Special Adobo

Special Adobo. This adobo version is requested by a reader from OPC Facebook . The request was to make an adobo that combines pork, chicken, tofu, egg, liver and gizzard. I do have some adobo combination in the archives and in fact I have also a pork and tokwa adobo but it is not yet published. But this is the first time I do an adobo with everything. At first I was thinking how to cook the adobo combination which has ingredients that require different cooking times. Until another OPC Facebook reader post the recipe of his version of adobo that has everything.



My version of adobo that has everything which I called Special Adobo is a bit simpler. It does not require frying, except the tofu, I know it is a bit troublesome and takes some skills to re-fry cooked adobo. The ingredients are added in stages to even out the cooking times. For the egg I used canned quail eggs. But if fresh quail egg is available just hard boil them first, you may use chicken egg if you wish. Here is the recipe of my Special Adobo.

Ingredients:

1/4 kilo pork belly, cut into large cubes
1/4 kilo chicken thighs, deboned, cut into large cubes
1/4 kilo chicken liver, cut in half
1/4 kilo chicken gizzard, cut in half
1 canned hard boiled quail egg, about 20 pieces
1 big block firm tofu, cut into large cube, fried
1/2 head garlic, crushed
1/2 tbsp. peppercorns
2-3 bay leaf
3-5 pcs. dried red chili
1/2 cup white vinegar
1/2 cup soy sauce
1 tbsp. sugar
salt to taste



Cooking procedure:

In a large sauce pan place the chicken gizzard, garlic, vinegar, soy sauce and add 1 to 2 cups of water, bring to a boil and simmer for 10 to 15 minutes. Remove scum that rises. Add in the pork, dried chilli, peppercorns and bay leaf and continue to simmer for 8 to 10 minutes. Add more water as necessary. Add in the chicken and continue to simmer for 8 to 10 minutes and until the liquid is reduced to half. Correct saltines if required. Add in the quail eggs and fried tofu on top, continue to simmer at low heat until most of the liquid has evaporated and has turn into an oily sauce. Serve with a lot of rice.


See other adobo recipes:
Adobong Tahong
Adobong Pusit
Adobong Tangiuge
Batangas Adobong Dilaw
Batangas Adobo
Adobo sa Asin, Adobong Baboy sa Asin
Adobong Baka, Beef Adobo
Adobong Atay at Balunbalunan ng Manok sa Pinya
Adobong Ilocano, Chicken Adobo
Pork and Chicken Adobo
Adobong Puti
Adobong Manok sa Gata, Chicken Adobo in Coconut Milk
Adobong Kambing
Lamb Adobo
Humba, Adobong Bisaya
Pork Adobo with Pineapple
Adobong Kabute
Adobong Bok Choy
Adobong Sitaw
Adobong Sitaw at Baboy
Adobong Kangkong

Soupy Chopsuey

Soupy Chopsuey. I often cook my chopsuey a little bit soupy, I just love the sauce poured over steaming hot rice. On this chopsuey version I used patula, sayote, cabbage and oyster mushroom with bell pepper. I also added quail eggs in addition to the pork and shrimps. Cooking is basically the same with the usual chopsuey the only difference is the addition of more broth. Here is the recipe.

Ingredients:

1 cup pork, boiled, sliced thinly
1 cup medium size shrimp, shelled
12 pcs. cooked quail egg
150 grams oyster mushroom, trimmed
2 medium size patula, peeled, cut crosswise
2 medium size sayote, peeled, sliced
1 small size carrot, sliced
1 small size cabbage, cut into wedges
1 small red bell pepper, cut into wedges
1 small green bell pepper, cut into wedges
1 small bundle kinchay, chopped
1/2 head garlic, chopped
1 medium size onion, chopped
1/4 cup cornstarch
1 tsp. sugar
salt and pepper
cooking oil



Cooking procedure:

In a wok sauté garlic and onion, add pork and shrimp, quickly stir cook for 2 to 3 minutes or until shrimps are cooked. Add in salt to taste, pepper, sugar and 3 cups of broth or water, bring to a boil and simmer for 2 to 3 minutes. Add sayote, patula and carrots stir cook for 2 to 3 minutes. Add in cabbage, bell pepper, kinchay, mushroom and quail eggs, stir cook for 2 to 3 minutes or until vegetables are cooked but firm. Add in sugar and season with salt and pepper, thicken sauce with cornstarch diluted in 1/4 cup of water cook for another minute or until sauce thickens. Serve immediately with steaming hot rice.


See other chopseuy recipe:
Chopsuey
Pinoy Buko Chopsuey
Oriental Chopsuey

Ginulay na Mais, Gulay na Mais

Ginulay na Mais, Gulay na Mais. Not many know that corn can be cooked as a viand, the young white corn type. In the Philippine countryside where corn are produced, gulay na mais is a comfort food. The dish is made up of young white corn kernels that are cut off from the cob using a knife, or using the large hole of a grater. Sautéed with pork and small shrimp and simmered with a lot of water. Other leafy vegetables are also added usually malungay, chilli leaves, ampalaya leaves ect. For my version I added oyster mushroom and spinach. Here is the recipe.

Ingredients:

4 young white corn on the cob
1 cup boiled pork cut into cubes
1 cup shrimp, shelled
160 grams baby spinach leaves
150 grams oyster mushroom
2-3 green chili
1/4 head garlic, chopped
1 small size onion, chopped
1 medium size tomato, chopped
1/4 cup fish sauce
salt to taste
cooking oil



Cooking procedure:

Using a knife cut of the corn kernels of the cob, keep aside, discard cobs.
See other related vegetable dish:
Ginisang Repolyo
Amplaya with Egg
Bicol Express
Chopsuey
Guinataang Langka
Guinataang Puso na Saging
Ginisang Ampalaya
Ginisang Labanos
Ginisang Munggo
Ginisang Pechay
Ginisang Sayote
Ginisang Sitaw
Ginisang Togue
Laing
Pinakbet
Tortang Talong

Pancit Bato, Pansit Bicol

Pancit Bato, Pansit Bicol. Camsur or Camarines Sur is not only famous for its Caramoan Islands and Water Sports facilities, It is also the home of the famous Pancit Bicol. Pancit Bato is named after the town where they are made. The dried noodles are now available in some Metro Manila supermarket. Pancit Bato is cooked with soy sauce, fish sauce and a dash of Knorr Liquid Seasoning. Cooking is basically the same with the usual Pancit Canton except for the liquid seasoning. Pancit Bato is usually eaten with rice together with other viand usually with fried tilapia.

Ingredients:

1/2 kilo Pancit Bato dried noodles
2 cups pork, boiled, cut into strips
1 cup medium size shrimp, shelled
1/2 head garlic, minced
1 medium size onion, chopped
1 small size carrot, sliced
1 medium size red bell pepper, cut into strips
1 cup sitsaro, snow peas, stringed
1 cup green beans, sliced
1 cup cabbage, shredded
1/4 cup fish sauce
1/4 cup soy sauce
Knorr liquid seasoning
black pepper
cooking oil
kalamansi



Cooking procedure:

In a large wok, sauté onion and garlic. Add pork and shrimp stir cook for 2 to 3 minutes or until meat start to sizzle, Add soy sauce, fish sauce and a dash of black pepper and stir cook for 2 to 3 minutes. Add 8 to 10 cups of broth from boiling of the pork and shrimp shells and heads, let boil and simmer for 3 to 5 minutes. Add in Pancit Bato noodles stir cook for 6 to 10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary. Add all the vegetables stir and cook for another 3 to 5 minutes or until vegetables are just cooked. Season to taste with the Knorr liquid seasoning. Serve with kalamansi.


See other related stirfry noodles recipe:
Pancit Canton and Bihon with Beef and Broccoli
Pansit Guisado (Bihon, Canton and Mixed)
Pansit Bihon Seafood
Pinoy Style Char Kuey Teow
Seafood Hokien Noodles Stirfry
Egg Noodles with Mushroom
Pinoy Style Pad Thai
Pansit Miki Guisado
Pancit Lucban, Pansit Hab-hab
Bam-e, Pansit Bisaya
La Paz Batchoy, Pansit Batchoy Mami
Vigan Miki

Tortang Sardinas, Sardine Omelet

Tortang Sardinas, Sardine Omelet, is one of my favorite breakfast dish, it is usually made up of any type leftover sardines. For this dish I drained the sardines off from its sauce and keep aside for other use. (I poured it over on a hot garlic fried rice.) The dish is cooked in the same method with my previous torta dish. Roughly flaked sardines are sautéed with garlic and onion then mixed with beaten eggs. Here is the recipe.

Ingredients:

2 small cans sardines in tomato sauce
6 large size eggs, beaten
2-3 cloves garlic, finely chopped
1 small size onion, chopped
salt and pepper
cooking oil



Cooking procedure:

Separate the sardine meats from the sauce (reserve sauce for other use), coarsely flake the sardines and keep aside. In a pan sauté garlic and onions, add in the flaked sardines and stir cook for 2 to 3 minutes or until most of the liquid has evaporated. Remove from pan and place in a big bowl. Pour in the beaten eggs and mix thoroughly. Season with salt to taste. Heat oil in same frying pan, when it start to smoke lower heat to medium low heat and pour in omelete mixture, pan fry mixture for 3 to 5 minutes or until it solidifies, keep covered, then lower heat to low continue cooking covered for another 5 to 10 minutes for the inner portion of the omelete to be cooked. (Alternate way to cook the inner portion without burning is to transfer the semi solidified omelette in tempered glassware and continue cooking in the microwave for 2 to 3 minutes at medium to high or bake in oven). Serve with fried rice.

See other torta recipe:
Corned Tuna Omelet
Tortang Patatas, Potato Omelet
Tortang Alamang
Tortang Carne
Tortang Talong
Tortang Carne Norte

Pork Chop with Mushroom Sauce

Pork Chop with Mushroom Sauce is a certified yummy dish that I want to share. This is the first time that I made this dish. I used thick pork chop steaks for this recipe. The dish is made up by lightly frying the pork chops then simmering it with Campbell’s Cream of Mushroom before adding the sliced button mushrooms. You cannot go wrong using the canned mushroom condensed soup in cooking beside the ease of using ingredients that are already prepared. I used fresh button mushrooms but if it is not available canned mushrooms will do. I did not have fresh parsley so I used dried parsley. Here is the recipe of my Pork Chop with Mushroom Sauce.

Ingredients:

1 kilo pork chop
1 big can/420grams Campbell’s Cream of Mushroom
250 grams fresh mushroom, sliced
1/2 cup milk
2-3 tbsp. dried parsley
2-3 clove garlic chopped
1 small size onion chopped
salt and pepper
cooking oil



Cooking procedure:

Dust and rub pork chops with salt and pepper, let stand for 10 to 15 minutes. In a frying pan fry the pork chop in batches for 2 to 3 minutes each side or until seared. Remove from frying pan and keep aside. Using the same frying pan sauté garlic and onion until fragrant, return the fried pork chop, add in the dried parsley, 1/2 cup of water and cream of mushroom. Bring to a boil and simmer for 10 to 15 minutes at moderate to low heat. Add in the button mushrooms during the final five minutes of simmering. Season with salt and pepper to taste. Now add in the milk and cook for another 2 to 3 minutes. Serve with mixed vegetables.


See other related recipe:
Beef Stroganoff
Bistek Bulalo
Salisbury Steak, Burger Steak with Mushroom Sauce
Kentucky Fried Chicken
Breaded Pork Chop
Pork Chop, Pritong Pork Chop
Pork & Chicken Curry

Fried Adobo Chicken Wings

Fried Adobo Chicken Wings is my Pinoy version of the popular Buffalo chicken wings. There is nothing especial about it impact this most of you might have already cooked your adobo the same way with this recipe. The dish is made up of chicken wings marinated with the adobo mixture then, then cooked with the adobo marinade before frying. It’s not unique but definitely Pinoy. Here is the recipe of my Fried Adobo Chicken Wings.

Ingredients:

1 kilo chicken wings, trimmed, cut to pieces on the joints
1/4 cup vinegar
1/2 cup soy sauce
1 head garlic crushed
2-3 pcs. bay leaf
1 tsp. peppercorns crushed
1 tsp. chilli powder
cooking oil



Cooking procedure:

In a big bowl mixed all the ingredients except the cooking oil and let marinate for 30 to 45 minutes. Now transfer the marinated chicken including marinade in a sauce pan. Add 1 to 1 1/2 cup of water and bring to a boil, simmer for 15 to 20 minutes or until most of the liquid has evaporated and stirring occasionally. When done remove the chicken and drain excess liquid, remove residue that have sticked to the chicken wings. In a deep frying pan fry the chicken in batches for 2 to 3 minutes. Serve.


See other related recipe:
Chicken Wings, Like Hooters
Buffalo Chicken Wings
Kentucky Fried Chicken
Lechon Manok
Max's Style Fried Chicken
Savory Chicken, Roast Chicken
Chicken Tocino
Chicken Relleno

Dinoydoy

Dinoydoy is a popular Ilocano squash with bitter melon dish. It is made up of squash with pork cooked until the squash nearly disintegrate. Bitter melon is usually added which best compliment the sweetness of the squash. Dinoydoy is so popular in Ilocos that it is one of the best seller of the Vigan branch of Max’s restaurant. The consistency of dinoydoy defend from one's preference from runny soup consistency to almost dry chunky paste like dish. Here is the recipe of my version of Dinoydoy.

Ingredients:

4 cups cubed squash
1 large size, bitter melon, de-seeded, sliced
2 cups pork, cut into thin slices
1/2 cup small size shrimps, shelled (optional)
1 small size onion chopped
1/4 head garlic, chopped
1 medium size tomato, chopped
1/4 cup fish sauce
salt
cooking oil



Cooking procedure:

In a sauce pan sauté garlic, onion and tomato, stir in pork and continue to to stir cook until pork starts to render fat. Add in shrimps and fish sauce, stir cook for a minute. Add in 1 1/2 to 2 cups of water, bring to a boil and add in squash. Simmer for 10 to 15 minutes or until the squash start to crumble and most of the liquid has evaporated. Add in bitter melon and cook for 2 to 3 minutes or until bitter melon is just cooked. Correct saltines if required. Serve with rice.

See other related vegetable dish:
Amplaya with Egg
Bicol Express
Chopsuey
Guinataang Langka
Guinataang Puso na Saging
Ginisang Ampalaya
Ginisang Labanos
Ginisang Munggo
Ginisang Pechay
Ginisang Sayote
Ginisang Sitaw
Guinisang Togue
Laing
Pinakbet
Tortang Talong

Batam Island, Indonesia Food Trip

I can not let go off my recent Batam trip. To those who do not know Batam is and Industrial Free Zone Island, the Island is part of Indonesia’s Riau of Islands. It is located below Singapore and slightly smaller in size. Batam is a weekend paradise to most Singaporeans. They go to Batam for its cheap food, beach resorts and their infamous night entertainment or just simply getaway from the fast paced life in Singapore to relax or play golf. I have previously mentioned the place in some of my previous post for the reason that I have work in Batam in several occasions in early 90’s and again in early 2000. During those years I have discovered and learned to like some of the cuisines that this part of Indonesia has to offer. Some of the foods especially the Chinese dishes are however influenced by the food from adjacent Singapore.

Nongsa Point Marina

During the visit I was lucky enough to stay at Nongsa Point Marina a hide away beach resort located northeast of Batam Island surrounded by picture-perfect beaches with lush green surroundings.

Nongsa's Tranquil Beach


Singapore Skyline Striked by Lightning
Viewed from My Hotel Room
(Hover Mouse Over Photo to See The Lightning Strike)

For me the trip was considered a food trip to reminisce the Indonesian foods that I have learned to love and enjoyed during those past working years in Batam. I still remember the experience of eating at “Padangs” traditional Indonesian eateries similar to our “Turo-turo” eateries. The only difference is that all the dishes are served in single servings at your table and only choose the foods that you want and pay only the servings that you have eaten.

The Batam landscape has now changed dramatically this was brought by the accelerated economic growth of the Island. Batam now has numerous shopping mall and word class resort hotels. And of course there are now more eating places comparable to Singapore. There’s no better way than show the place in pictures.

Hawker Center


Ba kut teh at Food Street, Matahari Mall


Nasi Goreng Koe

Kalderetang Turkey Wings

Kalderetang Turkey Wings is another innovative dish that I have been planning to cook for sometime. I always though that turkey meat is also excellent as kaldereta especially the wings. The turkey wing has all the characteristic or a good kaldereta meat, the firm texture of the turkey meat and skin are ideal for kaldereta. I though that I could cook the turkey wings with bone in but I could not cut the bones, they are definitely hard. In the end I have to debone the huge turkey wings. I also have difficulty cutting the turkey meats, I needed a larger knife to effectively cut it into pieces. Cooking time is definitely longer than the usual chicken meat. After simmering for almost an hour the meats are still chewy, should you wish your kadereta meat to be really tender you have to simmer it a bit longer. Here is the recipe of my Kalderetang Turkey Wings try it.

Ingredients:

1 kilo turkey wings,deboned, cut to serving pieces
2 pcs. chorizo, sliced
1 small can liver spread
1/2 cup grated cheese
1 medium size potato, quartered
1 large size carrot, cut into wedges
2 medium size bell pepper, cut into wedges
1/2 cup green olives
1/2 head garlic, chopped
2 medium size onion, chopped
2 tbsp. tomato paste (or 1 cup tomato sauce)
2-3 chili, sliced
1/4 cup white vinegar
1/4 cup fish sauce
1 tsp. peppercorns, crushed
1 tbsp. chili flakes (optional)
2-3 pieces bay leaf
1 tsp. sugar
salt and pepper
cooking oil



Cooking procedure:

Place the turkey meat in a big bowl, mixed in vinegar and add 1 tbsp. salt and few dashes pepper, let marinate for at least 5 to 10 minutes. Drain marinade, in a frying pan stir fry meat in batches until all side are seared, keep aside. In a sauce pan sauté garlic and onion, add the chorizo and stir cook for a minute. Add in the turkey meat and stir cook for 2 to 3 minutes. Add in the fish sauce, tomato sauce and liver spread, continue to stir cook for 3 to 5 minutes. Add 3 to 4 cups of water, crushed peppercorns, chili flakes and bay leaf simmer for 1/2 to 1 hour or until the meat are tender, add more water as necessary. Add in the potato, carrot, chili, green olives and sugar, cook for another 5 to 10 minutes or until vegetable are cooked and sauce thickens. Add bell pepper and grated cheese, season with salt to taste and cook for another minute. Serve hot with a lot of rice.


See other kaldereta recipe:
Kalderetang Bangus
Kalderetang Kambing, Traditional Kaldereta
Kalderetang Batangas
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing

Ginisang Repolyo

Ginisang Repolyo, a reader has requested that I feature more karinderia food. Here is one of my favourite karinderia dish. It is a simple vegetable vian, cabbage sautéed with the usual garlic, onion and tomato with beaten egg. As an option you may throw in some pork or shrimp. This dish has brought back my food memories when I was a young employee. I used to work in Makati and we used to walk at nearby karinderia to have our lunch. During those time fast-food courts was a luxury. And also it was during those years that I started to try other type of food that are not usually served at our home. I first had my ginisang togue in karinderia. I learned to love bopis and dinuguan which are very popular karinderia dish to name a few. Here is a simple Ginisang Repolyo vian.

Ingredients:

1 small size cabbage, shredded
2 eggs, beaten
4 cloves garlic, chopped
1 small size onion chopped,
1 small size tomato, chopped
2 tbsp. fish sauce
salt
cooking oil

Cooking procedure:

In a deep frying pan sauté garlic and onion until fragrant, add in tomato and continue to stir fry for 2 to 3 minutes. Add in fish sauce and stir cook for a minute. Add in the shredded cabbage and stir cook for 2 to 3 minutes or until just half cooked. Correct saltiness if required. Now add in the beaten egg and continue to stir cook for a minute or until the egg start to solidify. Serve.


See other related vegetable dish:
Amplaya with Egg
Bicol Express
Chopsuey
Guinataang Langka
Guinataang Puso na Saging
Ginisang Ampalaya
Ginisang Labanos
Ginisang Munggo
Ginisang Pechay
Ginisang Sayote
Ginisang Sitaw
Guinisang Togue
Laing
Pinakbet
Tortang Talong

Kinilaw na Malasugi

Kinilaw na Malasugi, one dish that I always love is kinilaw. When ever I find fresh fish the first thing that will register in my mind is my craving for kinilaw. When I saw the blue marlin steak at the fish section of Woolworths I thought today I have to make kinilaw, blue marlin is not usually available I was lucky to get the change. I just bought a couple of slices only since they are not cheap. Kinilaw is actually an appetiser but I could eat it with hot rice. Because the fish was so fresh I just wash them with vinegar, I don’t like squishing my fish kinilaw, let the vinegar cook the fish for a few minutes then drain the vinegar. Then I add the uasual kinilaw ingredients. Here is the recipe of my Kinilaw na Malasugi.

Ingredients:

1/2 kilo blue marlin, cut into cubes
1 thumb size ginger, finely chopped
1 medium size onion, finely chopped
1/4 cup lemon or kalamansi juice
1-2 pcs. red/green chili, sliced
1 cup vinegar
salt



Method:

To prepare put the fish cube in a big bowl mix in the vinegar and let the vinegar cook the fish for 3 to 5 minutes, drain the vinegar do not squeeze just lightly press to drain off excess vinegar. Add all the other ingredients and toss mix. Season with salt to taste. Serve immediately or chill in refrigerator before serving.


See other kinilaw recipe:
Kinilaw na Talaba
Kinilaw na Dilis
Kinilaw na Tanguige
Kinilaw na Tanguige na may Kamatis
Kinilaw na Lato
Kinilaw na Pusit (Cuttlefish)