Wednesday, January 14, 2009

Arroz Caldo - Filipino Congee/Lugaw/Hot Rice

Arroz Caldo with goto


Lugaw, anyone? Lugaw is the filipino term of congee. It is very similar to Cantonese style congee. It has strips of fresh ginger and other flavors may be added according to taste. It can also be served with tokwa't baboy (diced tofu and pork), goto (beef tripe), utak (pig's brain), as well as calamansi, fish sauce, and soy sauce. It is often served to the ill and the elderly since it can be easily chewed, soft and easily digestible. Since it is winter time here in US, this is favored among Pinoys/Filipinos living here in colder climates because it is warm. I remember when I was younger, I added sugar sometimes to my lugaw if it was not salted yet especially if there was no meat added to it. Just plain rice. Sometimes, we just heated the left over rice and made lugaw or Tinughong (bisaya). The best lugaw for me is the Arroz Caldo (literally rice broth). Arroz caldo is actually a Chinese congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines. As the Spanish could not pronounce Chinese, they gave it a Spanish name for easy reference (wikipedia).

If you want to try arroz caldo, here's the recipe from recipesource.com.

1 1/2 lb Chicken, cut into serving
-pieces
1 tbsp vegetable oil
2-3 garlic cloves -- minced
1 med Onion -- finely sliced
1 Fresh ginger -- finely sliced
1 cup Rice grains
5-7 cups water
2 tbsp fish sauce (patis)
5 stalks green onion -- finely sliced for garnish
Salt and pepper to taste

In a large non-stick soup pot over medium heat, saute
garlic in oil until lightly brown. Add ginger and
onion, stir for a minute. Add chicken pieces and fish
saue and cook for another 3 minutes. Add rice, water
and a little salt and pepper. Cover and simmer in
medium low heat for about 40 minutes or until the
consistency of a light creamed soup has been reached.
Stir occasionally while cooking. Correct seasonings
to taste. Stir in a small amount of sliced green
onions. If rice soup becomes too thick, add a little
water to thin it a bit. Garnish individual bowl
servings with sliced green onions just before
servings. Tips: If you prefer, sprinkle a little lemon
juice on the soup servings. This will give a pleasant
tartness to the dish. Serves 6 to 8.

6 Comments:

Hazelicious929 said...

dili ganahan si Winn sa arroz caldo Fel, ambot nya oi kita kay malamian jud hehehe

Felicity said...

mao, kita kay anad na hehe c frank kay ganahan kay naanad man sad cya ug rice dayon sagul sabaw, louisiana na style ba.ganahan gani gritz na lain sa akong dila hehe

awtLAW said...

...kanang lugaw pang negosyo...hehehe...variety ba..nindot man ni pang sidewalk fastfood..all lugaw lang gyud

Anonymous said...

It was delicious! Great recipe!

yula said...

Lamia uy!lami sad may tanglad humot kaayo....kumpleto ang pagkabinisaya.God bless you!

Anonymous said...

Wala man baligya n patis dre n toko s amoa.unsa ako alternative n gamiton.gusto n jud ko moluto ug arroz caldo ba.patilawon nko ako bana.im from the netherlands...

 
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