Jojie Certeza Sydney Food and Landscape Photographer

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.


Basic ingredients

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
Fish sauce
Cooking oil
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

Jojie Certeza is a Sydney based photographer. His passion for photography started in 2007 after being introduced by a friend who is also passionate about photography. I have two websites; asimplecreationcom which primarily focuses on food photography and for everything else, including landscape and life in Australia—more like an online diary of just about anything that I might share to the rest of the world.

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