Easy Recipe: Perfect Arroz caldo de jeneva

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Before you jump to Arroz caldo de jeneva recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers as well as hippies? Those days are over, and it seems we all recognize our role in stopping and conceivably reversing the damage being done to our planet. According to the industry experts, to clean up the surroundings we are all going to have to make some adjustments. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good place to start saving energy by going more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. When you can get a new one, they use about 60% less than the old ones that are more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

The kitchen alone gives you many small means by which energy and money can be saved. Natural living is something we can all accomplish, without difficulty. A lot of it really is basically using common sense.

We hope you got insight from reading it, now let’s go back to arroz caldo de jeneva recipe. To cook arroz caldo de jeneva you only need 10 ingredients and 3 steps. Here is how you do that.

The ingredients needed to cook Arroz caldo de jeneva:

1. Prepare 2 cups of sticky rice.
2. You need 2 Tbsp of ginger.
3. Get 1/2 of red onion.
4. Use 1/4 kg of chicken.
5. Take 1/4 kg of ox tripe.
6. Provide 1/4 kg of pork lung.
7. Provide 1 gallon of water.
8. Use to taste of salt & peper.
9. Get 3 Tbsp of fish sauce.
10. Prepare of Hard boiled eggs, to garnish.

Steps to make Arroz caldo de jeneva:

1. Saute oninon and ginger and chicken 5 minutes then add the oxtripe and lung. Stir in 5 munutes then add the rice and sautee for 3 minutes..
2. Add water and boil until the rice is cooked and sticky..
3. Finish of salt and pepper and 3 tablespoon of fish sauce. Garnish with boiled egg.

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