Pork and Chicken Adobo with eggs is one of the traditional menus you can find in the Philippines. When I was in college I always order this for lunch because it is very tasty and it has a lot of meat...lol!
(to make yourself droll, just enlarge the photo...lol)This is my very first attempt. I am so happy that I did it right. So yummy so tasty! Would you like to try this in your kitchen? Here is the recipe.
* 1 1/4 pounds boneless pork loin roast, cut into 2-inch pieces
* 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
* 3 tablespoons salt
* 1 tablespoon black peppercorns, coarsely ground
* 2 tablespoons crushed garlic
* 2 bay leaves, torn
* 1 cup white vinegar
* 1/4 cup soy sauce (optional)
* 1 tablespoon vegetable oil
* 2 cloves garlic, smashed
*sliced onion
*red pepper
*scallion
*boiled eggs (you can add as many as you want)
DIRECTIONS
1. Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar (and soy sauce, if using). Cover, and marinate in the refrigerator for 8 hours, or overnight.
2. Bring meat and marinating liquid to a boil. Reduce to a simmer and cook for 1 1/2 hours, or until meat is fork-tender. If necessary, add a small amount of water to prevent drying out.
3. Strain liquid from meat. Return to the stock pot and bring to a simmer. In a skillet, cook and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides, adding remaining 2 cloves of smashed garlic in the last 3 minutes. Add meats to cooking liquid, and continue simmering until slightly thickened. Add the eggs. Serve with rice.
I purposely did not take the shell off because sometimes I love eating it.
Am sure most of you are familiar with bok choy. Pechay, pitsay or petsay, no matter how you spell it, is one of the most popular vegetables in the Philippines. In the United States, this vegetable is popularly known as bok choi/bok choy. Bok choy is extremely adaptable when it comes to cooking. Boiling, steaming, stir-frying and even deep-frying are all possibilities. How about corned beef and bok choy? Well, I tried cooking this for breakfast and it was delicious! This recipe is easy and simple. Just fried the corned beef like you normally do and add the bok choy. Simple as that!
See this big bird? I baked this bird a few days ago. I was inspired by one of Mami Lulu's recipes: Baked Chicken with Rosemary. What caught my attention was, she used lots of rosemary on the chicken. Since we have plenty of rosemary in our backyard, I thought why not give a shot! Thanks mami dear for giving me some tips.
Would you like to take a peek at what's inside? Some garlic, red pepper, lots of rosemary, I added lemon grass, and some spices.
If you would like to grab the recipe from Mami Lulu, here is the link. We called this "Litson Manok" in the Philippines though this version is cooked in the oven. I think they called this "Rotisserie Chicken" here in the US.
(to make yourself droll, just enlarge the photo...lol)
One of my guilty pleasures when it comes to food is the famous instant Filipino pancit canton (Quickchow or Lucky Me!). You can either eat it for breakfast, lunch, dinner and snack/midnight snack. What I usually do is I add some shrimp, scallion, carrots, and ground pepper on it.
This is a great option to eat whenever I am in a hurry. In less than 10 minutes, I can eat something to appease my hunger.
What's for dinner! That's my hubby's famous line by the way. Well here's what we had for dinner. A baked bacon wrapped chicken, roasted red potatoes, and garlic bread. This meal is very easy to make. You just have to throw them in the oven...lol! Seriously, here are the recipes:
This is a crispy tortilla bowl filled with Carne Asada Steak, creamy chipotle dressing and loaded with chunky beans, cheese, seasoned rice, crisp, shredded lettuce, diced ripe tomatoes, and reduced fat sour cream. So yummy and cheap!
One of our favorite restaurants to dine in is "Matis Indian Express". Hubby and I love their chicken curry a lot. The thing is...every time we go there...we always feel unsatisfied with their small servings. So I told hubby that instead of going to the Indian Resto... I would rather cook my own version of chicken curry...and it took me awhile to find the easy way on making this dish. I've been making this dish for many times and we like it. So anyhow here's the recipe for you. By the way, I always add potato or peas on my chicken curry.
