Posted by: East and West | 2011/11/20

Arroz Caldo Seco

Cooler weather makes me wish for comfort food. As the chill of fall and winter move into my corner of the world, one of the foods that I think of is arroz caldo. Traditional Filipino arroz caldo is a soupy porridge. These days I make mine a bit less soupy and a bit easier to serve. This recipe is good for two generous servings, and is a simple and quick hot meat at the end of the work day.

1 T vegetable oil
2 large cloves of garlic, chopped
½ medium onion, sliced thinly
1 C jasmine rice
¼ t ground ginger or grated fresh ginger
¼ t ground black pepper
¼ t salt or 1 t fish sauce
2 C chicken stock
½ C water
Drizzle of sesame oil
2 scallions, sliced
6 T chopped chicharon
Dash of red pepper flakes

In a medium saucepot over medium-high heat, use the vegetable oil to brown the garlic. Add the onion slices and stir until they are translucent. Add the uncooked rice and toast for about 5 minutes. Add the ginger, pepper, and salt or fish sauce and combine all the ingredients well. Add the chicken stock, bring mixture to a boil, then reduce heat to low, cover the pot, and simmer for 15 minutes.

When the rice is tender, add the water, raise the temperature to medium-high, and bring to a boil. Serve immediately and garnish with the sesame oil, scallion, chopped chicharon, and red pepper flakes.

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Responses

  1. This looks very filling.

  2. Your arrozcaldo looks very comforting!

  3. What a delish post on Arroz Caldo! I can almost smell the scents of patis, ginger & lemon ! Glad to cook along with you on KCC!

  4. your version is really less soupy …. I could imagine a single serving could easily satisfy a hunger as big as mine …. 🙂

  5. Thank you Rowena, Peachkins, Elizabeth, and Boyet for your kind comments! The weather in the SF Bay Area turned cooler this week (50s!) and I actually enjoyed this for lunch yesterday.

  6. That looks just lovely

    • Thank you, Joy!

  7. The chicharon must have worked wonders on this arroz caldo. I can’t wait to try it myself.

    • The crunch added flavor, sound and another layer of texture. I really enjoy chicharon! Like bacon, it’s always welcome on my table.

  8. You reminded me of my childhood arroz caldo. Still mushy yet gr not too soupy. Great to cook with you this month.
    Mallou

    • And memories are what comfort food is all about. Thanks for the kind words.

  9. Wow, your version of arroz caldo looks delicious–especially with the chicharon!

    • Thank you, Dahlia!

  10. love the addition of red pepper flakes!

    • A little bite is a good thing! Thanks!

  11. I love your easy Arroz Caldo, it can be prep in no time at all….talking about bacon, thinking about it crispy bits of it on top would be nice too=)

    • Thank you! So easy to sub crispy bacon pieces for the chicharon and sauteed fennel for the scallions.


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