"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Wednesday, November 23, 2011

Arroz Caldo with Crispy Adobo Flakes

This month's theme for the Kulinarya Cooking Club is the well-loved classic Filipino Arroz Caldo.
Since I have already posted an Arroz Caldo recipe sometime July this year (see: Arroz Caldo) , I decided to add a bit of twist to the original. And that's no other than adding crispy adobo flakes. 
I have some left over chicken adobo from yesterday, or shall I say I reserved half part of it hehehe since I've been thinking of putting some for today's arroz caldo. I would want to come up with something different coz this is my very first Kulinarya entry. I want everybody to like it, as much as me and the whole gang (meaning: my family) loved it.
The adobo flakes gave a nice flavor on it, as what i have imagined it.
Today's arroz caldo is so perfect, so comforting. The sun is up outside, but the wind is really chilly. Grrr! lamig! But nevertheless, this is a food that you can eat any season, anytime of the day. Enjoy!

1 1/2 cup uncooked rice (or 1 cup ordinary rice + 1/2 cup glutinous rice), washed and drained
3 cups chicken adobo flakes
3 tbsp cooking oil
10 cloves garlic, peeled and chopped 
2 thumb-sized ginger, chopped
1 tsp kasubha (safflower)
8-10 cups chicken broth
fish sauce, to taste
ground black pepper, to taste
hard-boiled eggs
spring onions, chopped

How to prepare:
  • Over low heat, toast the garlic in a pot. We want it nice golden brown. When done, remove the garlic from the pot. Set aside.
  • On the same pot, same oil, let the adobo flakes turn into our desired crispy flakes (but not burnt) so keep on stirring for about 5 minutes. Remove the chicken flakes when done. Set aside.
  • On the same pot and same oil , saute ginger. Add rice, kasubha  and chicken broth. Cover and let cook over medium heat. 
  • When it boils, lower heat. Stir and season with fish sauce. Let simmer for about 15 minutes, but stir once in a while to keep rice from sticking on the pot.
  • Best served when hot. Top with eggs, spring onion, toasted garlic and adobo flakes.

This post is linked to :  eRecipecards 


Reel and Grill said...

great choice of additional topping Marge .... i love crispy adobo flakes and it is indeed perfect for your yummy arroz caldo ... :-)

Rowena @Saraplicious! Kitchen said...

I love the touch of the crispy Adobo flakes!

Oggi said...

Yummy and beautiful...exactly my kind of arroz caldo.

Elizabeth @Mango_Queen said...

Love those crispy adobo flakes and that slice of hardboiled egg looks irresistable! Glad to cook along with you on this KCC event!

wok with ray said...

Oh that must be so flavorful and aromatic with the adobo flakes. You are very creative adding it on arroz caldo.

Joy Calipes-Felizardo said...

Finally, an adobo flake recipe. Nice twist on the Arroz Caldo.

chef_d said...

What a delicious version of arroz caldo! Great job!


i love the addition of adobo flakes. i think it lends the same flavor as tokwa't baboy does to lugaw

peachkins said...

uy ang sarap..sayang wala akong entry this month....

Anonymous said...

Great use of adobo as an ingredient! I sometimes have some adobo leftovers in the fridge. :)

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