#55_TURKEY AROZZ CALDO

TURKEY AROZZ CALDO

In recipe #54 I posted how I made the broth from the leftover roast turkey from Christmas.

I made 2 kinds of soups using the broth and meat from the leftover turkey:

The one at left is Elbow Macaroni Soup (entry #54) and on the right is Arozz Caldo.

Here's the recipe for the AROZZ CALDO:

2 Tbls. olive oil or canola oil

2 cloves garlic, chopped fine

1 medium onion, chopped

1 cup glutinous rice

ginger, sliced

12 cups turkey broth (or chicken broth)

salt and pepper to taste

green onions for garnish

PROCEDURE:

1) In a large SOUP POT, heat the oil and saute the chopped garlic until fragrant but not browned.

2) Add chopped onions and saute until they are transluscent.

3) Add the glutinous rice (rinse rice first) and continue to saute;

4) Season with salt and pepper.

5) Add in the meat and ginger, if the mixture starts to get dry up add a little broth and continue to saute about 5 minutes.

6) Pour in the broth and simmer until rice is tender and soup has thickened.

SERVE HOT.

NOTE:

1) I used ginger about twice as big as my thumb.

2) Let me remind you that in my recipe, the turkey has been fully cooked that's why I did not have to saute the meat real well until tender.

3) When using fresh meat, like chicken, you need to saute until the meat renders its own fat or clear juice comes out of the meat before adding in the broth.

#54_ ELBOW MACARONI TURKEY SOUP

From the leftover roast turkey and its broth, I made 2 kinds of soups: Elbow Macaroni with peas and carrots and on the right is the famous Filipino Arozz Caldo (Rice Soup)

For Christmas dinner we had roast turkey (again) but it was a little smaller than what we had for Thanksgiving. No matter what size your turkey is there is always those bones with some meat still clinging to their lives. You can pick them over, but one of the best way to use those scraps is to make some soup.



To do this, take out the unwanted parts of the bird such as the rear end, skin, and the ribs (unless you want to scrape off all the gunks inside the ribs), etc. and put it in a big pot. Add some water and season with salt. You can also add 2 stalks of celery, if you like then simmer on medium heat for about an hour.



Adjust seasoning to your liking. Take out all the bones and put the broth though a sieve to achieve clear broth. Put back the broth in to the pot and bring to a boil then add some elbow macaroni or any type of pasta that you like and some vegetables like peas and carrots, brocolli ,etc. Boil uncovered until pasta and veggies are cooked, about 15 minutes.

Serve hot with some good bread such as garlic bread, Frech bread or sourdough bread.