The Bubble Chef

If there is one thing I like in the US that I hate to compare in my native homeland is the weather. There are only two seasons in the Philippines -- the wet and the dry. Dry season usually occur between October until June and the wet season during the rest of the year. Normally, the wet season is different depending on where you are. Typically, the north-western part of the country is visited by the monsoon while the climate on the south-eastern part is practically the same during the entire year. Although the rain can be quite massive during this hour, many people still go travelling in the country during the wet season. Temperatures in Manila are quite steady around 86 F all year with a slight peak in May.

When the rain accompanies the howling wind, people tend to look for a favourite one-pot meal-- Arroz Caldo. Since some recipes are better at certain times of the year, the wintery evenings in the US reminds us to warm ourselves with steaming rice stew mostly known as Arroz Caldo. Rice in the Philippines takes in many form and essentially a must at every filipino meal. Probably, you'd hear different types of dishes cooked thru simple and plain rice. Some of these recipes take their names from the places where they originated. For instance is Arroz a la Cubana. This recipe is from Cuba in which the rice is served in individual cups, ringed with cooked meat and topped with fried bananas and fried eggs. How about Arroz Valenciana made from chicken, pork, shrimp and sausages cooked with tomatoes and saffron. There are really various ways to cook rice and it acts generally to counterpart the sharp flavors of other dishes. In this recipe, I used sweet rice mostly known as malagkit and can be found in most Oriental grocery stores in the US. Rainy days is fast approaching in Manila, I believe this is one good comfort food which is easy to do and especially good for wet season.

Ingredients:

5 tablespoons vegetable or corn oil
4 tablespoons minced garlic
1 piece of ginger(2 "), cut crosswise into 1/2" thick slices
1 large onion, peeled and diced
1 cup sweet rice(malagkit)
1/2 cup long or short grain rice
10 cups chicken broth or water
2 lbs chicken, cut into bite-size pieces
1 1/2 tsp fish sauce (patis)
1/4 cup finely chopped spring onion
1/4 teaspoon ground white pepper
Hard-boiled eggs


Methods:
In a stockpot, heat 3 tablespoons oil and saute 2 tablespoons of garlic, let it brown then add the onion and ginger until onion is transparent. Add rice and saute for 5 minutes. Add the broth, or if you are using ordinary water, add chicken cubes to taste. Bring the mixture to the boil, stirring occasionally. Reduce heat to a simmer, add chicken and continue to cook for another 30 minutes or until rice is done.

While waiting for the rice to cook, heat the remaining oil in a frying pan and add the remaining garlic until golden brown. Set aside.

When the rice is finally cooked, add fish sauce and continue cooking over low heat for another 5 minutes. You can add the chopped scallion or sprinkle when ready to be served together with fried garlic, pepper and egg on top. Add kalamansi or lemon wedges on the side. Serve hot.


hi saw you at stels my mouth watering right now,, all time comfort food to..

am making palitaw sarap.. hello from UK...

if we geton well LOL I would love to link you  


Hi Sha! thanks for visiting my site! palitaw, wow, sarap naman... anyway, as soon as I get back on bloghopping, you'll be on top of my list... catch up on you next time... thanks!  


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