"ADOBO" A Pinoy Chaster's Delight

Lurking in Charicemania and blogging makes me very hungry. And since it's almost lunch here and I'm alone at home I better eat now. However, I was considering whether I should just go to a "karenderia" (an inexpensive popular food house) or cook. I am no chef but at 26 I should know a couple of typical but authentic Filipino cuisines. And the first recipe I have mastered is the simple but nationally famous "Adobo."


Nowadays, this savory recipe has been a staple even on a non-Filipino table. It had gained popularity among other races mainly because of the fact that Filipinos are everywhere. And where a Filipino goes, follows the values, culture and FOOD. I have also heard and seen International RNB Singer and Actress Charice and Boxing Superstar Manny Pacquiao introduce "adobo" to the American palate. Charice even tweeted that she misses eating "adobo." Yes, this is the sumptuous "adobo" she speaks of.

Since Chasters are GLOBAL, I want to share this recipe to you. Like I said, it is very simple and the ingredients aren't hard to find. Get you're note pads and pens and take a look at the list of ingredients :

 

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika

5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

Are you ready Chasters? Well, here is the simple step by step way of preparing "Adobo."

FIRST : In a big sauce pan or wok, heat 2 tablespoons of oil, or you may use Olive Oil which is healthier and then sauté the minced garlic and onions. When it browns and its sugar starts to melt, add pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. The measurements are for you to know the correct proportions but I prefer just doing simple ESTIMATES of every ingredients. In that way its more FUN and it adds excitement in COOKING.

SECOND : I would want you to remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. In this way it would create a beautiful color and texture to it. This is an option though because you can also just leave it cooking in the pan till it browns and its sauce thickens.


Lastly add salt and/or pepper if desired. Then bring it to a boil and simmer for an additional 5 minutes.

Turn off the stove and serve hot with the adobo gravy and plain rice.

AIN'T THAT SIMPLE AND EASY CHASTER? What do you think? Well, let me know if you were able to cook this dish and if it actually favors you palate...

 - bon à petite -