Ma L's Arroz Caldo

Rice 

Family recipes keep us connected to our memories.

Thus, on this Mother's Month, I thought it fitting to include in this series an heirloom recipe that has been passed down from Hubby's Ma L to Hubby's Only Sister to me.

*****

Recipes are like poems, they keep what kept us. - Henri Coulett

Being the challenged-cook that I am, I read recipes the same way I read science fiction. When I get to the end, I think to myself, Well, that's never gonna happen.

For the most part, I'd thought this way, until I was given Ma L's arroz caldo recipe.

Arroz Caldo: a hearty and flavorful Filipino-style rice porridge with chicken, ginger, and various toppings

Step 1: Over low heat, saute annato (atsuete seeds) in vegetable oil in small saucepan. Strain.

Step 2: To annato oil, add chicken pieces (preferably bony pieces for added flavor), garlic, onion, ginger, and salt.

Step 3: Add Cal Rose rice and water, using a 1:5 proportion. Boil until rice is tender.

Step 4: Season with black pepper; add salt to taste.

To serve, garnish with toasted garlic, green onion, and hard-boiled egg.

Add  slivers of calamansi (lemon) and patis (fish sauce) as condiment.

My first attempt at the recipe was a success. 

Internet pic only

The caldo was comforting and had the taste of homemade-with-love. In other words, I licked the spoon and kept using it.

Thanks, Ma L. 

You and your caldo

are treasured memories

that I hold in my heart.

Quirino Elementary School, Project 2, Quirino District, Quezon City: 1957