The humble ube. Ugly on the outside, damn good in the inside! That’s how I would sum up this humble root crop. Ube is a staple dessert or snack ingredient in the Philippines, and it has especially become famous/trending with other recipes like ube cheese pandesal, […]
Linarang has been a staple sour fish soup dish around Metro Cebu. Cooked in large woks in Larangan (sidewalk cafeterias) all across the metro. When there’s a large wok of steamy larang displayed, you are guaranteed that people are lining up to order and indulge […]
Rice has been a staple of the Filipino diet. Not a meal is served without it. This time I want to take the humble rice to another level using the simplest of ingredients. Most specially at these trying times where a looming uncertainty unfolds and people are on-budget. The staple Arroz Caldo is delicious as it is, but this time, I want to level it up without spending too much for ingredients. Here’s how you can easily make this at home.
3 cups rice
1 medium size onions – chopped
2 large thumb-size ginger – finely chopped
1 bulk of garlic (separated into two) – chopped
1 cup spring onions – chopped
1 tablespoon achuete seeds – soaked in hot water
3 tablespoon glutinous rice floor (optional)
Vegetable oil for sautéing.
Salt to taste
1 chicken bouillon cubes
½ Chicken bones (optional: chicken wings, backbone, neck parts)
4-6 pieces eggs (boiled)
Pork blood cake (known as “betamax” in Tagalog) cut into squares
PROCEDURE (BLOOD CAKE):
1. Cut the blood cake into cubes or rectangular shape.
2. Boil water in a pot, and add the cut blood cake pieces. Let it cook for 2 minutes.
3. Drain and set aside.
PROCEDURE (GARLIC OIL):
1. Heat 3 tablespoon of cooking oil into a pan over low medium heat.
2. Using half of the chopped garlic, add it to the oil and cook it until it’s light brown which will take approximately 45 seconds.
3. As the oil is hot already, remove from the pan and put in a container. The heat of the oil will naturally continue to cook the garlic until its golden brown in color.
PROCEDURE (ARROZ CALDO):
4. In a large bowl, fill ¾ of it with water and soak the rice for 30 minutes. Set aside.
5. Using a large pot over medium heat, drizzle your chosen cooking oil. Then add the onions and sautee ‘til it’s translucent in color.
6. Add the garlic and sautee for another 30 seconds, followed by the ginger. Sautee again for another 30 to 45 seconds.
7. Add the chicken cuts, and stir it until the meat turns white.
8. Then add 1 liter of water and 1 tablespoon of salt. Let it boil for 15-20 minutes over medium heat.
9. Then add the soaked rice along with its water. Continue to cook until the rice is slightly soft. This will take around 15 minutes. Make sure to also add more water if you notice that the liquid has reduced, and stir it from time to time to avoid the bottom part from burning.
10. Then add 1 chicken bouillon cubes to give it that richer chicken flavor. Add more water if need be.
11. Add the achuete mixture to the rice broth with a fine strainer. If the seeds doesn’t really much of its color, lightly soak the seeds into the broth and stir it ‘til the color comes out of the seeds. Let it cook again for another 3-5 minutes while continuously stirring it and adding water.
OPTIONAL: If you want your Arroz Caldo to have that sticky texture but you don’t have sticky rice on hand, mix 3 tablespoon of glutinous rice flour to a cup of water, then add to the rice dish.
12. Then toss in the pork blood cake/betamax, and the spring onions. Cook for another 2 minutes and stir.
13. To plate, in a serving bowl, add your preferred quantity of serving. Top it with cuts of the pork blood, boiled eggs, spring onions, and the garlic oil.
14. Serve and enjoy!
To give your Arroz Caldo a kick, pair it with my homemade Chinese Chili Oil, or watch the recipe below.
Frying your food is so much easier when using the right pan. However, there are lots of types on the market and there is much to consider when selecting the right one. What are the actual benefits or the differences between the pans? I will guide you through the main field of choices, so that you can eventually make the right ones.
It is definitely worth it to invest in a high-quality stainless steel pan for various foods you want to cook. Stainless steel are great when you want to create a beautiful browning, when sautéing or when you cook in sauce. The deep curves of the pans will prevent any splashing.
You can even put these pans in the oven if the handles are made of heatproof material, which I think is ideal. It can handle some heat, in contrast to most nonstick pans. Food that sticks easily, like eggs and pancakes, are not very suited.
Besides, stainless pans are very sustainable. There is no coating that has to be protected carefully, and the material can definitely handle intense use of it. Because of the lack of a coating, burned food will not get off that easy. But with the right cleanser it is definitely possible. I personally make sure to soak it in a bit of warm soapy water after it has cooled down.
Nonstick pans are perfect to use for frying eggs or vegetables or to bake pancakes. Some nonstick cookware are coated with ceramic-titanium compound, which prevents food from sticking and makes the cleaning afterwards really easy. You can use a lot less oil because of this coating, which makes your cooking a lot healthier.
Unfortunately, the nonstick coats are less sustainable than stainless steel. Once the coating starts to flake, it’s time to invest in a new one. In general, it’s less resistant to heat. When cooking with a nonstick pan, you have to make sure that your burner is not on maximally, but on medium or low.
Cast-iron pans can help you with a one-pot meal or the grilling of meat without any problems. The cast-iron makes sure that a lot of heat is retained and the temperature is spread nicely. Besides, they are oven-friendly and easy to clean with only a bit of warm water.
Some pans have an enamel surface, which means that you can use less oil (which will make your cooking a lot healthier). They are often sustainable for life-time and will definitely not fail on you quickly.
Most cast-iron pans are very heavy (think of 3kg), which makes it harder to move around or lift up. My own experiences taught me that this makes them not very suited for eggs in the morning.
Consider the investment in some good frying pans wisely. The benefit of preparing your food without any difficulties is, in my opinion, worthwhile.
Dabong, labong, also known as bamboo shoots. It’s delicious, healthy, and so darn hard to find! And in most cases, you are usually buying it from a tin can from your favorite grocery store. In this video, I will show you how you can easily […]
As a Filipino or Asian who’s heavy on rice eating, going for a healthy diet without the rice is a struggle. I’ve had many attempts to cut down rice, and it was a struggle for me as I always looked for that grain-like texture on my meals. Not until I discovered the awesomeness of cauliflower rice when I started doing a Keto diet also known as a ketogenic diet. One thing I like about this is it has a neutral taste just like any white rice that you eat. Plus, it’s vegetable based which means it doesn’t spike your glucose compared to traditional rice. So this type of “rice” is also ideal for those who are diabetic.
Some quick nutritional benefits of this cauliflower rice:
- It’s packed with fiber, vitamin C, vitamin K, vitamin B6, Folate, Potassium, Manganese, Magnesium, and more!
- High in fiber.
- Helps in weight loss
- A low-carb alternative to rice and other grains. One cup of this cauliflower rice only has 5 grams of carbs.
Hummus also known is a Houmus is a Middle Eastern dip or spread paired with Pita bread. Plenty of health watchers have been consuming this dip for the reasons that its ingredients are sooooo healthy! For starters, you have the chickpeas/garbanzo beans which is rich […]