Kulinarya September Challenge: Filipino-Spanish Dishes!

!Hola everyone!

I am here again and in case you were wondering where I was for the past 4 months since my last post, I was working with some paperworks to be with my husband and I am already with Mi Amore at this moment! oh love love...(hearts and kisses) wishing..wishing...my little man will be with us soon here too..=)

Moving on, for this September in KCC, I am proud and honored to be the co-host together with our special guest, Ziggy of myfilipinokitchen.com. The theme we have chosen for Kulinarya September is: Filipino-Spanish Dishes!

I have chosen Arroz caldo, which literally means "hot rice". Arroz is a spanish word which means rice and caldo means hot. It is similar to chinese congee which is also popular in the Philippines and have equally been made in various ways to suit the tastes of the us Filipinos. Arroz caldo is more closely related to risotto, due to its yellow hue from saffron and also by the large cuts of meat.

The usual Arroz caldo I grew up with is the native chicken Arroz caldo. Using native chicken meat gives a very rich flavor and the broth from it absolutely gives a very silky texture to the rice. Unfortunately, native chicken meat doesn't exist in Doha. =P

Beef Arroz Caldo

1/2 kl beef pieces cut into chunks (choose beef meat with good amount of marbling)

1 thumb-sized fresh finely chopped

2 cloves garlic finely chopped

10 cups water

1 beef buillon cube

salt to taste

2 cups-lightly packed, freshly-cooked Asian long grain rice (I used Jasmine rice) if you are in the Philippines- use 7-Tonner

few saffron threads (optional)

Top with:

crispy fried garlic

chopped chives/scallions

sliced boiled egg

deep-fried beef slices

fish sauce or salt and black pepper to taste

Combine first 6 ingredients. Boil until the meat is fork-tender. Add water if needed.

Remove the meat from the broth. Set aside. I fried a few pieces of meat for added texture to the whole dish. You may strain the stock/broth to another bowl if you want to get rid of the garlic and ginger.

Add freshly-cooked rice and saffron threads to the broth (about 5 cups of broth) and simmer gently until the rice becomes creamy, add water if the mixture becomes too thick. Turn off the heat. Stir in the cooked meat.

Serve topped with crispy-fried beef slices, sliced boiled egg, crispy-fried garlic, chopped scallions and fish sauce/salt & pepper to taste.

* That alternating slices of fried beef and yellow "stuff" is actually the boiled egg. So funny looking, but it actually tastes good though. =)