The Blog of chaeline.gaile

Hello there! It's me, Mae!

I hope you all are doing well. After the savory and hearty Chopsuey with Shrimp, I’m back with the fifth entry in my cooking series—a space where I share meals and snacks close to my heart. This will capture those everyday moments where food becomes more than just food — it becomes love served on a plate. Whether it’s quick n' easy recipes, traditional dishes, or something experimental, I hope to bring you into our home, one dish at a time.

As the eldest in our household, I naturally took on the role of kitchen second-in-command beside my mom. Over time, I’ve grown to love the art of cooking—not just for feeding the family, but for how it brings us together.

It was passed 10AM when I decided to cook our breakfast-slash-lunch. We had leftover chicken and some fresh aromatics in the kitchen, so I thought—why not make something warm, comforting, and filling? I was really in the mood for something savory, but still soft, soulful, and easy on the tummy.

So here’s to our fifth Kitchen Series recipe: Arroz Caldo with a Filipino twist. A little trivia 🧠 Did you know? The name “arroz caldo” comes from Spanish, meaning “hot rice" but the dish itself is actually more inspired by Chinese congee. When Chinese immigrants introduced rice porridge to the Philippines, Filipinos embraced it—slowly adapting it with local ingredients like ginger, garlic, and calamansi, and topping it with things we love like toasted garlic, boiled eggs, and onion leeks.

Over time, it became a beloved staple in many Filipino homes—especially during slow mornings, rainy days, if you're feeling under the weather, or when you just need a little warmth on your plate. Topped with a soft-boiled egg, fresh onion leeks, and a squeeze of calamansi, it’s a simple dish made with love. It brings comfort in every spoonful—like a warm hug to start or save your day.

Ingredients and Preparations:

1 cup sticky rice

½ cup white rice

Yellow powder coloring (optional, for that signature golden look)

Cooked chicken any part(shredded or chopped)

1 medium onion, chopped

4 cloves garlic, minced

A thumb-size piece of ginger, sliced thinly

1 stalk lemongrass (pounded and knotted)

1 chicken broth cube

10 cups water

Oil for sautéing

Onion leeks, chopped (for topping)

Calamansi (for serving)

Soft-boiled egg (for topping)

Here I am, preparing the ingredients and getting ready to cook.

Step 1: Heat oil in a casserole. Sauté the onion, garlic, and ginger until fragrant.

Step 2: Add the cooked chicken and stir well to combine with the aromatics.

Step 3: Add the washed sticky rice and white rice. Mix everything together so the rice is coated with flavor.

Step 4: Pour in the 10 cups of water and add the lemongrass. Let it boil.

Step 5: Once it starts simmering and the rice has softened, add the chicken broth cube and the white part of the onion leeks. Stir gently.

Step 6: Add a few drops of yellow food coloring and mix until the color is evenly distributed.

Step 7: Adjust the taste to your preference with salt or patis (fish sauce), then let it simmer again for a few more minutes.

And it’s done!😍 Serve hot with a soft-boiled egg on top, garnished of fresh onion leeks, and a squeeze of calamansi for that extra zing.

This brunch wasn’t about creating the perfect dish. It was about cooking with heart and bringing warmth to the people we love. That’s what this series is all about—simple meals that speak to the soul. Next time, I’ll be sharing another go-to recipe from my kitchen. But for now, try making this Arroz Caldo with a Filipino twist. Trust me, your morning will smell like comfort—and taste even better. 🥰

What’s your favorite breakfast or brunch dish at home? Let me know in the comments!🍽️

Follow me and stay tuned for the 6th dish in my Kitchen Series! 🍴✨

Hoping to see you all again! Bye bye! ❤️