Arrozcaldo is derived from the spanish word “Arroz” which means rice and “Caldo” which means soup. In the Philippines you can find it almost everywhere, it’s nice to have it for breakfast and in a cold rainy afternoon.

Onboard, I always try my best to serve it during bad and nasty weather. When the sea is so rough and our ship is rolling and pitching like the “Anchor’s Away Ride” on the theme parks. It is really hard to prefer a meal on a rocky weather and not every crew can digest normal food at this situation. Arrozcaldo is the best food to serve on this kind of day, it is easy to digest and a complete meal in a single bowl. Eating onboard a ship on a bad weather needs extra skill. You need to hold your plate/bowl and clip it on the table and on the other hand is your spoon or fork, while both of your feet are holding tightly on the floor and your body swaying like tree branches  in the breeze.

 

Now on with the cooking…

Arrozcaldo

Prep. time: 15 minutes

Cooking time: 45 minutes

Difficulty: Easy

Makes 5 liters of soup

Good for 12 crew

You will need;

200 grms. (1 cup) sticky “glutinous” rice {Malagkit}

200 grms. (1 cup) white rice

water enough to soak the rice.

500 grms. chicken, cut into bite pieces

4 Tbsp. cooking oil or olive oil

8 cloves garlic, crushed and finely chopped

2 thumbsize (@100 grms.) ginger, peeled and finely chopped

1 med. (150 grms.) onion, finely chopped

4 Tbsp. fish sauce {Patis} or 2 chicken cubes

5 ltrs. soup stock {boiled chicken,pork and vegetable trimmings}

Salt and freshly ground pepper to taste or #Seasonin

Garnish;

1/2 cup freshly chopped spring onions

12 cloves garlic, crushed and finely chopped then fried until golden brown.

Boiled eggs (optional) {Learn how to boil eggs HERE!}

Direction;

Wash and soak the sticky rice and white rice together for 15 minutes.

While the rice is soaking, prepare all the required ingredients.

Heat a large soup pot on a very high heat. Saute garlic, ginger and onions in oil until fragrant and onion is translucent. Add the chicken and stir, pour in the fish sauce. Stir and cover the soup pot for a minute. Drain the water of the soaked rice and add to the soup pot. Stir for a couple of minutes, avoiding the rice to stick to the bottom of the pot. Pour in the “Caldo” soup stock. Bring the soup to boil, Cover the pot and lower heat to simmer for 30 minutes or until chicken and rice are cooked. Season with salt and freshly ground pepper to taste or #Seasonin. Keep the soup warm until serving.

Prepare the garnishing. Add the freshly chopped spring onions. Fry the garlic until golden brown, add to the Arrozcaldo. Top with sliced boiled eggs.

Enjoy your meal!!! 😉

Here’s how I do it;

While the rice is soaking, prepare all the required ingredients.

Prepare the garnishing.

 

Thanks alot for spending your precious time on my blog and hope this recipe encourage

you to try cooking some Arrozcaldo at home or onboard.

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