Adobo is the most famous and the quiet essential Filipino viand. It may be dry or stew like dish cooked in soy sauce, vinegar, onion, garlic and spices. It is a very tasty and delicious dish that is typically served with steamed white rice.
This time, I’ll be using baby back pork ribs for the dish as it is the only available part left on the fridge. I also made chicken adobo in this exact manner, something different as hubby wants his meat adobo nicely browned by frying after being tenderized and simmered back with the sauce for a richer meat flavor.
Try this style and I’m sure you’ll be happier with your adobo.
Pork Ribs Adobo
1 side baby-back pork ribs (about 500 grams), cut into individual ribs
1/3 cup vinegar
2/3 cup soy sauce
1 medium size onion
1 teaspoon chopped dried bay leaves
6 garlic cloves, peeled & minced
1/2 teaspoons ground pepper
1 cup water
a pinch of msg. optional
2 tbsp. canola oil
In a casserole, combine all the ingredients except oil. Bring to a boil, reduce heat and simmer for 1 hour until meat is tender but make sure that there is still enough marinade, Add water if necessary. Turn off heat when meat is done. Transfer ribs in a plate and let cool, leaving the sauce in the casserole.
Heat a skillet and put oil. Fry the ribs until nicely browned about 3 minutes each side in medium heat, turning once. While the meat browns, turn the heat to high under the sauce and boil until it’s reduced by about half. When done with the ribs, remove it from the oil and transfer back to the casserole with the sauce and simmer for a few minutes to attain a richer meat flavor.
Bagoong Alamang refers to Filipino shrimp paste made from baby shrimps called “alamang”. It is commonly eaten as a topping on crunchy green mangoes or used as an important cooking ingredient in Filipino cuisine. “Bagoong Alamang” is essentially a shrimp and salt mixture left to marinate and ferment for several days, under specific conditions, until the salty and earthy flavor develops.
I was thinking of how can I make our today’s dinner a little more exciting since I’m only planning to fry fish “hammam”…that is how they call it here. For this, “Ginisang Bagoong Alamang” will be the best match with a some vinegar as “sawsawan” or dipping sauce. For me, it could pretty complement such dishes as fried or grilled fish, grilled meat, steamed, boiled or grilled vegetables and of course, chopped up fresh mango, tomatoes and onion. This is what I have adopted from Tagalogs, from my hubby’s family in particular. During childhood I can eat sauteed bagoong alamang with rice alone, a viand in itself specially when it is sauteed in pork or by my grandma’s bagoong cooked in coconut milk in a coco shell, oh i missed it so much!
Ginisang Bagoong Alamang can range from salty to sweet and spicy and its usage depends on the type of food it will go with. For this preparation, I didn’t add pork and preferred it a little sweet by adding vinegar, sugar and banana catsup (I used UFC). Also catsup adds a hint of color to the drab bagoong, while improving its texture with the banana fruit’s natural viscosity. The tamis-anghang character of banana catsup balances the saltiness of preserved baby shrimp. Kainan na!!!
You can try the recipe below:
1 bottle or about 340 grams bagoong
8 cloves of garlic, minced
1 big onion, minced
1 teaspoon red chili, chopped
2 big tomatoes, minced
1/2 cup banana ketchup
5 tbsp. brown or white sugar
2 tablespoon vinegar
1/4 cup vegetable oil
Saute garlic, onions and tomatoes in hot oil until limp. Add peppers, sugar, vinegar and catsup; stir until oil separates. Pour in bagoong and cook over low heat, stirring frequently to avoid scorching.
Simmer until reduced by 1/3 and bagoong changes color. Taste and add more sliced chili if needed.
Chicken sopas or creamy macaroni chicken soup is a famous recipe chicken soup in the Philippines especially for kids, though i don’t remember my father cooking “sopas”. Honestly, I actually have tasted “sopas” on a Christmas day when my boyfriend(now my husband) had decided to bring me home to meet his family. It was really good and perfect as breakfast on that cold rainy festive season. From then on I tried cooking it myself and consider it as my comfort food.
There are different variation of cooking sopas depending on type of meat that are being used, it could be boiled flaked chicken, ground beef or pork, or spare ribs or other bony part to make the soup flavorful. “Sopas” is very versatile recipe, it could be prepared for breakfast, merienda, side dish for fried fish on any occasion. To make the broth tasty, boil chicken or pork bone and let simmer for a long period of time to extract the flavor unto the bone. However, in this posting I have used leftover fried chicken breast so as to utilize what was left from our dinner the night before. By the way, I am used to recycling leftovers when I find it still reusable may it be food or anything at home.
500 grams chicken breast
5 pcs. reg. size hotdog (sliced thinly)
4 cloves garlic (minced)
2 white onions (minced)
1 large bell pepper (seeded and sliced into strips)
freshly ground black pepper
2 tablespoon cooking oil
2 carrots (sliced into thin strips)
350 grams elbow or shell shape macaroni noodles
2 cups evaporated milk
1 medium cabbage (roughly shredded)
fish sauce / patis
2 pcs. knorr cubes
chopped spring onions; optional
salt & msg.; optional
about 6 to 8 cups water
Boil the chicken in 4 cups water. Save the broth to be used later. Or you may use leftover fried, grilled or steamed chicken.
Shred the chicken meat with your fingers. Set aside.
Saute garlic and onion in oil over medium heat.
Add the bell pepper and cook until aromatic.
Stir in the shredded chicken. Add on the knorr cubes and smashed it using the ladle to stir in while sauteing.
Season lightly with ground black pepper.
Add the carrots, then the macaroni. Give it a stir to get the fat all around the pasta.
Pour in the chicken broth and 4 cups water. Simmer then add on sliced hotdog.
Pour in the milk, stirring gently.
Add the cabbage. From this point, the macaroni and the cabbage will cook at about the same time.
Season with fish sauce or salt & msg. Add the spring onions and serve hot.
Camaron Rebosado (Filipino Battered Prawns)are prawns that’s unshelled with tails on and are marinated with calamansi or lemon juice and salt. They are then coated in batter and deep fried till crispy. It is served with Sweet and Sour Sauce, thanks to the Chinese influence in Filipino Cuisine.
Oh yes, this recipe brings back a favorite dish during our vacation in my home country a few months ago. I remember my friend bought some fresh shrimps in a wet market to be cooked in a restaurant at Dampa (a place in Paranaque City where several restaurants are there), it was really a hit on the table. This dish served with sweet & sour sauce!!! My goodness, it was heaven.
But beforehand I also have tried this dish and I believe the recipe below is something similar to what is being prepared in the restaurants…the flavor and crispiness is just the same but the sauce I think is somewhat different, just don’t know how they made it. One thing in common for the sauce is it’s sweet and sour flavor that matches perfectly with the battered prawns.
1 kilo long shrimps
Pinch of salt & pepper
2 teaspoons calamasi or lemon juice
2 whole eggs (slightly beaten)
1½ cup cold water
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoons salt
a pinch of msg.; optional
Ingredients For Dipping Sauce
2 cups pineapple juice
2 teaspoon sugar
3 tablespoons banana catsup
2 teaspoons hot sauce
¼ teaspoon salt
3 teaspoons cornstarch diluted in 1 tablespoon of water
Peel the shrimp and remove its veins, keep the tail in tact.
Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying.
Marinate shrimps in salt & pepper and calamansi/lemon.
Prepare the batter by mixing water and egg in a bowl. Then add in baking powder, flour and salt. Mix well.
In a deep fryer, heat oil.
Dip shrimps in batter, let drip and deep fry in hot cooking oil until golden and crispy.
Prepare the sweet & sour sauce by mixing pineapple juice, sugar, catsup, hot sauce and salt in a sauce pot.
Bring the mixture to a boil and add cornstarch mixture, thicken.
Chicken and Pasta in Alfredo sauce is a great combination if you want something different but a heavy meal. In slightly more time than it takes to boil the noodles you’ll have a creamy, rich sauce draping itself luxuriously over pasta.
A week ago we’ve been in an Italian restaurant and tasted the same dish, it was flavorful yes but i find the pasta a bit hard to chew. From then on, I promised myself to prepare one of my own version… a creamy, cheesy Alfredo dish and I’ll make sure that pasta will be al dente for a more enjoyable meal. And here it goes… come & enjoy with me a late lunch!
Chicken Penne Pasta in Alfredo Sauce
1 lb. boneless chicken breasts
2 tbsp. olive oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 pound penne or fettuccine pasta
about 10 pcs. of cherry tomatoes
1/4 cup of cooked green peas
Instructions for Cooking
Heat olive oil in a skillet.
Cut chicken breast into small strips, add salt and pepper. Cook on medium heat until cooked through.
Steam cherry tomatoes & green peas for 1 to 2 minutes then set aside.
In a saucepan, melt the butter, then add the cream and Parmesan cheese.
Cook over low heat, stirring constantly. Do not boil.
Mix chicken and Alfredo sauce together.
Cook penne or fettuccine pasta in 3 quarts boiling water. Drain, pour sauce and chicken over noodles.
Garnish with cherry steamed cherry tomatoes & green peas.
Filipino’s eat this barbecue as an appetizer, meal, a snack, or what most of the guy’s favorite, “pulutan”. This particular recipe has been a tradition for Filipino’s when it comes to street barbecuing.
Looking back at my early days in Manila, barbecue was the most convenient viand for dinner after a long tedious day of work. I just remember where street delights was just a couple of steps away from our boarding house and along the sides are “carinderias” where you can easily buy cooked rice. Yet, you’ll be lucky if you still can find fish or vegies at 8:00 in the evening that you have no choice than to buy two or three sticks of barbecue for dinner, though it’s actually satisfying. I admit it was not really healthy eating street foods or “carinderia” dishes almost everyday rather than cooking your own food at home but that was life, when you earn less while working too hard for 10-12 hours a day plus the traffic that comes your way going home. Oh well, am so thankful that I’m done with a life that was too exhausting, physically and mentally (hopefully, God willing!). You may find my memories of pork barbecue a bit boring…lolz! But obviously I am laughing right now, it pays to have eaten lots of pork barbecue during those days as we are now in a place that we rarely have pork and eating barbecue is some kind of a luxury!
Pork barbecue is fairly simple to make, but it does take a little bit of time to marinate. Please note that the longer you let it marinate the better the taste. If you wish to prepare this dish, marinate it in the evening so as on the next day the pork is all ready for grilling. Try this recipe and I assure you of a mouth-watering barbecue:
2 lbs. of Pork butt or belly (if using pork belly remove the skin)
1 cup of soy sauce
1 whole garlic peeled & smashed
2 medium size lemons
1 tsp. ground black pepper
6 tbsp. brown sugar
1 cup of banana sauce (ketchup)
1 tsp. MSG (optional)
Instructions for Cooking
Soak bamboo skewers in water overnight to avoid splitting and burning before using. Cut pork into ½ thick x 1 inch wide x 1 ½ inch long pieces. Slide pork onto skewers and set aside.
In a large bowl combine soy sauce, garlic, juice of 2 lemons, ground black pepper, brown sugar, banana ketchup, and msg. Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge at least overnight or up to 2 days. Barbecue over hot coals or gas grill until pork is done. Serve with your favorite dipping sauce and enjoy your BBQ.
Baste the pork with the remaining marinade to further enhance the flavor while grilling. Basting the meat will also help to keep it moist through the entire cooking process.
Sinigang na Baboy is one of the favorite dishes that Filipinos love. It is a simple pork, vegetable, tamarind based soup that we eat over rice, a meal in itself!
And today, I should say would be my husband’s most delightful lunch of the week… I’ve got him “Sinigang na Buto-buto ng Baboy”. Finally, pork is already in town… good gracious! But guess how much it cost here? Can’t believe it myself a kilo costs almost ten times more as compared to the price back home, whew!!! Anyhow, once in a while we need to satisfy our bellies…lolz!
Sinigang is one of my hubby’s favorite soup dish most especially pork ribs, he usually wants it stewed with “gabi” or taro root. I also like to use gabi on my meat sinigang, it gives a texture and whitish color to the broth. I also use a lot of vegetables and it’s good that I always have string beans & kangkong (river spinach) in my fridge whenever I find it in the grocery. But okra(lady finger) and eggplant isn’t available, nonetheless it didn’t change my mind of cooking the dish. I also don’t have tamarind fruits but sinigang mix would do and still tastes good. Now that it’s all done I’ll be preparing my hubby’s best “sawsawan” (sauce), a saucer of patis (fish sauce) and crushed siling labuyo (chili) on the side. Happy eating!
Pork Ribs Sinigang
1/2 kilo pork spareribs, rubbed with salt
3 med size ripe tomatoes, cut into 2
1 big onion, sliced
10 pcs string beans (sitaw), cut into 3inch length
10-15 pcs. lady finger (okra)
2 medium size eggplant, sliced diagonally
3 med size taro root (gabi), cut into cubes
a bundle of river spinach (kangkong), cut into 3inch length regardless of stem/leaves
2 tbsp. sinigang mix (if using tamarind juice use about a cup)
5 tbsp. of fish sauce ( or depending on your preference)
6 to 8 cups water
3 pcs. chili finger
salt & msg. to taste, optional
Wash thoroughly all the vegetables and meat prior to cooking.
In a stock pot bring to boil the water
If water begins bubbling add the spareribs, let it boil until the meat is tender. Take out all scum that rises to the surface.
Add onions, tomatoes & salt, wait for another 3 minutes or till the tomato crack its skin before adding the tamarind juice or sinigang mix then the fish sauce to taste
Add the gabi, if gabi is halfway done add the eggplant, lady finger, string beans & chili finger.
Finally add the river spinach (kangkong) cover then simmer for 1 minute. Season with msg. if desired and salt if needed.
Ready to serve with a saucer of fish sauce & crushed chili.