CHICKEN ARROZ CALDO

Chicken,Glutinous-Rice,Rice,Egg,Onion,Garlic,Ginger,Turmeric Powder,Water,Oil,Fish-Sauce,Pepper,Salt,Spring-Onion,Calamansi,

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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GINATAANG TAMBO WITH CRAB OR SHRIMP

Bamboo-Shoot,Tambo,Crab,Shrimp,Onion,Garlic,Jute-Leaves,Tugabang,Lady Finger,Okra,Corn,Coconut-Milk,Shrimp-Paste,Guinamos,Fish-Sauce,Pepper,Salt

GINATAANG TAMBO WITH CRAB OR SHRIMP

One of my favorite dishes is ginataang tambo (bamboo shoot in English and labong in Tagalog) with crab or shrimp. I used to ask my lola Demet to make this dish for me while I was in elementary school. And the next day, she will leave early in the morning to go to the market to get live crab or shrimp so that the meal will not be spoiled since the crab or shrimp must be alive or very fresh for this dish to be truly delicious.

Ingredients: (Good for 6 Persons)

3 cups of Tambo (Bamboo shoot) diagonally thinly sliced
Make it 1 kg if you want to use crab. However, if you want shrimp, 1/2 kg is enough.
1 medium onion (chopped)
4 pcs. cloves of garlic (chopped)
1 stalk of tugabang (Jute leaves)
10 pcs Okra (Lady Finger)
1 can of yellow corn
1 1/2 can of coconut milk
1 tsp. of guinamos (shrimp paste) (optional if no available)
1 tsp. of fish sauce
Ground black pepper
Salt to taste

Procedure

1. Boil the sliced bamboo shoots until tender, then drain and squeeze out the excess water.

2. In a large pot, bring 5 cups of water to a boil before adding the squeezed bamboo shoots. 5 minutes later, add the garlic, onion, yellow corn, ground black pepper, and fish sauce.

3. Cook for about 15 minutes, then add the crab or shrimp and cook for another 10 minutes.

4. Add the coconut milk and cook for 5 minutes before adding the shrimp paste.

5. Add the jute leaves and season with salt to taste, then simmer for 3 minutes.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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PORK POCHERO

Pork,Banana-Saba,Potato,Petchay,Cabbage,Onion,Garlic,tomato,Green-Chili,Water,Pepper-Corn,Bay-Leaves,Salt,

PORK POCHERO

Pochero is another one of my favorites, particularly the pork pochero. My Lola Demet prepares it once or twice a month since my Lolo Dolfo like it also.

Ingredients: (Good for 4 Persons)

I/2 kg. Pork Belly (some use the shank) cut as prefer
2 pcs. Banana (the "saba" one not too ripe & not too green) cut into cubes
1 med. Size potato (sliced into an inch cubes)
1 bundle of petchay
1/4 part of big size cabbage (cut in big size)
2 medium onions (chopped)
5 pcs. cloves of garlic (chopped)
1 big tomato (chopped)
2 pcs. green chili
1 liter water
1 tbsp. pepper corn
3 pcs. bay leaves (laurel)
Fish Sauce
1 tsp. Salt

Procedure

1. Bring a large pot of water to a boil, then add the pork (clean the pork properly). After 15 minutes, stir in the onions, garlic, bay leaves, pepper corn, half a table spoon salt, and fish sauce.

2. Check to see if the pork is nearly done, then add the tomato and potato. Cover and simmer for 15 minutes. Then stir in the banana.

3. When the banana is almost done, add the petchy, cover for 3 minutes, and then add the cabbage and green chili.

4. Then cover for another two minutes. The food is then ready to be served.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

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