Masarap sa malamig na panahon,, pospas ang tawag sa Laguna at ang sahog ay mga laman loob ng baboy... Favorite ng mga apo ko arrozcaldo at meron hard boiled egg..
Suggestion on seafood congee, use sliced or chopped CENTURY EGG. , you may not use ginger.. use lots of chopped scallion/ green onion . It's GOODAHH! ; )
POSPAS: means lugaw in Bisaya, (‘under the weather’ comfort food) It's made of chicken, rice, ginger, garlic all stirred together until they are thick gooey consistency.
Wow! Perfect for the season. I can have these all day, any day. The seafood version looks really good. This is a must-try. Thanks for sharing this, Chef! Cheers!
In my opinion, the Annatto powder is not only for color but its tart/acrid (“ma-askad”) flavor helps counteract the fishiness of the shrimp. It’s also why I use it for my shrimp fritter (okoy)
Lugao porridge with ‘stale shrimps’…in Bataan y Pampangga…my lola is a great cook, baker,araro cookies maker…btw that araro cookie making started in my town of Samal Bataan( where David Consunji came from); iyong estilo ko I add more roasted garlic y fancy butter brand😅
Orig na orig talaga yang seafood arroz caldo mo Chef Tats, we need to name it “Chef Tatung Congee” . As always, you’re a genius, and we love you Chef Tats!! ♥️💕❤️💕🩷
yng knorr tlaga nagppasarap kaya lng combination yn ng vetsin...d ako gumagamit ng knorr n yan...basta sinangkutsa m ng maigi lumabas ang dugo ng manok....super sarap na...no need ng knorr..sobrang mantika p yng luto m...ayyyy ginoo
We Ilonggos calls it Arroz Caldo. And most important protein should be native chicken. If your in the farm, we use snails and green shells near the coast. Other times we use dried fish or dried squid. Pay attention on the salt.
In Visayan regions, savory lugaw are collectively referred to as pospas. Pospas. rice gruel with meat (often chicken), tomatoes, ginger and spring onions.
Pospas is stock with sinaing (steamed rice). Arroz caldo is rice, sometimes malagkit or a combination is lugaw or porridge. It is thick like oatmeal, pospas is clear.
In Spanish they refer to it as “puspas” like a rice porridge which can be served many ways. Chef Tatung, when I was little, our cook used to make it with the very small or baby clams and ginger among other seasonings; it was so good. Is it ok to use mussels also? Fil-Am from Houston, TX
Pospas was originally the Visayan take on lugaw (rice porridge)-one of the heartiest meals in the Filipino culinary menu for it is complete with soup, rice, and protein in a bowl.
My friend cooked Arrozcaldo for me on Saturday. I've eaten all of it today. God bless you Chef Tatung! Take care!
Sounds great! Glad you like it! Keep in touch for more recipe videos! Thanks!
Perfect yan sa wintertime. I try ko yang seafood version para kay husband. Thank you.😊
Wow, prang bet ko din ung seafood arroz caldo.. im going to try this.. thanks chef may bago na nmn akong gagayahin.. ♥️♥️♥️
You're welcome!
Wow how interesting. I haven’t heard the word pospas for many decades. Growing up in Cavite that’s how my abuela call it also. Thank you chef
Opo.. sa Cavite...pospas ang tawag sa lugaw. at ang braksila ay bagoong. 😂
Wonderful! Hope you enjoy our recipe! Thanks for watching! Keep safe!
gusto kong sahog sa arrozcaldo ay inadobong hinimay na chickem breast or atay ng manok with semi hard boiled egg yung kulay red yung yolk.😊
Ay bet ko din Ang seafood Aroz caldo 😋😋😋
I love the sea food Arroz calories. 😋
THANKS FOR SHARING AND IT REMINDS OF HOW MY TATAY COOK PUSPAS EVERY WEEKEND. ❤❤❤❤❤❤❤❤❤
You're welcome!
nag overnight ako sa mnl htl,walastik sa mahal ng bfast kaya nag pahanap ako sa anak ko online ng arroz caldo...swabe sa saraap
Masarap sa malamig na panahon,, pospas ang tawag sa Laguna at ang sahog ay mga laman loob ng baboy... Favorite ng mga apo ko arrozcaldo at meron hard boiled egg..
I am from Laguna at Di KO alam na may tumatawag Ng pospa...Baka Naman rumbled letters Ng sopas? (Kulang nga Lang)
Wow mukhang yummy 😋💕
Thank you Chef for sharing 😊
Patry ko yan soon sa gf ko 👌
Thanks, Chef T! Tamang tama at nauuso ang ubo-sipon-lagnat dahil sa init-ulan na panahon. I like adding malunggay in my lugaw, healthier.
Thank you too! Keep safe, and God bless!
Wow sarap nyan sir, tamang tama sa malamig na pnhon♥️
Suggestion on seafood congee, use sliced or chopped CENTURY EGG. , you may not use ginger.. use lots of chopped scallion/ green onion . It's GOODAHH! ; )
Thanks for the tips!
Wow ang sarap naman po nyan Chef Tatung 😋 nakakagutom po sa sarap
POSPAS: means lugaw in Bisaya, (‘under the weather’ comfort food)
It's made of chicken, rice, ginger, garlic all stirred together until they are thick gooey consistency.
Try ko nga yan chef tatung. Tama winter is coming na.
Let's go! Samahan mo akong mag luto nito ngayong tag-ulan!
Wow! Perfect for the season. I can have these all day, any day. The seafood version looks really good. This is a must-try. Thanks for sharing this, Chef! Cheers!
You're welcome!
Gutom kaayo Chef!
Yung first common din po sa amin,pero yung 2nd interesting try ko agad👍👍👍❤❤❤
Masarap talaga sya sa totoo lang. Try mo!
Muka ngang napakasarap nung seafood aroz caldo. Ma try din. Thanks Chef.😊
My pleasure! Thank you too!
We love arroz caldo and I think I'm gonna try the seafood version
chef. Thank you for sharing. ❤❤❤
You're welcome!
I’ll try this seafood arroz caldo must be yummy 🥰 Thanks chef Tatung for sharing this new version of arroz caldo 💕
You're welcome!
Good morning chef bira na naman sa lutuan yummy talaga.😊❤
Masarap talaga ang seafoods chef 😋
In my opinion, the Annatto powder is not only for color but its tart/acrid (“ma-askad”) flavor helps counteract the fishiness of the shrimp. It’s also why I use it for my shrimp fritter (okoy)
Keni Pampanga....LELUT MANUK😊😊😊😊
Watching from Texas USA. Masarap yan arroz caldo and sea food arroz caldo
Hello!
Lugao porridge with ‘stale shrimps’…in Bataan y Pampangga…my lola is a great cook, baker,araro cookies maker…btw that araro cookie making started in my town of Samal Bataan( where David Consunji came from); iyong estilo ko I add more roasted garlic y fancy butter brand😅
Thanks for sharing and for the info!
Wow that looks so delicious 😋, I've never tried it seafood style, thank you for sharing your recipe Chef ❤
You're welcome!
My comfort food, sarap. ❤😋
Parehas masarap!
Nakakagutom yung seafood version☺️😋
Another good and healthy idea arroz caldo for all of you! Try it!
Please do MORE of these experimental dishes.
Who knows? You could uncover a NEW dish that would be legendary!
I will try the seafood version!
Please, go ahead and do it! Hope you enjoy! Thanks for watching!
Wow, another menu thanks for sharing anyway mahilig po akong mag food trip another taste. Watching from lucena city.sa tingin pa lng so yummy
My pleasure! Thanks a lot! Hope you enjoy it!
wow ang sarapppp! ❤❤❤
Wow! Masarap! Nakakagutom po maraming salamat po chef.
You’re welcome!
try ko siya sa yasumi ko 😊❤️
Good morning Chef salamat ho sa recipe❤❤❤
Good Morning!
😮aarap yan kyta
sarap talaga po pag maraming luya kc mabago ang lugaw aroscaldo.. sarap nito pang meryenda
Pospas my Lola from Malabon is sopas .. macaroni soup.
Wow! pasali naman diyan!
Orig na orig talaga yang seafood arroz caldo mo Chef Tats, we need to name it “Chef Tatung Congee” .
As always, you’re a genius, and we love you Chef Tats!! ♥️💕❤️💕🩷
Thank you so much for the support!
Ariscardo. Bagay sa panahon ngayon tag ullan masarap humigop ng sabaw.😊
Congee❤️Lugaw❤️Arroz Caldo❤️
I want to try the seafood version LOL Yum! Thanks chef! x
You should! It's so good! Hope you enjoy it! Thanks for watching!
I love pospas.❤️
Namit ba!
yng knorr tlaga nagppasarap kaya lng combination yn ng vetsin...d ako gumagamit ng knorr n yan...basta sinangkutsa m ng maigi lumabas ang dugo ng manok....super sarap na...no need ng knorr..sobrang mantika p yng luto m...ayyyy ginoo
In my family we called it pospas n sometimes arroz caldo sarap chef yummy talaga thanks somuch chef tatung greetings from belgium 🎉🎉🎉🎉
Hello!
Malamang Malaki bayad' sa'yo Ng. Magi.. Sarap..
We Ilonggos calls it Arroz Caldo. And most important protein should be native chicken. If your in the farm, we use snails and green shells near the coast. Other times we use dried fish or dried squid. Pay attention on the salt.
Watching host,thanks for sharing this recipe❤
You're welcome!
Very interesting this Seafood variety 🤔 I think I will make this with my homemade fish balls 🧑🍳 Thanks Chef 🔥
You're welcome!
Pospas sa ragay, cam sur during my bagets day, lugaw lng. 😊
In Visayan regions, savory lugaw are collectively referred to as pospas.
Pospas. rice gruel with meat (often chicken), tomatoes, ginger and spring onions.
😋🤙🏽lookin tasty!
It was! It's so good! Try it!
Yummy salamat chef tatung ❤
My pleasure! Thank you too!
Wow sarap ❤❤❤
Pospas is stock with sinaing (steamed rice). Arroz caldo is rice, sometimes malagkit or a combination is lugaw or porridge. It is thick like oatmeal, pospas is clear.
Wow that looks really tasty surely yummy delicious thank you Chef tatung for sharing your recipe 😊❤watching fr Ca😘✨
Wow sarap my favourite
For a healthier version, I always use steele cut oats instead of rice. Sometimes I also add malunggay leaves.
Thank you Chef Tatung for yiur delicious recipes. I also pass them on to my friends or family who are new at cooking. They also enjoy your recipes ;)
My pleasure! Glad you like it! Thank you very much!
❤aroskaldo,thank you for sharing,
Thank you too!
Bubur(Malaysia n Brunie)prince n princesses siblings of Sultan Bolkia like this most 😊like everyday menu kasama sya.
Hello Chef Tatung watching from Canada GOD BLESS❤
Hello, thank you so much for the support and God bless!
In Spanish they refer to it as “puspas” like a rice porridge which can be served many ways. Chef Tatung, when I was little, our cook used to make it with the very small or baby clams and ginger among other seasonings; it was so good. Is it ok to use mussels also? Fil-Am from Houston, TX
sarap naman nyan
Tipical food po yan sa Spain ang tawag naman po D2 ay Arroz caldoso..Pwede rin,Chicken with vegetables,or sea foods or beef,etc
Thanks for the info! Hope you like it!
Thanks for sharing❤
You're welcome!
thanks for super recipes❤️❤️❤️❤️❤️❤️🐩🐩🐩🐩
Most welcome 😊 Our pleasure!
Pospas was originally the Visayan take on lugaw (rice porridge)-one of the heartiest meals in the Filipino culinary menu for it is complete with soup, rice, and protein in a bowl.
I like your vlog not too much of talking,and simple but delicious recipe's 😋😋😋😋
Thank you so much 🙂
Looks good, 😊
Thank you 😋 It was! Try it!
sarap i will try to
cook this!
Enjoy cooking it!
my comfort food arroz caldo/ pospas ❤ try to pud lemon grass it add natural flavor to the soup.
Thanks for the tip!
We use uncooked rice and add water to the pot so it absorbs the flavored liquid. but nice recipe.
Thanks for sharing!
Wow chef bago Yan
Even though it was only an experiment, the results were tasty.
I grew up eating pospas. It only has ground pork, ginger, garlic, onions, scallions and misua
Bongga sarap sir
Have you tried it?
Gagayahin kita sa seafoods puspas.. salamat..
Let's go!
Wow I want seafood arros, yummy
Try it!
Wow @ seafood arroz caldo
Very nice diba?
Pospas is also what we call this dish in Montalban, Rizal. The version has chicken/pork innards. Grabe, ang sarap!
Pospas din sa Lugar nmin sa cavite
Can you try an old version of lugaw with hebe
❤ you chef
In Kapampangan we call it "Lelut Manuk".
Nice!
Sa facebook lng po ako nanunood ng vedio mo po dito ako kumuha ng luto para sa mga amo ko hehe
Sana nakakatulong ang ating mga recipe sa iyo! Salamat sa panonood!
Pospas with chicken aroz caldo with beef or we use kasubha not anato no oyster sauce just patis only
Chef, pospas din ang tawag namin
Yummy
Chef where are you at ? Can i be your guest?😅
First 🥇
Attendance ✔️
Where can I buy does pots you are using?
Ang tawag sa Lugaw dito sa amin chef ay Lenlen😂
Lenlen? 🤔
Kaming ilokano ang arozcaldo ay plain na malagkit walang halong bigas para mas masarap yong normal na bigas ay lugaw naman ang tawag namin
yummilicius, pospas,bfast,
Ginigisa ko muna Yung chicken and aromatics tapos idagdag ang rice at gisahin din bago ilagay ng broth. broth.