Sep 29, 2009

Chicken Adobo

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Ingredients

  • 1 (3 pounds) whole chicken, cut into 8 pieces
  • 1/2 cup soy sauce
  • 3/4 cup distilled white vinegar
  • 1 bulb garlic, peeled and crushed
  • 2 tablespoons thinly sliced fresh ginger root
  • 2 bay leaves
  • 1/2 tablespoon black peppercorns

Directions

  1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
  2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

 

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Sep 27, 2009

Crabs in Coconut Milk

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This recipe is one of my favorite seafood delight (yum!) You can add the yellow squash (optional) to give a more rich creamy sauce.

Ingredients:
3 lbs blue crabs (Alimasag)
2 tbsp shrimp paste
1 tbsp fish sauce
1 tsp garlic, minced
1 medium-sized onion, minced
1 knob ginger, cut into thin strips
3 tbsp cooking oil
4 cups coconut milk
½ tsp ground black pepper
1 bunch fresh spinach
6 pieces Thai chili
2 cups chopped yellow squash (optional)

Procedure:
1. In a large pot, sauté the garlic, onion, and ginger
2. Add the ground black pepper and coconut milk then bring to a boil
3. Put-in the shrimp paste and fish sauce and cook until the coconut milk’s texture is thick and natural oil comes out of it (approximately 20 ++ minutes)
4. Add the Thai chili and simmer for 5 minutes
5. Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer for 5 to 20 minutes.If crabs were steamed prior to cooking, 5 to 8 minutes is enough
 6. Add the spinach (or squash as optional) and simmer for 5 minutes
7. Serve hot. 

 

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