Sunday, November 20, 2011

Arroz Caldo with Goto

It's KCC (Kulinarya Cooking Club) time once again!  This month's theme is being hosted by Joy of Joy's Misadventures and she came up with another Filipino favorite called Arroz Caldo.

Arroz Caldo is a Spanish term for congee, a type of rice porridge popular in many Asian countries but names vary depending on how it was prepared.  Though there are several variations, congee is always a thick porridge or soup of rice which has usually disintegrated after prolonged cooking in water (derived from wikipedia).

Here in the Philippines, Arroz Caldo (rice soup) is a type of congee cooked with chicken as a main ingredient, while there is another popular congee called Goto which is cooked and served with innards of cow.  Gross? It's delicious actually *wink*.

For this month's challenge, I chose to combine Arroz Caldo and Goto in one dish.  Pushing myself a bit coz I haven't done this before.  Either I cook Arroz or Goto but never combined until now.


For the Rice Porridge
2 Tbsp oil
3 gloves garlic, crushed
1 medium onion, chopped

2 tbsp julienned ginger
200 gms chopped chicken parts
1/4 cup uncooked glutinous rice
1/4 cup cooked rice

7 ox tripe broth
fish sauce, amount depending in your preference

For the Toppings
2 cups cubed firm tofu
200 gms ox tripe, cut into strips
1 head garlic, crushed
spring onion, chopped

For the vinegar sauce
1/2 cup cane vinegar
3 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp chopped red onion
1 clove garlic, crushed

kalamansi or Philippine lemon

Toppings and condiments you can prepare ahead of time:

1.  Simmer ox tripe in about 3 liters of water until very tender, drain and reserve broth.
2.  Toast garlic in oil until golden brown. Set aside. See recipe here.
3.  Combine all ingredients for the vinegar sauce and set aside. 

1.  In a deep casserole, heat oil and saute garlic until golden brown.  Add ginger and fry for two minutes.  Add onion and saute until transparent.

2.  Add chicken parts and fry for 4 minutes with constant stirring.  
3.  Bring in glutinous rice and cooked rice.  Stir.  Add ox tripe broth.
4.  Simmer for 30 minutes. Season with fish sauce and pepper.

5.  Continue simmering until soup is thick and rice are fully disintegrated.  

1.  Fry tofu until crisp and golden brown.  Drain and set aside.

Serve Arroz Caldo in a bowl with your choice of toppings. 

KULINARYA was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment. We would love to hear from you!

Be sure to visit the other member's site to see their yummy variations of this Filipino favorite!

Tina -  "Arroz TapLog" - Beef and Egg Arroz Caldo for KCC Challenge
Joy -  Kulinarya November
Cherrie - Kulinarya Cooking Club November 2011: Arroz Caldo
Althea - Goto (Filipino Beef Congee)

Adora - Chicken Arroz Caldo
Oggi - Arroz Caldo
Isabel - Arroz Caldo (Chicken Lugaw)
Maribel - Kulinarya Challenge - Arroz Caldo
Louie - Arroz Caldo Seco

Ray - Chicken Arroz Caldo – Another Filipino Classic Dish
Felix - Arroz Caldo (Filipino Chicken Congee)
Malou - Destination: Orlando
Rowena - Arroz Caldo


  1. Yum! I love to have one of this after a Friday night out, the best cure for hangover!

  2. Arroz caldo and tokwa is a perfect combination. Your arroz caldo looks great.

  3. This is perfect for the cold season, every time I think of it, I remember its alluring smell. Yum! :)

  4. What a perfect dish for cold weather...
    I love to have a bowl of this goodness now..

  5. awesome combination of toppings dudut ..... for some reasons i like this more than chicken .... so yummy ... :-)

  6. wow..sounds scrumptiously tasty..
    excellent cliks..
    happy following you..;)
    check out mine sometime..

    Tasty Appetite

  7. your post reminds me of our favorite goto lugaw in Market Market in the Philippines... now i'm starting to crave!
    Glad to be cooking with you at KCC :)

  8. Arroz caldo/lugaw with tokwa't baboy, sarap!

  9. I was wondering why there were so many arroz cal do recipes on my reading list, I didn't know there was a challenge. I like your take on this soup. My mom always made this whenever I was sick. It was very comforting!

  10. Wow Dudut, I love love your goto arroz caldo! Beautiful pictures!

  11. Now this is what I call Arroz caldo Ala king.. Sarap!

  12. Dudut, delicious combo you did=) I can never get tired of staring at all the co-KCC posts. I love the "help yourself toppings" but *evil ako* baka mapunta lahat sa bowl ko...hehehehehe! Nice meeting another foodie from Malabon, we use to live in Tugatog=)


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