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  2. Arroz caldo - Wikipedia

    en.wikipedia.org/wiki/Arroz_Caldo

    Goto is closely related to arroz caldo but is regarded as a different type of lugaw since it does not rely heavily on ginger. [2] It is prepared similarly as arroz caldo but uses beef tripe that has been soaked and boiled for hours until very tender. It is also known as arroz caldo con goto or arroz con goto, from Tagalog goto ("tripe"). [1] [21]

  3. Goto (food) - Wikipedia

    en.wikipedia.org/wiki/Goto_(food)

    Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi , soy sauce , or fish sauce ( patis ) as condiments , as well as a hard-boiled egg .

  4. The Best New Restaurants in America, 2024 - AOL

    www.aol.com/best-restaurants-america-2024...

    Arroz caldo, a comforting dish that I would eat every day if I could. Cagalanan cooks down rice in a flavorful broth, then tops it with trout roe, XO sauce, fried garlic, chili crisp, and a soft ...

  5. One-Pot Arroz con Pollo Will Feed the Whole Family

    www.aol.com/one-pot-arroz-con-pollo-165700358.html

    Defrost the arroz con pollo overnight in the refrigerator and gently reheat in the oven using the same instructions as for the refrigerated dish. Yields: 6 servings Prep Time: 20 mins

  6. Congee - Wikipedia

    en.wikipedia.org/wiki/Congee

    Bulacan Lugaw na tokwa't baboy, rice gruel with tokwa at baboy (tofu and pork, commonly referred to as "LTB") Arroz caldo, chicken rice gruel with ginger, scallions, toasted garlic, and safflower. Lugaw (pronounced Tagalog pronunciation:) is the Filipino generic term for rice gruel.

  7. Lugaw - Wikipedia

    en.wikipedia.org/wiki/Lugaw

    Arroz caldo – lugaw heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper with a hard-boiled egg. Most versions also add safflower (kasubha) which turns the dish characteristically yellow. [2] Goto – lugaw made with goto and ginger. It is garnished with toasted garlic, scallions, and black pepper.

  8. Arroz caldoso - Wikipedia

    en.wikipedia.org/wiki/Arroz_caldoso

    Preparing a shrimp arroz caldoso. Unlike a paella, the pan is deep. Arroz caldoso is a dish which originated in Spain. It literally means "brothy rice" and consists of broth and rice with diverse flavourings and extra ingredients. [1] [2] The recipe is quite varied depending in which region of the Iberian Peninsula it is prepared.

  9. Picadillo - Wikipedia

    en.wikipedia.org/wiki/Picadillo

    When served with white rice, sunny-side up eggs, and fried saba bananas, it becomes the Filipino version of the dish arroz a la cubana. Although in Filipino arroz a la cubana, the meat component can be made with just simple ground meat and peas in tomato sauce, not necessarily cooked picadillo-style. It differs from the Spanish version of arroz ...