Arroz Caldo Recipe

Ingredients:

• 1/4 cup rice
• 5 cups water
• 1 piece medium-size egg, scrambled
• 1/2 piece medium-size onion, finely chopped
• 1 clove medium-size garlic, minced
• 1/2 teaspoon kasubha (safflower)
• 1 teaspoon vegetable oil
• 1/2 piece medium-size ginger
• Salt to taste

Procedure

• In a kettle place water and rice, then bring to a boil.
• Simmer until rice is soft. Set aside
• Saute garlic, onion and ginger.
• Pour boiled rice and simmer for 5 more minutes.
• While stirring, add scrambled egg and kasubha. 
• Season with salt. Serve hot 

Good for 6 persons. 1 cup per serving. 

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Arroz a la Luzonia

Ingredients:

• 4 ripe saba bananas, sliced and fried till brown

• 1/4 cup sliced cooked gluten

• 1/2 cup tokwa, cut in cubes and fried

• 2 raw eggs

• 1 hard-cooked egg, sliced into half moons

• 2 cup boiled malagkit

• 6 slices red, sweet pepper

• 2 tablespoons oil

• 1 teaspoon salt

• 2 sections garlic, crushed

• 1 small onion, diced

• Dash of paprika

Procedure:

• Saute garlic, onion, gluten and tokwa.

• Season with salt, and pepper if desired.

• Add malagkit and mix well. Add paprika for color.

• Remove from fire and cool.

• Add raw eggs, slightly beaten, and mix well. 

• Grease a mold and line bottom with sliced hard-cooked egg and slices of red pepper.

• Fill with sauteed mixture, cover with a piece of wax paper and steam for 30 minutes.

• Unmold and garnish with fried bananas.

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Mongo Beans with Ampalaya

Ingredients:

• 2 cups cooked mongo (mung bean)
• 1 tablespoon oil
• 1/2 cup sliced tomatoes, finely chopped
• 1 onion sliced
• 1 teaspoon garlic crushed
• 1 teaspoon salt
• 1 1/2 cups water
• Ampalaya (bitter gourd) leaves

Procedure:

• Saute garlic and onions in hot oil and add the tomatoes.

• When tomatoes are thoroughly cooked add the mongo.

• Season with salt and let boil.

• Add the ampalaya leaves, cooking only long enough to wither the leaves.

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