Pinoy Crispy Chicken Adobo Flakes

Adobo is considered to be the national dish of the Philippines.  I believe that all Filipinos have their own versions of this wonderful and very versatile dish.  This time, I tried cooking Crispy Chicken Adobo Flakes.  This recipe is one of my Adobo Series that I could say that I am really proud of not only because my husband loved it but also because it is really yummy to the max!  It could be eaten as is or you can add sliced tomatoes...eat it with rice or garlic rice or even put it in your bread.

I remember that a dear friend and a former colleague of mine used to bring to school her famous adobo flakes each time there would be a celebration.  Everyone would really have fun eating her delicious adobo flakes and in a flash it's all gone.  I think it was their secret family recipe...may be that's the reason why I was not able to get its recipe hehehe.

Well anyway, I suddenly found myself craving for adobo flakes so I did cook one nice adobo flakes dish that I would certainly cook again and again.

Ingredients
1 k chicken breast w/o the skin
1 c water
1/2 c white vinegar
1/2 c kikkoman soy sauce
4 cloves of garlic, smashed
1 medium size onions, diced
salt and pepper to taste
2 pcs bay leaf

Procedure
Mix everything in a measuring glass. 
Place the chicken pieces in a bowl.
Pour the mixture onto the chicken.
Set aside for 30 minutes.
Boil everything together in a medium fire until the chicken pieces absorbed the flavour.
Simmer for 30 minutes.
Remove from fire.
Remove the chicken from the pot. 
Let it cool a bit.
Shred the pieces of chicken using forks or using your fingers.
Put the shredded chicken in a big plate and drizzle with half of the juice of the adobo.
Let it sit for at least 15 minutes.
Heat oil in a pan and deep fry the shredded chicken until they are crispy and brown.
Place the fried adobo flakes in a plate and drizzle again with the remaining half of the adobo juice.  Top with garlic granules (mcormick) and sliced tomatoes.
Serve with rice or bread. 
A comment or two will be appreciated...

Read More

Adobong Pusit

Living far from the coast here in Australia means finding fresh seafood in the market would be difficult.  Being in the entrance of the outback makes it worst too.  How I wish I could buy fresh ones...just like the prawns, crabs, alamang, fish, squids etc. which you can find at the Hagonoy Market.  In our barrio, Sagrada, we would often just buy from those who would come to the house and sell u
s freshly caught seafoods and at a very fair price...you can haggle the price if you want too.  There is one seafood that I never failed to eat whenever it is on our table eversince I can remember --- Adobong Pusit.  My father would always be the one to cook this dish for us as he was the best cook in the family.  I remember him being so careful about not removing the blank ink which he said is the thing that really makes the pusit tastes better...adding a sweet taste to the dish.  Here in Australia though, aside from the difficulty of finding them, the squids that you can find at the shops would not have the black ink anymore.  I remember one time when we were in Emerald, Queensland for 4 months, I was able to get some with black ink still in them.  I was so happy and decided to cook half for adobo and the other for grilled pusit with tomatoes and onions.  My husband was so surprised that I did not remove the ink from the squids.  He never had squid dish with ink in the past so I told him to wait til he taste my squid dish.  I was so excited to see his reaction when he ate the adobo and hey!  He loved them!  He said they tasted different...a bit sweet and fresh.

Ohhh now, since I do not have fresh ones, the Saba Squid in tin will do then.  Good thing I was able to get them when we were at the Filipino store in Toowoomba.  We do not eat squid straight from the tin so I cook them the way I cook the fresh ones.  Although the taste is yummy, still nothing can beat the freshness of newly caught squids.

Ingredients
1 tin Saba squid in soy soy sauce or chillis or 1/2 K fresh squids
2 tbsp soy sauce (kikkoman)
1 medium onion, diced
2 cloves garlic, crushed
2 medium tomatoes, diced
1/3 c vinegar
1 tbsp sugar
salt and pepper to taste
(add a bit of water if you're using fresh squids or you can add sprite or 7-up instead of water)

Procedure
Heat oil in a pan. 
Sautee onions, garlic and tomatoes until they caramelised.
Add in the squid and stir until it absorbed the taste of the onions etc.
Add in the rest of ingredients.  Do not stir after you put in the vinegar.
Simmer.
Serve with rice.

A comment or two will be appreciated...

Read More

My Creamy and Spicy Adobong Ribs sa Gata

This is the second of my adobo series.  I know it took a long time to follow the last one but I think it's worth the wait for this recipe would really make your palate happy.

This is my recipe for adobong pork ribs with gata or coconut milk.  The taste is just soooo yummy!  you can taste all the important flavors  in a dish and everything is balanced by the coconut milk.  It also made the dish creamy.
Ingredients
1/2 k pork ribs
4 tbsp white vinegar (Datu Puti w/ chilis, onions and garlic)
1 tbsp worcestershire sauce (Leah Perrins)
1 tbsp rice wine vinegar
1 tsp Maggie savour
2 tbsp soy sauce (Marca Pina)
1 tbsp garlic, minced (for marinade)
1 tbsp garlic, minced (for sauteeing)
1 onion, chopped
1/2 tsp coriander
1/2 tsp sweet basil
1/2 tsp pepper
2 pcs green chilis or jalapenos
2 pcs bay leaf
1/4 c water
salt to taste (optional)
1 cup coconut milk
hardboiled eggs

Procedure
Marinate the ribs with soy sauce, worcestershire sauce, soy sauce, rice wine vinegar, white vinegar, maggie savour, garlic, pepper, coriander and bay leaf for 30 minutes.
Heat a pan.  Sear ribs in olive oil. Remove from pan when the ribs turn into slightly brown color.
Sautee onions and garlic. 
Put in ribs into the pan and stir.
Pour in the chilis, marinade and water.
Add salt if you want or additional pepper.
Put in the sweet basil and eggs.
Boil until the meat is cooked.
Pour in the coconut milk and simmer for 3 minutes.

A comment or two will be appreciated...

Read More

Spicy Chicken Wings Adobo

This is first of the recipes that I would make for my Adobo series in my foodblog so please enjoy reading, cooking and eating. 
The Philippines is an Adobo Nation.  If I am ask what is my mother country's national dish, I would definitely say adobo without batting an eyelash.  Adobo is a Filipino dish that I think has the most variations...depending from the family you come from, town or province or region you come from.  No adobo dish will taste the same.  Each one has her/his own version.  My husband would always tell me, "how come this adobo is different from the adobo you last cooked? and from the other adobos that you cooked?"  Gee, I have no answer for that haha!  What I have learned from my husband, adobo should not be cooked with vinegar overpowering the taste of the dish...he said it would kill the adobo taste.  So this time, I made sure that I take note of all the amount of each ingredient that I would add to my adobo dish.  I have also decided to add a kick to it ...adding hot chilli flakes!  There result is quite delicious.  I suggest that you try this next time you decide to cook adobo.

Ingredients
1/2 k chicken wings
1/3 c vinegar
1/4 c soy sauce
1 tbsp oyster sauce
1 tsp worcestershire sauce
1 tsp knorr or maggie savour
1 tbsp hot chilli flakes
1 tbsp sugar
1 tbsp garlic, minced
1 tbsp garlic, granules
1 medium onions, sliced into rings

Procedure
Mix all the ingredients except onions and minced garlic and the chicken.  Marinate the chicken in the mixture for an hour.
Heat oil in a non stick pan.  Fry the chicken until golden brown. 
Remove the chicken from the pan and set aside.
Sautee garlic and onions. Put in the chicken. Cook for 5 minutes.
Pour in the marinade sauce.  Boil the chicken until cooked.

A comment or two will be appreciated...

Read More