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Arroz Caldo


  • 1 1/2 cup sticky rice
  • 6 cups stock
  • 2 cups tripe (tenderized & cut into strips)
  • 1 kilo chicken (cut into small pieces)
  • 1 head of garlic (minced)
  • 1 onion (minced)
  • 1 ginger (sliced)
  • 3 tablespoons oil
  • Pinch of salt & pepper
  • Patis (fish sauce)
  • 1 cup minced toasted garlic
  • 1 cup chopped spring onion


  1. In a Pot, heat oil and saute garlic, ginger and onion.
  2. Add in chicken and tripe.
  3. Season with salt and pepper.
  4. Add in sticky rice and pour stock.
  5. In a medium heat allow rice to cook until it reaches a thick consistency but not dry.
  6. Season with patis.
  7. Serve with sprinkled chives and toasted garlic.

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