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Ingredients: Arroz Caldo

Mark helps you get to know the ingredients you are going to be cooking with from combining different rice varieties to create a balance of texture to taking you through the base for his sauce using the famous 'holy trinity' of ingredients. He also takes you through the key flavours used in the accompaniments which in true character of the filipino cuisine, allow the eater to customise and tailor the dish to their own tastes.

📦 Specialist Ingredient of the week
  • Salted Duck Egg
  • Jasmine Rice
  • Glutinous Rice
💡 A bit about your specialist ingredient

Salted Duck Egg - the salted eggs are usually made with duck eggs for their fattier flavour and are cured using a brine solution and traditionally clay would also be added. The salt penetrates the porous shell, dissolving the strands of protein in the whites and solidifying the yolk, the result is a 'flavour bomb' with a parmesan-style umami flavour. These salted eggs are a common feature on the Filipino breakfast table, eaten with steamed rice or mixed in with salads. They'll sometimes be called 'itlog na pula' meaning 'red egg' as they're dyed a reddish colour so you can tell them apart from your regular unsalted eggs.

Jasmine Rice - Rice used to be served only on festive occasions in the Philippines due to its connections to spiritual rituals but now Filipinos on average spend more money on rice than any other food. Jasmine rice falls under the indica variety which is a type of rice which grows well near the equator and its kernel is four to five times longer than it is wide and when cooked, the rice is fluffy and chewy. It has a distinctive floral, jasmine aroma after cooking and a flavour similar to popcorn.

Glutinous Rice - known as "malagkit" meaning “viscous” (sticky), glutinous rice symbolises family closeness and is used widely in native delicacies including suman, bilo-bil and bibingka. The art is in the mixing of ingredients with the rice and is often infused with the likes of coconut milk, steamed banana leaves or tea flavours. Many enjoy eating glutinous rice with their hands as it's easy to pull off bite-sized pieces to roll into a ball for dipping in sauces or a as a vessel for scooping up meats and vegetables.

🗒 Ingredients You Need

Ingredients You Need

Arroz Caldo

  • 4 cloves garlic
  • 2 inches ginger
  • 1 shallot
  • 2 chicken thighs, bone-in
  • 100g (1/2 cup) jasmine rice
  • 100g (1/2 cup) glutinous rice
  • 590ml (2  1/2 cups) chicken stock
  • 470ml (2 cups) water
  • 1/2 tbsp soy sauce
  • salt & pepper to taste


  • 2 cloves garlic
  • 2 stalks spring onions
  • 1 calamansi (or lime)
  • patis (fish sauce) to taste
  • 1 salted duck egg
  • bowl of ice cold water

To make your own salted duck eggs

  • 2 duck eggs
  • 72g salt
  • 215g water
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Mark Corbyn
Chef & founder of Adobros, Mark loves the bold and unapologetic flavours of Filipino cuisine - the mix of salty, funky and sour flavours.