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. :-)

Sinigang na Lapu-lapu (Grouper Stewed in Tamarind) - Kulinarya Challenge for July

It’s rainy season in the Philippines. Although this would mean bad news to many Filipinos and tourists alike, due to the flooding, thunderstorm and typhoon (name of cyclone in the pacific) that it brings, it is also a season for some good things. The sky will be cloudy, shielding everyone from the burning heat of the sun and the surrounding temperature will be cool and comfortable with a fine soft breeze. The rains will drench the drying lands and farms and will trigger the start of the rice (the Philippines’ staple food) planting season. An abundance of healthy and freshly harvested native vegetables, freshwater fish and other exotic catches will soon be seen lined-up at the local market. It is such an awesome scene for me.

Most importantly wild mushrooms like our family’s favorite “mamarang” will start sprouting in the farms, forest, woods and sometimes even on gardens, backyards and lawns in the rural areas and countryside. And this too will soon end up in the market or better yet directly in front of our gate courtesy of our friendly farmer neighbors who have particular knowledge of our huge …… okay make that very enormous and incessant ……… appetite for the truly delicious but extremely rare vegetables. :-)

In line with the cool weather that is now prevailing in the country (with occasional “uncool” typhoons of course) the even cooler group called Kulinarya ruled its theme dish for the wet month of July to be soupy, soothing and goodie ……… and what Filipino dish could better represent those than the mighty “sinigang”. Aside from “adobo”, “sinigang” is probably (just probably) the most featured Filipino dish by any Kulinarya member or any Filipino food blogger for that matter. I for one have already four (4) different posts of the sourly dish and yet I am not even a fan.

Among my “sinigang na tuna”, “sinigang na baboy”, “sinigang na baka” and not so long ago “sinigang sa buko”, I am deeply biased with the latter. Not only because it was fun, excitingly unique and adventurous but because it had a sweetish hint that really delighted my taste buds. If only I made the dish last year, I would re-do it for this month’s Kulinarya challenge. :-)

Sinigang sa Buko (Fish Stewed in Tamarind and Tender Coconut)

This is quite an unusual but exciting “sinigang”, the generic term that refers to highly varied Filipino stew flavored with any of the many types of natural souring agents such as tamarind, camias or “calamansi”. The use of young or tender coconut in the dish, both of its nutritious water and soft white kernel, is utterly innovative and truly promising, culinary speaking that is.

The idea is pretty rational too considering the popularity of “sinigang” and the abundance of coconut tree throughout the whole Philippine archipelago. It pretty satisfies the conditions that would make the seemingly special dish actually a practical alternative still falling within the range of the average (a.k.a. tight) budget of most Filipino family.

This type of “sinigang” was first mentioned to me by a friend who visited Mayon Volcano in the Bicol region where he learned and has actually tried the dish. Apparently, there is a restaurant in the region who wittingly concocted this “sinigang sa buko” recipe (a variation) which eventually gained wide acceptance among its guests and soon became the restaurant’s signature dish. In reality, there is no secret to the recipe, just plain ingenious concept that works. Its major difference from a typical “sinigang” lies only on the usage of tender coconut’s sweet and refreshing water as well as its spongy and milky flesh. That’s all. It’s simple but brilliant.

The restaurant usually uses slices of tasty blue marlin for the dish. But of course, wahoo or seer fish (“tanigue”), trevally (“talakitok”), yellow fin tuna and other fish varieties and even pork or beef are also options. For this preparation however, I intend to use slices of the predatory coral fish called grouper or “lapu-lapu”. No, I’m not trying to cheat here. I would admit that with grouper, my “sinigang” is probably one notch more delicious already but what can I do, in this part of the world (in our area at least), “lapu-lapu” is the much cheaper fish and easier to come by. Seriously! Its price is almost the same as the short mackerel or “alumahan”. :-)

Tinolang Palaka (Frog Stewed with Ginger and Chili Leaves)

Edible frog and other eating-varieties of the tailless amphibians are still not a universally acceptable table fare in spite of its whitish or yellowish and relatively fine looking meat (maybe debatable), good taste and high nutrients contents. Even if French are eating about 4,000 tonnes annually, the Chinese and other East Asians such as Koreans, Indonesians, Vietnamese, Thais and Filipinos, to name just a few, contributing the larger share of the world consumption with several tens of thousands tonnes eaten yearly, frog will somehow still cause many to shiver (or faint if really squeamish) if served in a meal.

Probably, no amount of gourmet preparation would totally erase the culturally-inflicted impression that the moist, smooth-skinned and master-jumper animal, with its most important meat found in its powerful legs, is not an appealing culinary item, in general context that is. Perhaps, the thought that some of the most lethal poisons known to man are found in some varieties adds up to the culture of rejection of frog as a major food commodity. That while Indonesians are exporting several thousands tonnes annually and farm-raised frogs are now available in many countries, we are yet to see frog establishes a wide niche in the world food market.

As a backgrounder, frogs are amphibians in the order “Anura” meaning without tail. Most frogs are distinguished by a short squat body, webbed fingers or toes, popped out or protruding eyes and long and strong legs making them exceptional leapers. With permeable skin, frogs are often semi-aquatic or inhabit humid areas, but can move easily on land. They typically lay their eggs in puddles, ponds or lakes and their larvae, called tadpoles, have gills and develop in water. Frogs are most noticeable by their call, which can be widely heard during the night or day, mainly during the mating season.

Southern Tagalog Style Goto (Ox Jowl or Cheek Soup)

Aphrodisiac Food……that’s the theme of the Kulinarya Cooking Club challenge for the love month of February. It’s pretty sensible right? The sweetly and hotly (pun intended) celebrated Valentine’s Day or Heart’s Day is the most important occasion of the month …… especially for lovers …… or would-be lovers. A day allocated and designated particularly for couples who want to celebrate their love, pledge and vow (as the case maybe) with one another ……… to strengthen the relation ……… to re-ignite the passion ……… to rekindle the affection ……… to solidify the union.

If sumo wrestlers have their “chanko-nabe” meals to develop the strength for a husky and fiercely fight, we in Kulinarya tried hard to come out with special food for lovers to be ready for a lovely and cuddly fight. That while some political activists are giving free condoms in the streets of Manila (Philippines) for safety reasons, foodie members of Kulinarya around the world are busy concocting food formulas for sultry reasons ……… for enhancing the desire ……… for stimulating ones drive ……… through meals which are not only intended to be attractive and tasty ……… but also provocative and kinky. :-)

This blog is not actually new to such a recipe. For more than a year, my most popular and thus most visited post is Soup Number 5. Could you believe that? It is regarded as the ultimate aphrodisiac Filipino food. Myth or truth is something not important for those who love the dish. Be it simply for the taste or secretly for the potent love potion, Soup No. 5 continues to draw patron. Be it for the comforting effect or the stimulating upshot, more and more Filipinos are eating the famed soup. As a follow up for that dish and as my entrée to the Kulinarya challenge, I am glad to feature the Southern Tagalog Style Goto, an invigorating soup made from ox jowl or cheek called “mascara ng baka”.

Paksiw Na Pata Version 2 (Pork Ham Hock or Knuckle Stewed in Vinegar)

My first post of the Filipino ham hock or knuckle dish called “paksiw na pata” is the sweet-sourly type that has a reduced, rich and somewhat oily gravy-like sauce. I wish to feature here now the simpler salty-sourly and relatively soupy version of the versatile and popular Filipino table fare. While I have been long exposed to the second version and I have enjoyed and still enjoying it a lot, I am now biased to the first version which has become a personal favourite since I learned cooking it by heart. I must state though that majority in the family still prefer this second method which is how my mother, sisters and most family members regularly prepare the dish.

As already mentioned before, I have a strong affinity with the pork cut “pata” or pork hand + hock + trotter in the case of the British cut, or pork arm + hock in the case of the US cut. Aside from “paksiw” (stewed in vinegar), “humba” (braised in soy sauce and sugar), “estopado” (braised in pineapple juice), “pata tim” (cooked in soy sauce) and “kare-kare” (cooked in peanut sauce with vegetables), it is also fried into “crispy pata” (boiled then deep fried until crisp). I really like the succulent and gelatinous texture of the skin and fat and the soft juicy character of the grains of meat when properly cooked until tender) in cases of stew and braise dishes and the crunchy crackling that becomes of the rind and the roast-like taste of the meat inside when deep fried. Whew, I’m salivating now.

Like “sinigang”, the sourly broth in this dish is so invigorating. However, to properly enjoy it, you must attain the right amount of vinegar. It is a key factor. Since different types of vinegar have different levels of acidity, which is responsible for the sourness, then familiarity on the type of vinegar to use and personal adjustment in the final quantity is necessary. The dish goes very well with steamed rice and loved even by kids. For those who like spicy foods, the addition of several chopped bird’s eye chilli (“siling labuyo”) directly on the serving bowl will surely provide a kick in every sip.

Iyasi - The La Paz Batchoy of Batangas

Nippy wind starts blowing in the Philippines and other Southeast Asian countries. Torrential rains continue pouring hard over the entire island of Sri Lanka and other South Asian nations. Heavy snow started falling in the UK, Germany, Italy and other parts of Europe. We are experiencing a cooler weather all over the world. Truly, the cool and joyful season of Christmas is almost here. It does not only stir excitement to the Christian world but also brings a chilly feeling deep down to the bones. It makes us stay longer in bed and even longer inside the comfort of our homes.

During such cold season, the family will be delighted if served with steaming hot soupy dish like “tinola” or “sinigang” or “nilaga” during meals. In line with this, I thought of preparing another soup dish, rough recipe of which I learned from the mother of my brother-in-law. It is locally called “iyasi” in some parts of Batangas which is basically a type of “bachoy”, utilizing almost the same “bachoy” ingredients, with just a few twists in the preparation like the addition of chopped coriander or “kinchay” and “misua” or long and thin wheat flour noodles in the end.

As a backgrounder, “bachoy” is the term used to refer to the combination of pork meat composed of some tenderloin (“lomo”) and entrails like spleen (“lapay”), kidney (“bato”), heart (“puso”) and liver (“atay”). It is also the name of a traditional soup cooked using the collective meat ingredients and flavored with lots of ginger and topped with chili tops. If noodles are added and the noodle dish is topped with ground pork crackling or “chicharon”, it is called “la paz bachoy”. Since “iyasi” have “misua” noodles, it can be considered the “la paz batchoy” of Batangas (Philippines); the reason for my post title above.

Tinola or Tinolang Manok (Chicken Stewed with Ginger & Green Papaya)

It has been raining hard for several days. The rivers and streams are swollen. The marshes, grasslands and green fields are inundated with water. The surroundings are dripping wet. The forest canopy is shrouded with mist. The air is overwhelmed with cool wind. Thick clouds abound, shielding the warm sunrays from reaching the land. The atmosphere is cooler by about 4 degrees centigrade. Yes, it’s cold in here! …… and we need a piping hot chicken soup. But since we are Filipinos, the last phrase simply means we want some “tinola” or chicken stewed in ginger. For lunch or dinner, it doesn’t matter. Just serve it fast with a rice platter.

Chicken soup is a classic comfort food that is believed to have healing properties for common colds and flu. It is a soup made by boiling and simmering chicken parts and/or bones in water and added with various vegetables and flavorings. It is typically served consisting of a clear broth with small pieces of chicken or vegetables or with noodles or dumplings. The Philippines’ answer to this classic feel-good soup is its “tinolang manok” or simply “tinola”. A soupy chicken stewed dish flavored with ginger and added with green papaya and chili leaves. The rejuvenating flavor of ginger and the slight kick and peppery flavor of chili leaves make Filipino “tinola” an even better chicken soup alternative……..at least for me.

The dish, regarded as the Filipino chicken soup, is widely accepted among all sectors of the society because it is quite inexpensive, could well satisfy a rather big family or group of diners and can be quickly and easily prepared. While it is believed to have been first invented in the 1800s using the delectable native chicken and referenced in the famous “Noli Me Tangere” novel of Dr. Jose Rizal, it remains extremely popular today. It has withstood the test of time and is continuously evolving. Exciting variants using pork, edible frog, fish and shellfish are regularly seen. In the Visayan Islands of the southern region of the Philippines, there is a version called “binakol” which uniquely includes flesh of tender coconut and coconut water to the dish.

Seafood Balls and Veggies Hotpot (Steamboat)

Hot pot style of preparing and eating food is not only satisfying but also fun and fulfilling. Apart from the fact that hot pot is a truly tasty stew and soup dishes combined into one which, due to increased level of excitement in the preparation, could cause diners to somehow over-eat and feel really full afterwards, it is also a source of personal fulfillment and pride. The participation of the diners with the associated form of control in the cooking process somehow provides a feeling of accomplishment or achievement of sort, both in the dish and in the meal.

Hot pot or steamboat refers to several varieties of stew in a metal pot prepared at the center of the dining table. It consists of a simmering broth or stock and many other ingredients cook right on top of the table. While the hot pot is simmering, typical hot pot dishes such as thinly sliced meat, leafy vegetables, mushrooms, wontons, egg, dumplings, noodles, seafood and various types of Chinese balls are placed into the pot and cooked through and then eaten with a dipping sauce.

This is among our favorite Chinese food and usual orders whenever we are dining in a Chinese seafood restaurant, either in the Philippines, here in Sri Lanka or elsewhere in Asia. On several occasions, we have also tried this at the comfort of our home using electric rice cooker and even conventional pot and single burner stove. This is quite easy to do and a constant hit to families and friends. This is worth doing whenever you have time especially during the rainy and cool season when piping hot soup is the preferred meal by everyone.

Suam na Itlog (Egg Drop Soup with Chicken and Mushroom)

I woke up with a heavy head. I had a long and exhausting night before and my physical conditions aren’t quite tuned-in this morning. In such moment when I am not feeling good, I can only think of one breakfast dish to eat in order to perk-up my feelings and at the same time rejuvenate my downed strength. I am referring to the Filipino egg drop soup called “suam” or “suam na itlog” which, in its simplest form, is basically a quick-fix soup made of egg or eggs, beaten or whole, flavored with crushed garlic and seasoned with salt and freshly ground pepper.

This is the same soup that is usually serve to the sick and the elderly who are either too weak to eat solid meal or has lost appetite for food. It is said to have some sort of healing properties and the ability to provide energy to the frail body. With such renewing effects, the same soup was a favorite breakfast dish of people who have drank one too many the previous night and have woken up with severe headache and dizzy feeling due to hang-over. No, this is not from experience. :-)

Generally, egg drop soup is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper and finely chopped scallions or spring onions, grated corn and tofu are typical additions. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Due to its easy preparation and great taste, egg drop soup popularity has grown and many varieties using different recipes are now common in different European and Asian countries, like the Philippines.

Kabuteng Mamarang (Tasty Wild Mushroom Soup)

With the coming of the storm or rainy season in the Philippines, the brief period of wild mushroom germination also arrives. The severe lightning that usually occurs during the rainy season causes high accumulation of nitrate compound in the atmosphere which then triggers the sprouting of wild mushrooms along farms and forests particularly on the decaying anthills, termite hills and other natural areas where there are disintegrating organic matters such as leaves, wood and animal manure.

Whilst the wild mushroom that grows on our lawn and backyard in Sri Lanka which I have featured here before tastes good already, the Philippine variety called “kabuteng mamarang” that sprouts during the rainy season is way better in both taste and texture. This is a family favorite vegetables and mushroom hunters and farmers in our community and nearby villages regularly bring their harvests on our doorstep knowing that my parents will buy them all, no matter how plenty they may be.

“Mamarang” is the wild mushroom that is scientifically called “Termitomyces cartilaginous”. This is a popular vegetable ingredient widely used in the Japanese, Chinese and of course Philippine cuisines. It is considered as among the tastiest wild mushrooms which only sprout during the rainy months of late July to late September in the Philippines. Studies show that the “mamarang” variety is very difficult to cultivate thus supply is quite limited and available only during its natural sprouting season.

Pesang Dalag (Mudfish Stew in Ginger)

This is another version of the popular Filipino stew dish called “pesa”. In my first post about the dish, I used grouper or “lapu-lapu”, this time around however, I will be using the ferocious freshwater snakehead called mudfish or “dalag” or “bulig”. This is the same kind of fish I used in the “ginataang dalag at hipon” which I featured last year. Among the several “pesa” variations, this is probably the most common, particularly in the Luzon Island of the Philippines where the predatory fish is widely consumed as a regular table fare.

“Pesa” is basically boiled or stew fish infused with the pungent but earthy flavor of ginger. While there are other vegetables in the dish, it is the ginger that plays a major role in the over-all taste of the stew. The strong earthy flavor of ginger does not only provide a tasty broth but also counters the somewhat stench smell of the fish who spend most of its lifetime close or submerge to the muddy bed of its natural habitat.

Like in the “pesang lapu-lapu”, the dish should be served accompanied by the same salty-sauce made from either Chinese fermented soybean cake called “tahure/tauri” or fermented black beans called “tausi”, or sometimes using the Japanese fermented condiment called “miso”. Since I already posted this sauce before, I will not be showing it anymore.

Ginisang Tahong (Sauteed Asian Green Mussels)

In my more than 5 years of continuous stay in Sri Lanka, “tahong” or the Asian green mussel, also known as Philippine green mussel, is among the food I really missed a lot. While Sri Lanka is a tropical island country with vast marine waters, I have not seen anybody harvesting or selling “tahong” or any variety of mussels during that 5 long years. While at one time, I was able to eat some wild mussels which our driver gathered from the rocky shoreline of the fishing spot we regularly fish and which I excitedly sautéed and prepared into the familiar Filipino soup dish, I have been constantly craving for the tasty bivalve seafood.

Now that I am back in the Philippines for a short vacation, “tahong” is among the first wet market goods that occupied my basket. With its still inexpensive price, “tahong” remains a handy source of tasty dish that is so easy on the budget making it an all-time popular food for the masses.

“Tahong” or Asian green mussel is an economically important mussel belonging to the family “Mytilidae”. It is native in the Asia-Pacific region and was introduced as invasive species via boat hulls and water ballasts in the waters of Australia, the Caribbean, Japan, North America, and South America. In 1999 it was found in the waters off Tampa Bay in Florida. It is harvested for food due to its good taste and fast growth but is also known to harbor toxins called “Saxitoxin” produced by the dinoflagellates (red tides) that it feeds upon.

Sinigang (Pork Stew in Tamarind)

I may not like “sinigang” as much as my friends and colleagues do but since it is among the favorite foods of the majority in our group and part of the every day meal being served to us, I have already developed a moderate liking to the popular Filipino soupy dish. Probably, my constant exposure to the dish, transmit a radiation-like effect, which over prolonged time, has caused my taste buds to mutate and caused positive genetic alteration which eventually led to adapting itself to the sourly-salty taste of the vegetable laden stew dish.

Okay, okay, it simply means I have underestimated the culinary significance of the dish which appealed to almost all members of our group except me and one from the Visayan (Philippines) region where “tola or tinola” dishes are the ones cool and not “sinigang”.

Though I am not overwhelmingly enjoying the dish, I, on several occasions have also prepared it for the pleasure of our group like in “sinigang na baka” and “sinigang na tuna” posts. When one mention only the generic term “sinigang”, it basically refers to pork “sinigang” or “sinigang na baboy”. It is probably the most common variation which wide range covers meat, poultry, fish, shrimps, sea shells, etc. While I am biased to seafood “sinigang” especially shrimp, I have cooked pork the most number of times.

Sopas (Filipino Chicken and Pasta Soup)

We had a cool weather prevailing over the last several days. No heavy rain but then the sun is always covered by thick clouds causing the atmospheric temperature to plunk down much lower than normal. Given with such a moderately chilly condition, what could be better than being home sipping a piping hot, rich and tasty soup and at the same time munching on some delighting buttered toast? The two rather simple foods make a true comforting meal perfect to be eaten amidst an equally comforting and calming state of the surrounding.

This is exactly what I was thinking when I decided to make “sopas”, a popular Filipino pasta soup dish flavored with milk. “Sopas” is a quite thick soup made from boiling some chicken meat and sometimes pork bones, to make a tasty broth then added with elbow macaroni or shell pasta and finished off with some vegetables like carrots, green onions or leeks and cabbage and of course, some milk to create the rich and creamy consistency of the dish. For me, addition of lots of freshly ground pepper provides the kick which makes this dish even more interesting.

Tinowa or Tola - Tinolang Talakitok (Trevally Stew in Lemon Grass, Tomatoes & Chilies)

Here is another crack on the popular southern Philippine “tinowa” or “tola” dish using “talakitok” or trevally head. This is basically “tinolang ulo ng talakitok” or fish head stew in lemon grass, tomatoes and chilies. In direct contrast to the first “tinowa” version I posted earlier, where I used a combination of small and juvenile fishes, this time it is prepared using just the head of a huge trevally fish weighing more than 15 kilograms. The fish is rather a big game by any angling standard and catching one is a dream to most sportfishing enthusiasts like me.

With this size of fish, expect the head, about 1.5 kilograms, to have an entirely different texture of its succulent and tasty flesh that can be found around its huge head bones. The soft and slimy but utterly delicious meat provides a wonderful eating experience for the initiated. The juicy eye and jaw sections in particular, are top favorites by most of us. While the use of fish head in the dish could be considered unusual and most likely not so appreciated in the West, in most Asian cuisines, this is, in fact special and usually served to the most important member or guest.

Pesang Lapu-Lapu (Grouper Stew in Ginger with Vegetables)

I can’t think of a better way to cook my “lapu-lapu” catch in my recent shore fishing adventure than by the popular Filipino stew dish called “pesa”. I first ate and since then has been heavily exposed to “pesa” in the “Capampangan” area of the provinces of Pampanga and Tarlac lying in the central part of the Luzon island of the Philippines. In the region, “pesa” is a regular table fare for the whole family, particularly for fishes such as the ferocious freshwater snakehead called mudfish or “dalag” or “bulig”, the bony but tasty milkfish or “bangus” and yes, the rather pricey but very delicious grouper or “lapu-lapu”.

Basically, “pesa” is boiled or stew fish infused with the strong flavor of ginger and added with some vegetables. The pungent flavor of ginger is required to counter the stench smell and taste of the fish and provide a tasty broth. In addition, fish are sometimes slightly fried first to further remove the stench prior to stewing. The soupy dish is served with an accompanying somewhat salty sauce made from either Chinese fermented soybean cake called “tahure/tauri” or fermented black beans called “tausi”, or sometimes using the Japanese fermented condiment called “miso”, mashed and then sauté in chopped onions and tomatoes.

Sinigang na Baka (Beef Stew in Tamarind)

As mentioned in my “sinigang na tuna” post where I discussed the popular Filipino soup dish collectively called ”sinigang”, beef is one of the other meats that can be cooked the same way. Whilst I have cooked beef in several Filipino dishes like beef “caldereta” or “kalderetang baka”, beef adobo or “adobong baka” and the meaty beef “asado”, I have yet to prepare and feature it in a soupy dish. Although my favorite soup dish for beef is “nilagang baka”, a variation of the popular “nilagang baboy” or pork stew with vegetables , I intend to first prepare it as “sinigang” or stew with souring agent which in this case is a pre-mix tamarind powder.

Generally, beef is the culinary name for meat from bovines, especially domestic cattle or cows. It is among the principal meats used in the cuisine of America, Australia, Argentina and Europe. It is also an important meat in Africa, East Asia and Southeast Asia like in the Philippines, where it is much pricier than pork and chicken.

Beef is divided into basic sections from which steaks and other subdivisions are cut. These are called primal cuts. Different countries have different cuts and names. Different cultures have their own distinct ways of dividing and cutting the meat. The French and English make 35 differentiations to the beef cuts. The “Bodi” tribe in East Africa has 51 cuts. Even more remarkably, the Koreans differentiate beef cuts into 120 different parts.

Arroz Caldo or Lugaw (Chicken Congee)

Rice congee is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Tamil word “kanji”. The dish is widely popular in Asia and even in some part of Europe. It is called by many names such as “kanda” in Sri Lanka, “canja” in Portugal, “pinjin” and “zhōu” in China, “bubur” in Indonesia, “ukayo” in Japan, “juk” in Korea, “chok” in Thailand, “chao” in Vietnam, “babaw” in Cambodia and “lugaw” or “lugao/lugau” in the Philippines. Rice congee is an ideal comfort food for the sick and elderly as it has a soothing effect. Apart from the fact that it can be easily consumed and digested, it is believed to have therapeutic or healing properties for the ill.

While there are many varieties of toppings and flavoring ingredients added to make different variations, chicken is probably the most common addition. In the Philippines the dish with chicken is called “Arroz Caldo”, obviously from the Spanish word “arroz” that means rice and “caldo” that refers to broth. However, please note that it is not a Spanish dish. The name was only adopted by the Spanish colonial settlers who patronized Chinese restaurants in the Philippines for easy reference.

Loming Lipa - Pancit Lomi (Fresh Egg Noodles in Thick Soup)

This is the real thing. OK..OK…..let me rephrase it....this is the closer you can get to the real “loming lipa” and to some extent to the famous “loming Ma Mun Luk” where it has a big resemblance. The said two styles of cooking “pancit lomi” are probably the best I have tasted. After regularly being exposed to and had actually eaten bowls and bowls of “loming lipa”, in Lipa City, Batangas (Philippines) and neighboring cities and municipalities, I developed a fascination with the rather simple and ordinary noodle dish particularly the way it is prepared a la “loming lipa”. Since then, it has been my long term objective to learn cooking the sticky and yummy noodle soup right in the comfort of my own little kitchen which I successfully achieved some years back.

As a backgrounder, “pancit lomi” or simply “lomi” is a Chinese-Filipino noodle dish made with a thick variety of fresh egg noodles of about 5 mm or half a centimeter in diameter (probably the biggest fresh egg noodles available in the Philippine market) sautéed with small pieces of pork or chicken meat, liver and select vegetables, added with tasty broth and then thickened by cassava flour and beaten eggs. Several toppings are added prior to serving such as fried “kikiam” (que kiam), as I mentioned in my previous post, meat balls, pork liver and slices of hard boil eggs.