Monday, September 13, 2010

Recipe: Arroz Caldo

A rice gruel usually with chicken or tripe pieces with patis or salt and slivers of ginger. Garnished with minced green onions.

Arroz Caldo (Tripe or Chicken)

2 c tripe, cleaned, boiled and cut into cubes or
1 small chicken cut into serving pieces
1 inch ginger, cut into strips
1 head garlic, macerated
1 onion, sliced thinly
2 tbsp. Oil
3 tbsp patis
1 ½ rice
6-8 c water
Green onion leaves for garnish

1. Saute garlic in hot oil until brown
2. Reserve half of the garlic for garnish
3. Add the onion and ginger
4. Add the rest of the ingredients and cook simmering; stir once in a while
5. When the meat is tender and rice is cooked, served with green onion leaves and fried garlic
6. Patis and calamansi juice as sauce
7. Serves 6-8

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