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Arroz Caldo Ramen Fusion [Filipino Congee]

Arroz Caldo Ramen Fusion
 

Cultures Colliding.

Continuing my Filipino inspired dishes (see last post). I am really excited to share my Arroz Caldo Ramen Fusion. Yes – that’s right! I did it. I fused two favourites of mine – Ramen and Filipino food.

What is Filipino food like you ask? It’s really a mix of different culture throughout the history of the country. Imagine – Chinese, Malaysian, Spanish, Portuguese and a little TLC – that’s Filipino food. It’s just so good!

It’s the one cuisine that I find quite intimidating because I am afraid I will ruin it for myself and what I know of Filipino food. I don’t live close enough to my lovely parents to get my everyday dose of deliciousness, so when I crave it I have no choice but to try and attempt.

 

Holy trinity in Filipino cooking – Garlic, Onion, Ginger

Food Medicine.

This recipe is an homage to my roots and a go to medicinal dish. The original name of the dish is “Arroz Caldo”. It’s sort of a congee (Chinese rice porridge) but with some spice from ginger and savoury flavours from the fish sauce.

Traditionally, chicken thighs is used in this dish but I’m trying to keep it healthy in our home (also, mostly because this is all I have at home at the minute and I already defrosted it so I had no choice). Arroz Caldo is abundant in flavour. Not only that, you are also comforted with the warmth of this thick soup. When I say medicinal, I really mean it. This soup some how always finds a way to cure any cold or illness you have. Trust me, it works!

And if you know me. I LOVE ramen. I think all the little toppings make up a really good ramen along with the broth and noodles of course. Fuse Arroz Caldo with a few of my favourite ramen toppings…..mmmm soft boiled eggs.

Cute chicken into bite size pieces

 

Arroz Caldo Ramen Fusion [Filipino Congee]

Print Recipe
Serves: 3 Cooking Time: 30 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 small onion (diced)
  • 3 garlic cloves (minced)
  • 1 inch thick ginger (sliced in long strips)
  • 1 tsp ground black pepper
  • 1 chicken breast (cut into cubes)
  • 1 1/2 tbsp fish sauce
  • 1 cup of jasmine rice (uncooked)
  • 900ml chicken broth (I used an entire carton of the no-salt added kind)

Instructions

1

In medium sized pot, on medium-heat high - heat olive oil, add onion, garlic, ginger and cook until soft

2

Toss that chicken in with the garlic, onion and ginger. Turn up the heat a bit to get a good browning on the chicken

3

Turn the heat back down to medium. Add the ground black pepper and splash the fish sauce to your chicken. Stir and make sure everything is coated nicely.

4

Pour in the uncooked rice. Make sure it's uncooked. Stir that around and cook the rice for about 2 minutes.

5

Pour in the chicken broth. I did about half the broth first and let that boil, then stir. Let that cook for about 10 mins while stir in between so that rice doesn't stick to the pot. Then pour the rest of the broth. Cook for another 10 mins

6

I like mine really soupy but you can cook it to the consistency you want. If you want it thicker, then cook it a bit longer.

7

Top it with your favourite toppings.

Notes

Toppings (optional or add whatever you like): 1 soft boiled egg (cook an egg for 6 minutes in boiling hot water. After 6 mins, cool down with cold water to stop the cooking process) 1 stalk of scallions 1 sheet of nori (seaweed)

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