(Just found this pic on the net kudos to the photographer)
Recently I’ve been enjoying my stay in my place for the past three months if not for the heat (because I live at the topmost floor of the apartments). I am recently enjoying learning how to cook my own food! I’ve been eating roasted chicken via the oven toaster of my GF and It was good! I have been experimenting on different recipes for my chicken and I have even bought brown and red rice (together) as my source of carbs and it felt good having to eat something out of the sweat of your brow.
I mean I worked for it and I toiled for it so its just just right to enjoy it harhar anyway, I’ve been having a number of good reviews from my original recipe for roasted chicken but I have yet to find my perfect taste for it tsk tsk…
for now what I have been doing is marinating chicken breasts in condiments such as follows:
Ground pepper
Iodized Salt
Basil leaves
Sukang Pinakurat/Toyo (Spicy Vinegar/Soy)
Kikkoman Soy Sauce
Worcesterchire Sauce
Sometimes I interchange the dressing from worcestershire sauce to just kikkoman soy sauce. 
You just place it in the oven toaster and wait for 45 minutes and voila you’re done!
But now I have a new dish that I am fond of cooking and that is ADOBO!
Yep from chicken adobo to pork adobo to gizzard adobo! I just love it, cooking has become my new hobby and I hope I excell in it!
I bought a book from national bookstore and its called “The adobo book” and it was fun to know that indeed there are lots of recipes for cooking the same adobo, in fact in almost every tribe, dialect, region, religion in our country there is a distinct way of cooking adobo.
I’ll try to post some recipe’s here when I have the time and i hope the authors don’t mind. But anyway cooking adobo is as easy as counting sheep or better yet goats (because sheeps are rare in the country) hehehe
Here’s my premiere adobo for starters:
Brown SEO-Adobo
Ingredients:
1/2 kilo Pork Kasim (cut in squares)
10 pcs chicken gizzard
1/2 cup soy sauce (silver swan)
1/2 cup white vinegar (silver swan)
2 garlic heads crushed with skin
1/4 cup cooking oil
1 tbsp salt
1 tbsp ground peppercorn
1 tbsp brown sugar
3 pcs bay leaf/laurel leaf
1/2 cup water
1 tsp cinnamon (my signature move)
HOW:
Marinate the meat in soy sauce, vinegar, salt, sugar, cinnamon, peppercorn, laurel leaves for 12 – 24 hours the longer it is marinated the more flavorful the meat becomes.
Simmer the meat with the sauce and water for 30-40 minutes, (note: never ever open the lid let the vinegars acid set in or else you will ruin the taste and it will taste too acidic) set aside the meat and tha sauce and place fry the garlic til brown and fry the meats til brown, afterwards, place the remaining sauce and let it simmer for another 15-20 minutes open lid in the last 10 minutes if you want it dry. Add lots of fat and skin at the bottom if you really want it to be thick. (forget about the extra calories sometimes you have to give in to the food hehehe but anyway if you want it healthy you can foget about the one I mentioned above instead place some cornstarch).
Now you thought it is already ready? tsk tsk tsk guess what the best part still has yet to come you better wait til tomorrow to eat it so it will taste better and don’t worry about its shelf life because the vinegar works as a natural preservative.
So be patient!
Now come following day it is best served with stemed rice and beer (ermmm) Iced tea hehehe
So wan’t to taste some of my adobo? hmm…?
=p
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.
