Food can taste good, but not all foods look good on camera
Photographing foods that may look like somebody's spew is always challenging to photographers. The dish itself might be delicious but how do you bring that about to look enticing visually? That's the challenge that photographers have, and this is the challenge that I am facing today. I am not a good cook and to match this, I am not a food stylist either! As such, it is even harder for me to present a food the would look enticing on camera. There are so much thought process that goes into these preparations, one that has eluded me, because my training focuses on taking photos and not preparing them for photography.
None the less, when you need to create food photography portfolio, you would want to dive in and do your best. Taking food that otherwise would look disgusting and turned into this amazing photo! What do you guys think? Please comment in the comment box below and tell us what you think about this photo.
History of Arroz Caldo
This chicken Arroz Caldo—is a Filipino dish. It means rice soup—arroz (rice), caldo (soup). In terms of Filipino's arroz caldo, it was introduced to the Filipino community by the Chinese during the Song dynasty between the 960-1279 whilst trading with the Chinese for crops, herbs in exchange for silk. It's origin came from Chinese's congee. When the Chinese prepared their food, eventually it was shared to Filipinos.
The name arroz caldo in itself is of Spanish origin. During the time when Philippines was under the Spanish colonisation, the name was changed to arroz caldo—which literally means rice soup. It was changed because Spaniards could not pronounce the name. Since then, Filipino's have used this term, amongst other words and languages embedded within the Filipino culture.
Being a Filipino myself, I remember eating this dish particularly on Christmas eve. It seems to be a traditional dish being served during this time. Really though, this dish was meant to be prepared and eaten for breakfast. It's a hearty dish and filling that would last you through to lunch time. Arroz Caldo is also a good dish during cold, rainy seasons—like all soup based dishes, because it's always is nice to have something soupy during cold, wet and rainy days.
chicken, cut in pieces
1 cup uncooked sticky or plain rice or combination of both
1 small onion, chopped
4 cloves garlic, chopped
1 root ginger, sliced
6 cups water or broth
Hard boiled eggs
How to Cook
In a casserole, sauté garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned. Add rice. Add enough water and bring to boil. Continue cooking, stirring occasionally, until chicken is tender and rice is done (add water if necessary). Season with fish sauce according to taste. Serve hot in a bowl. Add eggs on top