Quan’s Arroz Caldo
Rainy days are here again! And what’s best when its raining or when working late at night? For me –its eating lugaw or Arroz Caldo. Arroz Caldo has always been my comfort food. In fact, each time we have some projects to finish in our shop or when there is a need for us to work 24 hours, I would normally ask our helper (or me, myself at times ) to prepare Arroz Caldo for our staff, especially during night times.
Arroz Caldo brings nice memories to me. When I was a kid , whenever I had a bad cold or flu or when I don’t have the appetite to , my mother would prepare a bowl of lugaw or Arroz Caldo for me. My mom was my best doctor then , just with her humble bowl of lugaw and chicken .I can already feel the warmth and comfort and it nurses my weary body back to health.
I miss my mom for she’s no longer around to prepare food for me.— But each time I have a bowl of Arroz Caldo on my table , the beautiful memories of love rekindle in my mind.
Arroz Caldo is Filipino rice porridge or congee. Chicken and rice are slowly simmered in a delicious broth flavored with garlic, onions, ginger and fish sauce. It is ladled into bowls and served with hard-boiled eggs, spring onions, fried garlic, and sometimes calamansi for others.
Arroz Caldo literally means warm rice. This Arroz Caldo Recipe is a type of congee that closely resembles risotto. It has been a favorite Filipino snack and is best eaten with tokwat baboy.
Although Arroz Caldo is of Chinese origin, the name was actually given due to our Spanish influence. Most people from Luzon am sure are very much familiar with lugaw and goto. The distinguishing ingredient of Arroz Caldo is the use of chicken, while goto usually requires the use of tripe, beef, and innards. Lugaw, on the other hand, is as plain as it can get.
Quan Delicacies has their own version of delicious Arroz Caldo. The plain Arroz Caldo is served with strips of chicken, topped with roasted garlic and chopped scallions. You can opt to have it with a hard boiled egg. Quan Arroz Caldo is a hit among students because its very affordable and filling of course. To suit your taste you can add a dash of black pepper or soy sauce, but for me, Quan’s concoction is already perfect.
Arroz Caldo is usually served during breakfast (but most of the time my lunch) or as a snack because it is filling. It can give you the energy that you will need until next meal.
A hot, hearty bowl of Quan’s Arroz Caldo is perfect on a chilly day. Pure comfort.
Try it to appreciate. Visit any Quan outlets in La Salle Area, Northdrive (beside Doctors Hospital), Lopue’s East and Lopue’s San Sebastian.