Adobong Manok

Chicken Adobo is an authentic Filipino dish and is one of the mostly recognized Filipino foods. This Chicken Adobo Recipe is the simplest that you can get. Not to be mistaken with Mexican adobo, this dish is uniquely prepared by stewing chicken in vinegar and soy sauce.

Several sources who are experts in Asian food history say that the Filipinos were already cooking adobo even before Spanish colonization. The cooking method is termed as “inadobo” which is the very same method in this Chicken Adobo Recipe. It is also said that cooking with vinegar preserves the meat. This method is also considered as one of the earliest food preservation practice.

Chicken adobo or adobong manok is the another popular yet easy Filipino dish. Adobo have lots of variations such as pork, chicken, combination of pork and chicken, other meats, vegetables and seafood. In this recipe, we will used chicken then marinated and cooked in a blend of soy sauce, vinegar, garlic, bay leaves, peppercorns, salt and sugar until chicken is tender and the sauce thickens.

Estimated time of preparation: 10 minutes(plus marinating time)

Estimated time of cooking: 30 minutes

Good for 3-4 persons

Ingredients:

500 grams chicken, cut into serving pieces

1/2 cup soy sauce

1/3 cup vinegar

3 gloves garlic, crushed

1 teaspoon peppercorns

3 pieces bay leaves(laurel)

1 tablespoon sugar

salt to taste

1/4 cup cooking oil

1 cup water

Procedures:

Part 1

1. In a pot, combine chicken, garlic, bay leaves, peppercorns and soy sauce. Marinate for at least 30 minutes or overnight.

2. Drain garlic and chicken then reserve the sauce. Set aside.

Part 2

1. In a sauce pan, heat oil and fry marinated chicken for 3 minutes or until golden brown.

2. Pour marinade and add water. Simmer for 20 minutes or until chicken is tender.

3. Pour vinegar and simmer for another 5 minutes then season with salt and sugar according to taste.

4. Remove from heat then transfer to serving bowl. Serve with steamed rice.

Atsara

Atsara is the Filipino equivalent to the pickle relish, though the way they're enjoyed are totally different.

Atchara, is usually paired with fried foods and rice while Pickle Relish is topped on sandwiches.

Their similarity is in the pickling, they both use vinegar and sugar.

Green papaya is the most common Atsara, though other vegetables can also be pickled, such as Radishes, Ampalaya, Singkamas, etc.

The process of making atchara is easy but quite tedious.

The green papaya is shredded, then salt is sprinkled to first sweat out its liquid, then wrung out (pigain) to remove as much liquid as possible.

The bell peppers, carrots, onion and ginger are sliced and mixed with the papaya, then boiled vinegar and sugar are poured on to it.

Ingredients

Serves: 10

    1 fresh green papaya, grated

    1 carrot, sliced crosswise

    1 red capsicum, sliced lengthwise

    1 thumb size ginger, sliced crosswise

    2 green chillies, seeded, sliced crosswise

    1 box 42.5g raisins

    250 ml (1 cup) vinegar

    250 ml (1 cup) water

    200 g sugar

    150g salt

    1 tsp salt

Directions

Prep:10min  ›  Cook:5min  ›  Extra time:45min  ›  Ready in:1hr

    Mix 150g (1/4 cup) salt to about 4 cups of grated papaya. Express the papaya juice with hands at least 3 times. With sauerkraut, rinse 3 times.

    Mix the papaya with all the other vegetables in a large bowl. Place this mixture in clean dry jars with lids.

    In a small pot, boil vinegar, water, sugar and salt for about 5 minutes. Cool mixture.

    Pour vinegar mixture into the jars, making sure the vegetables are completely covered with the mixture.

    Keep refrigerated when not in use.

Sinampalukang Manok With dahon Ng Sampalok

Sinampalukang Manok with dahon Ng Sampalok

           

Sinigang is one of the most favorite of Filipino. This dish is sour base making it, without a doubt, a favorite given that most Filipinos love sour foods. There are many versions of Sinigang in Philippines that is mostly influenced by the availability of the ingredients.

            Sinampalukang Manok with dahon ng sampalok is one of sinigang version. Try to cook this dish by the following :

INGREDIENTS:

1/2 kilo Chicken (manok)

1 1/2 Cup Tamarind Leaves (dahon ng sampalok)

1 small Ginger (luya)

1 medium-sized Onion (sibuyas)

4 big cloves of Garlic (bawang)

2 medium-sized ripe Tomatoes (kamatis)

3-5 Green Chili

1-3 Chili (siling labuyo) - optional

1 Knorr Chicken Cube

1 Knorr Sinigang Mix

PROCEDURE:

1. boil chicken to clean and minimize cholesterol

2. place pot on medium heat

3. saute garlic, ginger, onion and tomatoes

4. add the chicken and season it with salt

5. saute chicken with chicken cube

6. if chicken is nearly cooked, add water, then allow to boil

7. add knorr sinigang mix, tamarind leaves.

TAHO CDO

Taho a very popular morning snacks or at the same time alarm clock, because it was being roam around the city early morning by the taho vendor. Taho here in the city of golden friendship or maybe in the Northern Mindanao is quite special unlike in some parts of Luzon. According to my partner whose was at NCR the taho he bought was not that good as ours. The taste of is definitely different and was complaining at the add-ons “(walay condense)”- he said.

TAHO is a snack food made of fresh extra soft/silken tofu, arnibal (brown sugar syrup), and pearl sago. The Magtataho (taho vendor) is a common sight in the Philippines. A magtatahô carries two large aluminum buckets that hang from each end of a yoke.

INGREDIENTS:

1 package extra soft tofu

sago, cooked

SYRUP/ARNIBAL:

1 cup brown sugar

1 cup water

Proven CDO

Chicken Proven a well know street foods in the city. Affordable snacks perfect to fill up an empty stomach for us students. At 10 pesos you can enjoy a stick of chicken proven which contains 5 pieces and a PUSO rice, wrapped in banana leaves and steamed to perfection. This food is located in every street corners near the school, the smell well definitely catch your attentions and makes you crave for it.

Like most street foods, proven is not for the health buffs. It has very high caloric content and crude fat. Moreover, microbial content can be dangerously high if it is not hygienically prepared and left at ambient temperature for some time. However, it can still be safe to eat as long as it is properly cooked (since heating destroys most of the pathogenic bacteria) and eaten immediately after cooking.

The recipe of the proven is made out of the proventriculus of a chicken, coated with flour or corn starch, deep-fried and dipped in vinegar or a specially-made sauce (sweet and sour ketchup mixed with pepper).

BIKO

Biko is known to us Filipino’s. This cheap and delicious malagkit rice is easy to made, during the all souls and saint’s day(s) each Filipino households are busy cooking this dish. The sweet and sticky texture of this dish is absolutely “IN” to our taste. Since  BIKO is easy to be made this dish is commonly seen in table to be serve.   

 

Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack).Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.

Try this simple yet delicious Biko recipe.

Biko Ingredients:

    2 cups malagkit (sticky rice)

    1 cup brown sugar

    3 1/2 cups diluted coconut milk

    1/8 lb. butter

Topping:

    1 can (15 oz.) condensed milk

    3/4 cups rich coconut milk

    2 to 3 tbsp. flour for quick thickening

Biko Cooking Instructions:

  ●  Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping.

   ● Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.

● Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter.

   ● Mix well and set aside.

   ● Scoop the cooked biko and place it in a baking dish or Bilao then flatten the surface.

To make latik or topping:

   ● Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes) or brown.

   ● then pour topping over rice mixture.

   ● served while hot.

One of the most loved kakanins is the Biko. Aside from malagkit, this delicious sticky rice treat also contains brown sugar and coconut milk and topped with latik, a sweet topping made of fried coconut milk curd. It is prepared by partially cooking the rice and then mixing in the rest of the ingredients until a thick consistency is reached.

Kalamay (BOHOL)

 When travelling to BOHOL kalamay is always been on our list of pasalubong. Aside from tarsier, kalamay is also known in this place. The sweet sticky like treats will make you appreciate the food. The first time I’ve tried the dish I’m having a messy hard time dealing with it, because it was so sticky.

     Kalamay from the island of Bohol can vary from extremely sweet to mildly sweet. It is distinctive for being sold inside halved smooth coconut shells (the mesocarp of coconuts, locally known as bagol or paya). These containers are then sealed shut with a characteristic red crepe paper (papel de japon). This type of packaging is known as Kalamay-hati (literally 'Half Kalamay').Basically, its composition is made up of well-milled glutinous rice, coconut milk, sugar plus chopped peanuts as optional. The milled rice is then poured into the half-heated coconut milk. Constant stirring is needed until the right consistency of stickiness is achieved. This what makes Calamay famous. Two hours of constant stirring over low fire is not a joke. It resembles the patience, dedication and hard work of every Boholanos.

     Ingredients:

     2 kilos ground, Milled glutinous rice

    Coconut milk (from 20 coconuts)

    10 kilos Molasses Sugar (darkest colored-sugar you can find)

    10 liters of water

    Procedure:

     Soak the glutinous (malagkit) rice overnight.

    If possible, you can buy already grated coconuts from you favorite palengke (wet market). Extract the milk, first using 5 liters of water. Then, the second extraction using 3 liters of water.

    Pour the soaked glutinous (malagkit) rice in the first coconut milk extracted then proceed to ground the malagkit & coconut mixture. You may have this done through a machine available in many wet markets or do it yourself if you have a grounding machine.

    Mix the sugar to the second coconut milk extract and boil until a heavy syrup or 'latik' is attained.

    Afterwards, pour the ground malagkit mixture into the simmering 'latik' mixture taking extra caution not too scald yourself. Also, prepare to flex your muscles and tone you arms because you will be stirring this mixture over slow fire for four (4) long hours, non-stop.

    After cooking, you may now place them in cleaned and polished half-a-coconut shells (see photo), cover with the other half, and seal with a red band of Japanese paper (papel de hapon). You may also place calamay in plastic air-proof containers (but make sure to cool them down first). Or just serve and enjoy!