Arroz Caldo (literally translated as warm rice) is a type of congee (or lugaw) of Chinese origin. The use of chicken (cut into individual servings) makes Arroz Caldo different from other congees. Toasted garlic, onion leaves, powdered asuete or ananato seeds are added to enhance the flavor, color, and aroma of the dish. It is also best recommended to pair arroz caldo with fried tofu in vinegar sauce.
This lugaw is usually served during breakfast, but for us it can be eaten at anytime of the day when my husband wishes to, lugaw is just one of his all time favorite that it is always included in the list of my menus of each week.
Try this delicious recipe below:
Fried Tofu w/ vinegar sauce
1 ½ lbs chicken, cut into serving pieces
3/4 cup uncooked rice
3/4 cup glutinous rice
about 1 1/2 liter water
2 tbsp fish sauce
1 tsp garlic
1/2 tsp ground black pepper
1 cup onion, chopped
4 pieces hard boiled eggs
1 cup spring onion leaves; minced
2 knobs ginger, cut into thin strips
1 piece lemon or 4 pieces calamansi
2 tbsp cooking oil
1/2 teaspoon powdered asuete seeds diluted in 1 tbsp. water
1/2 cup pork chicharon (crushed)
salt & msg. to taste
In a pot pour in water and bring to a boil with rice & glutinous rice for at least 20 minutes or until soft, then set aside.
In a separate saucepan, heat the cooking oil then saute the garlic, onion, and ginger
Dash-in some ground black pepper.
Put-in the chicken and cook until outer layer color turns golden brown
Add the fish sauce and pour into the pot of cooked porridge, then pour in asuete to add color.
Stir occasionally and simmer until the rice and chicken are completely cooked (about 10 minutes more). Add salt & msg. to taste.
Serve hot with garlic, minced spring onion leaves, lemon, chicharon and boiled egg.
Arroz caldo can be best eaten with fried tofu in a sauce of vinegar mixture.
This ginataan halo halo recipe is one of a kind Filipino recipe that is best served as dessert and merienda as well. It can also be served either hot/warm or cold.
Guinataang halo-halo main ingredients are bananas (saging na saba), kamote (sweet potatoes), gabi (taro), sago (tapioca balls) and bilo-bilo (sticky rice balls) that is cooked in sweetened coconut milk. In this particular recipe I have included fresh langka (jackfruit) for a more flavorful and inviting taste.
6 saba bananas
4 yellow kamote (sweet potatoes)
1 pc big gabi (taro)
1 c. of small boiled sago (tapioca pearls) or 1/2 c. glutinous rice
5 c. of coconut milk
1 c. of brown sugar
1/2 tsp. of salt
1/2 c. sweetened or fresh langka strips
Peel the bananas, kamote and gabi. Cut into chunks (1″ to 11/2″ chunks would be ideal).
Boil about 3 cups of water in a saucepan. Add the gabi and glutinous rice or boiled tapioca pearls.
Cover and simmer for 10 minutes, stirring occasionally.
Add the kamote and banana. Simmer for another 10 minutes, stirring every few minutes.
Add the sugar and salt. Stir well to dissolve the sugar.
Pour in the coconut milk and add on the sweetened langka strips, cook over low heat, uncovered, for another five minutes or until everything is tender but not mushy, stirring often to avoid sticking.
We love cooking spaghetti for parties and gatherings. Filipino style spaghetti has a twist from traditional Italian spaghetti. It has a much sweeter taste because of one special ingredient that is the banana sauce or UFC ketchup. This is what sets Filipino spaghetti apart from the rest. It’s our secret ingredient to getting the distinctive taste that our spaghetti sauce is known for as it brings out a sweet delectable flavor to the dish. Luckily, i can always find UFC brand banana ketchup in almost all supermarkets here that anytime I want to prepare spaghetti I can make it. For the noodles, i still consider our very own Royal Spaghetti the best brand but since it is rarely available here, I use Fettuccine as an alternative. You can try this version below:
1 1/2 kg. spaghetti noodles or fettuccine
1 kg. ground beef
1 pc. chicken knorr cube
1/2 kg. hotdogs, diagonally sliced
1 kg. del monte tomato sauce
1 big bottle banana sauce or UFC ketchup
1 can sliced mushrooms
1/4 cup brown or white sugar
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of olive oil
1 cup of water
Salt and pepper to taste
1 cup grated and melted cheese
Msg. or maggi magic sarap
Cook spaghetti noodles according to package instructions. Note to pour a little sesame oil & salt when cooking pasta.
In a sauce pan or wok, saute garlic and onions in olive oil.
Add ground beef, knorr cube, bell pepper and 1 cup of water. Bring to a boil and let simmer for 20 minutes or until beef is done.
Add mushrooms, tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
Serve with the cooked spaghetti noodles and grated/melted cheese on top.
Many Filipino love Paksiw na Bangus because of its flavor that bites, especially when cooked with chilies. Paksiw na Bangus Recipe also known as Boiled Pickled Milkfish is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines.
Milkfish, is the national fish of the Philippines, there are countless ways to cook the milkfish and this particular paksiw recipe is unique that I have to adapt from my mother-in-law, otherwise my husband won’t settle eating paksiw of my own version for “bangus”. Discover this paksiw na bangus recipe that I’m sure you haven’t tried yet but take note that this can only be best with “bangus” and not with any other kind of fish.
1 pc. of 1-1/2 lb of bangus (milkfish), dressed but scales intact
1/3 cup of vinegar
2 cups of water
1-1/2 tablespoon salt
1-1/2 tablespoon white sugar
3 pieces of hot banana peppers
1 pc. of small size bittergourd
1 pinch msg.; optional
Cut fish in to 4 or 5 slices and place them in teflon or porcelain coated skillet.
Mix water, vinegar, salt, sugar & msg. in a separate bowl then add to the fish, cover, and boil.
After reaching the boiling point, add on hot pepper & bittergourd then simmer for 20 minutes in a low fire.
Pour on cooking oil and simmer for another 2 minutes, then turn off the fire.
Pesang Manok or Boiled Chicken with Vegetable is a typical Filipino dish that is so easy to cook and healthy as well as it includes vegetables such as pechay, cabbage, spring onion leaves and potatoes. This is somewhat similar to Tinolang Manok but the latter utilizes papaya or sayote, fresh chili leaves and is sauteed in cooking oil. My husband had requested the dish for a variation of the usual dishes that requires cooking in oil. But all the same, he finds hot soup dishes to have a soothing effect on him after a cold winter day long hours of work. Please find recipe hereunder:
1 kilo chicken (cut into desired sizes)
8 cups water
1 inch sliced ginger (crushed)
1/2 tsp. peppercorn
2 tsps. salt
2 potatoes (pared and quartered)
1 small cabbage (quartered)
1 bundle fresh pechay or bok choy
6 green onions (cut into 2 inch length)
1 big onion (quartered)
msg. or maggi magic sarap to taste; optional
Place chicken in kettle. Add water, ginger, peppercorns, salt, onions and bring to a boil. Lower heat; cover and simmer for 30 minutes.
Add potatoes and cook until done and then add cabbage, pechay and green onions. Season with msg. or maggi magic sarap to taste. Serve hot with steamed rice. Good for 8 persons.
Shrimps are very affordable here in Doha as compared to the actual price in the Philippines. Halabos na Hipon is the simpliest way to cook shrimp, so quick and easy that in 10 minutes everything in done from cleaning to cooking. Traditionally, halabos is serve with dipping sauce of vinegar, salt, garlic, and hot chilies.
Below is the recipe for Halabos na Hipon ~ serves/makes: 2 – 3.
Halabos na Hipon
1 pound (454 g) large shrimp (cleaned) shell on
1/4 teaspoon salt
a pinch of ground black pepper
a pinch of msg. to taste
1 tablespoon oil
Put shrimps, pepper and salt in a saucepan.
Cover and let simmer.
Stir once in a while and cook for 3 to 4 minutes. Drain.
Pour oil and saute shrimp.
Serve with salted vinegar, with garlic and hot chili.
Fresh tilapias are always available on most fish markets or even supermarkets here, yes… fresh but not alive as what I always have during my years in Batangas. At times, I run out of ideas how to cook them but today I would like to share an alternate way of cooking the fish which is Sinanglay a kind of cooking tilapia in coconut milk. This dish is somewhat similar to Ginataang Tilapia. However, certain ingredients and procedure differentiates this dish from the later. I’ve known and tasted sinanglay from a Bikolana neighbor I had in Batangas years ago. The fish is stuffed with chopped onions, tomatoes, ginger, garlic and wrapped in pechay leaves. This is also my first time to cook sinanglay, just an experiment if I still remember it right. Here is the recipe:
Fresh Tilapia, pechay, green chili, coconut milk, chopped tomato, ginger, onion & garlic, salt & maggi magic sarap
Sinanglay n Tilapia (Cooked)
2 pcs. medium tilapia, cleaned and scales removed
4 pcs. wide bok choy (or pechay) leaves
4 cloves garlic, chopped
1 pc. medium onion, diced
1 pc. large tomato, diced
1 thumb ginger, chopped
3 pieces long green chili
1 1/2 cups coconut milk (medium thick)
1 teaspoon salt
a pinch of maggi magic sarap to taste
In a bowl, combine garlic, onion, tomatoes, and ginger then mix.
Stuff the tilapia with the garlic, onion, and ginger mixture.
Wrap the pechay around the tilapia. I use 2 pcs. of pechay leaves for each to ensure that the entire fish is wrapped.
Arranged the wrapped tilapia in a wide cooking pan then pour-in coconut milk. Sprinkle salt and maggi magic sarap, cover, and turn on heat.
Cook the fish in medium heat for 20 minutes.
Turn off heat and transfer the fish to a serving plate.