Adlai Caldo

I miss tinola! I loooooooooved it growing up. It was my ultimate comfort food. Recently, I said goodbye to two American friends who have come to love chicken tinola as their favorite also.

This isn't tinola exactly, but it gives me the umami taste of tinola when I crave it. I loved having it in July 2021 with the nonstop rain! This recipe morphed into adlai caldo out of necessity hehe. 

Hope you try it and enjoy :) 

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Adlai Caldo :P

1 yellow onion, peeled and chopped (but sibuyas Tagalog works fine!) 

5-6 cloves garlic, crushed, peeled and chopped

2 1/2-3 inches ginger, peeled and chopped

1 head broccoli along with other veggies (optional) 

6 mushrooms, sliced

1 cup chili leaves or a bunch of malunggay leaves (I use more than 1 cup if I have malunggay)

2 whole sayote, peeled and cut into wedges

3 tablespoons veggie fish sauce 

6 cups distilled water (or rice or quinoa wash if you prefer)

Whole peppercorns (I love lots of peppercorns-use an amount you are comfortable with)

Salt to taste

2 pieces bird's eye chilis

1 cup adlai or 1/4 cup adlai and 3/4 cup quinoa (feel free to substitute with malagkit rice. Do not use jasmine rice) Soak overnight.

1. Saute the garlic, onion and ginger.
2. Add in sayote, broccoli and water, salt and peppercorns.
3. When the sayote is cooked, add mushrooms.
4. Total cook time: 40-45 minutes. When you hit the 42-minute mark, add the chili leaves/malunggay leaves. T
5. Add veggie fish sauce to taste.
6. Turn off the heat and enjoy! Leftovers may be frozen and reheated!
7. Enjoy! 

Adlai is a grain grown in Bukidnon, Philippines

Update: August 2021

Grains are a lot more acid-causing than fruit and veggies though. I am going to take a break from grains for the time being!

Adlai Caldo