Almond & Lemon Zest Green Beans
Crisp-tender green beans tossed with toasted almonds, garlic and lemon zest for a quick, bright side dish.
Authentic Arroz Caldo with Corned Beef and Sweetcorn Fritters
This recipe harnesses the typical Filipino flavours to bring you a comforting bowl of Arroz Caldo. This dish brims with a mushroom-rice mixture, corned beef, eggs, sweetcorn fritters, and is finished off by an amazing drizzle of toyomansi.
Topped with crispy garlic and sliced spring onions, it leaves you with a sour bite from the lime wedge.
Method
30m30m1h
- Begin by cooking arroz caldo. Heat vegetable oil in a large saucepan over medium flame. Sauté the onion with a pinch of salt for approximately 5 minutes or until it softens but doesn't color. Add in garlic and ginger and continue cooking for two more minutes until it releases an aroma.
- Add glutinous rice to the saucepan, then pour in the mushroom soup. Crumble the chicken stock cube into the empty tin, fill it with hot water, stir until the cube dissolves, then pour it into the saucepan. Add soy and fish sauces. Stir continuously before allowing it to simmer for 20 minutes. If the soup thickens excessively, add more hot water.
- While the soup simmers, prepare the toppings. For the toyomansi eggs, hard boil the eggs in a smaller saucepan. After boiling, run under cold water to cease the cooking process. Peel the eggs and set them aside.
- Move on to preparing the sweetcorn fritters. Distribute half of the corn kernels in a large bowl, the other half goes into a blender. Blend the second half with eggs and curry paste until you achieve a smooth consistency. Empty the blend over the remaining corn kernels in the large bowl and stir in the flour and chopped lime leaves. Set it aside.
- To make the crispy garlic, heat vegetable oil in a small frying pan over medium heat. Fry the garlic until it begins to blush. Allow it to fry in the residual heat until it crisps up into a light brown color. Use a slotted spoon to transfer the crispy garlic onto kitchen paper to dry.
- Fry the sweetcorn fritters next by heating vegetable oil in a large frying pan over high heat. Make four round pancakes using corn batter and fry each side for 2 minutes or until it turns golden. Drain the fritters on kitchen paper.
- Fry the corned beef till it browns and crisps. Add an ample amount of black pepper while stirring occasionally, until the fat melts.
- Season the arroz caldo further to taste with soy and fish sauce. Portion it out into four bowls. Place a serving of corned beef in the middle of each bowl. Half the eggs and fritters, then place them around the bowls. Drizzle the toyomansi over the eggs. Finish it off with crispy garlic, sliced spring onions, and a wedge of lime. Grind some black pepper over the corned beef before serving.
Ingredients
- 8ml Soy Sauce plus extra to taste
- Vegetable Oil for shallow frying, to taste
- Beef, to taste
- 4 Lime very finely chopped fresh leaves
- 1 Onion finely sliced
- 1 Chicken Stock cube
- Beef, to taste
- Beef, to taste
- 45ml Vegetable Oil
- Vegetable Oil for frying, to taste
- 2 Garlic finely sliced cloves
- Beef, to taste
- Beef, to taste
- Beef, to taste
- 1 Lime quartered
- 8ml Fish Sauce plus extra to taste
- 10 Garlic sliced cloves
Notes
Slicing eggs and fritters in half before adding them to the bowl will allow the flavours to better incorporate
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