Judy's SECRET for Arroz Caldo
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- Опубликовано: 29 сен 2024
- Judy's SECRET Ingredient For The Best Arroz Caldo
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Thanks mama, she will forever be remembered! Great video guys I always wanted to know how to make this from you guys. Another great video Benji. I can tell you're having way more fun on your channel and not being such a perfectionist. We already love watching you guys for years, so its nice to see you really enjoy your channel with the fam and we get to really experience your passion for food.
Try including the bones while sauteeing and boiling so that the bonr broth is bomb!
I add finely grated carrot n cabbage. It’s another level
Shoutout from west seattle!!!! Woot woot! Love adding quail egg to my arroz caldo!
Judy you have to wash the rice first at least once, cause it's not really that clean. And Try using Thai Fish Sauce, it's the real deal !
it doesnn't only cleanse the rice from crawly creatures or unnecessary matter, washing also lessens the arsenic level of the rice yt nutritionists say 😂
Watching this as I eat my MIL's arroz caldo. So happy to have found your channel. I am Japanese, and my wife is Filipino. :)❤
Here in the Philippines there are other types of Rice Porridge called Lugaw/Goto, sometimes with other types of topping/meat like egg, tripe, or beef.
I loved arroz caldo … we add quail eggs … shredded chicharon and of course fried garlic bits 😋… happy eating !!!
As a Greek, we make this but call it chicken & rice & we add lemon.
Ooh I’ll have to try Judy’s secret ingredient! I usually add saffron - it gives a slightly different flavor but color at the same time.
One cup of rice should be good for a full pot of arroz caldo if you want it more soupy. “Arroz” means rice “Caldo” means “broth” or “stock” ( rice soup) so I guess it’s supposed to be more soupy than an oatmeal consistency. Also, rice should be overcooked until grains are split open. 😊
Glutinuous rice, ox tripe, saffron on top. But if it is with ox tripe and innards like gizzard , it is called Goto. And a bit orangey sauce. 😊
in philippines :
Arroz caldo - with chicken
Lugaw -plain rice porridge
Goto - with pig intestine, beef towel etc.
so Arroz Caldo is a type of Lugaw and plain lugaw is just spring onions, onion (not sure though hahaha), salt and pepper, and crispy garlic. ooh and add boiled egg! with a dash of calamansi when you serve it! yuuummm!
there's also other type of Lugaw, it's GOTO, instead of chicken they put beef tripe or pork intestine (the one i tried haha) or what they call laman loob. soo to answer your question if you can put other meat, you definitely can. Filipinos do that! HAHAHA
I had this for dinner last night! I use all sweet rice and I mince the ginger and leave it in. Topped with all the same toppings, hard boiled egg, fried garlic, green onions and squeeze lemon. Soooo comforting. I’ve never tried the tomato bouillon before, I’m gonna try it next time!
I use Japanese sweet rice, yellow onion, garlic, and better than bouillon to mine! I also love to make the fresh garlic chips, instead of minced I make thin slices!
I like to squeeze some lemon in my arroz caldo. This is my ultimate comfort food.
Literally made this today for my dad’s death anniversary 🥺 but I add fish sauce for flavor and safflower for color! The gluttonous rice is definitely a must, don’t know another way to make it! Fried garlic, green onions and boiled eggs are a must (:
Or saffron idk which lol I forgot
After sautéing the spices, I add the washed and drained rice ang fry it in oil until its light brown then I pour the chicken to the pan.
Interesting, this is kinda just like our Mexican Caldo de Pollo we cook the bone in chicken and make Mexican rice/arroz on the side and add it when you serve it. So good!
My mom likes putting Kasubha, its an herb, looks like saffron. I dont know if it really taste anything but it looks good. Hehe. Adds the somewhat yellow color.
Also, she serves it with tokwa't baboy, which literally means tofu and pork with vinegar, onion, chili condiment.
Whenever Im sick i crave this 😢
I usually do for one cup of rice, 2 cups of broth or water and also if you’ve put seasoning in your broth, you might want to be careful with the Knorr seasoning because that has a lot of salt in it. Taste the broth when mixed in. If everything taste good, then it’s gonna be good.
I looooove arroz caldo. I add chicken bouillon too but didn’t think to try the tomato version! Once I nailed the recipe I started adding more ingredients that I love like shrimp and shrooms 😛
Im curious how you feel about lime versus calamansi for your arroz caldo. Have you had it with calamansi before?
I usually rinse the rice. Also , you can use beef tripe instead of chicken and that dish is called goto - a popular street food with all sorts of toppings like boiled egg,garlic chips,green onions and ground chicharon .Then you squeeze some calamansi juice before you eat it.
Some Filipinos put ‘kasubha’ or safflower, not so much for the flavor (it’s kinda flavorless) but a lovely yellow color. It’s cheaper too than saffron & can be bought at Filipino stores.
Over the years watching you guys I have seen so much similarities between Filipino foods and Puerto Rican foods. This dish in particular is called Asopao in PR so similar and so good 😊
I’ve notice Judy cutting clips of your cooking but love the content so thanks for sharing and keep sharing pls 😊
It's like the italian risotto with different spices. I have to try this too ... bless you all
We make something similar but it’s more soupy, and you can add salted radish in the mix while cooking. Then we’d top it off with fermented soybeans, black peppers, bean sprouts, green onions and sambal. The dish is called “BorBor”
Yum! Arroz Caldo best on a cold weather ❤
We have a Vietnamese dish that is similar to this. We also do a chicken cabbage salad with a fish sauce and chili dressing often with this. Fun fact fish sauce is made from anchovies and not all fish sauce is equal. Some are much better than other brands. One thing we do with the rice in our dish is kind of pan fry the rice before putting it in the soup. Not burn it and it dry rice. It gives more flavor to the dish.
I don’t know how long you cooked the rice, but for those who will try cooking with glutinous rice (a must) it normally takes me a minimum of 30 minutes to cook the rice thoroughly and get the consistent it usually is, I suggest cook/boil it first with a lot of water and then when it’s all thick and lumpy almost without water at all- add your broth to bring back the soupy consistency, without having to use a lot of broth
Mama Lives On through the memories…
I use the same process of browning and crisping the garlic for my garlic bread and garlic cheese bread. So yummy and so much depth to the flavor. 😊👍
Yum!
My mom also uses a quarter to half of glutinous rice to regular rice when making arroz caldo. Sometimes we use chicken feet to add the collagen and flavor to the soup
My grandma taught me to use glutinous rice when making arroz caldo, she also uses saffron to give it color. Definitely need a squeeze of lemon before eating it. Yum.
OMG I gotta share this my mom. She absolutely love your cooking segments. I wish I could fly to Seattle just to have dinner with you’ll. My dream is a restaurant called Benji and Judy bistro.
Ooohhh. It's like a warm hug. Thank you for sharing your recipe, that looks good. I do add the following too --- saffron & shitake mushrooms. I hope this helps. All the best to you and your family.
Oh boy that looks sooo masarap!!!! Thanks for sharing how you make this!
Judy hitting the wood Spoon hardly and loudly on the edge of the pot after every single time after using… 🫣😖
We add turmeric powder, a bit of ginger and garlic powder too. It’s a 50-50 ratio with glutinous and plain rice. In our place, i make sure to wash our rice sometimes soak it in water for 15 -30 mins so it’s easier to cook.
There are several toppings we add to our arroz caldo, pork (lechon kawali), boild eggs and intestines on it :). We also call it Lugaw ☺️
So glad to see you making this! I wrote a comment on the main channel not too long ago about how Mama's arroz caldo recipe has been my go-to quick & easy comfort meal. I even love the strips of ginger 😅 I pretty much do exactly what you do in this video, but occasionally throw in some red chili flakes because I enjoy the extra spice, but the tomato bouillon is new to me and I'm interested to try that! I believe Mama added saffron to hers
I actually use already cooked rice to make it faster :) -- also, in addition to fried garlic/green onions to top, I add a bit of Maggi sauce and some lime!
I love arroz caldo! 💖🇵🇭
We call it MOV KUV DLIS in the hmong culture which is rice porridge... I usually do mice pork or chicken, raw garlic, lemon grass, lime leaves, ginger, rice and water with salt, msg, black pepper and granulated chicken flavor soup mix base, green onion , cilantro, fried chili oil, fried garlic, fish sauce oyster sauce and raw pepper or dry pepper for spice...
And usually when I make it.. it only last for 1 day and a half... my girls loves eating it...❤
Yeah People wash rice to remove debris and contaminants but it’s not really the main reason for washing the rice. Washing the rice is mainly to affect the texture because you get rid of excess starch that cause it to be mushy and sticky. In arroz caldo that’s the texture you want so there’s no reason to wash it.
I just had arrozcaldo earlier today! My mom's recipe skips out on the fish sauce. But she does use gluten rice & chicken bouillon powder aside from the usual green onion & ginger. The one with tomato is different 😋 My mom makes some chicken liver sauteed in onion & ginger & you can add it as a condiment. Also boiled eggs, green onions & fried garlic. And calamansi 😋
I love your new blogs. The blogs have been super interesting. Thank you
How much rice did Judy put in the Arroz Caldo? I saw she did 1 c of regular rice and maybe 1/2 c Glutinous rice? canyon confirm?!
That looks bomb. I like mine a little soupier. And we always add crushed up chicharon on top with the crunchy garlic, egg and onions. And don’t forget the lemon!!
Arroz Caldo is usually prepared with chicken. Goto is another variation of this in the Philippines. Goto is prepared and cooked with innards, tripes, beef or pork. 👍🏼
And we always put saffron or kasubha in tagalog.
my comfort food, if we don't have extra budget we just make "lugaw" instead. still tasty and makes you full too.
Especially Mexican dishes. We call ghat dish. Arroz con Pollo, meaning chicken and rice
I eat mine with hard boiled egg, with lots of fried garlic, onion chives or leaves or green onions and pepper. While my husband adds red chili 🌶️ calamansi on top of the fried garlic, green onion and pepper 😊 🇵🇭
I use Arborio rice instead of regular rice. It makes for richer and creamier consistency…your version is also very good
Sometimes I add lemongrass if I have it around. Love to top it off with chili oil crisp along with the egg, green onion, and fried garlic.
you wash rice because you're rinsing the excess starch out of it. if it has a lot of starch then it becomes overly gummy. But i'm sure in some dishes it doesn't matter because it would thicken the dish.
That's sooo good *cyring internally* cravinggg it now
Mhmmm you can even use chicken gizzard for that meaty bite 😮💨😋
Judy I love that chicken bouillon!!! It is very flavorful
Its our comfort food, especially during rainy season
I bet that would be good if you substitute the chicken with sausage! Yum!!!
I love putting butter in my arroz caldo. For color and additional flavor. 🥰
Ty for sharing your recipe with us! Love these videos Benji!
What happened to your videos with Sean on video influencers?
Who else is eating arroz caldo while watching this? 🙋🏻♀️😂
I do not add glutinous rice but I add Spanish saffron to the broth.
I add clams and chicken breast. It's delicious!!
some regions bin the philippines we use the rice water for sinigang ◡̈
i sprinkle 😁turmeric powder for natural yellow color 😄
rice and a little bit of glutinous rice helps to thicken the lugaw
I cook mine with coconut milk & regular chicken bouillon no tomato :)
My mom uses that tomato bouillon for mexican red rice ❤
Do you have to use a specific type of rice? I’m afraid of it getting too mushy
I’ve tried adding cilantro toppings and I loved it.
We use glutinous rice only in our arroz caldo.
In Puerto Rico, we make Asopao de pollo.
My dad used to cook arroz caldo with full chicken pieces, usually the leg or wing. But I remember back when I lived in Riverside, CA, he would cook it with breast and thigh, bone in. And full boiled eggs.
And yes, squeeze calamansi and patis when eating!
I put saffron in my arrozcaldo
Hey Benji can you make a vegetarian one?
I put curry powder a bit for flavor
Saffron!
It tastes good, but people who are unfamiliar with this spice, please look up special precautions & warnings
MSG=King of Flavor 💯
Sometimes i also put lemongrass
Can you link the wooden spoons ?
Slice the garlic thinly, next time
Thanks mama you will forever be such a great memory loved your cooking videos
Love you guys, thank you 😠
It reminds me of wild rice soup
Oh, I'll have to try it with the secret ingredient. Arroz caldo is one of my favorites, especially in the winter or when I'm sick. 🥣
Love the videos Benji!
Benji,
I use the chicken flavored Knorr seasoning too. I put it in almost everything to. Yes, yes, yes. It does put umami in everything, well almost everything
Looks delicious ❤. When i make my Mexican rice. I don't wash my rice😂 and i eyeball everything 😂
I also cook my for a total of 20 minutes. I let it come to a boil. I lower the heat I cover it and I set a timer for 5 minutes . After five minutes I lift the lid. I give it a stir. I cover it back up and I cook it for 15 minutes. Never lifting the lid never stirring it again and in15 minute timer goes off. I turn it off and it’s perfect. Knorr Seasoning. Lol. I’m speaking into my iPad. Lol. Sorry for the misspellings
You can add Turmeric for color if you don't have Achuete that Filipinos typically add. I will be cooking it too this week but I may add corn! :D
I love arroz caldo! My family uses chicken most of the time, but during Thanksgiving we use the left over Turkey meat in it! 😋
Thank you for sharing this recipe! It looks absolutely delicious! ☺️ I’m Puerto Rican and Nicaraguan and both sides have a dish similar to this. In Puerto Rico they call it “Asopao de Pollo” and in Nicaragua they call it “Arroz Aguado”. I’m definitely going to have to try this one. 🤩🙌🏽