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
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