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Arroz Caldo

arroz caldo

Arroz Caldo is one of the popular afternoon snacks or “merienda” in the Philippines.  It is best to serve during rainy season.  I love that it’s a complete meal itself because it has rice with chicken and eggs in one dish.  To make it even special, add some toasted garlic and chopped scallions on top.  You can also sprinkle some fresh ground black pepper, soy sauce, and lemon if desired.  It depends on your preference.

Eventhough puto is best served with either batchoy or dinuguan, I also love to eat it with Arroz Caldo.  Hope you enjoy this recipe!


  • 2 lbs chicken, cut into serving pieces
  • 1 cup uncooked rice
  • 2 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1 small onion, sliced thinly
  • 1 tablespoon soy sauce
  • 2 chicken bouillon cubes
  • 2 tablespoons oil
  • 6 cups water
  • hard-boiled eggs
     For the Toppings:
  • fried/toasted garlic
  • chopped scallions
  • ground black pepper
  • soy sauce (optional)
  • lemon (optional)

Cooking Procedure:

  1. Mince 4-5 cloves of garlic.  Fry until toasted or golden brown and set aside to use as toppings.
  2. In a large pot, heat the cooking oil under medium heat, then saute the garlic, onion, and ginger.
  3. Add chicken and cook, stirring constantly, until color turns golden brown. Add soy sauce and continue to cook for a couple minutes.
  4. Add uncooked rice and mix thoroughly until all the ingredients are well combined and rice starts to turn light brown. Make sure to keep stirring to avoid it getting burned.  Add water and bring to a boil, skimming scum that floats to surface.
  5. Add chicken bouillon cubes and stir to dissolve. Lower heat, cover and simmer.  Stir occasionally, until the rice has softened and soup has thickened to desired consistency. Season with salt and pepper to taste.
  6. Transfer on serving bowl. Add hard-boiled egg and garnish with green onions and toasted garlic. Serve hot with black pepper, soy sauce, and lemon on the side.
  7. Enjoy your Arroz Caldo and share with friends and family!

Beef and Shrimp Stir-fry

Beef and Shrimp Stir-Fry is another delicious and tasty recipe!  Although beef tenderloin will be best for this recipe, I personally like the chuck steak because it’s got a little bit of fats which makes it not too dry.  You just need to make sure that the beef is cut thinly and against the grain so it won’t be chewy.  Best served with white rice.


  • 1 lb beef, sliced into 1 1/2 to 2-inch strips
  • 1/2 lb shrimps, peeled and deveined
  • 2 cloves garlic, minced
  • 1 medium onion, sliced
  • 3 tbsp soy sauce
  • 1 1/2 tbsp oyster sauce
  • 1/2 tbsp garlic powder
  • salt and pepper to taste
  • 1 cup water
  • 1/2 medium-sized red bell pepper, sliced
  • 4 pcs medium carrots, sliced
  • 2 small heads(about 2-3 cups) broccoli, sliced
  • 1/4 lb or (2 cups) mushrooms
  • 2 tbsp oil

Cooking Procedure:

  1. In a large pan or wok, heat oil under medium heat,
  2. Saute garlic and onions.
  3. Add beef slices and cook til evenly brown.
  4. Add soy sauce, garlic powder, and water.  Cover and simmer for about 10-15 minutes or until beef is tender, stirring occasionally.
  5. Add shrimps and cook until color turns pink.  Add oyster sauce and mix thoroughly.
  6. Add broccoli, peppers, and mushrooms.  Cover and simmer for 5 minutes.
  7. Lastly, add carrots and continue simmering for anther 3-4 minutes.
  8. Serve with white rice.
  9. Enjoy your Beef and Shrimp Stir-fry and don’t forget to share!


Chicken Sotanghon Guisado

Chicken Sotanghon Guisado is another popular noodle dish in the Philippines.  It is similar to Pancit Bihon or Pancit Canton.  Some people use annato (atsuete) to provide color and also for presentation.  Don’t worry, it will not affect the taste.  I also like to squeeze a few drops of lime or lemon juice on top before I eat.  This just gives extra flavor to the dish.  The scallions are used for toppings but I totally forgot to put some before I took a pic… Maybe I was sooo hungry and couldn’t wait to eat. 🙂


  • 2 cups cooked and shredded chicken (leftover rotisserie will be good too)
  • 1/2 lb (8 oz) sotanghon noodles(vermicelli)
  • 2 tbsp oil
  • 2 cloves garlic, minced
  • 1 medium onions, chopped
  • 1 medium tomato, chopped
  • 3 cups water
  • 1/4 tsp salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 tsp garlic powder
  • 1 1/4 tbsp soy sauce
  • 1/2 cube chicken bouillon(optional)
  • 1/2 cup celery, chopped thinly
  • 2 medium-sized  carrots, julienned
  • 2 cups cabbage, sliced lengthwise
  • 1/2 small red bell pepper, sliced lengthwise
  • chopped scallions for toppings(optional)


Cooking Procedure:

  1. In a large pan or wok, heat oil and brown garlic.
  2. Add onions, cook til soft then add tomatoes. Stir for about a minute.
  3. Add shredded chicken and mix.
  4. Pour water and let it boil.
  5. Once it starts to boil, add salt, pepper, garlic powder, soy sauce and chicken bouillon.
  6. Cover and simmer for about 3-5 minutes.
  7. Add celery and red bell pepper.  Continue to simmer for 5 minutes.
  8. Add cabbage and simmer for about a minute before adding the carrots.  Stir for 4-5 minutes.  Season with more salt and pepper depending on taste.
  9. Push the chicken and vegetables on one side of the pan, then add the sotanghon noddles on the other side.  Coat with broth/sauce and cook til soft.
  10. Mix the noodles with the rest of the ingredients until well combined.
  11. Transfer to a serving plate and top with chopped scallions.
  12. You can squeeze some lemon juice on top before eating(optional).
  13. Enjoy your Chicken Sotanghon Guisado and don’t forget to share!


Bacon Cheddar Deviled Eggs

If you are getting tired of your traditional deviled eggs, try this Bacon-Cheddar twist! These are delicious and super tasty. Such a nice blend of flavors!


  • 12 eggs
  • 1/2 cup mayonnaise or miracle whip(you can add more if desired)
  • 6 slices of bacon
  • 1/4 cup finely shredded Cheddar cheese
  • 1 tablespoon mustard
  • sweet paprika (optional)


  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. 
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside.
  3. Peel the hard boiled eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks and add mayonnaise, crumbled bacon(save some for toppings) and cheese. Stir in mustard. Fill egg white halves with the yolk mixture, top with bacon crumbs, and garnish with sweet paprika (optional).  Refrigerate until serving.
  4. Enjoy your Bacon Cheddar Deviled Eggs and don’t forget to share!


Filipino Style Chicken Curry

Our family loves dishes with coconut milk.  This Filipino Style Chicken Curry is a dish with coconut milk and curry spices, mixed with vegetables such as potatoes, carrots, and bell pepper.  This is similar to ginataang manok but with a twist.  Enjoy!


  • 1 lb. chicken, cut into serving pieces
  • 2 medium potato, wedge cut
  • 2 medium carrots, sliced
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 small tomato, chopped
  • 1 thumb size ginger, minced
  • 1 small bell pepper
  • 2 Tbsp Curry Powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 2 cups Coconut Milk
  • 2 Tbsp Oil

Cooking Procedure:

  1. In a large pan, heat oil.  Saute garlic, onions, tomatoes, and ginger.
  2. Add chicken and cook until evenly brown.
  3. Add coconut milk and let it boil.  Add the curry powder, salt, pepper, and garlic powder.
  4. Mix thoroughly and let it simmer for 10-15 minutes or until sauce thickens.  Stir occasionally.
  5. Add potatoes and let it cook for about 10 minutes or until tender.
  6. Add bell pepper and simmer for 5 minutes.
  7. Season with salt and pepper according to taste.
  8. Add the carrots.  Mix and let it simmer for 5 more minutes before turning off heat.
  9. Serve warm over white rice.
  10. Enjoy your Filipino style chicken curry and don’t forget to share!

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