How To Cook Chicken Adobo

Chicken Adobo

Adobo could be the most famous of all Philippine foods and every family has its own version of this popular dish. The types of adobo differ from ingredients used but the basic desired taste remains the same, sour and salty. 

There are adobos cooked with soy sauce giving it a brown gravy, some add coconut cream rendering a creamy gravy and still others add wine instead of native vinegar, spices, herbs or anything they fancy like turmeric, black beans, pork skins, sugar, flavored oils like olive oil, pork lard, etc. 

There is really no exact formula in cooking adobo. But basically adobo is so simple anyone can make a delicious concoction from scratch. The simplest adobo can consist of chicken, vinegar, garlic soy sauce or salt, peppercorns, bay leaves and water.

Here's how I cooked my Chicken Adobo from scratch.

Ingredients:

1 kilo chicken legs, cut up

1 head garlic, crushed

1/2 teaspoon whole black peppercorns

3/4 cup coconut vinegar

1/4 cup good quality soy sauce

3 small bay leaves

1 cup water

Procedure:

• Clean the chicken pieces, wash very well and drain of water.
• Put in a cooking pot, add in the crushed garlic, whole black peppercorns, vinegar, soy sauce, bay leaves and water.
• Cover and bring to a boil and simmer in low heat for 20 minutes. 
• Skim off the scum and collect the oil pooling on the surface to be used to fry the meats.
• Drain the chicken and using a non stick pan, fry the chicken pieces using the fat collected from the top of the adobo liquid. 
• After frying the chicken pieces return them to the adobo liquid and bring to simmer for 10 more minutes until the sauce has thickened. Taste for saltiness and adjust if necessary by adding salt.
• Remove from fire and transfer the adobo into a deep dish for serving.

Serve and Enjoy!

Note: You may opt to serve this adobo for next day to improve on flavor but I could not wait, it tasted the same, delicious adobo as usual anyway... 

Chicken Adobo

How To Cook Tuna Paella At Home

Home Made Tuna Paella

Many times I've seen tv commercials about San Marino Tuna Paella being endorsed by popular movie stars. I got curious I wondered how would it taste coming from a can, how would the rice feel in the mouth, the texture, what were the ingredients and the satisfaction factor. 

So I bought three cans when I went to a nearby grocery store which I kept in the pantry for a while, I almost forgot them. Eventually I tried one can, it opened easily with the easy open top and ate it right there in the can. I liked it, it was so tasty it had lots of tuna bits, some guisantes or matured greenpeas , a few carrots and orange in color. 

One thing I did not like with it was it was too oily, I got more than a tablespoon of oil in one can. The price made up for the defects because at thirty three pesos a can, I considered it cheap enough for its size, enough to fill a slightly hungry tummy, but not for me because I like paellas of any kind I wanted more portions. In short I finished the three cans I bought quite fast. 

The next time I went to the same store I got them, it was out-of-stock. The merchandiser said it was a fast moving item because students love them very much and so do the office and factory workers around the area. All you need is a plastic teaspoon to have a meal with canned Tuna Paella. So I was disappointed a bit, I decided to make my own from scratch. 

The result was delicious and much better tasting, less oily and same orange color - I cloned it! I was not bitin anymore, I think it's very healthy and it reheats well in a non-stick pan. I recommend you try this at home if you are a paella lover like me, this is how I cook my Tuna Paella at home. 

Ingredients

1 can Century Hot and Spicy Tuna, 420 grams, drain the liquid but set it aside

500 grams good quality malagkit rice or sweet rice

2 tablespoons oil or butter or margarine

1 tablespoon garlic, chopped finely

1 piece medium onion, chopped finely

1 piece carrot, small cubes

1 piece green pepper, inch squares

1 piece Knorr chicken cube

3 tablespoons Del Monte tomato paste

4 pieces small Purefoods meaty hotdog or chorizo or ham or spam, cubes

Procedure

Wash and cook the malagkit rice in the rice cooker just like plain rice, cool, air dry and set aside.

In a non-stick cooking pot saute in oil or margarine or butter the garlic, onions, carrots, sliced sausages, drained tuna and tomato paste. Stir to cook evenly for a minute. 

Add the liquid drained from the tuna, the Knorr cube and simmer until sauce is almost dry. 

Add the cooked malagkit and incorporate well with the sauteed vegetables and tuna. Stir until everything is well mixed and sauce is completely dry. Remove from heat.

Serve hot or cold, it tastes the same. 

It keeps well in the refrigerator and you can reheat a portion anytime in a non-stick sauce pan. 

You will not get tired eating it. Can also bring it to picnics.

Share and Enjoy! 

Spicy Tuna Paella

Reheated Spicy Tuna Paella

How To Make Shrimp Macaroni Salad

Shrimp Macaroni Salad

Macaroni Salad has many versions and every family has its own treasured recipe. I also mix match my macaroni salad with other favorite ingredients like ham and cheese only combination or the more popular chicken only flavor, but I always match my salad ingredients with what it will be served with.

As side dish for meats like roasts, barbecues, steaks or any fried main courses, then this version is most complimenting any of them. The mixing of flavors in this salad recipe is very refreshing, so fulfilling its a meal in itself when served with a favorite toast or it can be a good breakfast item.

Feel free to add whatever you fancy with this recipe, some people like sweeter version, they add condensed milk or add their favorite fruits to it like scooped ripe mangoes, diced apples or chopped sweet pickles. Whatever you fancy, you can always serve it over a bed of your favorite salad greens. Share and enjoy!



Ingredients

200 grams salad macaroni, cooked according to package directions, drain, rinse with cold water until completely cool. Drain.

1 cup diced carrots, boiled
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped red and green peppers
1 cup canned Pineapple tidbits drained of juice, medium size can
1 cup shredded cooked chicken breast meat
1/2 cup small cubes cheddar cheese
1 cup cleaned steamed shrimp meat
1 bottle Lady's Choice Mayonnaise, 470ml size
Salt and white pepper powder


Procedure

In a large bowl mix mayonnaise with all the ingredients except the macaroni. Mix everything well add the cooked salad macaroni, toss to coat Season with salt and white pepper powder.

Chill well in a covered container.

Serve!

Share and Enjoy!

Ham and Chicken Macaroni Salad

How To Cook Chicken And Corn Soup

Chicken and Corn Soup

This corn soup is very easy to prepare. I usually cook this using fresh sweet corn specially the Japanese variety because it is sweeter and more tender. But during off seasons, I use the ever reliable tinned ones and the result is always the same, delicious. Here's how I cook this easy, always a favorite at home and budget friendly Chicken and Corn Soup.

Ingredients

250 grams skinless chicken meat, minced
1 tablespoon Chinese wine or sherry
2 egg whites
1/4 teaspoon rock salt
1/4 teaspoon white pepper powder
1 can cream style corn, 420 grams-size
4 to 5 cups water or chicken broth
1 Knorr chicken cube
2 tablespoons cornstarch dissolved in
1/4 cup water
1/4 cup chopped green onions
1/4 cup finely chopped Chinese ham


Procedure

In a clean bowl add the minced chicken meat, sherry, salt, pepper and egg whites. Mix very well and add the cream corn.

Heat a soup pot with 4 cups water and the chicken cube. When boiling add the corn and chicken mixture and bring back to boil while stirring constantly to avoid burning the soup. Reduce heat and simmer for 3 minutes.

Mix cornstarch with water and add it to the simmering soup, stirring gently and cook further for 2 more minutes until the soup has thickened. Remove from heat.

When serving, sprinkle with ham and garnish with chopped green onions if you like.

Enjoy!

Chicken and Corn Soup

Japanese Sweet Corn

How To Make Potato Salad

Potato Salad

Potato Salad is for me one of the most comforting salads second to Macaroni Salad which I will feature here also. Every time I feel like eating something festive or just craving for something comforting, this dish serves that comfort for me, it is so delicious it goes well with Fried Chicken, Roast Beef, Crispy Fish Fillet or just any Barbecue. It is so simple and very easy to prepare. Here's how I prepare this simple and easy Potato Salad.


Ingredients

1 kilo big potatoes,  cubed
1 piece Knorr chicken cube
2 medium carrots, cubed
1 medium tin pineapple tidbits, drained
1 piece red bell pepper, diced
1 piece green bell pepper, diced
1/2 cup red onions or native onions
1/2 cup celery, diced
1 teaspoon fine salt
1/2 teaspoon white pepper powder
2 cups Lady's Choice real mayonnaise


Procedure

Bring enough water to boil in a pot and add the potatoes and carrots with 1 piece
Knorr chicken cube and cook until done but not overcooked. Drain and cool.

In a big stainless bowl mix the potatoes, carrots, pineapple tidbits, red and green peppers, onions, celery, salt, pepper and mayonnaise.

Mix every thing and toss gently until all bits are coated with mayonnaise.

Refrigerate.

Serve and

Enjoy!

How To Cook Sweet And Sour Pork

Sweet and Sour Pork

Sweet and Sour Pork is a favorite dish every time when eating in a Chinese Restaurant but we rarely go to restaurants nowadays to dine or eat unlike before so knowing how to cook sweet and sour pork at home is a welcome ability. This dish is really nice because of the melding of sweet and sour tastes incorporated with crispy fried pork morsels together with our favorite pineapple tidbits, sweet and sour sauce and the usual vegetables like carrot, red and green pepper with the delightful Chinese taste of sesame oil. Here's how I prepared this Sweet and Sour Pork home style using simple ingredients already available in my kitchen.


Ingredients

500 grams pork shoulder, skins removed and sliced half inch thin
1 Tablespoon garlic, sliced
1 Tablespoon fresh ginger, finely sliced
2 medium onions, cubed
1 piece carrot, cut into flowers
1 large green pepper
1 large red pepper
1 medium can pineapple chunks,  drained


Marinade for Pork

1 egg white
1 Tablespoon cornstarch
1 teaspoon salt
1 Tablespoon Chinese wine


Sauce Ingredients

1/2 cup tomato catsup
1/2 cup white vinegar
1/2 cup sugar
1/2 cup pineapple juice
1 Tablespoon soy sauce
1 teaspoon salt
1 Tablespoon cornstarch, dissolved in
1/2 cup water
1 teaspoon sesame oil (to be added last)


Procedure

Marinate the pork slices in the marinade ingredients for at least 30 minutes. Heat 2 cups oil in the frying pan or wok and fry the pork slices until golden brown and crispy on the outside. Remove and set aside.

Leave some oil in the wok and stir fry all the garlic, onions, ginger, red and and green peppers, remove.

In the same wok add in the sauce ingredients mixing well then bring to boil, add the fried pork pieces, the stir-fried vegetables and the pineapple chunks. Continue mixing and stir frying everything until all the morsels are covered with the sauce.

Add the sesame oil before serving on a nice serving dish.

Enjoy with Steamed Rice!  
 
   

How To Cook Pork Menudo

Pork Menudo

I cooked this dish from the simplest of all ingredients available in my kitchen. Pork Menudo is a fiesta fare for most Filipinos. It is one of the usual food items many are familiar with because it is a dish commonly served during fiestas and family celebrations. It is also everybody's favorite that it is found in most small eateries or carinderias catering to regular customers. Anyone will find this dish satisfying because of it's delicious combination of ingredients and it also budget friendly anyone can prepare this dish according to his budget. It is so easy to prepare just like how I did it. Here's how I cooked Pork Menudo.



Ingredients

1 kilo Pork shoulder, diced
3 Tablespoons cooking oil
1 tablespoon minced garlic
2 medium onions, chopped
1 medium carrot, diced
3 medium potatoes, diced larger than carrot
1 red pepper, diced
1 green pepper, diced
1 cup tomato sauce
3 Tablespoons Coconut brand soy sauce
1 piece Knorr Pork Cube
2 cups water
2 pieces laurel leaves
1/2 teaspoon freshly ground black pepper
1 Tablespoon sugar
2 Tablespoons vinegar
3 Tablespoons patis or fish sauce
1 small can Reno liver spread
salt to taste


Cooking Procedure

Heat cooking oil in a non stick wok or deep pan.
Brown the pork cubes in the hot oil until the meat turns brown. Remove.
In the same pan saute the garlic and onions until aromatic then add the pork cubes stirring for a few minutes.

To the mixture add the tomato sauce, 2 cups water, soy sauce, pork cube, ground pepper and the laurel leaves. Bring it all to boil then lower the heat to simmer at very low fire for 30 minutes or until the pork cubes are tender.

To the almost done pork meats add the carrots, potatoes, sugar, vinegar, fish sauce and the liver spread. Bring it to boil again and then lower heat to cook further until the potatoes and carrots are done. At this time add the red and green peppers and season with a little salt according to taste preference. Simmer for a few more minutes.

After a few minutes test for taste and tenderness and when done, remove from fire and serve hot with white rice.

Enjoy!