Sinigang na Hipon sa Sampalok Recipes

Ingredients :

• 2 lbs. medium to large shrimp with head and shell
• 1 lb. unripe tamarind
• 1 small daikon (white radish), sliced
• 1 bunch spinach or kangkong
• 12 pieces okra
• 2 tablespoons fish sauce
• 2 medium plum tomato, quartered
• 1 medium yellow onion, quartered
• 6 cups water
• Ground black pepper to taste

Procedure :

1. Pour the water in a cooking pot. Bring to a boil.
2. Add the tamarind. Cover and boil for 30 minutes. Add more water if needed.
3. Separate the tamarind from the water. Make sure to squeeze the juice out of the tamarind for maximum flavor.
4. Heat the cooking pot with the remaining water and tamarind extract. You can add more water if you think that the amount of remaining liquid is less than 5 cups. Let boil.
5. Add the tomato and onion. Cook for 5 minutes.
6. Put-in the daikon,okra, and shrimp. Cook for 3 to 8 minutes in medium heat.
7. Add the spinach and fish sauce. Stir. Cover and turn the heat off.
8. Sprinkle some ground black pepper to taste.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!

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Pritong Daing na Bangus na may Fried Rice and Sunny side up Egg Recipes

Ingredients :

• 3 medium daing na bangus(fried)
• 3 eggs(sunny side up)
• 5 cups garlic fried rice
• ¾ cups papaya atchara (optional)
• 3½ tablespoons cooking oil
• 2 tablespoons chopped scallions

Procedure :

1. Prepare daing na bangus according to the instructions on the recipe link above. Set aside.
2. Prepare sinangag (garlic fried rice). See link above for the recipe. Set Aside
3. Heat oil in a pan. Once the oil gets hot, fry the eggs. You can make it sunny side-up, over easy, or basted.
4. Arrange the fried daing na bangus, sinangag, and fried egg on individual plates. Serve with papaya atchara and spicy vinegar. Sprinkle some chopped scallions on top.
5. Share and enjoy

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Fried Shrimp Marinated in Wine Recipes

Ingredients :

• 1 pound shrimp, head and shell on
• ¾ cup all purpose flour
• ¼ cup Shao Xing Cooking wine
• ¼ teaspoon ground black pepper
• 1½ teaspoons garlic salt
• ¼ teaspoon ground cayenne red pepper
• 3 tablespoons cornstarch
• 1½ cups cooking oil

Instructions :

1. Wash the shrimp with running water. Drain the water and place the shrimp in a bowl.
2. Add garlic salt and ground black pepper. Mix the ingredients either by tossing using your hands.
3. Add the cooking wine. Toss and ensure that all the ingredients are well blended. Let the mixture stand for 10 minutes.
4. In another bowl, combine flour, cornstarch, and ground cayenne red pepper. Mix well.
5. Heat a cooking pot or a deep frying pan or wok. Pour cooking oil. Let the oil get hot until it reaches 325F.
6. Dredge the marinated shrimp in the flour mixture. Make sure that the shrimp is coated all throughout.
7. Fry one side of the shrimp for 1 to 2 minutes or until it turns dark orange and the texture gets crispy. Turn it over and do the same with the other side.
8. Remove the crispy nilasing na hippo from the cooking pot and place in a plate lined with paper towel.
9. Arrange in a serving plate and serve with spicy vinegar.
10. Share and enjoy!

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Homemade Sinugba't kinilaw Recipe

Ingredients :

• 1 lb Inihaw na pork belly, (chopped)
• 1 lb fresh Tangegue meat, cubed
• 2 cups cucumber, seeded and thinly sliced
• 1¼ cup vinegar (cane, white, or coconut vinegar)
• 1 medium sized red onion, sliced
• 2 tablespoons ginger, julienned
• 4 pieces finger chilies, sliced
• 2 piece lemon
• 1 teaspoon salt

Procedure :

1. Place the tuna meat in a bowl then pour-in ½ cup of vinegar. Soak for 8 minutes.
2. Using a spoon of fork, press the Tangegue meat lightly.
3. Drain the vinegar then combine cucumber, onion, ginger, finger chili, and salt. Mix well.
4. Squeeze the lemon until all the juices are extracted then pour-in the remaining ¾ cup vinegar. Mix well and soak for 10 minutes.
5. Put-in the Inihaw pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).
6. Transfer to a serving plate then serve.
7. Share and enjoy!

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Stuffed Eggplant

Stuffed Eggplant

Ingredients :
2 pieces Chinese eggplants
4 pieces assorted red and yellow sweet peppers (or bell peppers)
1/2 cup chopped scallions
3 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup cooking oil
Instructions
1. Grill the eggplants until the insides are soft and the skin gets burnt. Peel the skin. Arrange the eggplants in a flat surface and press with a fork. Set aside.
2. Combine the beaten eggs, salt, and ground black pepper. Whisk to mix well.
Heat the oil in a frying pan.
3. Dip the eggplant in the egg mixture then lay flat on the pan. Fry for 1 minute.
4. While frying one side, arrange the chopped sweet peppers and scallions on top of the eggplant. Scoop a tablespoon or two of the egg mixture and pour over the eggplant.
5. Turn the eggplant over using a wide spatula. Fry the opposite side for 3 to 5 minutes in low to medium heat.
6. Top the other half with sweet peppers and scallions, then pour some beaten egg mixture over.
7. Flip the eggplant so that the opposite side gets cooked. Fry for 2 to 3 minutes.
8. Transfer to a serving plate. Serve.
Share and enjoy!

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Ginisang Munggo (MONGGO) - June 26 ,2015

GINISANG MUNGGO (MONGGO) - is a dish referred to the Pinoy's as a poor keeps an eye on dish, however from what I can let you know there is nothing poor about it. This dish makes utilization of Mung beans (monggo) as the primary fixing complimented by diverse flavors from meat and vegetables. An exceptionally sound and fulfilling dish that is benevolent on the financial backing.



NUMBER OF SERVINGS: 4-6

GINISANG MONGGO INGREDIENTS:

1 measure of monggo beans (mung beans)

some water

3 tablespoon cooking oil

3 cloves of garlic minced

1 little onion slashed

1/8 teaspoon MSG

1 teaspoon salt to taste

250 grams pork tummy cut into little pieces

1 medium severe melon cut meagerly (ampalaya)

1 pork juices block

3 pieces bean stew finger

Methodology:

1. In a skillet, put-in oil then sauté the garlic and onion.

2. Include the pork stirfry for 3-5 minutes untit it chestnut.

3. Put-in salt, juices 3D shape, msg, water, mung beans and stew until turns out to be delicate (around 35 to 60 minutes)

Note: If important, you may add water to help make the mung bean delicate yet make a point to add more opportunity to stew. you can add salt additionally to your taste inclination.

4. Include the bean stew finger and astringent melon. Stew for 3-5 minutes or until vegetables completely cook.

5. Serve hot. Share and Enjoy

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Ginataang Tulingan June 24 2015

GINATAANG TULINGAN- is a Pinoy dish produced using a coconut-based sauce, tulingan and slashed vegetables. "Tulingan" alludes to little, youthful fish "Skipjack fish". It has a sharp smooth consistency with a delicate sweetness from crisp ginger.









NUMBER OF SERVINGS: 3-5

GINATAANG TULINGAN INGREDIENTS:

500 grams Tulingan fish (Skipjack fish)

4 cloves Garlic cleaved

1 Onions cleaved

1 little Ginger cleaved

1/2 tablespoon salt

1/4 teaspoon msg

1/4 dark ground pepper

1/2 glass vinegar

2 mugs Coconut milk

1 pieces medium eggplant

3 pieces stew finger

1 pack bokchoy (or malunngay takes off)

COOKING PROCEDURES:

1. In a pot orchestrate cut tulingan next to each other , put in garlic, onion, ginger, dark pepper, salt, msg and vinegar.

2. Stew under medium warmth for atleast 10-15 minutes or until vinegar is dissipated.

3. Include coconut milk, stew finger, eggplant, and bokchoy then stew for another 10-15 minutes or until sauce is thicken.(Under medium warmth)

4. Serve hot. Share and appreciate!!!

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CALLOS June 11 2015

CALLOS 

CALLOS- bull tripe stew is a Filipino-Spanish dish produced using bull tripe and veal shanks (bull feet). The tripe and shanks are bubbled and stewed until the surface turns out to be additional delicate; this makes eating this dish pleasurable. Distinctive vegetables can likewise be included however the normally utilized are carrots, chick peas (garbanzos), and ringer pepper.


NUMBER OF SERVINGS: 3-5

CALLOS INGREDIENTS:

800 grams bull feet (veal shanks), cleaned

300 grams bull tripe, cleaned

2 tablespoon oil

4 cloves garlic, minced

1 smallll onion, slashed

1 tablespoon salt

1/2 teaspoon dark ground pepper

1 glass chick peas (garbanzo beans)

1 medium measured carrot, cut into strips

1 glass tomato sauce

2 pieces chorizo de bilbao, cut

1 medium green and red ringer pepper, cut into thick strips

1/2 teaspoon Ground dark pepper

some water for heating up the hamburger feet and oxtripe (put aside the  stock subsequent to bubbling)

1 tablespoon cocoa sugar

COOKING PROCEDURES:

Pour water in a weight cooker.

Put-in the bull feet, and bull tripe. Weight cook until the bull feet and tripe are to a great degree delicate (cooked for 30-45 minutes).

Evacuate the bull feet and tripe from the weight cooker and let it chill off for a couple of minutes. Put the stock aside for later utilize.

Cut the bull tripe into chomp size pieces and debone the bull feet. Put aside.

Heat a substantial wok or dish then pour-in cooking oil.

Saute garlic and onions. Include chorizo de bilbao, bull tripe and debone bull feet,  salt,  pepper  and meat juices solid shape,  panfry,  then include sugar.

Put-in the chick peas or garbanzos. Pour-in the tomato sauce, carrots and chime pepper and some stock (water used to bubble bull feet and bull tripe) then stew for 10-15 minutes.

Exchange to a serving dish. Serve hot. Share and appreciate!

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Beef Mechado

Beff  Mechado

BEEF MECHADO- this dish is a kind of stew with tomato sauce and to some degree like other Filipino dishes, for example, the caldereta, Estofada (or Estofado), and the Afritada as a result of the base fixing utilized which is tomato sauce. Vegetables that are utilized to this dish are potato, carrots and chime pepper.







NUMBER OF SERVINGS: 3-5

Meat MECHADO INGREDIENTS:

2 tablespoons cooking oil

4 cloves garlic, minced

1 piece huge onion, cut

500 grams meat chuck,cubed

2 tablespoon soy sauce

1/2 teaspoon dark ground pepper

1/4 teaspoon msg

1 meat stock 3D square

2 pieces inlet leaves (tree)

3 containers water

1 piece medium potato, cubed

1 medium carrots, cubed

1 green or red chime pepper

1 tablespoon cheddar

1 tablespoon chestnut sugar

1 container tomato sauce

salt to taste (Just add to your taste inclination)

Methods:

1. High temperature cooking oil in a weight cooker then saute the garlic and onion.

2. Put-in the hamburger and saute for around 3 minutes or until shading turns light chestnut.

3. Include soysauce, dark ground pepper, msg, hamburger soup 3D shape, narrows leaf and water then weight cooked for 30-45 minutes (under medium high temperature) until the meat is delicate.

4. Put-in the potatoes, carrots, green and red ringer pepper, cheddar, chestnut sugar,  tomato sauce ( simply include water if craved) and cook until the vegetables are delicate (around 10 to 15 minutes) then stew until abundance fluid dissipates.. Taste it,  add salt just to taste inclination.

5. Place in a serving plate then serve hot with rice. Impart and Enjoy!

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Adobong Pusit

Adobong Pusit

ADOBONG PUSIT-is a delicious squid dish cooked with the squid's ink that makes the sauce dark. At the point when cooking Adobong Pusit, its imperative that you purchase it crisp importance no foul odor, and cook it that day you purchase it. Filipinos love squid regardless of how it is cooked and Adobo is most likely a Pinoy's top decision regarding the matter of cooking any dish.




NUMBER OF SERVINGS: 2-4

ADOBONG PUSIT INGREDIENTS:

400 grams medium-sized squid, cleaned and ink differentiated

2 tablespoon cooking oil

4 cloves garlic minced

1 piece medium white onion, slashed

1 little ginger julienned

1 teaspoon salt

1/4 teaspoon msg

1/4 teaspoon pepper

3 bayleaf

1/4 glass vinegar

1 teaspoon sugar

2 bean stew finger cut

1 stalk celery cut

1/4 glass onion spills

COOKING PROCEDURES:

1. Hotness oil on a cooking dish, medium high temperature. Saute garlic onion and ginger.

2. Include cleaned squid. Include salt, msg, bayleaf and pepper to taste and stirfry for 2 minutes. Include squid ink, vinegar and chestnut sugar then stew for 5-10 minutes (medium high temperature).

Note: Do not over cook the squids. The meat can get extreme nor going to be so rubbery.

3. Include stew finger, celery and onion releases then reboil.

4. Serve hot and appreciate!!!

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Lumpiang Togue

Lumpiang Togue

LUMPIANG TOGUE- Mung bean grows (mainly known as togue) are utilized as the real fixing to this dish. This dish is a mainstream canapé and nibble in the Philippines and it is best consumed when dunked in hot vinegar with onions and entire peppercorn.

In the flavorful Lumpia, there are two sorts… the seared ones and the new form.

Lumpiang Togue (Beansprout) or Lumpiang Gulay (Vegetables) which in Malabon are called Sumpia, with a zesty vinegar dipping sauce and can be combined with Lugaw (Filipino Congee).

NUMBER OF SERVINGS: 5-10

LUMPIANG TOGUE INGREDIENTS:

2 tablespoon oil (for sauteing)

150 grams ground chicken

4 cloves garlic, minced

1 medium onion, minced

300 grams togue (mung bean grows)

1 medium-sized carrot, julienned

100 grams green beans( Baguio beans)

1 little cabbage

1/2 teaspoon dark ground pepper

1 pork soup shape

1/2 teaspoon salt

1 tablespoon shellfish sauce

Spring move wrapper

3 to 4 containers cooking oil (for browning)

1 tablespoon cornstarch break up in 1/4 glass of water for fixing lumpia wrapper

For dipping:

1/2 container vinegar

1 little onion

1/4 teaspoon dark ground pepper

1/2 teaspoon salt

3 pieces stew

3 tablespoon chestnut sugar

COOKING PROCEDURES:

Heat a skillet and put-in 2 tablespoons of cooking oil. At the point when the oil is sufficiently hot, Sauté the garlic and onions.

Include the ground chicken and cook for 5 moment.

Include the salt, pork juices block, clam sauce, and ground dark pepper.

Put-in the mung bean grows, carrots, green beans and cook for 3 minutes.

Include the cabbage and cook for 1 to 2 minutes.

Expel from the skillet and let cool.

Wrap the cooked vegetable in spring roll (lumpia) wrapper.

Sear the spring roll (lumpia) until the shading of the wrapper turns brilliant cocoa.

Exchange to a serving plate. Present with vinegar and onion dip. Impart and appreci

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Ginataang Mongo

Ginataang Mongo

  
GINATAANG MONGGO- is a Pinoy dish wherein toasted Mung beans(monggo) and sticky rice are cooked in coconut milk, evaporated milk sugar.

This dish is almost the same as that of Ginataang Mais, except that the later uses corn. Ginataang Monggo is usually eaten as dessert or a snack during the afternoon. It is best served warm.

NUMBER OF SERVINGS: 3-5

GINATAANG MONGGO INGREDIENTS:

• 1/2 cup Mung beans
• 2 1/2 cups coconut milk<
• 1 cup sticky rice, washed (malagkit)
• 1 cup white sugar (just add more to your taste preference)
• 2 1/2 cups water
• 1 cup evaporated milk

COOKING PROCEDURES:

1. Heat a pan and put-in the Mung beans. Toast the Mung beans until brown.(low heat)
2. Turn-off heat and let the mung beans cool down.
3. Crack the toasted mung beans
4. Put in water in a cooking pot then add in sticky rice. Let boil. (under medium heat)
5. Add the toasted Mung beans, sugar, coconut milk then stir. Cook in low heat for 15 to 18 minutes while stirring once in a while, or until the coconut milk is almost absorbed.
6. Turn off heat and transfer to a serving plate. Add evaporated milk as toppings. 

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Instructions to MAKE BASIC STOCKS February 01 2015

Instructions to MAKE BASIC STOCKS

Stock is a soup fluid containing the juices of meat, bones or vegetables that have been extricated by long, abate cooking. Stocks are the establishment for may soup formulas, and are sublime approach to utilize extra meats and vegetables. It is an extraordinary thing to have close by and can add flavor to soup and numerous different formulas too.

Instructions to MAKE BASIC STOCKS

Things You'll Need:

3 lbs. chicken necks and backs

3 qt. cool water

6 carrots, unpeeled, cut in thick pieces

4 celery stalks, cleaved

2 yellow onions, cut in quarters

8 peppercorns

2 cloves garlic, minced

3 extensive carrots

1 extensive turnip

2 celery stalks

2 extensive onions

2 tbsp. spread

3 qt. water

2 tsp. salt

6 parsley sprigs

1/2 sound leaf

a few new thyme sprigs

Chicken Stock

Put the greater part of the fixings in a substantial pan and bring the mixture to a stew.

Skim the foam off of the highest point of the mixture and dispose of it.

Keep on simmerring the mixture for two hours.

Strain the strong fixings out of the mixture. The staying fluid is stock.

Meat Stock

Begin the meat stock at a young hour in the day in light of the fact that it will need to stew for quite a while.

Broil the bones in a 400 degree broiler for two hours, or until they are seared however not dark.

Put the broiled bones in an expansive soup pot.

Include the vegetables and water.

Bring the mixture to a stew and cook everything day, at minimum 12 hours. Include water incidentally, to keep the stock at the same level.

Strain out the greater part of the robust fixing and the result fluid is stock.

Vegetable Stock

Wash the vegetables completely and cleaved them.

Melt the margarine in a substantial pot over medium high temperature.

Include the cleaved vegetables and cook around 15 to 20 minutes, until the vegetables are brilliant.

Include water, salt, straight leaf, thyme, peppercorns and garlic.cover the mixture and heat it to the point of boiling.

Diminish hotness and stew the mixture for give or take 1/2 hours.

Strain the mixture and dispose of the vegetables.

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ATSARANG PAPAYA

ATSARANG PAPAYA

ATSARANG PAPAYA- is the most well known tidbit in the Philippines. There are numerous variety of making atsara, most foods grown from the ground, radish, turnips, sayote, ampalaya,  are utilized as a part of making this tart hors d'oeuvre. Salted green papaya in sweet and harsh is the most mainstream.



NUMBER OF SERVINGS: 5-10

ATSARANG PAPAYA INGREDIENTS:

1 entire medium green papaya (peeled, deseeded and finely destroyed)

2 medium-sized carrots, peeled and cut

1 red chime pepper, julienned

1 green chime pepper, julienned

1 head garlic, cut daintily

1/2 container ginger, cut

1 major white onions hacked

4 containers white vinegar

2 containers tan sugar

1/2 tablespoon salt

1 tablespoon dark ground pepper

1/4 teaspoon msg

1 can pineapple pieces

COOKING PROCEDURES:

1. Channel the fluid from the finely destroyed papaya by pressing out however much fluid as could reasonably be expected. Put in a dish and put aside.

2. In a pan, bubbled vinegar sugar, salt, msg,  dark ground pepper, ginger, garlic, carrots and pineapple lumps, green and red chime pepper . Continue mixing until sugar is disintegrated. Heat to the point of boiling.

3. Expel from hotness then spill over the ground papaya. Blend well.

4. Exchange the mixture to clean, dry jugs with tops. Let cool and refrigerate. Permit to sit in the icebox for no less than 12 prior hours utilizing.

5. Present with singed meat or fish or as desired.^

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SIOMAI

SIOMAI

SIOMAI is a conventional Chinese dumpling. This famous dumpling has gone to the heart of the Filipino's as confirm by the many stalls, eateries, and restaurants who serve them. In the Philippines is frequently ground pork, meat, shrimp, among others, consolidated with extenders like turnips, carrots and different vegetables which is then wrapped in wonton wrappers or molo wrappers. It is either steamed   or singed bringing about a fresh outside.

Customarily cooked through steaming, siomai these days are additionally served broiled complimented with soy sauce and crushed calamansi, and for some, with a sleek, fiery garlic blend.

NUMBER OF SERVINGS: 5-10

PORK SIOMAI INGREDIENTS:

250 grams ground pork

1/2 tablespoon salt

1/2 teaspoon dark ground pepper

1 tablespoon knorr flavoring

6 cloves garlic, minced

1 medium onions, finely hacked

1 little carrots, finely hacked

3 stems spring onion finely hacked

1 egg

1 tablespoon tan sugar

2 tablespoon flour

1 tablespoon cornstarch

1 pack molo wrapper

Methods:

In a dish, Combine all the fixings together with the exception of the wrapper. (salt, pepper, fluid flavoring, minced garlic, onion, carrots, spring onion, egg, tan sugar, flour and cornstarch), Mix together.

Wrap the meat in wanton wrapper by putting around 1 tbsp of the mixture in the inside of the wrapper then press all the sides around to the center leaving an open space on top.

Place all the wrapped mixture in the steamer.

Steam for 20-25 minutes. (medium to high hotness)

Serve hot with kikkoman soy sauce and calamansi or lemon dip. Impart and appreciate!

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Papaitang Baka

Papaitang Baka

 PAPAITANG BAKA-is a prominent Ilocano soup dish basically made out of dairy animals or goat innards. The name of this dish was gotten from the Pinoy word "Pait", which signifies "astringent". The astringent taste of this soup originates from the bile. This dish is well known with the individuals who adoration drinking alcohol.


NUMBER OF SERVINGS: 4-6

PAPAITANG BAKA INGREDIENTS:

750g altogether – hamburger (meagerly cut and hacked), bull tripe, bovine's little & internal organ, heart, stomach

2 tablespoons bile

2 handles ginger, julienned

1 medium measured white onion, diced

4 cloves garlic, minced

8 glasses water

3 pieces finger chilies

2 1/2 tablespoons salt

3 stalks onion spills

1/2 tablespoon ground dark pepper

2 tablespoons tamarind powder

2 tablespoons cooking oil

1 medium red onions

COOKING PROCEDURES:

1. High temperature weight cooker and spill in cooking oil. At the point when the oil is hot enough, sauté garlic, onion, and ginger.

2. Include the meat, bovine's heart, cut little and internal organs, stomach and bull tripe then cook for around 5 minutes.

3. Include salt, msg and ground dark pepper then mix for a moment.

4. Spill 8 containers of water and weight cooked for 30 minutes.

5. Include bile, tamarind powder, finger chilies, onion releases then stew for 5 minutes.

6. Include white onions then turn off the hotness and exchange to a serving dish.

7. Serve hot. Impart and apprecia

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Beef Adobo in Coconut Milk

Beef Adobo in Coconut Milk

BEEF ADOBO SA GATA- is just another original Pinoy rendition of beef adobo. In this edition adobo is combined with the all-time favorite Filipino ingredient “gata” or coconut milk mix with vegetables such as potato, carrots and bell pepper.

NUMBER OF SERVINGS: 3-4

BEEF ADOBO SA GATA INGREDIENTS:

• 700 grams stewing beef chunks, cubed
• 3 cups of water
• 4 cloves garlic, peeled and minced
• 2 tablespoons soy sauce
• 3 bay leaves
• 1/2 teaspoon black ground pepper
• 3 tablespoons cooking oil
• 1/2 teaspoon salt
• 1 can coconut milk
• 1 medium potato, cut into big cubes
• 1 medium carrots sliced
• 1 green bell pepper
• 1/8  teaspoon msg

PROCEDURES:

1. In a pressure cooker, heat oil then saute garlic until light brown, onions , add beef (stir fry), add  salt, msg, black ground pepper, bay leaf and  soy sauce then mix well.

2. Put-in water, pressure cook for atleast 30 to 45 minutes or until beef is tender.

3. After beef is tender, add coconut milk, potato, carrots, green bell pepper.

4. Simmer for another 10 to 15 minutes or until sauce is thickened.

5. Remove from heat, then transfer to a serving plate.

6. Ready to serve and enjoy.

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Arrozcaldo

Arrozcaldo

ARROZ CALDO-is a type of congee. It has been a favorite Filipino snack and is best eaten with tokwat baboy and boiled. You might be familiar with lugaw and goto.

These congee closely similar to one another, but the distinguishing ingredient of arroz caldo is the use of chicken, while goto usually requires the use of tripe, beef, and innards. Lugaw, on the other hand, is as plain as it can get.This is often thought to be a Spanish dish because of its name.

This dish is actually a Chinese Congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines.

NUMBER OF SERVINGS: 3-5

ARROZ CALDO INGREDIENTS:’

• 300 Grams chicken (any parts), cut into serving pieces
• 2 tablespoon cooking oil
• 1 head garlic minced
• 2 knobs ginger, julienned
• 1 medium onion, minced
• 1/2 teaspoon ground black pepper
• 1 cup uncooked malagkit rice
• 10 cups of water
• 1 tablespoon salt
• 1/4 teaspoon msg (optional)
• 1 piece chicken cube
• 3 tablespoon safflower(kasubha)
• 2 stalks onions leaks chopped (for topping)
• 2 boiled eggs (for toppings)
• calamansi

COOKING PROCEDURES:

1. In a cokking pot, heat the cooking oil then saute the garlic, onion, and ginger
2. Put-in the chicken, salt, msg, black ground pepper, chicken cube and cook until outer layer color turns golden brown
3. Add the uncooked malagkit rice then mix.
4. Pour-in the water and bring to a boil.
5. Stir constantly and simmer until the rice is fully cooked (about 30 to 40 minutes) under medium heat.
6. Add the safflower for additional color and aroma. Simmer for another 5 minutes
7. Serve with hard boiled egg on the top, toasted garlic, onion leaks and calamansi. Share and Enjoy! 

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