Chicken Liver Adobo with Hard Boiled Egg

Chicken Liver Adobo with Hard Boiled Egg

Ingredients

• 1 pound of chicken liver
• 1 red bell pepper, sliced thinly (optional
• ¹⁄₃ cup of soy sauce
• ³⁄₄ cup of vinegar
• 1-2 cups of water
• 1 teaspoon of garlic, minced
• 1 small onion, sliced
• ¹⁄₂ teaspoon of whole black peppercorns
• 2 pieces of bay leaf
• 1 tablespoon of sugar
• 4-5 tablespoons of cooking oil
• 3-4 eggs, hard boiled with shells removed

Cooking Instructions

1. Rinse the chicken liver with clean water.
2. Heat a frying pan over medium heat then add the cooking oil.
3. Add garlic to pan and fry it until it is slightly browned.
4. Then add the onions and cook until they become translucent.
5. Now add the bell pepper and saute for 5 minutes.
6. Add the soy sauce and simmer for a few minutes.
7. Add the chicken liver and simmer over medium heat until the liquid has reduced.
8. Add the whole peppercorns, bay leaf, sugar and vinegar, but do not stir.
9. Once this starts to boil, stir then add water according to your taste.
10. Continue simmering until the sauce is reduced.
11. Add the hard boiled eggs.
12. Serve hot with steamed rice and enjoy!

 
source : http://www.filipinochow.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Spicy Chicken Adobo in Annatto

Spicy Chicken Adobo in Annatto

Ingredients:

• 2 lbs. chicken, cut into serving pieces
• 1 cup white vinegar
• 1/4 cup  soy sauce
• 1/2 cup atsuete or annatto water (mix 1/2 tbsp. annatto powder in 1/2 cup water with 1 tsp. cooking oil)
• 5 cloves garlic, crushed and sliced for marinating
• 3 cloves garlic, minced for sautéing
• 1 medium onion, chopped
• 1 tbsp. ginger, minced
• 4 pcs bay leaves
• salt and pepper to taste
• 1 tbsp. brown sugar
• 2 tbsps. cooking oil
• chili flakes to taste

Cooking Instructions:

1. In a large container, combine chicken, vinegar, soy sauce, atsuete water, garlic, bay leaves, salt, pepper, chili flakes, and sugar for at least 1 hour.
2. In a pan. sauté garlic, onion and ginger for 1-2 minutes.
3. Add the marinated chicken (without the marinade; save and set it aside) and stir-fry until light brown.
4. Pour marinade and simmer in low fire, stirring occasionally until sauce is thickened.
5. Serve hot with rice.

Adobong Pork Isaw

Adobong Pork Isaw

Ingredients:

• 300g pork intestines
• 1/2 liter water
• 1 cup soy sauce
• 1 cup vinegar
• 2 pcs laurel
• 2 tbsp sugar
• 1 tbsp black peppercorns
• 1/2 head garlic
• spring onion for garnish

For Basting:

• 1/3 cup adobo broth
• 1 tbsp butter

Cooking Instructions:

1. In a pot, place pork intestines, water, soy, vinegar, laurel, sugar, peppercorn and garlic and boil. Cook until pork is done.
2. Melt butter in a small pan and add a little adobo broth for basting.
3. Skewer the intestines and grill while basting the pork until charred.
4. Garnish with spring onions and serve with vinegar and garlic.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pork Pata Adobo Sa Gata

Pork Pata Adobo Sa Gata

Ingredients:

• 1 kilo pork pata slices
• 3 tbsp crushed garlic
• 1 tbsp whole black peppercorns
• 1 pc bay leaf
• 1 tsp Worcestershire sauce
• 1/2 cup soy sauce
• 3/4 cup cane vinegar
• 2 cup water
• 1 cup coconut cream

Cooking Instructions:

1. Combine all ingredients in a saucepan except coconut cream.
2. Cook over high heat until mixture comes to a boil.
3. Reduce heat to medium and let simmer, covered for 45 minutes. When meat is tender, add coconut cream.
4. Remove cover and cook for another 15 minutes for sauce to reduce and thicken.

Source: monterey.com.ph

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Chicken Feet Adobo

Chicken Feet Adobo

Ingredients

• 1 lb chicken feet, cleaned
• ½ cup soy sauce
• 2 tablespoons vinegar
• 1 tablespoon oyster sauce
• ½ teaspoon whole peppercorn
• 3 pieces dried Thai chili
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 to 4 pieces dried bay leaves
• 5 cloves garlic, crushed
• 18 tablespoons cooking oil
• 1½ cups water

Cooking Instructions

1. Heat cooking pot and pour-in 16 tablespoons of cooking oil.
2. Fry the chicken feet until color turns light brown. Set aside.
3. On a clean pot, heat 2 tablespoons of cooking oil.
4. Saute garlic and dried chili.
5. Put-in the fried chicken feet, soy sauce, and water. Let boil.
6. Add the dried bay leaves, whole peppercorn, oyster sauce, salt, and sugar. Stir and simmer until chicken feet becomes tender.Note: add water as necessary.
7. Add vinegar and stir. Cook for 5 minutes more.
8. Turn-off heat, and then transfer to a serving plate.
9. Serve. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Adobong Mani

Adobong Mani

Ingredients

• 1½ to 2 lbs raw shelled peanuts (with or without skin)
• 1 head garlic, cloves halved
• 2 teaspoons, salt
• 2 cups cooking oil

Cooking Instructions

1. Heat a cooking pot then pour-in cooking oil.
2. When the oil is hot, put-in the garlic and fry until the color turns golden to medium brown.
3. Remove the garlic and set aside.
4. Adjust the heat to low then fry the peanuts while stirring occasionally. This should take about 10 to 14 minutes.
5. Take the peanuts out of the cooking pot and drain excess oil using a sieve.
6. Transfer the peanuts to a mixing bowl. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Adobong Puti: Chicken and Pork

Adobong Puti:  Chicken and Pork

Ingredients:
1/2 kilo pork belly or any other cut with fats,
cut into serving pieces
1/2 kilo chicken, cut into serving pieces, bones intact
1/2 head garlic, crushed
1 cup vinegar
1 tsp. peppercorns, lightly crushed
3 bay leaf
salt

Cooking procedure:
Put in pork first in a sauce pan, pour in 2 to 2 cup of water. Add in vinegar, garlic, peppercorns and bay leaf, season with salt bring to a boil and simmer at medium heat for 15 to 20 minutes add more water if required. Add in the chicken and continue to simmer for 5 to 10 minutes. Correct saltiness according to taste, set heat to low and continue to simmer for 5 to 10 minutes or until all the liquid has evaporated and pork start to render fat. Now cook the pork on its own fat until brown on low heat stirring occasionally to avoid burning the bottom. Serve with a lot of rice.


source: http://www.overseaspinoycooking.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Beef Adobo with Coconut Milk

Beef Adobo with Coconut Milk

3 lbs stewing beef chuck, cubed

³⁄₄ cup white vinegar

1 head garlic, peeled and crushed

¹⁄₂ cup soy sauce

4 bay leaves

1 ¹⁄₂ tablespoons whole black peppercorns

1 tablespoon fresh ground black pepper

1 tablespoon sugar

4 tablespoons vegetable oil

1 tablespoon salt or 1 tablespoon patis

1 (12 ounce) can coconut milk

Cooking Instructions:

·  In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.

·  Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).

·  Bring mixture to a boil then simmer about an hour or until the meat is tender.

·  Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.

·  Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.

·  Good served with rice.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Adobong Bulalo

Adobong Bulalo (Beef Shank Adobo)

Ingredients

• 1½ lbs. beef shank
• 1½ teaspoon whole peppercorn
• 4 pieces dried bay leaves
• 7 cloves garlic, crushed
• 6 teaspoons soy sauce
• 3½ teaspoons white vinegar
• 1 teaspoon granulated white sugar
• 2 cups water
• 3 tablespoons cooking oil

Cooking Instructions

1. Heat the cooking oil in a pan.
2. Add in the garlic when the oil becomes hot. Cook until the color turns light brown.
3. Put-in the beef shank. Pan-fry each side for 1 minute or until it browns.
4. Pour-in the soy sauce and water. Add the whole peppercorn and bay leaves. Bring to a boil.
5. Reduce the heat to simmer. Cover and simmer for 60 to 90 minutes or until the beef is tender.
6. Remove the cover. Add the vinegar and sugar. Let it boil and then stir. Cook for 3 to 5 minutes more.
7. Transfer to a serving plate. Serve with warm white rice.
8. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Adobong Manok sa Gata

Adobong Manok sa Gata

Ingredients:

1 kilo chicken, cut into serving pieces, bones intact
1 1/2 cup coconut milk powder
1/2 head garlic, crushed
1 cup vinegar
1 tsp. peppercorns, lightly crushed
2-3 pcs. chilli
3 bay leaf
salt

Cooking Instruction:

 Put chicken in a sauce pan. Pour in 2 to 2 cup of water. Add in vinegar, garlic, peppercorns and bay leaf. Season with salt to taste. Bring to a boil and simmer at medium heat for 10 to 15 minutes add more water if required. Add in chilli and coconut milk powder diluted in 1 cup water, stirring occasionally. Continue to simmer for 5 to 10 minutes or until the liquid has reduce to about half and has thickened. Serve with a lot of rice

source : http://www.overseaspinoycooking.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pork Adobo

Pork Adobo

1 kg pork belly, cubed
Water - 2 cups 
Bay leaves - 3-4pcs

Adobo paste:
1/2 cup soy sauce
1/4 cup vinegar
2 heads garlic, peeled
3 tbsp white sugar
2 pcs chili pepper (optional)
Black Pepper

Cooking Instructions:

1.  In a blender, place all the ingredients except for the pork belly and water, blend until it becomes a paste
2.  Place the pork belly in a pot, pour the adobo paste and water on the meat and stir.
3.  Cover the pot and bring to a boil on high heat.  Stir. Continue to simmer on medium fire until most of the liquids have evaporated
4.  Pour water on the meat at least 1 inch above the meat, add the bay leaves.  Bring to a boil, reduce heat and continue to simmer until the meat is tender.  Add more water as needed and continue to simmer until most of the liquids have evaporated.  
5. Once the liquids have evaporated allow the meat to fry in its own fat

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Adobong Dilaw

Adobong Dilaw

Ingredients:

• 1 tablespoon oil
• 1 small onion, peeled and chopped
• 6 to 7 cloves garlic, peeled and minced
• 3 pieces turmeric (about 3 tablespoons), peeled and julienned
• 3 pounds pork belly, cut into serving pieces
• ½ cup vinegar
• 1 cup water
• 2 bay leaves
• salt and pepper to taste

Cooking Instructions:

1. In a pot over medium heat, heat oil. Add onions, garlic and turmeric and cook until limp and aromatic. Add pork and cook, stirring occasionally, until lightly seared and evenly colored with turmeric.
2. Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 4 to 5 minutes. Add water and bay leaves. Continue to cook for about 2 to 3 minutes. Lower heat, cover and cook for about 50 minutes to 1 hour or until pork is fork tender and sauce is reduced. Season with salt and pepper to taste. You can leave a bit more sauce or continue to cook until pork begins to render fat. Serve hot.

 


source: http://www.kawalingpinoy.com/

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Beef Adobo

Beef Adobo

Ingredients:
 
2-3 tbsp vegetable oil
4-6 short ribs
salt and freshly ground black pepper
250ml chicken stock
250ml coconut milk
180ml sherry vinegar
180ml dark soy sauce
2 tsp light brown sugar (optional)
1 star anise
1 head of garlic, peeled (roughly 20 cloves)
2-3 bay leaves
3 Birdseye chillies

Cooking Instructions:  

salt and freshly ground black pepper
spring onion tops, shredded, to serve
steamed rice, to serve
Heat oil in a large sauce pan over a medium heat. Fry ribs until lightly browned all over. (Roughly 10 minutes.) Remove ribs and set aside.
Tip out any excess oil. Add stock and scrape up any of the caramelised sticky bits. Add coconut milk, vinegar, soy sauce, sugar (if using), star anise, garlic, bay leaves, and chillies. Return ribs to pan. Bring to boil and then simmer, covered, for about 2-3 hours, until the meat is tender. Skim off any fat if necessary.
Season to taste.
You can serve the ribs on the bone. But I prefer to strip the meat away from the bone; (it tends to break up into big meaty chunks). Return meat to the stew and heat through before serving with a steamed white rice, topped with a little shredded spring onion tops.

www.marmadukescarlet.blogspot.co.uk

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Adobong Atay at Balunbalunan ng Manok

Adobong Atay at Balunbalunan ng Manok

Ingredients:
1/2 kilo chicken gizzard
1/2 kilo chicken liver
1 head garlic, peeled,crushed
1 medium size onion, peeled, chopped
2 thumb size ginger, skinned, sliced
1 tsp. peppercorns
3-5 pieces bay leaf
3-5 pieces red hot chili
1/4 cup soy sauce
1/3 cup vinegar
salt

Cooking Instructions:

Cut in to halves and remove hard inner lining of chicken gizzard, cut chicken liver into serving pieces. Wash thoroughly, drain and keep aside. In a medium size sauce pan first put in the chicken gizzard, pour in 5 to 6 cups of water then add in the vinegar, soy sauce, garlic, onion, ginger, peppercorns and bay leaf bring to a boil and simmer in medium heat for 30 to 45 minutes or until the chicken gizzard are tender. Add in the chicken liver and chili, cook for another 5 to 10 minutes or until the liquid turns to an oily sauce, correct saltiness if required. Serve with a lot of rice.


source: http://www.overseaspinoycooking.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.