Eating Around the World – Philippines

Arroz Caldo
This week’s menu comes from the Philippines, The Fireman was interested as one of his school friends is from the Philippines. On first glance at the Philippine cuisine I was not so sure, stuffed frog for example.  But then I found a recipe for arroz caldo.  It’s a sort of thick chicken and rice soup, but not as thick as risotto, think savoury rice pudding, or not because that actually sounds foul.  As I was short on time for cooking close to tea time, due to swimming lessons, I tried cooking the following recipe in the slow cooker.  Below is my adapted recipe, which you may want to play around with, particularly the rice cooking times.  Even without the rice this make a delicious chicken soup. The boys did a good job of eating it, especially the chicken and the egg, but then seemed to get bored of the rice, it was a bit sloppy.

Arroz caldo – slow cooker styleee

  • 2 tbsp oil
  • 2 cloves of garlic, sliced
  • 6 baby leeks, finely chopped
  • 1/2 tsp ground black pepper
  • Thumb sized piece of ginger peeled and grated
  • 1 chicken stock cube
  • 5 boneless and skinless chicken thighs, cut into thin slices
  • 2 tbsp fish sauce
  • 1/1.5 litres of boiling water
  • 3/4 cup of basmati rice
  • 4 hard boiled eggs cut into quarters
  1. Heat the oil in a big saucepan, fry the garlic, leeks and ginger and add the black pepper
  2. Add the chicken stock cube and cook until the cube melts
  3. Add the chicken slices and brown all over.
  4. Stir in the fish sauce then transfer mixture to the slow cooker
  5. Pour the boiling water into the slow cooker, give it a quick stir then leave to cook on low for about 6-7 hours
  6. About an hour to one and half hours before it finishes cooking, add the rice, although this may need a bit of experimenting (I added the rice two and a half hours before the end and it was very soggy, still tasted good, but less cooking required. I also needed to add about another 300g of stock at the end as it was a bit too thick)
  7. Put into serving dishes and arrange slices of egg on top.

Filipino custard cake ( Leche flan cake)
For dessert we had Custard Cake using this recipe, although I halved the quantities. So it’s cake and custard, how can it fail?? It can’t, fact. Even The Farmer who has been off his cake recently, asked for a second slice.

We didn’t have time for a craft this week, been a bit hectic with more window fitting, so we just now stare and the new, beautiful windows with delight.

The Fireman has chosen Kazakhstan for next week, apparently horse meat is big on the menu, if only the Tesco’s scandal had not come about….