Comments on: Pospas / Arroz Caldo / Lugaw / Congee / Rice & Chicken Gruel

by: jenifer

Tue, 05 Feb 2008 08:49:14 +0000

you know, i always cook the arroz caldo, and it really taste best especially you put a chicken liver and an egg. i love it especially during rainy days….

by: jenifer

Tue, 05 Feb 2008 08:47:34 +0000

hi, i want to learn how to cook a crab aligi, i really wanted to learn how, i tried to cook once but the smell of the aligi is still there, can you teach me? please?

by: MICHELLE

Thu, 05 Jul 2007 01:32:39 +0000

I have been down with the flu for 3 days now and this morning I just had to have pospas! I have not really lost my appetite but my stomach can’t handle food much this time. True enough, when we were sick as a child in the 70s, my mom will definitely ask our cook to prepare pospas or royco chicken noodle soup. And I do remember the Hershey’s Kisses as a treat because then it was only available when somebody comes from the USA and sells PX goods. Now, it’s available almost anywhere.
I always thought Lugaw or Congee is different from Arroz Caldo…chinese congee had been my fave esp. from Luk Yuen in the old Glorieta…Arroz Caldo for me is more Pinoy taste or version…

by: Marketman

Sun, 21 Jan 2007 02:00:41 +0000

Joy, the kalamansi is a small citrus fruit that is similar but distinct from a lime. If you search kalamansi on my archives and keep scrolling down until you get to the post on the fruit, it will explain it more. I am not sure if they have it in Jakarta, the small limes there might be used instead. Saya tinggal di Jakarta kira-kira tiga sampai empat tahun…

by: Joy

Sat, 20 Jan 2007 17:24:34 +0000

hi,
This chicken porridge / congee reminds me of how my mom used to cook it. I’m chinese and the ingredients for your recipe is so similar to my childhood :) but what i wanted to ask about was the kalamansi, is that similar to the big lime or? since im in jakarta i’d like to find this ingredient. could you share bout it? thank you.