A Thai Food Birthday Celebration at Jack Tree Restaurant in Colombo

My colleague and walking buddy Carlo just celebrated his birthday last Saturday. He treated us to a very exciting dinner with a cuisine so close to his heart – Thai Foods. Carlo stayed in Bangkok, Thailand for so many years that he has developed fascination and love of the aromatic-sweet-fiery taste of Thai cuisine. Now that he has been assigned in Sri Lanka for quite some time, it is no doubt that he has been missing the pride dishes of Thailand big time.

What a better way to re-live that long-missed dining experience he used to have regularly than in celebrating his most important day that comes just once a year? …… And we are more than delighted and willing to join him …… to contribute in the fun …… as he savors the unique flavors. For we know, with Thai foods tickling our taste buds …… it is not just happy but a really very spicy birthday. :-)

Known before as the Siamese cuisine, Thai food is the national cuisine of Thailand. Generally composed of lightly prepared dishes with strong aromatic components and pronounced spiciness, Thai cuisine is among the fastest-growing and most popular world cuisines today. Amazingly, it has established quite a following in the international food scene. Yes, Carlo is among the avid ones and probably will include us very soon. A few more dinner treats from Carlo and it is very likely that we could be a full pledge convert - lovers not only of Filipino cuisine but also of Thai foods.

Thai food is basically prepared light. It has tantalizing flavor and richness but without all the heavy carbs & calories. Like most Asian foods, it is known for its balance of the fundamental taste senses such as sour, sweet, salty and bitter. The significant influences of its neighboring countries such as China, Vietnam, Cambodia, Indonesia, Laos, Burma, and Malaysia can be easily traced in its dishes …… blending flavors and cooking techniques that make Thai food truly wonderful. We can’t blame Carlo for loving it so much.

Arroz Caldo (Filipino Chicken Congee) – iLugaw 4S for Kulinarya Challenge

It’s Kulinarya time once again …… and the November Challenge conceived by Joy of Joy’s Misadventures is up among the (probably) finest Filipino food bloggers around …… exploring an authentic Filipino light meal or snack dish generically referred to as “lugaw” …… a common name which for me is representative of scrumptiousness, self-effacement, simplicity and serenity …… my own concoction of iLugaw 4S. :-)

This month’s theme is “arroz caldo”. A type of Filipino congee or “lugaw” (as referred in the local language) flavored or added with chicken. As you may know, the main component of the dish is rice which in the Spanish language is called …… you guessed it right, “arroz”. Well of course, the other originally Spanish word “caldo” refers to broth or stock …… I know you knew that …… and you need a lot of it to be able to prepare a really tasty rice congee worthy of being called iLugaw 4S.

This modest dish is superb when the climate is cool …… during winter (obviously when living outside the Philippines, like most Kulinaryans are) …… or when it’s windy and rainy. It is believed to possess the ability to perk-up or improve one’s body condition after dining with it …… piping hot of course. It is also considered an ideal comfort food for the sick and elderly as it has a therapeutic effect …… or healing power of sort, if you like.

Apart from my “Goto Arroz Caldo”, I have already posted a recipe for “Arroz Caldo” before (no, it’s not called iLugaw 4). While I am fully satisfied with it, in honor of Kulinarya Cooking Club, I will attempt to make a reboot entrée to offer a fresher approach to the dish …… hopefully to come out with simpler or easier procedure but geared towards accommodating many variations or possibilities …… and probably …… just probably …… we could make serving and eating the humble “lugaw” more fun and exciting. :-)