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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.

Toppings

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.

1 comment :

  1. Love the dramatic look of those ube puto :-) The congee looks very healthy and comforting.

    ReplyDelete