Brown arroz caldo + turmeric

I first came over an arroz caldo bowl made from dark rice and turmeric from Slice High Brown Arroz caldo. I loved it so much that I made my very own brown arroz caldo. With a latest holiday from Batanes, I bought turmeric (yellow ginger) dust .

This is how I prepared food dark arroz caldo. (You can use your own arroz caldo recipe but just substitute with dark rice and add the turmeric dust)

components

1/4 teaspoon turmeric powder

1 teaspoon of minced ginger

1/2 kilo pullet breast in serving parts

1 onion , chopped

1 1/2 cup dark rice

6 cups pullet broth

2 Tablespoons cut up garlic

3 tbsps cooking oil

pepper

patis

garnishings

spring (green) onions , cut up

toasted garlic

divide simmered egg

calamansi

Directions:

1. Boil the pullet well until tender. hold 6 cups of pullet broth.

2. Saute garlic in preparing food oil until golden dark. Set apart the toasted garlic for garnishing.

3. Saute onions and minced ginger in the identical heated oil.

4. add dark rice , broth and boil.

5. mix rarely until the consistency is like a porridge.

6. Add the pullet and turmeric dust. Add pepper and patis to flavour.

7. peak with toasted garlic, jump onions, eggs. assist with calamansi.