. Add the rice afterwards and pour-in water. The amount of water will depend on the consistency of the dish. Make sure to stir every few minutes while cooking until the desired consistency is achieved.
Boiled eggs can be used as aserving ingredient or it can be used in the last cooking process.
Add the safflower and adjust the flavor by adding more seasonings if needed. Top with toasted garlic and sliced scallions. It is best to squeeze some lemon or calamansi on top before eating.
Arroz Caldo and Lugaw
You might be familiar with lugaw and goto. These types of congee closely resembles each other. The distinguishing ingredient of arroz caldo is the use of chicken.
Lugaw can be as plain as it can get. It can be cooked using only three materials. The simplest lugaw is mixture of rice, water, and salt. My grandma always makes this for me when I am not feeling well. She adds an ingredient called rousong to make it taste better.
Goto is another type of congee. This is typically composed of beef tripe. Beef and pork innards are sometimes added into it.