Todays cold weather was calling for Arroz Caldo.

Arroz Caldo (literally translated as warm rice soup) 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.

Cambodian's have their own version, but this Filipino dish is my favorite congee. I added a few ingredients of my own, but still very close to the traditional style... The only difference is the spice ;)

Ingredients

1 ½ lbs chicken, cut into serving pieces

1 ½ cups uncooked rice 

4 cups water

1 ½ cups chicken broth

2 tbsp fish sauce 

2 tsp garlic 

1/2 tsp ground black pepper 

1 cup red onion, minced 

6 pieces hard boiled eggs 

1 cup scallions (green onions), minced 

2 knobs ginger, julienned 

2 tbsp cayenne

2 tbsp Sriracha (optional)

1 piece chicken cube (bouillon) 

1 piece lemon or 

4 pieces calamansi 

2 tbsp cooking oil

Instructions

In a pot, heat the cooking oil then saute the garlic, onion, and ginger

Dash-in some ground black pepper 

Add the chicken cube and cook until the cube melts 

Put-in the chicken and cook until outer layer color turns golden brown 

Add the fish sauce and uncooked rice then mix and cook for a few minutes 

Pour-in the water and chicken broth, bring to a boil 

Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes) 

Put-in the hard boiled eggs 

Add the cayenne and Sriracha for additional color and aroma 

Serve hot with garlic (see below), minced scallions, and lemon. 

How to cook the garlic

Pour the oil in a pan then turn on the stove 

Put-in the garlic immediately (make sure that the oil is not hot enough to fry the garlic) 

Adjust the heat of the stove to “low” and wait until the garlic turns golden brown (or medium brown if desired) 

Drain the oil and place in a bowl with paper towel or tissue 

Dr. Pepper BBQ Ribs

What you need:

1-2 racks of ribs, your favorite cut. I used baby back ribs.

1-2 liter bottle Dr. pepper (not diet)

6 cloves garlic, crushed and peeled

1 red onion, sliced

1 Tablespoon liquid smoke

1 bottle BBQ sauce. I recommend Sweet Baby Ray's.

Instructions:

In a large stock pot add: ribs, onion, garlic and liquid smoke.

Pour Dr. Pepper over to cover. Bring to a boil, cover and lower to a simmer until ribs are tender (1 to 1.5 hours)

Remove ribs into a baking pan

Pour BBQ sauce over ribs

Bake uncovered in a 350 degree oven for 30-45 min. Or on a medium heat grill for 20 - 25 min.