LASANG PINOY 9 (Arroz Caldo)

Arroz Caldo con Goto

As a saling pusa to LP9 Lamang
Loob hosted by Pabulum which i congratulate for the nice roundup and sorry because i did'nt follow the deadline date, i thought it will be the last day of each month.
But still it inspires me to try another experiment making my "Arroz caldo" using a French Tripe or intestine sausage" called Andouillette.

Usually pan fried or grilled, but my version is a replacement for goto ingredient to make this "Arrroz Caldo". Like Sha i usually made "dinuguan" using the blood sausage that i learned from Filipina friend name Francesca that i met in Chili, but she has passed away after her serious sickness. I wanted to make the dinuguan using this "Morzilla" as Francesca told me.. because i want to offer hommage to her. She is a teacher at international school in Chili.. and i like her authentique personality.
So here is my lugaw ingredients instead:

1 piece of andouillette (French tripe or intestine sausage)sliced thinly

1 onions (chopped)

1 large piece of garlic (chopped)
3cms. ginger (sliced 1cm. matchstick)

1 cup of rice (i have used the japanese rice here) (washed)

1 teaspoon of kasubha (optional)

Saute garlic, onions and ginger.. then add the slice "andouilletteé till brown. Add the washed rice.

Seasoned with salt and pepper. Adjust seasoning to taste. I added a half bouillon cube to 2 liters of water which to be added into saute ingredients. Let boil till rice comes mashy! (As i prefer)!

Serve it with chopped green onions.. i instead chopped chives but did not have taken pictures. It taste good.. but honestly to tell you, it still gets the strong odor of the saussage.

NOTE: See that i took a little effort on posting this recipes ... he he he.