Overseas Pinoy Cooking

Chicken Feet Arroz Caldo. What is the difference of Lugaw , Arroz Caldo and Goto ? This is my own opinion you may have another description but this is how I find the difference of the three rice soup dishes. Let’s go back a couple of decades ago where food fusions were not as prevalent as today. And cooking was simpler during those times to understand what are the difference of the three. Lugaw is traditionally boiled plain rice, most of the time it is unseasoned but at the minimum seasoned with salt. The truth is it was serve whenever someone got sick, and with usually boiled egg. The rice is soupy but not runny. Arroz Caldo as the name suggests in Spanish, it is translated as rice soup, However the Pinoy Arroz Caldo it is a chicken ginger rice soup. Arroz Caldo to most Pinoy , there must be a chicken on the rice soup . The rice soup is made up of a mixture of plain rice and glutinous rice . I am from Vigan we have Arroz Caldo version made up  with pure ...

Quinoa Pinoy Arroz Caldo Style . Quinoa, pronounced as “keen-wah” is a highly nutritious gluten-free grain or seed? That’s supposed to be a healthier alternative to rice. A super-food to heal buff because of the numerous health beneficial properties. I will not talk about what is quinoa, I am not the right person, it would be best to check it out on other health sites. Because quinoa is now being discovered by a lot of Pinoy , and it is slowly incorporated on popular Pinoy dishes . Today I am jumping on the band wagon, and try to cook my first quinoa Pinoy dish . Quinoa is supposed to be a healthy food so I selected a healthy and popular Pinoy dish , the Arroz Caldo . To make my Quinoa Pinoy Arroz Caldo S tyle I have adhered to the Pinoy traditional way of cooking Arroz Caldo . Here is the recipe of my Quinoa Pinoy Arroz Caldo Style. Ingredients: 2 cups white quinoa, rinsed, soaked for 15minutes, drained 2 skinless chicken tight, in bone, cut to serv...

Chicken Arroz Caldo with Salted Egg . I have been always thinking of salted egg on my Lugaw every time I have an Arroz Caldo or Lugaw meal . Today I have a change to try one, Chicken Arroz Caldo with Salted Egg . Egg in toppings on a Lugaw or Porridge is not extraordinary. We Pinoy always have it in our lugaw in place of the meat ingredients, some Chinese porridge are topped with salted egg or even use century egg. Chicken Arroz Caldo with Salted Egg , is of course better that using regular boiled egg. Obviously salted eggs are already salty which complements with the boiled rice, salted eggs have a nuttier texture compared to the regular egg. Here is the recipe of my Chicken Arroz Caldo with Salted Egg . Ingredients: 1/2 kilo chicken, cut into serving pieces, 2 cups glutinous rice 1 cup regular rice 1/2 head garlic, chopped 1 medium size onion, chopped 2-3 thumb size ginger, cut into thin strips 1/4 cup fish sauce 1 tsp. turmeric powder salt and pepper co...

Chicken Arroz Caldo with Bacon . I have made some tweaking on the popular Pinoy meryenda and one of my personal favorite comfort food, the chicken arroz caldo . First of I added some turmeric powder which make the rice soup dish really yellow, the addition of turmeric have added more zest to the arroz caldo. To complete the dish I also garnished it with  crispy fried bacon bits  in addition to the usual fried garlic toppings. And for the final touch drizzled with oil from frying the garlic and bacon. This one is a winner, great for  breakfast  and  meryenda . Here’s the recipe of this innovative version of  Chicken Arroz Caldo with Bacon , enjoy. Ingredients : 1/2 kilo chicken, cut into serving pieces, 2 cups glutinous rice 1 cup regular rice 1/2 head garlic, chopped 1 medium size onion, chopped 2 thumb size ginger, cut into thin strips 1/4 cup fish sauce 1 tsp. turmeric powder salt and pepper cooking oil sliced lem...

Arroz Caldo is a Pinoy comfort food that is similar to congee or porridge. It is usually made up of glutinous rice and regular rice with chicken sautéed in ginger and garlic. To break the monotonous white color of the rice dilaw or kagasugba florets is added to give a yellowish tint to the thick rice soup. That is why kasugba the cheaper alternative to saffron, coined as dilaw that literally means yellow. I usually give the glutinous rice to regular rice ratio of 2:1. Pinoys enjoy Arroz caldo during breakfast and merienda.  Arroz caldo is also a street food serve along side the equally popular street food goto. Ingredients : 1/2 kilo chicken, cut into serving pieces, 2 cup malagkit , glutinous rice, 1 cup regular rice 1/2 head garlic, chopped 1/2 head garlic, chopped, fried 1 medium size onion, chopped 2 thumb size ginger, cut into strips 1 small bundle kutsay, chives or spring onion, chopped 1/4 cup patis, fish sauce 2 tbsp. dilaw...