Chicken Adobo Recipe

Ingredients

• 2 lbs. chicken, cut into serving pieces
• 3 pieces dried bay leaves
• 4 tbsp soy sauce
• 2 tbsp vinegar
• 3 cloves garlic, crushed
• 1 to 2 cups water
• ¼ cup cooking oil
• ½ tablespoon white sugar
• Salt and whole peppercorn

Instructions

1. In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours
2. Place the cooking oil in a pan and apply heat
3. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
4. Pour-in the remaining marinade and add water. Bring to a boil
5. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
6. Add vinegar. Stir and cook for 10 minutes.
7. Put-in the sugar, and salt. Stir and turn the heat off.
8. Serve hot.

There are 4 servings.

 

Kangkong in Oyster Sauce Recipe

Ingredients

• 1 bunch kangkong (Ongchoy or water spinach), cleaned
• 3 tablespoons oyster sauce
• 3 tablespoons toasted garlic
• ¾ cup beef broth
• ½ teaspoon cornstarch
• Salt and ground black pepper to taste
• ¼ teaspoon red pepper flakes (optional)
• 1 teaspoon toasted sesame seeds (optional)
• 2 tablespoons cooking oil

Instructions

1. Separated the kangkong leaves from the stalk. Cut the stalk into 2 inch length pieces. Set aside.
2. Toast the garlic and set aside as shown below.

     3. In a bowl, combine beef broth, oyster sauce, and corn starch. Mix well.
     4. Heat 2 tablespoons of cooking oil (preferably the one used to make toasted garlic) in a pan.
     5. When the oil gets hot, put-in the sliced kangkong stalks. Cook for 2 minutes.
     6. Pour-in the oyster sauce, beef broth, and cornstarch mixture. Add the toasted garlic. Stir. Cook            for 1 minute of until the sauce starts to thicken.
     7. Add the kangkong leaves and red pepper flakes. Let it cook for 1 to 2 minutes.
     8. Sprinkle salt and ground black pepper to taste.
     9. Transfer to a serving bowl. Sprinkle sesame seeds on top.

There are 3 servings.

Spicy Laing Recipe

Ingredients

• 1 pack (4 ounces) dried taro leaves
• ½ lb pork belly, thinly sliced
• ¾ cup salted dried fish (daing), shredded
• 2 cups coconut milk
• 4 cups coconut cream
• 15 pieces Thai chili
• 1 medium onion, sliced
• 5 cloves garlic, crushed
• 2 tablespoons ginger, sliced into strips
• 2 pieces long green chili
• salt and pepper to taste

Instructions

1. Combine pork, dried fish, garlic, onion, ginger, coconut milk, and coconut cream in a cooking pot.
2. Apply heat and let boil.
3. Add the dried taro leaves and Thai chili (do not stir). Simmer until the liquid almost dries out. Note: This will take about 40 to 50 minutes. When you notice a strong scent of coconut, this can be a sign that its ready.
4. Put-in the long green chili, salt, and pepper. Gently stir the ingredients and cook for another 3 minutes.
5. Transfer to a serving plate.
6. Serve.

 There are 8 servings.

Laing Recipe

Ingredients

• 1 pack (3.5 oz or 100g) dried taro leaves
• 6 cups (3 cans) coconut milk
• 2 cups (1 can) coconut cream
• ½ cup shrimp paste (bagoong or balaw)
• ½ lb. pork shoulder, thinly sliced
• 5 to 7 pieces red chilies
• 1 medium yellow onion, sliced
• ½ cup sliced ginger
• 8 cloves garlic, crushed

Instructions

1. Combine the coconut milk, pork, ginger, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let it boil.
2. Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from sticking at the bottom of the cooking pot.
3. Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes. you can gently push the leaves down so that it can absorb more coconut milk.
4. Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for to 10 minutes.
5. Pour the coconut cream in the cooking pot. Add the red chilies. Stir. Cook for 10 to 12 minutes more.
6. Transfer to a serving plate. Serve.

There are 8 servings.