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ARROZ
caldo
and pospas are “cousin” dishes. Both are sticky
rice-based that will thicken the umami-flavored broth
when the cooking is done. In both dishes, the basics are
arroz (malagkit rice) and caldo
(hot broth). What differentiates these “cousins” are the
meats that give soul to the soup. Boiled, tenderized
strips of goto (tripe) and other beef innards
flavor arroz caldong goto, while a fat, fresh
chicken flavors pospas de gallina. And here’s the
rub: have you ever tasted pospas cooked with a
clutch of nascent eggs (eggs still becoming…) of a
poulet (dumalagang manok)?
As we’re
so used to chicken, we’d think all chickens are alike.
In the preconveyor belt days when fresh chicken had to
be chased before becoming a meal, poulets were easy to
source. Poulets would be young chickens raised to lay
eggs. But when these are dressed, their eggs are still
not laid, ergo, they are still in the ova stage, plucked
away from developing to become full eggs with shell and
egg whites and all. In people terms, they’d probably be
virgin or maiden chickens. The eggs, or ova, are
collected as these chickens are dressed and command a
high prize because they are considered a delicacy. It
was the best way to enjoy these eggs, although nasty to
the young chickens who never had the chance to become
Mother Hens but a gourmet’s delight.
Eating a
clutch of these not-yet-laid eggs is like enjoying a
bunch of egg yolks without the egg whites. Some folks
don’t like the idea and find it too funky. But for us
weak mortals, we will succumb to the treat in pospas,
tinola or nilagang manok...with no regrets.
There is no better way to describe the experience of
eating such pospas with patis, crushed
chili and calamansi on the side...than to sigh....Mmmmm....Nam-nam!
Umami to the max!
After we
came from the Salcedo Saturday Market, we quickly
prepared the mise en place for a hearty, homey stock pot
of pospas and here is the recipe:
For 1
kilo of ‘dumalaga’ eggs
1-½ cups
malagkit rice
1 finger
ginger, peeled, finely julienned
2 to 3
cloves garlic, smashed
5 to 6
shallots, peeled, sliced very finely
First-class patis, to your taste
Olive
oil to sauté
White
pepper, to taste
6 to 8
cups chicken stock (or 2 to 3 tbsp chicken powder in 6
to 8 cups of spring water)
Wash the
eggs well, drain. Heat oil on medium heat and sauté
ginger, garlic and shallots together till shallots are
wilted. Return heat to high and splash in the patis,
stirring everything together.
When the
sizzling dies down, add in the malagkit rice and
stir while sautéing. Wait till the grains become opaque.
Pour
half the stock and let the rice absorb it. When absorbed
and very thick, add the rest of the broth and bring to a
slow boil. Season with white pepper. When rice is almost
cooked, lower heat and add the eggs and cook till done.
Nancy’s
Tips
§
When the
pospas is almost, almost done, and there’s still some
liquid that has not been absorbed by the rice, shut off
the heat anyway. The dish will continue to cook and
absorb the remaining stock.
§
For
those with stubborn colds, add more ginger, wansoy and
stock. Try adding brandy to the stock.
§
For
those who want it peppery, use black peppercorn, freshly
ground.
§
For the
ultimate sawsawan: patis, crushed chili, squeezed
calamansi, wansoy leaves.
§
For the
melancholy in need of soul food...play some music, sit
down on your stool, raise one knee to your chest, spoon
in one hand, lean over to the soup, take in the aroma,
and start feeling like a child once again. |
