Packed clado literally means hot rice. This konji that is very similar to risotto was a favorite Filipino snack. What’s up with arroz caldo? I enjoy combining it with toquat babyboy, which is a combination of boiled pork slices and fried tofu soaked in vinegar mixture.
Although arroz caldo is of Chinese descent, the name was actually given by the Spaniards because of pronunciation problems.
I remember seeing some well-lit carts with chairs and tables along Edessa (a main road in Manila) serving this packaged Caldo with gutu and logos. Some tepsilogens and karinderya also carry this in their daily menu.
What makes packed Caldo yellow
You have the option to turn your Keldo package yellow if you prefer. This may or may not have an effect on the taste of the dish. It depends on the ingredient you will use.
An ingredient called safflower is traditionally used when cooking this dish. It is known locally in the Philippines as kasubha. The corals of the Safflower plant Can be yellow or red. The red variety is commonly used for arroz caldo. It creates a yellowish color when cooking.
The saffron has no taste at all. It does not affect the overall taste of the dish. However, there is an ingredient I have used sometimes that makes the taste of the dish better. It’s called saffron. This is what is written in my recipe for Pina-sosyal na arroz caldo.
How to cook packed caldo
Start by sautéing the garlic and onion. During the process, add ground black pepper and a piece of chicken cube. Then go the chicken pieces. Be sure to cook the chicken until the outer parts get a light brown color.
I like to infuse the dish with flavors at first. This is why I also add a little fish sauce in the early stages. Add the rice afterwards and pour water. The amount of water will depend on the consistency of the dose. Be sure to stir every few minutes while cooking until the desired thickness is achieved.
Boiled eggs are a regular ingredient. I add these in the final stages of the cooking process. You can also add it later when you are about to serve the dish.
Add the safflower and adjust the flavor by adding more spices if necessary. Top with roasted garlic and chopped green onions. It is best to squeeze a little lemon or clementine from the top before eating.
Packed Caldo and Lugau
Maybe you know lugaw and goto. These types of congee are very similar to each other. The distinguishing element of arroz caldo is the use of chicken.
A logo can be as simple as it gets. It can be cooked using only three ingredients. The simplest logo consists of rice, water and salt. My grandmother always prepares it for me when I am not feeling well. She adds an ingredient called rousong to make it tastier.
Goto is another type of congee. It is usually made of beef. Sometimes beef and pork are added to it. See this ghetto recipe for more details.
Cooking tips
To make your arroz caldo look and taste better, try adding a little safflower, roasted garlic and scallions – squeeze half a lemon and you’re done.
Arroz Caldo is usually served during breakfast because it is filling. It can give you the energy you need until lunch time.
How to make roasted garlic
The addition of roasted garlic on your clado package is highly recommended before serving. You will need the following: 1/2 cup garlic, ground and 1/2 cup cooking oil.
Pour the oil into the pan and then turn on the stove
Add the garlic immediately (make sure the oil is not hot enough to fry the garlic)
Set the heat of the stove to “low” and wait until the garlic turns golden brown (or medium heat if desired)
Drain the oil and place in a bowl with absorbent paper or tissue
Use when needed
Try this Arroz Caldo recipe. Tell me what you think.
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Recipe by Arroz Caldo
Chicken kungi with boiled eggs. This recipe by arroz caldo is a winner.
Component
- 1 ½ lbs chicken Cut into serving pieces
- 1 ½ Cups Rice Uncooked
- 34 Ounces water About 1 liter
- 2 Spoons Fish sauce
- 1 teaspoon garlic
- 1/2 tablespoon Ground black pepper
- 1 Goblet Onion ground
- 4 Pieces Eggs Hard cooked
- 1 Goblet Green onions Green onion, ground
- 2 Handles Ginger Julian
- 3 tablespoon Safflower Kasuba
- 1 connect Chicken cube Homin
- 1 connect Lemon or 4 pieces of clementine
- 2 tablespoon cooking oil
Instructions
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In a saucepan, heat the cooking oil and then fry the garlic, onion and ginger
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Rinse a little ground black pepper
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Add the chicken cube and cook until the cube melts
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Put in the chicken and cook until the color of the outer layer turns golden brown
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Add the fish sauce and uncooked rice then stir and cook for a few minutes
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Pour in the water and bring to a boil
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Stir occasionally and cook until the rice is completely cooked (about 30 to 40 minutes)
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Put in the hard-boiled eggs
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Add the sabih for added color and aroma
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Serve hot with garlic, ground green onions and lemon. Share and enjoy!
diet
dose: 6P | Calories: 538JNF | Carbohydrates: 41P | protein: 25P | Oil: 29P | Saturated fat: 5P | Cholesterol: 87Mg | sodium: 724Mg | potassium: 376Mg | fiber: 1P | Sugar: 1P | vitamin: 325IU | Vitamin C: 7.1Mg | calcium: 53Mg | iron: 1.8Mg
