Creamy Seafood Arroz Caldo
By Maggi Magic Sarap
INGREDIENTS:
1/4 cup vegetable oil
1 head garlic, minced
2 thumbsized ginger, sliced
1 pc medium onion, small diced
500g lapu-lapu fillets, cut into 1inch pieces
500g tahong, rinsed and drained well
500g shrimp or prawn, shelled tail on and deveined
2 8g sachets MAGGI MAGIC SARAP
1 cup malagkit na bigas
1 tbsp kasubha
8 cups water
1 cup coconut cream (kakang gata)
2 8g sachets MAGGI MAGIC SARAP
2 tbsp sesame oil
2 tbsp sliced spring onion
3 pcs egg, cooked hard-boiled, shelled and sliced
Servings: 10-12
INSTRUCTIONS:
1. Combine oil and garlic in a pot, toast garlic while mixing, over low heat until light golden brown. Immediately drain in a strainer and set aside for garnish.
2. Pour garlic oil in the same pot and ginger and onion and sauté ginger and onion for 2 minutes.
3. Add tahong, fish fillet and shrimp. Season with MAGGI MAGIC SARAP, gently stir, cover and cook for 2minutes over low heat. Remove tahong, fish and shrimp and set aside.
4. Add malagkit na bigas in the same pot and coat the rice with oil.
5. Add water and kasubha. Bring to a boil and lower down to simmer. Simmer for 30-40minutes or until rice completely cooked. Add coconut cream and season with MAGGI MAGIC SARAP.
6. Add pan steamed tahong, fish and shrimp. Cook for another 2minutes. Add sesame oil. Check seasoning.
7. Transfer into serving bowls and garnish with reserved toasted garlic, spring onion and egg.
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