For foreigners: What can you say about Filipino Adobo?!
Answers: It's pork or chicken simmered in soy sauce, vinegar, and garlic with lots of peppercorn and a hint of bay leaves..
super Delicious (*-*)
Chicken and Pork Adobo
1 cup white or cider vinegar
1 cup water
2 tablespoons peeled and crushed garlic
1 teaspoon salt
3 bay leaves
1 teaspoon black pepper
3 pounds of chicken (large pieces or hacked small)
2 ? pounds pork butt cut into 1 ? inch cubes
2 tablespoons soy sauce
2 tablespoons peanut oil (optional)
? cup of red wine (optional)
hot sauce or dried hot peppers (optional)
1/2 cup to 1 full cup of brown sugar (optional)
Variation: Some Latin countries have an almost identical recipe, except they add the optional ingredients: red wine, hot sauce, and brown sugar. These are not traditional additions in the Philippines.
You can use either your favorite chicken pieces (thighs and legs are frequently used) or "hack" one whole chicken. Hacking refers to cutting a whole chicken into small pieces with the bone still in. Leaving the bone in the pieces helps to retain moisture and shape. You do not want to make this dish with boneless chicken.
In a large pot bring to a boil the vinegar, water, garlic, salt, bay leaves, hot pepper, and black pepper. Add the cut up meat cover with the brown sugar and once again bring to a boil. Lower the heat and simmer covered for 30 minutes. Add the soy sauce and the wine and cook an additional 10 minutes.
Remove the meat and continue cooking the sauce until it is reduced by half.
Optional: While the sauce continues to cook, you may want to brown the chicken and pork pieces in a hot skillet with the peanut oil. If you used large chicken pieces (ie leg quarters) skip this step.
Serve the meat and the sauce over white rice.
http://www.geocities.com/NapaValley/7035...
ummmmm never taste it before
sounds delicious why does this Q? only sply to foreigners everyone has tastebuds ?
Delicious. Pot lucks at church usually have it along with a Synagong soup, Mungo. Several Filipino ladies in local congregation -Iglesia ni Cristo .
USA here!!!
These sounded good to me.
CRUNCHY RIBS
Source: "the Key to Chinese Cooking" by Irene Kuo, 1977, Pp. 348, 349.
(...Simmered, coated with a thick batter, & then deep fried, these ribs are wonderfully crunchy & subtly aromatic by the sprinkling of roasted salt-pepper.")
1 lb meaty spare ribs
2 quarter sized slices peeled ginger
1 large whole scallion
BATTER:
1/4 tsp salt
2 heaping tbs breadcrumbs
3/4 tsp baking powder
2 tb flour
2 tb cornstarch
5 tb water
2 cups oil
Roasted Salt Pepper
Separate the ribs, then chop each, meat side down, into 3 pieces. Place them in a small saucepan with the ginger & scallion, pour boiling water to come 1 inch above the ribs. Bring it to a boil over high heat, adjust heat to maintain a gentle, steady simmer, cover, & simer for about 30 minutes, until the meat is tender but a bit on the firm side. Drain the ribs, reserving the liquid for stock.
Make the batter by combining all the dry ingredients in a large bowl & then adding the water slowly. Mix until smooth. Add the ribs, stir to coat them well, then give the batter a few moments to thicken & adhere to the meat. Heat a WOK or heavy skillet over high heat until hot; add the oil 7 heat until it foams a drop of batter instantly, about 375 degrees.
Dip a small spoon in the oil to grease it, then spoon up the coated ribs, without too much excess batter, & slip them in quick succession into the hot oil. Flip them over quickly & fry until both sides are dark brown & crunchy. It takes only about 1 minute since the batter browns easily. Scoop them out with a skimmer & drain on paper towels. Sprinkle lightly with the salt-pepper.
BBQ Pork Ribs
Source: The All American Chinese Cookbook by Lucy Chee McHale, P. 52
Servings: 4
3 lbs pork ribs
Sauce:
3 tb ketchup
2 tb sherry wine
3 tb soy sauce
1 tb sugar
1 tsp sesame oil
1/4 tsp ginger powder
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp salt
Cut strips of ribs into individual ribs. Mix sauce ingredients in a bowl. Put ribs in large bowl & add sauce over them. Rub the sauce over the ribs. Marinate at least 30 minutes. Preheat oven to 325. Put the ribs in a cookie sheet. Bake for 45 minutes. Turn ribs over. Continue baking 45 minutes longer. Turn ribs again. Increase oven temperature to 350. Bake 15 minutes longer. Transfer to serving plate rib by rib so that the grease will remain in the pan. Serve hot or warm.