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Saturday, October 10, 2009

Arroz Caldo

So after making the Kimchi noodle soup I had all this broth. What to do, what to do. Well, there is always my fall back... my sign of all things warm and homey.

Arroz caldo. I've always referred to it as Goto, even though it's wrong. Goto refers to beef tripe, one of the things you can add to the arroz caldo. I learned it from my aunt, who called it that... and you can't question her- she's the go to person for all things goto.

My garlic boo-boo. I over fried the garlic, don't follow my lead with this one. Once the garlic is light golden brown, remove STAT. The garlic will cook a little more after you take it out. And of course I know this... but I was kinda half-assing this meal.

Arroz Caldo

1 small onion, diced
4-5 cloves garlic, smashed (mortar and pestle + you = BFF)
1 knob ginger, cut up into match sticks
1 generous pinch saffron
2 cups (i.e. the cup you get with your rice cooker... which isn't truly 1 cup. I just checked) long grain rice
~6 cups broth

In a pot quickly fry 1/4 of the garlic. Remove from the oil when it begins to turn light golden brown. Add the onions and remaining garlic and cook until soft. Add the ginger and cook for a few minutes more. Add the broth and bring to a boil. Once boiling, add the rice and saffron. Lower the heat and cover, stirring occasionally. Should be done in ~30 minutes. Top with the fried garlic, fish sauce, scallions or cubed fried tofu.

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