Saturday, February 8, 2020

Chicken arroz caldo and ube puto

Keep calm and don't hoard rice and tissue 

Arroz caldo is a Filipino-style rice porridge almost similar to congee. The name is derived from Spanish word arroz (rice) and caldo (broth). It is typically made using glutinous rice (but any rice will do), it is fried with ginger and garlic, chicken is added and lots of water then simmer until mixture thickens. It is served with fried garlic, spring onion and boiled egg. Sometimes for economic reason, chicken is not added when making the porridge but egg is a must.

I used boneless whole chicken leg but any chicken parts is fine. If using tenders or breast, which tend to tun a bit tough if cooked longer, to avoid this, after frying, take them out and add in the last 10 minutes of cooking.

Making porridge is also one way to make sure your rice stash will last a bit longer just in case there's a Zombie Apocalypse...

Arroz caldo is usually served during breakfast but it is also a popular meryenda/ tea time snack. It is a  hearty one-pot meal and perfect during rainy days or wintry days.

Puto is a Filipino-style steamed rice cake, it is traditionally made from ground soaked rice then steamed. It is typically served with savoury Fiipino dishes such as dinuguan, a pork blood stew. The easiest way to make it is to use rice flour though plain flour is also another alternative. Toppings like cheese or salted egg are popular and you can fill it as well.

It is filling breakfast or tea time snack, perfect with coffee...

I used rice flour and added a bit of my homemade ube powder. Not much, only 10 grams as the my diy only yield a measly 36 grams out of 350 grams of thinly-sliced fresh ube tubers baked for 5 hours 🤪

Chicken arroz caldo, recipe adapted from The Food of the Philippines, with some tweaks

1 tbsp oil
15 grams peeled garlic, minced
1 onion, diced
10 grams peeled ginger, thinly sliced
150 grams (Jasmine) rice
2000 ml water
300 grams, boneless (skin on) whole chicken legs, cut into bite-sized pieces
2 tsp fish sauce

* Heat oil in a pot, add onion and stir-fry over medium heat for 3 minutes. Add in the garlic and ginger and fry for about 2 minutes. Add the chicken and cook for 3 minutes. Add in the rice and cook for 5 minutes, stirring often.

* Pour in the water, cover the pot and bring to the boil; when it boils, take off the lid and boil over high heat for 10 minutes. Turn down heat to low and simmer for 30 minutes, stirring from time to time.

* Stir in the fish sauce and cook for another 2 minutes or salt. Adjust seasoning. Serve hot.

Fried garlic

15 grams peeled garlic, minced
2 tbsp oil

* Fry garlic over medium heat for 5 minutes or until golden brown. Drain on paper towel.


Calamansi or limes
Chopped spring onions
Black or white pepper
Boiled eggs

Ube puto, recipe adapted from Oggi, with some tweaks

Makes 24 mini puto

130 grams rice flour
10 grams (diy) ube powder
1 1/2 tsp baking powder
70 grams sugar
2 grams fine sea salt
125 grams coconut milk
115 grams water
5 grams ube paste
1 gram violet gel colour

some cheese slices

* Lightly grease 2 mini muffin tins. Start boiling water in a wok or a pot.

* Combine dry ingredients and stir until well combined. Pour in liquid ingredients gradually over dry, using a wire whisk to  stir mixture until smooth.

* Pour mixture into the prepared pan, about 3/4 full. You can either add cheese on top before steaming or add it halfway. Steam over high heat for 20-25 minutes.

* Let cool slightly before removing from the tin.

* Serve hot, warm or at room temperature.

Saturday, February 1, 2020

Thai-style fried chicken part 2

Because there is no such thing as too many fried chicken post 🤪

Clearing some of the frozen meat that populated our small freezer. Since I always stock up on some Thai ingredients, it's easier to whip up a Thai-inspired dish anytime.

No food shortage here yet  only surgical masks, hand sanitizers and alcohol shortage 🙄

As with most fried chicken recipes, this one is very easy to make. The hardest part is marinating the chicken pieces for several hours, I always marinate mine for 8-12 hours to get the maximum flavour. You can also add more chillis so as lime juice to your marinade if desired.

I used the smallest saucepan so that I don't have to use too much oil, the downside though was frying several times. No double frying this time as I was quiet hungry, if you want a much darker colour or crispier skin then you really need to double-fry.

Recipe adapted from A Celebration of Food

1 kg chicken (combination of wings and boneless whole chicken legs)
15 grams peeled garlic cloves
2 red bird's eye chillis
15 grams fresh coriander roots (including some of coriander stems)
70 grams Thai fish sauce
25 grams raw sugar
70 grams lime juice
zest of 2 limes
1 gram white ground pepper

(sunflower oil) for deep-frying

* Rub coarse sea salt to the chicken pieces and rinse well. Drain and pat dry with kitchen towel, set aside.

* Place garlic, chillies and coriander roots in a mortar and pestle or use a mini food processor and grind into a paste. Mix the paste with fish sauce, sugar, lime juice, zest and white pepper.

* Combine the chicken and the marinade together, mix well to combine. Cover with plastic wrap  and chill in the fridge for at least 4 hours and up to 12 hours. Take out from the fridge 30 minutes (more time if it is winter) before cooking.


95 grams rice flour
1/2 tsp coarse sea salt
1/2 tsp chicken powder (optional)
1/2 cup drinking water mix with 1 tsp baking soda

Dry coating:

125 grams rice flour

* Whisk batter ingredients together, the batter will be thin. Drop several pieces of chicken into the batter and coat the battered chicken with rice flour, shaking off excess flour. Lay each piece in a wire rack or baking sheet for 15-20 minutes to dry out before frying.

* Meanwhile, heat oil when oil is hot, drop each pieces gently to avoid splatter. Cook in batches (but not too many at the same time as this will lower the oil's temperature and will result in soggy coating) for 12 minutes or until chicken pieces are cooked through. You can double fry by turning up the heat and fry the pieces again.

*Serve hot on its own or with steamed rice and veggies or make a chicken burger.