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📰 In this issue:

• 🍲 Food for thought

• 🥣 Arroz caldo recipe

• ❓ A quick survey

🍲 Food for Thought

Here are some interesting links to nibble on this Sunday!

🥫Here’s the Beef, Corned by Krip Yuson — What’s your favorite corned beef brand? In this 2014 article, writer and critic Krip Yuson talks about his essay “A Personal History of Corned Beef” which is included in this compilation of Filipino food literature Food Trip. (Yes, an article about an article, so meta.)

🥥 Coconut Wine is a Symbol of Pride and Resistance by Barbara Woolsey — If you’ve been following the Filipino Mezcalero in the past newsletters, you’ll enjoy this article on the making of tuba or coconut wine as retold by Art Pacho, author of the fascinating book Discovering Tuba.

🐟 Fish Factories and Filipino Food in the Faroes by Jennifer Fergesen — Take a peek at the life of Filipinos in Faroe Islands, a group remote islands between Iceland and Norway. This essay won 1st place in the Doreen G. Fernandez Food Writing Award in 2019. Food writer Micky Fenix talks about the contest in this video (timestamp: 31st min)

🐮 From ‘kayod-kalabaw’ to ‘amoy kambing’: the Dirty Associations of the Stuff We Put in our Mouths by Rosy Mina — An entertaining read on food, particularly livestock, in Filipino idioms. It’s fascinating to take step back and see how animals figure in to our everyday expressions. “Ay, kabayo!”

✈️ Landmarks of Manila (1571-1930) from the Filipinas Heritage Library — Travel to pre-war Manila through this amazing collection of photos. This is just one of the many Filipiniana books made accessible online by the Filipinas Heritage Library. Browse the collection here.

🥣 Arroz Caldo

Ingredients

• 3/4 cup regular rice

• 1/4 cup glutinous rice

• Cooking oil

• 4 tablespoons minced garlic, for garnish

• 2 tablespoons minced onion

• 1/2 kilo chicken pieces

• 6 cups chicken stock

• 2 tablespoons fish sauce

• 2 tablespoons minced ginger

• 1 teaspoon white pepper

Soaking liquid

• 1/2 teaspoons salt

• 1 cup water

• 2 tablespoons oil

Garnish

• Fried garlic

• Spring onions

• Boiled egg

Directions

1. Soak the regular and glutinous rice in water, salt, and oil for 30 minutes.

2. Add salt to the chicken and wash thoroughly to clean all traces of blood and impurities. This will prevent the arroz caldo from turning gray.

3. Sauté the garlic in medium heat until it turns brown. This will infuse the oil with garlic. Drain the oil and set the garlic aside.

4. Sauté the onion and the chicken until browned. Season lightly with salt.

5. Add rice and water or stock and bring to a boil.

6. When broth starts to boil, lower heat to medium and continue cooking while stirring occasionally until chicken is tender and rice expands.

7. Add more hot water if liquid becomes too thick.

8. Season with patis according to taste. Add ginger and white pepper.

9. Serve hot in a bowl. Add hardboiled egg. Sprinkle with fried garlic and scallions.

Recipe by Chef Tatung Sarthou. Check out his cookbooks here.

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