Coconut milk, on the other hand, is one ingredient that is readily available in the Philippines. Just go to your nearest market and you won’t fail to get the freshest and freshly-squeezed coconut milk.

Combining adobo and coconut milk is satisfyingly innovative. So, here I am — showing how to make this. Here is the ginataang chicken adobo recipe:

Ingredients

• 1 kilo chicken – cleaned and chopped
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1/4 cup water
• 1 cup coconut milk
• 2 tablespoons brown sugar
• 1 laurel leaf
• 1 medium red onion – chopped
• 4 cloves garlic – finely minced
• About a thumb of ginger – crushed
• 1 medium siling panigang
• Salt and pepper to taste

Read: How to Cook Chicken Pork Adobo?

Procedure

1. Season the chicken with salt and pepper. Let it rest for a few minutes.
2. Put the chicken, vinegar, soy sauce, and water in a pan. Then, bring to a boil.
3. Add the ginger, garlic, onion, laurel leaf, and sugar. Put the lid and bring it to a boil until the sauce thickens.
4. Add coconut milk. Bring to a boil until the sauce thickens. Don’t mix.
5. Turn the stove to super low and then add the siling panigang. Bring the lid back and let it simmer for a few minutes.
6. Remove from the fire and let it rest.
7. Serve and enjoy.

Notes

• Cleaning the chicken properly is essential is paramount to a good dish. You can do this by removing the colorless slime in between the skin and flesh. You should do this one by one under a running faucet.
• Don’t mix after adding the coconut milk. Otherwise, the chicken might disintegrate. Just let coconut milk sip through the meat.
• This ginataang chicken adobo is best served and eaten immediately and with steaming hot rice.

The post Ginataang Chicken Adobo Recipe appeared first on Food Citations.

Way back, I’m one of those ordinary kids who will notoriously exchange meals to candies and will throw tantrums when not granted. I’m also a picky eater who hated many vegetables.

However, not string beans. I love them even when I was a kid with meticulous and sensitive tastebuds. I will easily dig them because of the crunchy skins, jelly-like inside, and flavor-bursting seeds.

However they are cooked, I’ll eat them. My favorite way is adobo and I’ll feature it this time with fried tofu, which is also my favorite.

Ingredients

• 2 bundles of string beans – remove the top and bottom part and slice them.
• 200 grams tofu (1 square) – chop into small cubes
• 1 medium red onion – chopped
• 4 cloves garlic – minced
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1/4 cup water
• 1 tablespoon white sugar
• oil
• laurel leaves
• peppercorn

Procedure

1. Fry the tofu and let it sit in a strainer.
2. Saute garlic and onion.
3. Add the string beans and let it simmer for a couple of minutes.
4. Add the water, soy sauce, white vinegar, sugar, and laurel leaves. Stir while boiling
5. Put the peppercorn and let it simmer.
6. Turn the fire to low. Then, add the tofu and continue to stir.
7. Serve and enjoy.

Notes

• The size of the string beans is based on your preferences.
• Don’t overcook the string beans to retain the flavor and vitamins.
• You can also adjust the sugar. If you want it sweet then add some more.
• If you prefer it with thick sauce, allow a few more minutes for step 4.
• This Adobong Sitaw With Tokwa is best consumed immediately. Otherwise, the tofu will absorb the sauce, which is not that good anymore.

The post Adobong Sitaw With Tokwa Recipe appeared first on Food Citations.

The adobong atay at balun-balunan is a bizarre yet a favorite dish of the Filipinos. The gummy yet flavorful balun-balunan contributes to the chewing delight while the delicate atay will soon disintegrate and will add an explosive flavor to the sauce.

I already taught you how to make adobong atay at balun-balunan here and it features a thick soup. This recipe will feature a dried dish, which I also prefer.

Ingredients

• 1 kilo atay at balun-balunan
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 3 cups water
• 1 tablespoon brown sugar
• 4 cloves garlic – minced
• 1 medium red onion – chopped
• Laurel leaves
• Oil
• ground pepper

Procedure

1. Clean the atay at balun-balunan well. You must also remove the fat part because it’s also dirty. Set them aside in a strainer and let the water drip well.
2. Saute garlic and onion.
3. Add the atay and balun-balunan.
4. Add the 3 cups of water, soy sauce, vinegar, brown sugar, and pepper. Let it boil until the sauce is drying up.
5. Turn the fire into very low and add the laurel leaves. Cover the pan and let it sit for about a minute.
6. Serve and enjoy.

Notes

• You can remove the fat part by using a small knife to scrape them with running water.
• You can also add ginger to add more aroma.
• This dried adobong atay at balun-balunan is best served with hot rice and an ice-cold cola on the side.

The post Dried Adobong Atay At Balun-Balunan Recipe appeared first on Food Citations.

Whether you believe it or not, innards like gizzard and liver are favorite bizarre foods of people from all over the world. Even the internationally-acclaimed restaurants serve them.

Here in the Philippine, chicken gizzard and liver are the best when cooked adobo way. Though to some, this dish is a little disgusting, but to many, it’s mouth-watering.

Read: Crispy Adobo Recipe

I love this one ever since I was a kid. I love the way the liver disintegrates and adds flavor to the sauce.

Ingredients

• 1/2 kilo chicken atay (liver)
• 1/2 kilo chicken balunbalunan (gizzard)
• 1 cup soy sauce
• 1 cup vinegar
• 1/2 cup water
• 2 tablespoon white sugar
• 1 medium onion
• 4 cloves garlic
• 2 pieces laurel leaves
• pepper and seasonings

Procedure

1. First, clean the gizzard and liver well. You must remove the fats using your fingers and running water. Let it rest in a strainer for a few minutes.
2. Saute garlic and onion.
3. Add the gizzard and liver. Then, let it simmer.
4. Add vinegar, soy sauce, laurel leaves, sugar and water then put into a boil.
5. When you see that the liver is already cooked, add seasonings and pepper then stir
6. Best served with steaming hot rice

Notes

• Aside from laurel leaves, you can also add ginger or basil leaves to remove the stinky smell.
• The sugar will be based on your preferences.
• This adobong atay at balun-balunan is best eaten any time of the day. When you let it sit all day, the sauce will sip through the liver.

The post Adobong Atay at Balun-Balunan appeared first on Food Citations.

The local government units have been encouraging all households of building a vegetable garden. I agree with these suggestions, but I think, less than 1% of the urban homes will love to have one. Well, I am proud that at least my mom has some herbs and spices around.

One of the easiest vegetables to grow in our gardens, even in pots, is the kangkong or water spinach (try it before reacting). Despite it is vine type, it can also grow hanging. It will flourish with no too much care, less susceptible to pests and diseases, and can grow well even to the most unhealthy soil.

You can even see such vegetables being grown through the seasides.

Read: Sinigang na Baboy with Gabi Recipe

And, what’s amazing is that this is also another one of those most-flexible vegetables that can be used to different cuisines and recipes.

Adobong kangkong is a simple but fabulous dish. You can do it without a sweat.

Ingredients

• 1/2 kilo pork meat
• 2 bundles of kangkong – remove the bottom, and slice into two parts.
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1 1/2 cup water
• 1 tablespoon white sugar
• laurel leaves
• ground pepper
• 3 cloves garlic – finely minced
• 1 medium onion – chopped

Procedure

1. Saute garlic until toasted, remove from oil and then, set aside.
2. Add onion to the oil let it simmer.
3. Put the pork meat and 1 cup of water. Boil for 10 minutes.
4. Add the laurel leaves, soy sauce, vinegar, sugar, and pepper. Boil for 5 minutes.
5. Add the Kangkong and stir until cooked.
6. Top it with the roasted garlic.
7. Serve.

Notes:

• You can also separate the leaves from the stalks.
• You can adjust the sugar based on your preferences.
• This adobong kangkong is best with steaming hot rice.

The post Adobong Kangkong Recipe appeared first on Food Citations.

One thing I promised myself: If I’m not in the mood to cook, I will try my best not to boil down into one option – adobo. However, promises are meant to be broken, right?!

Anyway, kidding aside. One night, when I’m not into cooking, stating I still have articles to submit – I just decided to cook adobo. The problem is that we ran out of meat. So, I just made this samu’t-saring adobo which is composed of pork, gizzard, liver, potatoes, and eggplant.

Yeah! I know… Eggplant for adobo? Just try my recipe and you’ll see they will come along.

Read: Adobo Fried Chicken Recipe

Ingredients

• 1/4 kilo pork – chopped
• 1/2 kilo chicken gizzard and liver – remove the fat
• 3 medium potatoes – peeled and chopped
• 2 medium eggplant – chopped and puncture using a fork or a stick
• 1/2 cup soy sauce
• 1/2 vinegar
• 2 tablespoon white sugar
• 1 cup water
• 5 cloves garlic – finely minced
• 2 medium onions – chopped
• 2 pieces laurel leaves
• Pepper to taste

Let’s Make Samu’t Saring Adobo

1. Saute garlic until golden brown and onion.
2. Add the gizzard and liver, simmer for about 30 seconds.
3. Add the pork and simmer for another 30 seconds.
4. Put the laurel leaves, water, soy sauce, and vinegar. Boil (the pan should have the lid) for about 10 minutes over medium fire.
5. Add sugar, potatoes, and eggplant. Boil until the soup thickens.
6. Add pepper to taste.

The purpose of puncturing the eggplant is to let the sauce (or soup) of the adobo in the pulpy flesh of the vegetable. This will result in a tasty eggplant treat that you will surely enjoy.

The post Samu’t-Saring Adobo Recipe appeared first on Food Citations.

Gwyneth Paltrow, through her blog Goop, made her own version of the popular Filipino dish Adobo. She had somehow made a little twist by frying it and pairing it with waffles.

Though it appears fried, the Hollywood actress actually baked it after cooking it in what she called “adobo broth.”

Read: Octopus Adobo Recipe

The recipe is the inspiration of this Fried Adobo. This features the simple adobo and then fried until golden brown.

Ingredients for Fried Adobo

Chicken is the primary ingredient of this adobo version. You can ask your butcher to simply chop it adobo way.

• 1 1/2 kilo chicken – chopped
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1 cup water
• 2 tablespoon white sugar
• 5 cloves garlic – minced
• 1 medium onion – chopped
• Bay leaves
• pepper
• Chicken breading
• Bread crumbs
• Oil

Procedure

1. Put the chicken, vinegar, soy sauce, water, white sugar, garlic, onion, bay leaves and pepper in a pan. Then, boil.
2. When the mixture thickens, remove from fire.
3. Remove the chicken from the mixture.
4. Cover with chicken breading and let the mixture absorb it. This will result to a wet breading covering the chicken.
5. Roll into bread crumbs.
6. Fry until golden brown.
7. Serve and enjoy.

Notes:

• Frying should only take about 2-3 minutes to avoid overcooked chicken.
• Before covering the chicken with breading make sure there are no pieces of onion and garlic. It will end up burnt and not appetizing.
• Though this recipe features chicken, you can also use pork.

The post Adobo Fried Chicken Recipe appeared first on Food Citations.

Adobong baboy and lechong kawali are way different dishes. How do I say so? Well, let me explain…

Adobo, in general, is considered the lazy man’s dish because you can just dump all the ingredients and cook until the flavors are incorporated. Lechong kawali, on the other hand, is an I-am-in-the-mood-to-cook dish because this will require tons of patience.

However, the idea of combining them is great. So, here is Adobong Lechong Kawali recipe:

Ingredients

This recipe requires pork belly or liempo only because the part has the right amount of fat and meat to achieve that crunch that everyone loves.

• 1 kilo pork belly – sliced into small pieces
• 3/4 cup vinegar (separate 1/2 cup and 1/4 cup)
• 3/4 soy sauce (separate 1/2 cup and 1/4 cup)
• 5 1/2 cups water
• 2 1/2 tablespoon white sugar
• 1 medium onion (allot some for the sauce) – finely chopped
• 4 cloves garlic (allot some for the sauce) – finely minced
• laurel leaves
• ground pepper
• oil for frying

Make the Lechong Kawali

Read: Lechong Kawali Recipe

1. In a pan, boil the liempo in five cups of water for about 15 minutes.
2. Add 1/2 cup vinegar and soy sauce, garlic and onion; and boil for about 10 minutes.
3. Add 2 tablespoon sugar, laurel leaves, and pepper. Then, boil until the water almost runs out.
4. Remove the meat from the pan and let it cool down.

Make the Adobo Sauce

1. In a pan mix the remaining water, soy sauce, vinegar, sugar, onion and garlic let it boil for about five minutes.
2. Add laurel leaves and pepper. Boil until thick.

Final Touches

1. Pre-heat a deep pan for about a minute and add oil. Keep the fire high for about 5 minutes.
2. Add the liempo and cover.
3. Remove from the pan and let it rest in a strainer. Let the excess oil drip.
4. Put the sauce on the plate and then top with the lechong kawali.
5. Serve.

Notes

1. To prevent the oil from splattering make sure that the meat is a little dry.
2. Deep fry (I mean all covered) to have great results.
3. Do not over drizzle the liempo as it will result into gummy and lapse lechong kawali.

The post Adobong Lechong Kawali Recipe appeared first on Food Citations.

Probably, the most recognized fish in the market is tilapia. It’s always available, cheap, and somehow, delicious.

Me, I also love this but only small and medium-sized. I don’t like those jumbos because when they are cooked, they are bland and flaky. It’s like eating wet cardboard.

Anyhow, I love my tilapia fried with a crunchy belly. This recipe involves a thick adobo sauce that goes along well with the crunchy fried tilapia.

Ingredients:

This recipe is for a person only. I suggest you use the medium-sized tilapia because when deep-fried, the fins and belly will crunch while retaining the soft and chewy texture of the flesh.

• 1 medium tilapia – scales removed and cleaned properly
• 5 cloves garlic – finely minced
• 1 medium onion – finely chopped
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 3/4 cup water
• 1 tablespoon brown sugar
• 1/2 tablespoon flour
• 1 laurel leaf
• Salt and pepper
• Oil

Read: Tilapia Steak with Red Wine Sauce Recipe

Procedure:

1. Season the tilapia with salt and pepper.
2. Fry until crunchy. Then, set aside.
3. Dilute the flour to the water. Set aside.
4. Saute the garlic until golden brown. Set some aside.
5. Add onion and saute.
6. Add all the remaining ingredients except the laurel leaf and boil until thick.
7. Turn off the fire and add laurel leaf and cover it for about a minute.
8. Remove the laurel leaf.

Finishing:

1. In a plate, put the sauce.
2. Top with the fried tilapia.
3. Top with crunchy garlic.
4. Serve and enjoy!

Notes:

• Slicing the body of the tilapia before frying won’t just allow the seasonings to penetrate through the flesh. When frying, it will lessen the chances of cooking it raw.
• You can also put chilies.
• This pritong tilapia with thick adobo sauce is best eaten with steaming hot rice.

The post Pritong Tilapia with Thick Adobo Sauce appeared first on Food Citations.

As a kitchen enthusiast, I always fantasize about joining culinary competitions such as MasterChef. I used to daydream being in front of the likes of Gordon Ramsay and Joe Bastianich.

If such moments happen, for sure, I will showcase the Filipino dishes, that whether people accept it or not, now gaining international highlights. Yema cake, kare-kare, halo-halo, ube halaya, and even puto are among the Pinoy dishes I’ll cook.

Read: Bagnet Adobo sa Pinya Recipe

For finals, I’ll feature the ever-popular adobo. I may cook it along with the side mash potato.

Here is my Adobo with Mashed Potato Recipe:

Ingredients for Adobo

• 3/4 kilo pork belly, chopped
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1 cup water
• 3 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 2 pieces laurel leaves
• peppercorn
• Onion Spring, chopped

Ingredients for Mashed Potato

• 1/2 kilo potatoes, and chopped into cubes
• 1 cup evaporated milk
• 3 tablespoons butter
• salt and ground pepper

Make the Adobo:

1. In a pan mix all the ingredients and bring into a boil.
2. Put into a low hit and remove from fire when the mixture forms a sauce.
3. Set aside.

Make the Mashed Potato:

1. Boil the potatoes until soft. Drain and put in a bowl with cover.
2. Put the milk, butter, salt, and pepper. Cover the bowl for a few minutes or until the butter melts.
3. Use an electric masher to mix the ingredients together.
4. Plate the adobo and mashed potato. Garnish with spring onion.
5. Serve and enjoy.

Notes:

• For a creamy mashed potato, you can use cream (3/4 cup).
• If you don’t have an electric or manual masher, you can use a fork.

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