Hungry Alan
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Arroz caldo, the next day

A drawing, until a cook sends a photograph I want to keep.

Filipino

Arroz caldo, the next day

Yesterday’s oat porridge, loosened with water.

Before you cook

This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.

Serves
2
Time
10 min
Level
Easy
Energy
255kcal
  • Next day

Contains fish, gluten and egg.

Equipment

  • Saucepan
  • Spoon
Make it fit

Each serving

An estimate from average ingredient values, not a lab test.

Energy
1067 kJ
255 kcal
Protein
20 g
Fat
8 g
Carbohydrate
22 g
Sugars
2 g
Fibre
3 g
Salt
1.1 g
Sodium
440 mg

This batch, 2 servings, is about 2134 kJ (510 kcal), with 4 g sugars and 2.2 g salt.

Ingredients

Tick them off as you go. They reset when you leave.

Shops near you

Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.

Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.

Method

  1. 01

    Heat the porridge with the water, stirring, until it is steaming and loose again.

  2. 02

    Eat it the same day you reheat it. Do not cool it and keep it again.

Times are a guide. If it needs another minute, give it another minute.

To serve

Eat it straight away, the way you just reheated it. This is already the whole plate.

Keeping it

The porridge keeps 3 days. Eat this bowl the day you reheat it.

Leftovers

  • I have not written a leftover dish for this yet.

What you made

Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans

A note for me

Members can leave a rating and a short note. It is not public until I accept it. See plans