Chicken Adobo with Potatoes

Landon said that he was craving chicken adobo so I made some the other night.  

I followed my mom's recipe here.  I didn't use salt-free shoyu and I added in a potato at the end.

Wendell's Filipino Grilled Pork Belly

Wendell followed a Foodland five-ingredient recipe to make this.  He made it for his softball team and we got the leftovers.  It was yummy.

 

• 1 pound Pork belly
• 1/2 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 tablespoon Minced garlic
• 1/2 cup Brown sugar
• 1 tablespoon Shoyu
• 1/2 cup Banana ketchup (or regular ketchup)
• 1 tablespoon Oil (any neutral oil)

INSTRUCTIONS 

• Cut pork belly into 1/2inch strips. In a large bowl, combine pork belly, salt, pepper, garlic, sugar, and shoyu. Mix well.
• Cover the bowl with plastic wrap and place in refrigerator to marinate overnight or for at least 1hour.
• Once the pork belly has finished marinating, in a small bowl, mix ketchup and oil. Reserve for basting.
• Preheat grill to med-high heat.
• Once grill is ready, place pork belly down and cook for 6-8 minutes on each side, basting the top of the poke belly after flipping it over.
• Cook until internal temperature reaches 165°F or desired doneness.

My Squash with Pork

Cleta gave us some hyotan squash which her husband grew.  I looked at several recipes online and came up with a filipino-ish dish.  The addition of egg is unconventional, but my mom used to add egg to her squash dishes and that was my favorite part.

 

I used this meat from Palama Market.  

Brown in oil:

1/2 onion, sliced

3 garlic cloves, minced

Add:

1 finger ginger smashed with back of knife

1 tomato, sliced

2 tablespoons patis

2 cups chicken broth

Add:

1 medium squash, sliced

Cover and simmer until squash is almost cooked, then pour in 3 or 4 beaten eggs.  Add salt and pepper to taste.

Dd's Hamachi Collar Sinigang

Didi says:  Easy kine……throw in pot….boom !!

HAMACHI COLLAR SINIGANG

 

4-5 cups water

1 small onion, 1-inch stew chunks

3 thick slices ginger, crushed

2-3 cloves, peeled, crushed

1 stalk lemon grass, cleaned, trimmed, crushed

1 Thai chili pepper, stem removed, sliced lengthwise, seeded

1 hamachi collar, thawed

1 small zucchini, 1-inch stew chunks

1 medium tomato, 1-inch stew chunks

2 stalks green onion, chopped

2 TB fish sauce

freshly ground black pepper

 

In a medium saucepot over medium high heat combine water, onion, ginger, garlic, lemon grass and chili pepper. Bring to a rapid boil. Immediately reduce heat to low.

Add remaining ingredients; simmer 10 minutes. Gently remove hamachi from bones. Remove bones, ginger, lemon grass. Serves 2-3.

Wendell's Pork and Chicken Adobo

This was ono even though Wendell said that he only had time to marinate for 2 hours instead of the recommended 3 or more.  The noodles and green beans are leftovers from Duk Kee in Kaimuki, near to what used to be Kaimuki Bowling Alley, across the street from what used to be a taxi stand, etc. . . .

The recipe is from the Manila Spoon site.

Ingredients

Adobo Marinade

• 6 cloves Garlic, crushed
• ½ cup Soy sauce
• ¼ cup Rice Vinegar
• 1 tbsp Oyster Sauce
• 1 tsp whole Peppercorns

Adobo Components

• 2 tbsp Oil
• 4 cloves Garlic, crushed
• 1 large Onion, sliced
• 2 lb pork butt, cut into bite-sized pieces
• 1.5 lb chicken, cut into bite-sized pieces
• 1 cup Water, plus more if needed
• 3 Bay leaves
• 1 tbsp Sugar

Instructions

1. Prepare the marinade. Place the chicken and pork pieces in a non-reactive bowl. Pour the marinade and ensure all the pieces are evenly coated. Leave to marinate for at least 3 hours or preferably overnight.
   
   
   Heat the oil in a large pan. Saute the garlic and onion until aromatic and the onions have started to brown.
   
   
   Depending on how big the pieces of meat are, cook the pork ahead for the first 8-10 minutes or until they've rendered their fat. 
   
   
   Thereafter, add the chicken, the rest of the marinade plus 1 cup of water, and the bay leaves, and cook the meat altogether. Cover and cook on low heat for about 1 hour until the meat is tender and fully cooked. Add the sugar at the end of cooking and then stir until it's incorporated into the sauce.
   
   
   If the sauce begins to dry up before the meat is tender, simply add a little more water as needed. You can let the dish dry up if you prefer a dryer adobo otherwise, retain some liquid. Some prefer to fry the adobo which you may do after it’s cooked – just brown it quickly.

Sawsawan Dipping Sauce

Landon invited a few friends over this past weekend, and since I'm the Lumpia Queen nowadays, he asked me to make some.

Everybody liked the lumpia, but what surprised me was that the most asked-for recipe was the sawsawan sauce.  The recipe is from The Foodie Takes Flight site.  I used calamansi juice (because I had) and regular onion, not red (because I didn't have).

• 1/4 cup soy sauce
• 2 tbsp distilled white vinegar
• 2 tbsp water
• 1/2 tbsp calamansi juice or 1 tbsp lemon juice
• Ground pepper
• 1-2 tsp sugar adjust to desired sweetness
• 2-3 siling labuyo, bird’s eye chiles, or other chiles of choice
• 1 medium tomato diced
• 1 medium red onion diced

Lumpia

Can you believe I made this?  And it wasn't too hard.  But da oil splattah.  I don't like da splattah.  

It was a hit!  Landon ended up taking the leftovers to work to share.  I was so proud.  The recipe is from the Allrecipes site.

I used this wrapper.  It's found in the freezer section.

I used this instead of the called-for cabbage.  I only noticed the "wash before use" now in this photo.  Oops!

Here's the filling cooling off.  Good thing Landon came by a little later while I was rolling the wrappers 'cause he said that I was making um too bambucha.  Sure enough, even though I then lessened the amount to 1 1/2 spoonfuls instead of 2, I ended up with 22 lumpia instead of the supposed-to-be amount of 30.

This recipe and others say to moisten with water to seal.  They lie.  It doesn't seal.  

Pal Cleta said to lay the rolls seam side down and fry them that way too.  That totally worked.  Thanks Cleta!

   

My portion changed ethnicity from Filipino to Vietnamese. 

 

Ingredients

• 1 tablespoon vegetable oil

• 1 pound ground pork

• ½ cup chopped onion

• 2 cloves garlic, crushed

• ½ cup minced carrots

• ½ cup chopped green onions

• ½ cup thinly sliced green cabbage

• 2 tablespoons chopped fresh cilantro (Optional)

• 1 teaspoon ground black pepper

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon soy sauce

• 30 lumpia wrappers

• 2 cups vegetable oil for frying, or as needed

  Directions

  1. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no pink is showing, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.

  2. Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes. Stir in the cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.

  3. Assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close. Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.

  4. Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.

  5. Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia. Serve immediately.

Pork Adobo with Potatoes

We had 5 small potatoes which were starting to sprout so I followed a What Hawaii Likes to Eat pork adobo recipe and microwaved the potatoes and threw them in at the end.  Delicious!

2 pounds pork butt, cubed
1 tsp garlic salt
1/2 tsp black pepper
1/2 cup soy sauce
1 tbs minced garlic
1/3 cup cider vinegar
4 bay leaves, crumbled

Combine all ingredients and marinate pork overnight in refrigerator.  Place everything in a skillet; cover and cook over medium heat, stirring occasionally until pork is browned and tender, and all the liquid in the pan has been absorbed, about 30 to 45 minutes. 

Wendell's Pork Guisantes

Recipe thanks to Mary Pascua

Wendell made this ono Pork Guisantes last week. The recipe is from an old cook book published in 1974 called Hawaii Filipina's Favorite Recipes.

Gonna take a break from blogging. Ran out of stuff to post. Will be back when there's something for me to share. See ya!



1 lb. pork butt, sliced (separate fatty and lean pieces)
2 cloves garlic, minced
1 tsp. salt
3 bay leaves, crumbled
1/4 tsp. pepper
1 medium onion, sliced
1/2 cup water
8 oz. tomato sauce
2 tsp. chopped pimento
1 cup frozen peas, cook using package direction

Saute pork fat and garlic until brown; eliminate any excess oil. Mix together salt, bay leaves, pepper, onion and lean pork, then add to pork fat and continue cooking for 5 minutes or until lean pork is cooked. Add water and simmer until water evaporates. Taste for seasoning, adding more salt if necessary. Add tomato sauce and pimento and simmer for 1 minute. Add peas.

Wendell's Pinatisang Manok

I don't know how Wendell heard about this recipe, but it was good.  He found it here. He used watercress instead of spinach.

Pinatisang Manok

Course Main Course

Cuisine Filipino

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 5 servings

Author Liza A

Ingredients

• 2.4 lbs chicken pieces
• Salt and pepper
• 2 tbsp vegetable oil
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 thumb-sized ginger, peeled and julienned
• 5 tbsp fish sauce
• 2 cups water
• 4 cups baby spinach or pepper leaves
• 2 serrano peppers

Instructions

1. Prepare the chicken pieces by removing the skin, rinsing under cold water and patting dry with paper towels. Season chicken pieces with salt and pepper. Set aside.
2. Heat oil in a pan over medium high heat. Add garlic, onion and ginger and sauté for 2 minutes, or until onion has softened.
3. Add chicken pieces and sauté for 4 minutes or until browned and no longer pink.
4. Add fish sauce and stir to combine flavor. Add water, bring mixture to a boil, lower heat to medium, cover with a lid and let simmer for 20 minutes.
5. Remove lid and continue to simmer for another 10 minutes or until chicken meat is tender. Stir in spinach or pepper leaves. Cover and remove from heat.
6. Serve with steamed rice.

Landon's Shrimp Sarciado

Landon kinda (but not exactly) followed my sister Didi's recipe at the end of this post.  It came out super ono!



This was almost gonna be "Jalna's" Shrimp Sarciado except that just as I got done with the prep, Landon came home from work and was able to take over from here.  Yippeeee!!  


He put a little oil in the pan and quickly fried up one small sliced onion and about a pound of shrimp. 


He removed the onion and shrimp and set them aside. He threw in three minced garlic gloves, a large sliced tomato and about 2 tablespoons of patis.


He put the shrimp/onions back into the pan and sautéed.


Lan added some chili pepper sauce, some dashi powder and the eggs. The recipe calls for three large eggs.  Our eggs (Waimana, of course) were medium-sized so Landon used five. 


He simmered until the eggs were cooked. Masarap!!! (tee hee . . . thanks for the "delicious" word, Susan!)



Here's Didi's recipe:

1 lb. small shrimp, peeled, deveined 
½ tsp. salt 
¼ tsp. freshly ground black pepper to taste 
2+2 tsp. oil 
3 cloves garlic, minced 
1 large tomato chopped 
1 small onion, chopped 
4 stalks green onion, chopped, white parts only 
½ c. water 
2 TB patis (fish sauce) 
3 large eggs, well beaten 

Garnish: 
4 stalks chopped green onion, green parts only 

In a skillet over medium heat; saute shrimp in 2 tsp. of oil. Remove from skillet, set aside. Into skillet; saute garlic, tomato and onions in remaining 2 tsp. of oil. Add water and patis. Bring to boil. Reduce heat and bring to a simmer. Add shrimp and beaten eggs; simmer until eggs are cooked through. Season as needed with salt and pepper.

Wendell's Lechon Special

This recipe is courtesy of Elena's Filipino Foods and can be found here.  Basically, you're supposed to boil some pork belly for about 1 1/2 hours. Then you place the pork in a strainer for about 1/2 hour to drain the water and then you deep fry for another 1/2 hour or so.

I lucked out and was able to get some action shots for you.





Whoa!!


Chop up and add onions, tomatoes, patis and salt. I've been thinking about adopting a more vegetarian lifestyle, but it's foods like this that make that totally impossible. 

Cy's Chicken Adobo

This is what I had for dinner at my mom's house the night of the Hawaii Kai traffic.

My brother Cy made it.  He said it was really easy . . . you just throw all the ingredients together and boil.  It was really, really good.

Wendell's Pork Adobo

I had a really hard time getting this shot 'cause I don't like to use my flash when I take food pictures.  But it was already late in the day when I made my dinner plate, and took my first bite of this awesomest-ever pork adobo. I knew right then that hungry as I was, I would have to stop eating and somehow get a picture of it to post here.  So here it is . . . hand held at 1/30 . . . it's the best I could do.

The recipe is from What Hawaii Likes to Eat by Muriel Miura and Betty Shimabukuro.  Wendell might have overcooked the adobo a bit, but if that's so, then maybe you should overcook yours too 'cause it was outta this world ono.



2 pounds pork butt, cubed
1 tsp garlic salt
1/2 tsp black pepper
1/2 cup soy sauce
1 tbs minced garlic
1/3 cup cider vinegar
4 bay leaves, crumbled

Combine all ingredients and marinate pork overnight in refrigerator.  Place everything in a skillet; cover and cook over medium heat, stirring occasionally until pork is browned and tender, and all the liquid in the pan has been absorbed, about 30 to 45 minutes. 

Didi's Pancit Bihon

Pancit Bihon
8-10 ounces pancit bihon (dry rice noodles), soaked in water to soften
10-12 dried shiitake mushrooms, *soaked, drained, thinly sliced
3 TB dried shrimp (the smallest you can find) *soaked, drained
1/4 cup vegetable oil
1 pound boneless, skinless chicken thighs, sliced
1 tablespoon minced garlic
3 quarter size slices ginger, smashed
1/2 cup each onion, red and green bell pepper, and carrots, thinly slicd
3/4 cup celery thinly sliced
½ medium cabbage, thinly sliced
15 oz. chicken broth
2 pounds pancit miki (egg noodles)
6 oz. kamaboko, thinly sliced
1/4 cup oyster sauce
2 tablespoons patis (fish sauce)
1 tablespoon instant soup base
Ground white pepper, to taste
garnish: cilantro, green onion slices, lemon wedges, calamansi and hard-boiled egg slices

• Optional to keep the mushroom and shrimp liquid to add to recipe.

Heat oil in a wok. Add chicken, stirring constantly, then add the garlic, ginger and onion, followed by all the vegetables and shrimp. Toss to mix and sauté. Add noodles; pour broth and any liquid (*shiitake mushroom and shrimp). Keep tossing mixture. Stir in kamaboko, oyster sauce, patis and soup base. If mixture is too dry, add more broth. Season with pepper and garnish. Serves 6 as an entrée.

My Version of Sari Sari

Sari sari is a filipino soup that I love. I kinda made up a recipe. I failed miserably in trying to make "just a little". I cut up the smallest squash I could find, three tomatoes, three eggplants, one big onion, about 4 big cloves of garlic and a package of long beans, and sauteed everything in a little bit of oil. As you can see it filled up my pot . . .
and I still needed to add 1 1/2 pounds of chinese roast pork and about 1 1/2 pounds of shrimp. So, after transferring everything to a bigger pot, I added the roast pork, the shrimp, 5 cans of chicken broth and 1/2 cup of patis.
This is how it turned out. I should've put more of the liquid into the bowl for the picture 'cause it's actually a "soup", but I wanted to show off all the ono-looking ingredients. Next time I'll cut the squash thinner 'cause some of the pieces were too crunchy. It was tasty, though.