Arroz Caldo Recipe

Arroz
Ingredients
Caldo
 1 ½ lbs chicken cut into serving pieces
 4 pieces eggs hard boiled
 1 piece chicken cube bouillon
 1 ½ cups rice uncooked
 1 teaspoon garlic
 1/2 tablespoon ground black pepper
 1 cup onion minced
 1 cup scallions green onions, minced
 2 knobs ginger julienned
 1 piece lemon or 4 pieces calamansi
 34 ounces water about 1 liter

 2 tbsp cooking oil
 2 tablespoons fish sauce
Instructions
1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger
2. Dash-in some ground black pepper
3. Add the chicken cube and cook until the cube melts
4. Put-in the chicken and cook until outer layer color turns golden brown
5. Add the fish sauce and uncooked rice then mix and cook for a few minutes
6. Pour-in the water and bring to a boil
7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40
minutes)
8. Put-in the hard boiled eggs
9. Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!
Nutritional Value
Serving: 6g | Calories: 538kcal | Carbohydrates: 41g | Protein: 25g | Fat: 29g | Saturated
Fat: 5g | Cholesterol: 87mg | Sodium: 724mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g
| Vitamin A: 325IU | Vitamin C: 7.1mg | Calcium: 53mg | Iron: 1.8mg
Perishability
Arroz Caldo is typically eaten directly after cooked or hours before it. In the
situation of leftovers, put it in a container with tight cover. Just remember, it must not be
warm, if you are planning in storing it. It should be in room temperature with no direct
contact to any kinds of contaminants. It should be refrigerated in 4 degree Celsius and
should be eaten 5 days after storing.
In the case of planned preservation of Arroz Caldo, try separating the chicken, eggs,
and other vegetables to the Arroz Caldo itself. It should be able to reach 7 days, and 10-
15 days in freezer.
Signs of Spoilage
Arroz Caldo has a mild taste. If ever there is a build of the followings avoid serving.
 Sour taste or bad after taste

 Gelatinous exhaust from meat
 Pungent smell from the soup or meat
 Mixture of watery exhaust after taking from exhaust (bacteria build up)
 Rubbery texture of rice (Molding) due to uncooked or improper storage.
 Green or dark spots (Molds) in meat
 No taste in both Arroz Caldo and Meat (Process of Spoiling)
Hygiene and Safety Procedure
The secret to a delicious and well-cooked Arroz Caldo are:
 Prepare yourself, put on necessary cooking gears (Hair net, Apron, etc)
 Ensure that the working place is comfortable and does not affect your work
 Prepare necessary tools and ingredients before cooking
 Preferably, use digital timers for accurate time management
 Pick fresh ingredients; the fresher, the better.
 Avoid using conflicting seasonings in making your Arroz Caldo.
 Cook the chicken well. Avoid bloody marrows and uncooked blind gaps.
 Cook the Arroz Caldo within 40-60 mins. Avoid burnt and drying.
 Cook the Arroz Caldo in designated tools. To avoid unnecessary shift
 Additional ingredients should be complementary to the Arroz Caldo
 If ever, separate other ingredients. Let the customer mix their own.
 After Cooking, wear cleaning gears and clean all tools and working are for future
use.
History of Arroz Caldo
Arroz caldo, also spelled Aroskaldo, is a Filipino rice and chicken gruel heavily
infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is
usually served with calamansi or fish sauce (patis) as condiments, as well as a hard-
boiled egg. Most versions also add safflower (kasubha) which turns the dish
characteristically yellow. Arroz caldo is also known as pospas in Visayan regions,
though pospas has slightly different ingredients. Arroz caldo is a type of lugaw. It is
regarded as a comfort food in Philippine culture and is a popular breakfast meal.
Why you choose the dish
Funny thing, Filipinos domestically and internationally take pride in our Adobong
Manok naming it as our “National Dish and Pride” but Arroz Caldo, one of the most
staple dish to our tables are neglected. It is the most accessible food to every Filipino
around the Philippines since rice is also a staple.
I’m pointing that “Congee” a similar dish from Chinese cuisine is popular due to
the fact that they are promoting it, as part of Chinese culture same as “Natto” of Japan.
Even though Arroz Caldo could easily beat Congee to its taste and quality. Arroz Caldo
is still left behind from its counter parts. Balut, Isaw, Kwek-kwek, and Adobong Manok
etc. are popular because of trend and craze and Arroz Caldo should be given its spot
light too.
Is the dish healthy? Why?
It is healthy, it is light to stomach and mild to the taste buds. All of its ingredients
are plucked and able locally, which is good due to fact that our farmers use traditional
and organic process in cultivation that keep us far from chemical contaminants.
The process of cooking Arroz Caldo is simple. It does not require complex process
which adds a factor to the peace of minds of the one preparing it. Aside from that
seasonings are controlled or additionally added by customer or foodies rather than in
fixed ratios different from popular foods nowadays, a good sign for body conscious and
people
in diet routine.
Food and
Nutrition
5325
Submitted by: JOERI L. CABALFIN JR.

BTLED-HE III
Submitted to: GLADYS GEN P. MALIT LPT.
BTLED Coordinator

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Arroz Caldo Recipe

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Arroz

 1 ½ cups rice uncooked

 34 ounces water about 1 liter

 Sour taste or bad after taste

Hygiene and Safety Procedure

The secret to a delicious and well-cooked Arroz Caldo are:

Why you choose the dish

Is the dish healthy? Why?

Submitted by: JOERI L. CABALFIN JR.

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