Lugaw or plain congee is the most basic congee recipe that only requires rice, water, and salt. This version is somewhat upgraded because I used an ingredient that improves the flavor of the dish – Rousong. Rousong is made from pork. This is also called pork or meat floss. The texture of rousing is almost […]
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Chicago winter is one of the coldest in the country. There are weeks wherein the average temperature ranges between 5 to 15 degrees Fahrenheit; there are also days where it falls below zero (not to mention the wind chill factor which makes it colder). During this season, a single cup of hot chocolate or coffee […]
Chicken Congee is a type of rice porridge similar to chicken arroz caldo. This is usually consumed for breakfast and is best enjoyed with chopped scallions. I gave this recipe a bit of Filipino twist by suggesting to top it with toasted garlic before eating. Preparing your own chicken congee at home is simple and […]
Classic Tinolang Manok is a great tasting and healthy dish to prepare for your family. It is easy to cook and friendly on the budget. I like the idea of having tinolang manok at least once per week (particularly during cold weather) because it keeps me stay warm and it is also one of my […]
Goto is a type of rice porridge or congee that uses ox tripe as one of the major ingredients. This has a similar consistency with Arroz Caldo and Lugaw; cooking procedure and most of the ingredients are also comparable.
This can be considered either as a breakfast food or a heavy snack. Usually served hot, this food is commonly consumed early in the morning to break hunger brought about by several hours of deprivation. As an afternoon snack, eating Goto bring back the consumed energy helping you to get back on track. This is also a good midnight snack for hard workers who spent the whole day at work and even party goers who had too much beer or hard liquor. There is nothing like a hot bowl of Goto paired with tokwa’t baboy to sober you up.
Tokwa’t Baboy is a dish composed of boiled pork (either or both pig’s ears and pork belly usually) and fried tofu. The sauce made of vinegar and soy sauce gives life to this dish. Generally, this is considered as an appetizer and a side dish. Most people like to have their Tokwa’t Baboy with beer or wine by the side while others love to have it with rice porridge such as Arroz Caldo, Goto, or a simple lugaw.
I personally like to have the sweetened version of the sauce. In order to achieve the taste, I just add a few tablespoons of sugar in the vinegar-soy sauce mixture. Also, I sometimes literally sip the sauce as if it is some kind of soup (It may sound weird but I know others who does the same too).
Try this Tokwa’t Baboy Recipe.
Arroz Caldo (literally translated as warm rice) is a type of congee (or lugaw) that closely resembles the risotto. Though this dish is of Chinese origin, the (new) name was actually given by the Spaniards because of pronounciation issues.
The use of chicken (cut into individual servings) makes Arroz Caldo different from other congees. Safflower (wild saffron), toasted garlic, and scallions are added to enhance the flavor, color, and aroma of the dish.
This lugaw is usually served during breakfast. I remember seeing several well-lit carts complete with chairs and tables along Edsa (a major road in Manila) serving this congee with Goto and lugaw. Several tapsilogan and karinderya also carry this in their daily menu. Arroz Caldo is also one of the favorite food of those who want to sober-up.