The Many Faces of Adobo

Photo Credits to:Google Images

 

Adobo, one of the dishes that almost every Filipino loves, comes with different personalities. We are so used to the typical adobo with meat sautéed in garlic and onions and simmered in soy sauce and vinegar.

There are still so many ways of perking up your adobo. You can choose one for each week and still eat the same adobo you love!

Here are some ways, you would enjoy…

 

1. ADOBO SA GATA

Photo and Recipe Credits to:  Kawaling Pinoy

INGREDIENTS

• 2 pounds pork butt, shoulder or belly, cut into 2-inch cubes
• 1 medium onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• ½ teaspoon pepper corns
• 2 bay leaves
• 1 cup water
• ½ cup vinegar
• ¼ cup soy sauce
• 1 tablespoon oil
• 1 cup coconut milk
• 3 to 4 Thai chili peppers, stemmed and chopped
• salt to taste

INSTRUCTIONS

1. In a pot, combine pork, onions, garlic, peppercorns, bay leaves, water, vinegar and soy sauce. Over medium heat, bring to a boil for about 5 minutes. Lower heat, cover and simmer for about 30 minutes or until meat is tender. Drain meat and reserve 1 cup of the liquid.
2. In a pot over medium heat, heat oil. Add meat and cook, stirring occasionally, until lightly browned. Add reserved liquid, coconut milk and chili peppers. Lower heat, cover and simmer for about 10 to 15 minutes or until meat is completely cooked and sauce is thickened. Season with salt to taste. Serve hot.

 

2. CHILI ADOBO

Photo and Recipe Credits to: Panlasang Pinoy

Ingredients

• 1 lb. pork butt, diced
• ¼ cup light soy sauce
• 3 tablespoons oyster sauce
• 1½ teaspoons whole peppercorn
• 3 pieces dried bay leaves
• 3 tablespoons white vinegar
• 2 teaspoons granulated white sugar
• 6 pieces dry red chili
• 5 cloves garlic, crushed
• 1 cup water
• 3 tablespoons cooking oil
• Salt to taste

Instructions

1. Heat the oil in a pan.
2. Brown the garlic.
3. Add-in the pork and then cook for 3 to 5 minutes or until light brown.
4. Pour-in soy sauce, oyster sauce, and water. Stir and then let boil.
5. Add the dry red chili, whole peppercorn, and bay leaves. Cover and the simmer for 40 to 45 minutes
6. Pour-in vinegar and allow to re-boil
7. Add sugar and salt. Stir and then cook for 3 minutes.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!

Mashed Potato Bacon Bombs

Photo Credits:Google Images

 

Dish can be served for 4-5 persons depending on the size of the bomb.

Ingredients

2 cups                   left over and chilled mashed potatoes

1                              medium size egg

½ cup                    dry bread crumbs

Bacon (one slice of bacon per bomb)

Cheddar cheese/mozzarella cheese, cut into chunks (one chunk per bomb)

Salt and pepper, to taste

Cooking Oil (For deep fry)

Toothpick (for sealing)

 

Procedure

1. In a bowl, combine the mashed potatoes, egg, and salt and pepper, until well mixed.
2. Around the cheese chunk for the small scoop of mashed potato mix. Roll the mashed potato bomb in bread crumbs. Then wrap it with a slice of bacon, make sure to cover it around the bomb, sel it with toothpick.
3. Fry them in oil, wait until golden brown. After frying let it drain in a paper towel.
4. Serve and enjoy! Try to make it best with sour cream dip.

Arroz ala Cubana

Photo Credits:Google Images

 

Dish can be served for 2-3 persons.

Ingredients

5 tbsp                    Cooking Oil

6 cloves                garlic, minced

1 pc.                       onion, minced

¼ kg                       ground pork

¼  cup                   water

2 tbsp.                  Soy sauce

Salt and pepper (to taste)

1 pc.                       Potato, diced

1 pc.                       Carrot, diced

1/8 cup                 Green peas

1/8 cup                 Raisins

Cardava Banana (Saba)

 

Procedure

1. In pre-heated pan with cooking oil, sauté garlic and onion, until onions has caramelized. Add ground pork and cook until light brown. Add soy sauce and water, stir well and let it simmer.
2. Add potatoes, cook for another 5 minutes or until all vegetables are done. Season with salt and pepper. For more flavor and color add carrots, and peas.
3. In another pre-heated pan with cooking oil, fry saba.
4. Until all is done serve the dish with fried saba on top. Serve and enjoy!

Heaven So Sweet

Photo Credit: Google Images

 

Having a bite on a candy bar tempts me to eat more of it until it’s gone. That’s how who have sweet tooth conquer their temptations. Cakes, cupcakes, chocolates, hmmmm… Sweet!! Heaven, heaven so sweet! Eating sweets makes me feel on a cloud nine.

 

Once, when I was in a candy store I wanted to have all of their candies, even in a pastry shop…Ohh! sweet icing on cakes and cupcakes. So much to imagine when eating sweets, like chocolate as raindrops, cotton candies as clouds, candy canes as hooks. Wooh! Looks like sweet things can bring me to imagination land.

 

I’m waiting till the day I have all the sweets, haha.. See I’m again imagining. And admit it even your already growing old you can’t still resist of having sweets. Like me I totally can’t resist it. For all senses, taste for me is incredible, sweet taste is irresitable.

Comfy Street Foods

Photo Credits: Google Images

What comfort me most? FOODS!! Lots of foods. In the Philippines, good comfort foods are found around the streets. Filipinos have their different bast way to fill up their tummy; ‘turo-turo’ is the best example.

Even on my way home from school, out for shopping in the matket, ‘turo-turo’ is my typical kind of snacking. ‘Cause it’s very affordable and cheap, yet delicious. Enough to fill my tummy.

Photo Credits: Google Images

Street foods in sticks like kwek-kwek, isaw and barbecue are my favorites not only with its lokk but also with its taste and affordability. Filipinos show their productivity by choosingquality over quantity, because even in a cheap price you can have a good product.

But always remember what’s over is not good . Whom who is over with this street food can have their consequences which is illness. Be moderate, take it in seldom times.