CHICKEN ARROZ CALDO

CHICKEN ARROZ CALDO

Another of my personal favourites is Chicken Arroz Caldo, especially when my Lola Demet uses "bisaya nga manok" or native chicken, which makes it tastier.

This cuisine is suitable for breakfast and snacking. It also works well as a treatment for those who have the flu or a fever.

Ingredients: (Good for 10 Persons)

1 whole chicken (equivalent to 1 kg) (Cut into a maximum of 16 pieces.)

1 cup of glutinous rice

1 cup normal rice

10 eggs

2 large onions (chopped or ground)

10 pcs. Clove of garlic (chopped or ground)

1 inch ginger (chopped or ground)

Turmeric powder (you can use food color if turmeric powder is not available)

3 Liters of water

1 tbsp. Oil

1 tbsp. Fish sauce

1/2 tsp. Ground white/black pepper

Salt to taste

Spring onion and Calamansi for garnishing

Procedure

1. Heat the oil and garlic in a large mixing bowl over medium heat. Wait until golden brown, then remove and set aside. When the onion and ginger are ready, add the half garlic that was set aside, along with the native chicken, salt, pepper, and fish sauce. Allow the chicken to cook for 5 minutes with the sautéed garlic, onion, and ginger. But don't forget to mix it up every now and then.

2. After 5 minutes, add the washed glutinous and regular rice. Mix thoroughly, then add the turmeric powder. After 5 minutes, cover with 3 liters of water. Make a high-heat fire until it boils, then reduce to a medium-heat fire. Wait 30 minutes, or until the chicken is tender and the rice is done.

3. Meanwhile, in a separate pot, boil the washed egg for 5 minutes. Allow it to cool before peeling.

4. When the arroz caldo is done, serve in bowls. Add one egg to each bowl, along with some fried garlic and spring onion, and some sliced calamansi on the side.

Enjoy Your Meal!

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GUINATAAN

GUINATAAN (Dessert)

This dessert brings back many memories for me and my Lola Demet. We were discussing what to prepare for my eighth birthday a day before because our budget was insufficient. It's also fortunate that my Lola Demet remembered this recipe. It's reasonably priced, and I was pleased because I enjoy the way she prepared it.

And every time I cook or see something like this, I think of her; she was a sweet and caring person, a caring and loving wife, and Lola.

Guinataan (pronounced gee-NAH-ta-an) is a Filipino term that refers to food prepared with gata (coconut milk).

Ingredients: (Good for 10 Persons)

2 cups sticky or glutinous rice

1 cup sago (tapioca); I prefer a variety of colors in the sago.

3 1/2 cups coconut milk

3 coconuts' flesh (cut into small squares)

3/4 kg to 1 kg of white sugar

4 pcs. Taro (Gabi), cut into small cubes

2 medium sweet potatoes, peeled and cut into small cubes

1/4 kg of ripe jackfruit (optional)

Procedure

1. Bring 5 cups of water to a boil in a large pot, and then add the washed glutinous rice.

2. Add 5 cups of water after 10 minutes and bring to a boil before adding the washed sago. Stir it occasionally to avoid sticking and forming sticky balls, as well as for settling to the bottom of the pot.

3. Add the sweet potato and Gabi cubes after 5 minutes. Don't forget to stir as well.

4. Check if all of the ingredients are soft and cooked after 15 minutes, then add the sugar, jackfruit, and coconut flesh.

5. After five minutes, add the coconut milk and stir until it is thoroughly combined.

Have fun with your dessert! (It's delicious both hot and cold.)

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