Adobong Atay at Balunbalunan ng Manok sa Pinya

Chicken Gizzard and Liver Adobo with Pineapple, a long name for a dish but thats how I call it. The first time I cook this dish it was meant as pulutan for a social drinking party back then. The resultant dish was great that I have regularly cooking ever since. To prepare the chicken gizzard and liver are cut in small pieces. Chicken wings is added, this is required to achieve the full flavor of a chicken to the dish. How ever please note that adding chicken wings will also result a sinful dish that is not recommended to people with cholesterol problem. Should that is the case the chicken wings can be substituted with other cuts of chicken or can be omitted. Here is the recipe.

Ingredients:



1/2 kilo chicken gizzard
1/4 kilo chicken liver
1/2 kilo chicken wings
1 small can sliced pineapple, cut into wedges
1/2 head garlic, crushed
1 medium size onion, chopped
1 tsp. peppercorns
3 bay leaf
3-5 pcs. chili pepper
1/4 cup vinegar
1/4 cup soy sauce
salt

Cooking procedure:



Cut chicken gizzard, wing and liver into serving pieces. Wash thoroughly and drain keep aside. Put in gizzard first in a saucepan, pour in 5-6 cups of water, add in vinegar, soy sauce, garlic, onion, ginger, peppercorns and bay leaf bring to a boil and simmer in medium heat for 10-15 minutes. Add in chicken wing and juice from the pineapple and continue to cook for 10 minutes. Add in the chicken liver, pineapple and chili, cook for another 5-10 minutes or until tender and sauce thicken to nearly dry and oily, season with salt if required. Serve with a lot of rice.



Download Adobong Atay at Balunbalunan ng Manok sa Pinya.



See other Chicken Adobo Recipe.
Chicken Adobo in Oyster Sauce
Chicken Adobo, Adobong Ilocano
Adobong Manok sa Gata, Chicken Adobo in Coconut Milk
Pork and Chicken Adobo, Adobong Puti
Pork and Chicken Adobo

Pork Estofado

Pork Estofado, this is the first time that I tried the dish. The Pinoy version of pork estofado is similar to adobo. It is pork stewed in soy sauce, vinegar and sugar. During the final cooking stage plantain banana is added. I was supposed to cooked pork adobo today. After several weeks with out pork due to the swine flu scare, Spinney’s has resumed selling pork products. I was craving for pork adobo but by some luck I was able to buy by chance frozen saba at Al Maya supermarket. Then it was my change to cook pork estofado. There are no elaborate method it is straight forward stew/braise method. I would advise to use minimum quantity of using sugar and vinegar. Here is the recipe.

Ingredients:



1/2 kilo pork cut into large serving pieces
3 pcs. saba , plantain banana, sliced diagonally
1 medium size carrot, sliced diagonally
1 small bundle spring onion, chopped
1/2 head garlic, crushed
2 tbsp. sugar
1/2 cup soy sauce
1/4 cup vinegar
1 tsp. peppercorns
2-3 pcs. bay leaf
cooking oil
salt

Cooking procedure:



In a sauce pan brown lightly pork on all sides and keep aside. In same pan stir cook garlic until fragrant. Add in pork and pour in soy sauce, vinegar and 3-4 cups of water now add in sugar, peppercorns and bay leaf. Bring to a boil, do not stir and simmer in medium heat for 20-30 minutes or until pork are almost tender, add more water as necessary. Add in carrot and banana and cook for 5-10 minutes or until carrot and banana are just cooked and the liquid has reduce to almost dry and oily. Correct saltiness if required and garnish with spring onion. Serve hot.

Ginisang Labanos

Ginisang Labanos. Labanos or radish is a vegetable maybe not love by everyone. I would not say it’s an acquired taste since Pinoy have been using labanos as one of the vegetables of sinigang be it fish and seafood or meat. It is also readily available even here in Abu Dhabi. My personal favorite labanos dish is ensaladang labanos a salad preparation that is popular in the Ilocos region. Labanos are also good as ginisa dish with some strips of pork and small shrimps, now you have a great alternative way of cooking the vegetables. I would suggest that it is served as a side dish for your fried fish or it could be a dish in its own especially with all those added pork strips and shrimp. Here is how I cooked it.

Ingredients:

2 cups pork, parboiled cut into short strips
2 cups small size shrimp
4 medium size labanos, radish cut into strips
1 medium size carrot, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
1 big size tomato, chopped
1/4 cup patis
vegetable oil
salt

Cooking procedure:



Wash shrimp thoroughly and drain. Remove head, peel off shell and tail of each shrimp. Set aside head, shell and tail. Slice each shrimp at the back and remove intestine. Using pestle and mortar pound shrimp head, shell and tail to extract juices, dilute in 1 cup of warm water. Pass thru a sieve to separate shells from the juice. Set aside shrimp juice. In a sauce pan, sauté garlic, onion and tomato. Add pork and shrimp, stir fry for 1-2 minutes. Add in patis and shrimp juice cook for another 2-3 minutes. Add labanos and carrot and cook for 5-8 minutes or until the vegetables are just cooked. Correct saltiness if required. Serve hot.



See other vegetable ginisa recipe.
Ginisang Upo
Ginisang Pechay
Ginisang Togue
Ginisang Sitaw
Ginisang Ampalaya
Ginisang Munggo
Ginisang Bulaklak ng Kalabasa
Ginisang Sitaw at Sigarillas
Ginisang Munggo with Sotanghon
Ginisang Sayote (Chayote)
Ginisang Red Munggo Beans
Ginisang Togue with Tokwa
Ampalaya with Egg
Sautéed Broiled Eggplant

Sinigang na Malasugi sa Kamatis

Sinigang na Malasugi sa Kamatis. I love the delectable blue marlin grilled in steak slices dip in kalamansi and soy sauce. It sure makes every one crave. For now that will wait for my future post. Blue marlins are also great as fish soup dish. They are tasty and with fats oozing from the fish skin they make a good sinigang. I wanted to have a minimal sourness for my sinigang na malasugi so I just used tomatoes instead of the usual tamarind, with slivers of ginger for that extra zing and a lot of leeks. As an alternative spring onions may also be used. This is similar to the tinowa dish from the Visayas but minus the lemongrass. The flavor is kept simple with the use of little salt to taste, thereby the only flavor that is there is of the blue marlin which is enhanced by the minimal use of the other ingredients.

Ingredients:



1 kilo malasugi slices
1 thumb size ginger, sliced
1 medium size onion, quartered
3 medium size tomato, quartered
1 bundle kamote tops, trimed, optional
1 bundle leeks cut into 2” length
2-3 pieces siling haba, green long chili
salt

Cooking procedure:



Wash malasugi pieces keep aside. In a pot bring to a boil 8-10 c. of water, add in ginger, onion and tomato, simmer for 3-5 minutes. Add in fish and continue to simmer for 3-5 minutes. Season with salt to taste Add in leeks and siling haba, cook for another 2-3 minutes or until fish are just cooked. Serve hot

Chicken Asado, Asadong Manok

Chicken Asado, Asadong Manok is not the usual beef or pork asado. The recipe calls for the use of tomato sauce. In fact it is similar to chicken afritada. Cooking is fairly simple except for the frying of the marinated chicken and sautéing part everything is just stewing until done. As I mentioned because of the similarity with afritada it is most of the time mistaken as afritada. Chicken asado is more of a brownish red in color because of the use of more soy sauce. Chicken afritada in more of redish orange color. See the post here. This is one of the best Pinoy chicken dishes I ever had and it is highly recommended should you want an alternative from your usual chicken adobo.

Ingredients:

1 k. chicken, cut into serving pieces with the bones intact
1/4 cup kalamansi juice
1/4 cup soy sauce
1 cup tomato sauce
2 medium size onion, chopped
1/2 head garlic, minced
4 potatoes, quartered
3 pc. bay leaf
salt and pepper
cooking oil

Cooking procedure:



In a bowl marinate chicken with kalamansi, soy sauce, salt and pepper for 10-20 minutes before cooking. In a sauce pan fry chicken for 3-5 minutes or until colour turn to golden brown in batches. Remove from pan, set aside. In same sauce pan sauté garlic and onion, add in chicken, stir fry for 2-3 minutes, Add tomato sauce and bay leaf, stir cook for 1-2 minutes. Pour in 2-3 cups of water and simmer for 10-15 minutes. Add in potato and simmer for another 5-10 minutes or until chicken and potato are cooked and tender and until most of the liquid has evaporated. Correct saltines if required. Serve hot.

Pansit Bihon Seafood

This is one of my favorite version of Pansit Bihon, cooked without the usual soy sauce instead annatto is used which replaces the golden brown tint of the noodles with orange. I used Chinese sausage during the sautéing of the aromatics, now I have the flavors of a Chinese noodles. This version is seafood thus I used shrimp, squid and fish balls for my other ingredients. I also added kekiam which then further enhanced the Chinese flavors of my pansit bihon seafood. Here is the recipe.

Ingredients:

1 kilo bihon noodles
150 g. medium size shrimps, steamed
150 g. squid, cut into rings, blanched
2 cups squid or fish balls, cut in half
1 cup kekiam, cut diagonally/crosswise
1 small Chinese sausage
1 medium size carrot, cut into strips
1/2 small size cabbage, shredded
200 g. sitsaro ,trimmed
2-3 stalk wansoy, chopped
1/2 cup patis, fish sauce
1/2 head garlic, minced
1 medium onion, chopped
1/2 cup annatto in water or oil
1/2 tsp. black pepper
cooking oil
salt

kalamansi juice

Cooking procedure:



In a large wok, sauté onion and garlic. Add sausage, squid ball, kekiam, and shrimp stir for 2-3 minutes. Add fish sauce, annatto and black pepper and stir cook for another 2-3 minutes. Add 6-8 cups of stock from boiling shrimp, let boil and simmer for 3 to 5 minutes. Add in bihon noodles stir and cook for 8-10 minutes or until noodles have absorbed most of the broth add more stock if necessary. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Correct saltiness if required. Serve with kalamansi.



See other Pansit Recipe;