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Pork Adobo (Adobong Baboy)
Dec27

Pork Adobo (Adobong Baboy)

Adobo is  a Spanish word for seasoning or marinade, Spaniards during the 15th century encountered an indigenous cooking process which involved stewing meat with vinegar and salt so that it can be preserved longer as there was no fridge during that time.  After the Spaniards, then came the Chinese and they introduced soy sauce and eventually the salt was replaced by soy sauce. I guess this is the most popular dish the Philippines have it’s so popular I think almost everywhere I had visited this dish or its flavour is present.  Here are some instances, I remember eating at a restaurant at Kublai’s Wanchai, Hong Kong and saw they have an adobo sauce which is an option for the sauce you want to use on their Mongolian Barbecue.  In Malaysia, there is a Chinese restaurant in front of where I lived and they serve Adobo dish.  Also in US because of the sheer population of Filipinos there are restaurants that offer this dish. In cooking adobo you can use Chicken, Pork, Chicken Gizzard, Chicken Liver or a mixture of any of those, they said the longer the adobo is the tastier it will be that’s why some Filipinos after cooking they dont serve it yet but set aside for a day before eating it.  There are a thousand ways of cooking this recipe and every Filipino have its own special way, my rendition for this recipe is using only pork and here it goes.     People to feed: Family 5-6 Preparation Time: 15 mins Cooking Time: 45 mins   Ingredients Pork Belly : 800 grams Potatoes : 3 medium (Agria) quartered Garlic : 1 whole, (minced) Vinegar : 1/2 cup Soy Sauce : 1/2 cup (Philippine Soy Sauce not the Chinese Soy Sauce, they taste differently if you cant find one you can use Kikkoman) Sugar : 1 tablespoon oil cornstarch bay leaves whole pepper corns water   Procedure: Deep fry potatoes until golden brown.  Remove from pan then set aside. In a separate pot sauté garlic in oil using low heat until golden brown.  Remove from pot and set aside. Add pork belly and fry until browning occurs. Add 1/2 cup water, 1/2 cup vinegar, 1/2 cup soy sauce, 2 tablespoon peppercorn, 4 bay leaves and 1 tablespoon sugar then bring to a boil and simmer for 25 minutes. Drain the liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides. Mix 1 teaspoon cornstarch in the cool drained liquid then pour the mixture in the pan together with the deep fried potatoes. Simmer for additional 5 minutes then...

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Sticky Chicken Wings Recipe
Dec23

Sticky Chicken Wings Recipe

Holding a piece of meat in one’s hands and ripping the meat off the bone brings out a strange primal satisfaction, not only for our sense of hearing, taste and smell, but also our sense of touch. It allows us to savor the food with our fingertips, to feel its weight, its texture. Fried chicken is the perfect food for overloading our senses. Classic fried chicken, while good on its own, can be made even more delectable with this sticky Asian chicken wings recipe: sweet, gooey, tangy, salty, and spicy. It is baked, not fried, it is also great on grill with the glaze of this dish, oh so delectable. You will surely love the sweet and spicy flavor it releases with every bite. So what are you waiting for? Cook this dish now and lick the sauce off your fingers, be sure you prepare a lot of napkins because this dish can be a little messy but, oh my, it is so worth it!     People to feed: Family 4-6 Preparation Time: 10 mins Cooking Time: 40 mins   Ingredients 1 teaspoon sesame oil 1 tablespoon rice vinegar 1/2 cup hoisin sauce 1/3 cup soy sauce 1/4 cup brown sugar 2 cloves minced garlic 2 tablespoons sriracha to taste 2 tablespoons grated fresh ginger 3 pounds chicken wings Chopped green onions (optional)   Procedure Preheat the oven and spray a baking sheet with cooking spray. In a large bowl, mix sesame oil, soy sauce, hoisin sauce, garlic, brown sugar, rice vinegar, ginger and sriracha sauce and toss in the chicken wings until covered with sauce. Arrange chicken wing pieces on the prepared baking sheet. Bake in the preheated oven for about 50 minutes or until chicken is no longer pink. If desired, place under broiler for a couple of minutes to get that charred appearance. You can also garnish the chicken wings with chopped green onions.   Share with your friends over a bottle of wine! Happy eating! ...

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Pork Binagoongan Recipe
Dec20

Pork Binagoongan Recipe

Binagoongan is a Philippine dish which is made out of Pork cooked in fermented shrimp paste, sounds smelly? Yes it its! So make sure when you cook this one you have proper ventilation on your kitchen or do it on your dirty kitchen (a common secondary kitchen in Philippines used for cooking messy and smelly dishes). Now even though this dish is smelly I can say it is so delicious, but you need that acquired taste to love it, it’s like Marmite, Durian or Chou Dofu. This dish is cooked in two ways one is the dry version and the other is the wet version, ingredients and cooking are nearly similar and the only difference is that in the dried version the liquid is reduced until it looks like fried pork. From what I had noticed, I guess the dish is closely related to Adobo as the way it is prepared and its ingredients is similar except that soy sauce is replaced by bagoong. There are also some variations that they add vegetables to it like aubergines, okra and string beans but for my version I used tomatoes to enhance its unique flavours. So if you are brave enough to try eating a smelly dish then give this a try and let me know what do you think!     People to feed: Family 5-6 Preparation Time: 15 mins Cooking Time: 50 mins   Ingredients Pork Belly : 800g White Vinegar : 1/2 cup Water : 1/4 cup Bagoong : 4 tablespoon Garlic : 5 cloves (minced) Red Onion : 1 (finely chopped) Tomatoes : 2 pieces large (chopped) Sugar : 1 tablespoon Bay Leaf : 3 pieces Freshly Ground Pepper Cooking Oil Procedure: In a pot add oil and brown the pork on all sides. Remove then set aside. Now add the garlic and onions then saute until onions are soft. Add the tomatoes and stir fry until tomatoes are soft. Now bring back the pork then add vinegar, bay leaves and water, simmer for 25 minutes until liquid had reduced. Add in the bagoong and sugar continue mixing until liquid is reduced to a thick paste. Season with freshly ground...

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Vietnamese Shaking Beef (Bo Luc Lac)
Dec20

Vietnamese Shaking Beef (Bo Luc Lac)

Not completely lost in translation, the “luc lac” is merely a description for the “shaking” or tossing of the beef back and forth in the wok after it’s quickly seared.  It’s a widely popular Vietnamese dish and as such, has many variations on how it’s served. Some restaurants serve it with sauteed onions, lettuce, and rice (white or tomato paste rice) while others may present it more like a steak salad served on a bed of watercress and tomatoes, topped with pickled onions. Dipping sauces might vary from a lime/salt/pepper sauce to a soy chili sauce… Regardless of how you serve bo luc lac, it’s an easy and fantastic dish to make for a dinner for two or a party of ten. You can use any cut of steak you like such as filet or ribeye, but we prefer sirloin.     People to feed: Family 3-4 Preparation Time: 1-2 hours Cooking Time: 15 mins   Ingredients Beef Marinade: Beef Sirloin : 1.5 lbs (or any cut you like) cut into 1″ cubes Garlic : 2 tablespoon minced Sugar : 1.5 tablespoon Oyster Sauce : 2 tablespoon Fish Sauce : 1 tablespoon Sesame Oil : 1 tablespoon Thick Soy Sauce : 1 teaspoon Vinaigrette: Rice Vinegar : 1/2 cup Sugar : 1.5 tablespoon Salt : 1/2 tablespoon Dipping Sauce: Juice of 1 lime Kosher Salt : 1/2 teaspoon Fresh Cracked Pepper : 1/2 teaspoon Red Onion : 1 thinly sliced Bunches of Watercress : 2 long stems trimmed Tomatoes : 2 thinly sliced Cooking oil for frying  Cooking Procedure: Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hours. Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet. Thinly slice the red onion and use about 3-4 tablespoon of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside. Heat a large wok or pan over high heat. Add about 2 tablespoon cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary. Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tablespoon of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over...

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Lechon Kawali
Dec18

Lechon Kawali

Lechon for those who does not know is a roasted pork dish found in former Spanish colonial countries like Philippines and other Latin American Counties. The term lechon came from the word “leche” which means milk, now how is milk related to lechon? Traditionally they roast suckling pigs which are very young pigs still breastfeeding from mother pigs hence milk, but nowadays they also use a full mature pig so it can feed more people as this is usually served during special occasions such as wedding and fiestas. To prepare this one is a bit of a chore as you need to have a lot of charcoal and patience rolling the pig manually over a very hot spit, I remember when I used to go to provinces in Philippines people take turns in rolling the pig for hours until the skin turn golden crispy brown. But with today’s technology there are a lot of automated devices to do this task. For this dish we will not roast a whole pig as I don’t have enough family members here to serve it to, neighbours might complain about the smoke, and it’s a very tiresome process, that’s why the Filipinos have invented an easier way of making this dish by just using “kawali” or wok / pan. The effect will be nearly the same where the meat is tender and juicy on the inside and the skin will be crisp, the only difference is the absence of the smoky flavour and the skin is rough in texture compared to the smooth texture of the lechon. This dish is I guess closely related to the famous Chinese Crispy Skin Roast pork and the only difference I guess is the dipping sauce where lechon uses a type of sweet liver gravy. The liver gravy may sound gross but this is really good, you won’t even notice that it is made out of liver, I haven’t made my own version as there is an available sauce that you can easily buy commercially at Asian shops. Another unhealthy yet addictive dish so take this in moderation.     People to feed: Family Preparation Time: 5 mins Cooking Time: 45 mins   Ingredients Pork Belly : 1 kg (1 big piece, do not slice) Whole Garlic : 1 (crushed) Peppercorns : 1 tablespoon Bay Leaves : 4 pieces Soy Sauce : 1/4 cup Lemonade Soda : 1 can (7-Up or Sprite) Sea Salt Water Oil for deep frying Mang Tomas All-Purpose sauce  Cooking Procedure: Rub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least a day. Rinse pork in running water making sure all...

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Sweet and Sour Chicken with Cherries
Dec18

Sweet and Sour Chicken with Cherries

You can use either sweet or tart cherries with this recipe – this is a sweet and sour dish, so adjust the amount of honey or vinegar based on how sweet your cherries are. I love Sweet and Sour Sauce – it’s a healthy version that uses orange juice for a nice fruity zing. If fresh cherries aren’t in your life right now, feel free to use another fruit – both fresh pineapple and mango work great. Oh, I’ve even used frozen, pitted cherries in the recipe with great results as well.   People to feed: Family 4 Preparation Time: 10 mins Cooking Time: 10 mins   Ingredients Boneless Chicken : 6 ounces, cut into bite sized pieces Soy Sauce : 1 tablespoon Cornstarch : ½ teaspoon Cooking Oil : 2 tablespoons Onion : ½ cut into 1” chunks Cherries : 1 ½ cups fresh, pitted and halved Red Pepper : 1/2, cut into 1” chunks Yellow Pepper : 1/2, cut into 1” chunksFor the Sweet and Sour Sauce Fresh Ginger : 1 tablespoon Honey or Agave Nectar : 2 tablespoons Orange Juice : 3 tablespoons Ketchup : 3 tablespoons Vinegar : 3 tablespoons Cooking Procedure: In a bowl, toss the chicken meat with the soy sauce and cornstarch. In a separate bowl, whisk together the ingredients for the sweet and sour sauce. Heat a wok or saute pan over high heat. Swirl in just 1 tablespoon of the cooking oil. When hot, add in the marinated chicken. Spread chicken out all over the surface of wok in single layer. Let cook for 2 minutes, undisturbed, until browned. Flip chicken pieces and brown the other side, about 1 minute. Chicken should be browned but still uncooked in the middle. Remove chicken from wok and set aside. Keep the wok on stove and turn the heat to medium-high. Swirl in the remaining cooking oil. When hot, add the onions and stir fry for 1 minute. Add in the cherries, red and yellow bell peppers. Stir fry for 2 minutes, until the bell peppers are cooked, but still colorful and crunchy. Add the partially cooked chicken back into the wok and pour in the sweet and sour sauce. Bring to a simmer and cook an additional minute, or until the chicken is fully cooked through. Careful not to overcook the...

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