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As incredibly diverse as the cuisines of the world may be, there are some things that feel really universal, like the deep comfort of a hot bowl of chicken soup on a chilly night. In the Philippines, this is arroz caldo (aka aroskaldo) — “rice soup” — a descendant of Chinese congee that has become an integral and beloved part of Filippino cuisine, loaded up with ginger and fried garlic. Tonight Chef Hannah Grace Medalla shares a little Pinoy comfort food for the soul.
Tokwa’t Baboy (pork or vegan)
Crispy pan-seared tofu, tossed with pork and scallions, dressed with black sesame seed, soy sauce, galangal and ginger. A perfect side dish for the soup.
Also available #vegan with tofu, eggplant and Brussels sprouts.
Aroskaldo (chicken or vegan) #GF
Arroz Caldo, a rich rice congee cooked with a fragrant ginger and galangal-infused chicken stock, topped with pulled chicken breast, scallion, fried garlic flakes, and a hard boiled egg.
Also available #vegan with mushroom, scallion, fried garlic flakes, cooked in vegetable broth
Mango Coconut Pudding #GF
Sweet and tropical mango meets rich coconut cream in this luscious pudding topped with a sprinkle of coconut.
Pork/Chicken, Vegan or 1/2+1/2
Filipino Arroz Caldo Dinner — $48 for 2 • $90 for 4
Hannah Grace Medalla is a spontaneous cook that draws inspiration from authentic and fusion cuisines from around the world, a mix of travel, family recipes and professional experiences. Hannah arrived in Toronto in 2014, studied Culinary Arts at George Brown College, and developed her professional experience in the demanding kitchens of Casa Loma, Marriott Hotel and The Ritz Carlton. Find out more at medalla.ca or follow @medallaprivatechef.catering