Filipino Arroz Caldo With Leah Cohen

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Rating: 4; Vote: 2

Leah Cohen, chef and author of Lemongrass and Lime: Southeast Asian Cooking at Home, is making arroz caldo, one of her favorite Filipino comfort foods. Leah s arroz caldo, a Southeast Asian rice porridge, is made with two kinds of rice, chicken thighs, chicken stock, and a variety of flavoring agents like fish sauce, soy sauce, ginger, scallion, chili oil, and more. She tops her arroz caldo with a sous vide egg and crispy fried garlic, making it a perfect warming breakfast. Check out the recipe here: Anj: Tinolang Manok on Rice is just Arroz Caldo with extra steps.
Also, mixed sticky rice and regular rice makes sense. Some like their lugaw soupy, some like it thick. Some like using boned chicken, boneless is also fine. Toasting the rice in the oil first? Heck, neat trick for extra flavor. YMMV.
Date: 2021-01-09

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Comments and reviews: 6

kris
arroz caldo love it with lots of toasted garlic chili oil and lots and lots of green onions on top a squeeze of lime or calamansi is perfect a dash of fish sauce and crack up some black pepper.
lol cravings
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It's
dying from disease
dying from gunshot
filipino mothers: it's because you've been playing bedyugeyms for so long. here, have some arroz caldo.
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pesto12601
Lol. a Catherine Reitman Body double! She even has the same upper lip thing going on 0: 52. Who knew she could cook Filipino Food so well! LOL!
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Solano
why is this recipe called arroz caldo? could some filipino explain it to me? i ask because arroz caldo sounds like portuguese
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Lisa
O. m. g. this has to be the best. yum this is a no joke recipe. Loving g it from out here in Beautiful San Francisco California.
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Alle
ok she said NOT traditional so please stop freaking out. ours is never like this. this is too fancy but i bet its delicious
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