A fa­vorite rainy day sta­ple gets a health­ier spin

A health­ier ver­sion of ar­roz caldo us­ing black rice and turmeric

Northern Living - - CONTENTS - TEXT AND STYLING GRAI ALVAR PHO­TOG­RA­PHY JP TALAPIAN

BLACK RICE AR­ROZ CALDO IN­GRE­DI­ENTS

3 tbsp. veg­etable oil 1 pc. shal­lot, sliced thinly 3 cloves gar­lic, sliced thinly 4 tbsp. fresh gin­ger, minced 2 tbsp. fresh turmeric, minced 4 tbsp. fish sauce 3 pcs. 6-inch lemon­grass

stalks, thinly sliced 8 cups chicken stock 500 g or 2 1⁄2 cups black

rice, soaked for 6-8 hours

For the gar­nish

2 tbsp. spring onions, minced 5 pcs. soft boiled eggs (boiled for 6-7 min­utes, shocked in ice wa­ter) 300 g chicken inasal, shred­ded 2 tbsp. crispy gar­lic 2 tbsp. crispy shal­lots 5 to 10 pcs. cala­mansi

PRO­CE­DURE

1. Place deep cook­ing pot over medium heat. Add oil. Sauté shal­lots, gar­lic, gin­ger, and turmeric un­til fra­grant. 2. Strain soaked black rice

and add to the pot. 3. Pour chicken stock and fish sauce and mix un­til ev­ery­thing is in­cor­po­rated. 4. Bring to a boil, then add lemon­grass. If needed, add more wa­ter. 5. Trans­fer to a serv­ing bowl and gar­nish with minced spring onions, soft-boiled eggs, shred­ded chicken inasal, crispy gar­lic, and crispy shal­lots, and cala­mansi.

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