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.
ARROZ CALDO with GOTO
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
Dahlia - KULINARYA COOKING CLUB NOVEMBER 2011--ARROZ CALDO
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)
Betty Ann - ARROZ CALDO Con PABO: FILIPINO RICE PORRIDGE with TURKEY
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