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Chicken and Pork Adobo

Long overdue post.

Sorry blog for neglecting you for two years.

I have been distracted.

As a comeback, I would like to share an all time Filipino favorite that can be served at any occasion (Yeah, you may have read this recipe from some other blog but this is my version.).

Yes, the adobo is served in many versions depending on which region of the Philippines you go into. Some people would like their adobo cooked omitting the soy sauce and replacing it with anatto (achuete) juice, some preferred it with thick coconut milk, others would make it Hawaiian style by adding pineapple chunks.

Yet be it ever so humble, there is no place like home. I would always go back to my aunt's original cooking.

So, enough of the blahs and on with the recipe.

Ingredients:

1 kilogram chicken cut into serving pieces

3/4 kilogram pork cutlets or pork spareribs cut into bite size pieces

Marinade and sauce:

1/2 cup of vinegar

1 cup of soy sauce
1 1/2 cups of water

1 head garlic chopped finely

1/2 tablespoon of black pepper

2 pieces bay leaves

Mix vinegar, soy sauce and water and marinade the chicken and pork pieces for an hour.

After an hour place the marinated chicken and pork along with the marinade on a pot or on a wok.

Add the garlic, bay leaves and pepper and bring to a boil.

Once it is boiling, remove the lid and simmer until three quarters of the marinade is already evaporated and the pork starts to seep out its oil.

Drain the remaining sauce and set aside.

Fry the cooked chicken and pork in its own oil until it is semi-crisp and pour the remaining sauce again to the meats.

Remove bay leaves and serve hot.

Sesame Beef

Let's do an easy Chinese dish. This is another on-the-go recipe that you could whip up in minutes. A guaranteed family favorite any time of the day.

1 kilogram Tenderloin tips
1 tablespoon Soy sauce
1 Egg white
1 tablespoon Cornstarch
2 cups Vegetable Oil for deep frying

Combine beef, salt, soy sauce, and cornstarch. Mix well with hand.

Bring oil in wok to 400. Deep fry beef 1 minute. Remove beef and absorb oil on paper towel.

Deep fry again on the same pan for 1 minute more.

Drain and place on a platter for serving.

Sauce:
2 tablespoons Sesame seed paste or can be substituted by
2 tablespoons Peanut butter diluted in 2 tablespoons Water
1/2 teaspoon Salt
2 teaspoons Sugar
2 tablespoons Soy sauce
1 tablespoons Red wine vinegar
2 tablespoons Sesame seed oil
1 teaspoon Pepper oil

Mix sauce ingredients into a smooth, thin sauce.

Heat in saucepan and pour over beef.

Sprinkle with toasted sesame seeds.

Bok Choy With Hot Bacon Sauce

This is probably the easiest and fastest dish we tried cooking at home. The recipe was given to my Auntie Pila by their Chinese neighbor when they were still living in Tondo 50 years ago. My aunt just injected a little twist by adding crunchy bacon bits for that extra smokiness and so that the kids would learn to eat their vegetables.

I dedicate this dish to people who are always on-the-go.

2 teaspoons Sugar

2 tablespoons Vinegar

2 tablespoons Worcestershire sauce

1/4 cup Chili sauce

6 slices Bacon, cooked and crumbled

2 tablespoons Cooking oil

3 cups Chopped bok choy

1 tablespoon Sesame oil for drizzling

Combine first five ingredients in a saucepan; simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy; stir fry until crisp tender. Place on serving dish; spoon hot sauce over. Drizzle with sesame oil.

Hot Crabmeat Dip

About a few months ago, a friend of mine sent me a box full of fresh crabs from Roxas City as a gift. Since the family loved eating it steamed or boiled, I had enough cooked to last the entire 2 days so I had a chockful of crabmeat left over inviting me to be creative. I thought about experimenting with dips because we already got tired of the sour cream and chives and garlic mayonnaise that we serve during parties or just plain eating the stuff at home.

I thought about firing it up a little bit and adding a little zing since the previous dips we served were the smooth and creamy kind. So here is my version of Hot Crabmeat Dip.

2 8 oz (224 grams) packages of cream cheese

1/4 - 1/2 kilo crab flakes

2 tablespoons finely chopped onion

4 to 5 drops of hot sauce (tabasco is still the best)

l teaspoon Worcestershire sauce

1 teaspoon wasabi powder or paste

1/4 cup finely chopped walnuts or roasted cashews

1 teaspoon paprika

Stir the cream cheese until slightly softened

Blend in remaining ingredients except walnuts and paprika

Spread mixture in a 9 inch pie plate.

Top with walnuts and paprika.

Bake uncovered at 375 degrees (200 C.) for 25 minutes until lightly browned.

Great with plain soda crackers or Fita.