Arroz Caldo or is a universal comfort food and Erwan Heussaff is here to share his go-to “Lugawan” in Manila! Lugawan sa Tejeros is a local institution when it comes to making this well-loved rice porridge where the lines get really long during peak hours which speaks volumes about the quality of their food. Erwan is back to try his favorite bowl of lugaw and he’s trying his hand at his own arroz caldo recipes back in the studio.

This video was made with the help of the new Samsung Galaxy Tab S9, it has a huge Dynamic AMOLED 2X Screen, a powerful S Pen, the blazing fast speeds of the Snapdragon 8 Gen 2 and I think my favorite part is that it’s durable and water resistant. We use it for Storyboarding, work on the go, editing social media videos and as a monitor during my shoots.

TRADITIONAL ARROZ CALDO

Ingredients:
1/4 cup freshly minced garlic (about 12 medium cloves), divided
1 tbsp freshly minced ginger
1 medium onion, chopped
1/2 cup plus 3 tablespoons canola oil, divided
½ kg boneless, skinless chicken thighs, cut into bite-size pieces (see notes)
⅓ cup jasmine rice
⅓ cup sticky/glutinous rice
2.5 liters chicken stock
½ tsp salt

Toppings and Condiment:
soy sauce, for serving
thinly sliced spring onions or scallions, green parts only, for serving
fish sauce/patis
freshly ground black pepper1 tbsp calamansi juice
salt
hard-boiled eggs
calamansi, halved
fried garlic
Fried onions

Procedure:
In a pot with hot oil, sear your chicken. Set aside.
Adding more oil, saute ginger, garlic, and onions. Add back your chicken followed by your rice.
Add in your chicken stock and bring to a boil. Simmer for 20-25 minutes until fully-cooked.

Makes 6 servings

CRAB ARROZ CALDO

Ingredients:
1 liter boiling water
1 cup canned chopped tomatoes
1 pc onion, quartered
4 pcs crab claws
Salt and pepper to taste

3 tbsp extra virgin olive oil
1 pc onion, chopped
3 cloves garlic, chopped
¼ tsp salt
¼ cup crab fat/taba ng talangka
1 cup cooked crab meat
¼ cup sushi/Japanese rice
¼ cup sticky/glutinous rice
2 quarts seafood stock
1 tsp salt
soy sauce, for serving
¼ cup thinly sliced spring onions

Toppings & Condiment:
¼ cup ikura, for serving
chopped chives
crème fraiche
Crunchy garlic
Fish sauce/patis
freshly ground black pepper
2 pc calamansi, halved

Procedure:
In a pot with boiling water, add your tomatoes, onions, and crab claws. Simmer for 10-15 minutes. Reserve the stock and set the claws aside.
In another pot with hot oil, saute your onions and garlic. Season with salt then add crab fat, crab meat, and rice. Add your premade stock and simmer for 20-25 minutes or until rice is fully-cooked. Season with salt or soy sauce and serve with crab claws & toppings.

Makes 6 servings

MOUNTAIN RICE PORRIDGE

Ingredients:
3 tbsp oil
1 pc onion, chopped
3 cloves garlic
1 pc pinuneg/Filipino Blood Sausage, sliced into 1 inch thick rounds
2 liters pork/chicken stock
¼ cup purple rice
¼ cup sticky rice

Toppings:
Chopped spring onions
Chopped chives
Chopped red chillies
Fried garlic
Chili oil
Pork floss
Century egg

Procedure:
In a pot with hot oil, sear your pinuneg until heated through. Add in your onions and garlic. Cook until tender. Add in your rice followed by stock. Bring to a boil and simmer for 20-25 minutes or until fully-cooked.
Serve with toppings and extra condiments.

Makes 6 servings

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The Fat Kid Inside Studios

Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
MK Tayona - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant

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