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Easiest Way to Cook Tasty Moqueca de peixe paulistana. (Sao Paulo Fish stew)

Moqueca de peixe paulistana. (Sao Paulo Fish stew) . You can cook Moqueca de peixe paulistana. (Sao Paulo Fish stew) using 12 ingredients and 5 steps. Here is how you achieve it. Ingredients of Moqueca de peixe paulistana. (Sao Paulo Fish stew) Prepare 2 TBSP of vegetable oil. You need 600 g of white fish (cod or haddock). It's 1 of large onion sliced. It's 3 of garlic cloves squashed. Prepare 1/2 TSP of cayenne pepper. You need 1 of red pepper sliced. Prepare 2 of large tomatoes sliced. Prepare 1 TSP of smoked paprika. Prepare to taste of Salt. Prepare 1 can of coconut milk. It's 200 g of cooked frozen sea food (prawns, mussels and squids). It's handful of fresh coriander chopped. Moqueca de peixe paulistana. (Sao Paulo Fish stew) instructions In a pan, add the vegetable oil and make a bed with the onions, garlic and sprinkle the smoked paprika on top. ...
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Easiest Way to Make Appetizing Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice)

Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice). Arroz caldo, also spelled Aroskaldo, is a Filipino rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard-boiled egg. Have you ever had Chinese Congee?

Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. All Reviews for Chicken Arroz Caldo (Chicken Rice Porridge). I use chicken thighs skin off Arroz Caldo is my favorite filipino dish, hands down! You can cook Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) using 18 ingredients and 11 steps. Here is how you cook that.

Ingredients of Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice)

  1. You need 4 of small red onions, roughly chopped.
  2. Prepare 3 cloves of garlic, chopped.
  3. Prepare 1 of big knob ginger, sliced lengthwise.
  4. It's 1-2 of bay leaves.
  5. Prepare 1/2 of a chicken, salted and sliced.
  6. Prepare 6-7 c of water.
  7. It's 1 1/2 of Chicken bullion or broth cube.
  8. You need 1-2 c of brown & red rice (washed & mixed).
  9. It's 1-2 tsp of Turmeric powder.
  10. It's to taste of Salt and pepper.
  11. It's 1/2 of a deck-size pork belly for garnish, chopped (optional).
  12. You need 2-3 cloves of garlic for garnish, chopped.
  13. You need 1 of thumb ginger for garnish, chopped (optional).
  14. It's 1 of small red onion for garnish, chopped (substituted for scallions).
  15. It's 2-3 of stems (not stalks) Celery with leaves for garnish (optional).
  16. You need 1 squeeze of kalamansi per bowl (garnish).
  17. Prepare of Few drops chili oil (optional garnish for spiciness).
  18. It's 2 Tbsp of cooking oil.

My mother in law makes it, but she was recently out of town and I had a taste for it. I think the floral design of my toppings fits the KCC "Flores de Mayo" theme and I can't help but post this recipe under this theme even though it has been more than a month late. Arroz Caldo literally means warm rice. This congee that closely resembles risotto has been a favorite Filipino snack.

Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) step by step

  1. Heat 1T oil in a sauce casserole pan. Add onions, then garlic. Sauté..
  2. Add the (salt generously) chicken pieces then cover. Let the juices come out, then turn on the other side. Drop in the bay leaf. Season with pepper to taste..
  3. Note on ginger: if you're not fond of chewing ginger pieces in your dish, slice them big enough so you can remove them after cooking..
  4. Add the sliced ginger. In a cup of water, stir in the Turmeric and pour in. Drop in the bullion or stock cubes. Mix around then cover for a few minutes..
  5. Then add more water and pour in the washed rice. Cover and let the rice cook..
  6. Check your rice, check your seasoning. Add salt, stock cube, more water as desired..
  7. While the rice continues cooking, prepare your garnish. In a pan, heat the remaining oil. Sauté the chopped pork belly (optional, tastes great when sprinkled on top with garlic) and garlic until golden. I added ginger, as I'm fond of fried ginger, and also adds to the flavor. When crisp, but not burnt, remove and set aside..
  8. I ran out of scallions so I fried some chopped onions instead. Set aside. I also chopped up a couple stems of celery, adds a nice subtle freshness to the dish..
  9. When the rice is cooked, if it's too thick add a bit more water as desired. Mix well..
  10. Serve in a bowl and sprinkle the fried garnishes and chopped celery or scallions on top. Add a squeeze of kalamansi or lemon/lime. Eat while hot. Enjoy. (In photo: I added chili powder on mine 😝).
  11. This is perfect for cold nights!.

It can also be enjoyed anytime. Start by sauteeing the garlic and onions. Ground black pepper and a piece of chicken cube are added during the process. A Filipino-style congee, or rice porridge, arroz caldo is the Philippines' answer to chicken soup. A good meal when you are feeling a little under the weather, the ginger-infused broth and citrus notes give an unexpected twist that makes arroz caldo a Arroz Caldo - Filipino Rice Congee.

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