Arroz caldo is like the ultimate Filipino comfort food hug in a bowl. It’s a warm, soothing rice porridge simmered with chicken and ginger, often garnished with a crispy fried garlic topping, a sprinkle of green onions, and a squeeze of lemon or calamansi for a little brightness. It's the kind of dish that feels like home no matter where you are. Perfect for rainy days or when you're craving a bit of cozy, hearty goodness!

Arroz Caldo

For the longest time I was confused between the terms bulalo, nilaga, and pochero. So far from my research I’ve discovered: Bulalo is named after the beef shank, and is considered beef stock because of the long period of boiling the bones. Nilaga, on the other hand, is made with beef cubes, and the soup is considered a beef broth since the flavor comes from the simmering of the beef meat and veggies together.

The origin of bulalo is that it dates back dates back to the 16th century, I’ve read that it’s been believed to some people that bulalo originated from Batangas and to other from Tagaytay. While both are located in the southern part of Luzon, Batangas is known for its cattle trade and has numerous beef dishes while Tagaytay is known for its cooler climate, therefore soup, such as bulalo, was widely popular. Although there’s no solid answer on the origins of bulalo, the one thing I do know for sure is it’s so delicious, comforting, and warms up the soul.

Bulalo

Chicken Sotanghon is one of the Filipino takes on chicken noodle soup. The noodles used are delicate, glass-like vermicelli made from mung beans, also known as bean thread noodles. I love to top my sotanghon with a boiled egg, crispy fried garlic, and fresh green onions. It’s a warm, comforting dish that’s both satisfying and nourishing—perfect for any day.

Chicken Sotanghon

Tinola is a traditional chicken soup that dates back to pre-colonial times, made with simple ingredients like chicken, ginger, green papaya (or chayote), and malunggay (moringa leaves). Its origins lie in early Filipino cooking methods that relied on fresh, local ingredients with regional variations. Some examples are in the Visayas, they sometimes add lemongrass and in the coastal regions of Mindanao, they use fish instead of chicken. Tinola is a beloved, nourishing dish, often served to comfort the sick or as part of everyday family meals. It’s one of my favorite go-to soups and my favorite veggie combo is with chili leaves and papaya.

Note: Common vegetable combos include papaya OR chayote paired with either spinach, malungay (moringa) leaves, or chili leaves. 

Tinolang Manok (Chicken Tinola)

Hot and Sour Soup with Sinigang Powder

Welcome to the sinigang series part 5, a series where I show you how to use sinigang powder in ways other than the traditional sinigang soup. 

Todays menu? It’s a combination of Korean kimchi jjigae (Korean kimchi stew) and Filipino sinigang. Because sinigang and kimchi jjigae both have a sour taste, the combination of the two works perfectly. In this recipe, we make kimchi jjigae as normal and add sinigang powder and some of the usual sinigang vegetables. It’s a little spicy, a lotta sour and overall – a mix of two things I really love.

Kimchi Jjigae x Sinigang

Today’s menu is kalabasa and ground pork Arroz Caldo. It’s the perfect dish to make with any leftover kalabasa or kabocha squash. Arroz Caldo literally means ‘warm rice,’ and it’s the Filipino version of congee, or rice porridge, and perfect for this cooler weather.

This version adds kabocha squash, which brings a creamy, slightly sweeter flavor to the porridge. My friend Pauline uses ground chicken in her recipe so I knew using leftover ground pork would work just as well. Honestly, arroz caldo can be made with any meat or veggies of your choice. It’s more versatile than we think.

Top it off with some fresh scallions, a squeeze of lemon, and a sprinkle of crispy fried garlic for extra flavor and crunch! All the flavors came together so nicely, and I’d like to report that there were no leftovers in the making of this video. 

Kalabasa Arroz Caldo

Kinamatisang Baka. If I had to describe it, I’d say it's as if nilaga and sinigang had a baby. It’s similar to nilaga in the sense that it has that delicious beef broth flavor and the use of bokchoy, and similar to sinigang because of the use of tomatoes – however – it doesn’t have that super sour flavor that sinigang is known for. Instead, it has a mild sourness from the tomatoes but nothing too over the top or in your face. This soup reminds me of me and my husband because his favorite filipino soup is nilaga and mine is sinigang. Did I tell you that he actually doesn’t like sinigang? I know, I know. Like the whole sinigang series is his nightmare haha but anyways, like in any relationship – we’ve found a way to compromise – and for us it's kinamatisan baka.

Kinamatisang Baka

Ilocano miki soup is a comforting noodle dish from the Ilocos region, featuring thick, yellow miki noodles in a savory broth made with chicken or pork. The soup is flavored with garlic, and fish sauce, then garnished with green onions. Although simple, it’s know for its rich, hearty taste, Ilocano miki soup is a beloved dish served during family gatherings and local celebrations.

I made this for the first time for my stepdad’s heavenly birthday and no birthday is complete without noodles! Feel free to cut the noodles into two inch length if you prefer a shorter noodle.

Miki Noodle Soup

In French, “Mille-feuille” means a thousand leaves and is typically referred to the French pastry, Napoleon. Because of its many layers, it’s name transferred to this dish – which has what seems like 1000 layers of Napa cabbage and pork belly. It’s then simmered in a delicate, light, tasteful broth and eaten by dipping in ponzu sauce.

I thought that this would work really well as a nilaga. Nilaga translates to boiled beef. By utilizing the same cooking method as mille-feuille nabe, I was able to recreate the same taste of nilaga in this form. It's a fun and beautiful dish and I hope you try it someday! 

To make this you need to do is cut a head of Napa cabbage into fourths while keeping the stem intact, make sure it’s washed well, then layer thin slices of beef, carrots, and potatoes, in between the leaves. Cut them into 2-2 1/2 inch slices, then stack them in your pot. I think the best way is to start it from the outside and work your way in (just in case you run out of cabbage) then you can fill the middle with mushrooms or greens!

I used 1/4 a Napa cabbage and it’s filling enough for 2 in a small pot. 

Mille-Feuille Nilaga Nabe

Misua with Bola-Bola

Beef nilaga is a traditional stew that reflects the simple yet hearty cooking style of the Philippines. “Nilaga” means “boiled” in Tagalog, and the dish consists of beef simmered with vegetables like potatoes, carrots, cabbage, and green beans. Its origins trace back to Spanish colonial influence in the Philippines, when local ingredients were combined with European methods of stewing meat. Over time, Filipino families adapted the recipe to include native flavors like fish sauce and local vegetables. Nilaga is often enjoyed as a comforting meal during cool or rainy days, served with steamed rice.

Nilagang Baka

Sabo Kamatis, or “tomato soup” in Kapampangan, is a classic dish from Pampanga, the Philippines’ culinary heartland. Derived from the Kapampangan words “sabo” (soup) and “kamatis” (tomatoes), sabo kamatis is known for its rich flavors.

This humble soup features pork or beef bones simmered with tomatoes, garlic, and onions, then finished with fish sauce and hearty vegetables like bok choy and cabbage. It is believed to have originated in rural kitchens as a practical way for Kapampangans to utilize fresh, local ingredients and inexpensive cuts of meat, creating a dish that is both economical and deeply satisfying. I found it to be a more full bodied version of the nilaga I grew up eating. I love the addition of the tomatoes. They really add a touch of sourness and just a hint of sweetness to the soup that really goes well with the beef. I never realized how flavorful and cheap neck bones are! Definitely will be cooking with them much more in the future.

Sabo Kamatis

Tinola is a traditional Filipino soup usually made with chicken, papaya, or chayote, and siling labuyo chili pepper leaves in a ginger, onion, and fish sauce-flavored broth. It is believed to have originated during the Spanish colonial period in the 1800s as the dish was mentioned in José Rizal’s novel, Noli Me Tangere. This variation uses beef instead of chicken. It does take longer to cook but the results are mouth-watering and well worth it! 

Tinolang Baka (Beef Tinola)

I love tinola. When I found out there was a clam version I knew I had to try it. It’s a simple soup that is light and delicate but so delicious and full of flavor. I am still perfecting this recipe as this was my first time making this but I’ll give you what I have for now and you can adjust as needed. :)

Tinolang Halaan (Clam Tinola)

The reason Krizkitch was started was bc I wanted to learn and document food from my family, so it could be passed down generation after generation, what I like to call, a food heirloom.

When my Tita Irene left this earth 2 years ago, my family and I stumbled upon her many notebooks. She was someone who wrote down everything. And in between pages of quotes, phone numbers, and appointments, were pages of scribbled-down recipes. She wrote down these recipes not only so she wouldn’t forget, but unknowingly, now we wouldn’t, too.

. In a sense, these recipes are like seeds of knowledge, being passed down. Teaching us techniques, preparation, cultivation, and also taste. It talked about how this practice of treating food as a literal heirloom has disappeared in many parts of the world.

And although Tita Irene isn’t physically with us anymore, there are things she has left us with that will live on forever, just like in this food heirloom of edible memories.

Sabaw (Soups)