I realized that I have not cooked Chicken Adobo for 3 years when I referred back to my old blog post for the recipe! Since it is pretty easy to prep and I have ran out of idea on what to dish out, we had Chicken Adobo early this week.
Chicken Adobo is a popular dish in the Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce and garlic, which is browned in oil, and simmered in the marinade. The chicken is then grilled briefly in the oven. I added a handful of bay leaves into the simmer sauce for a more flavorful lift.
Below – braised pork belly with garlic, onions, carrots, potatoes and hard-boiled eggs in soy sauce. This is the Chinese equivalent of stew… my creation 😀
Below – sauteed Shimeiji and Maitake mushrooms with minced garlic and organic shoyu.
Below – sauteed organic cabbage with carrots; grilled sesame chicken drumsticks and boneless chicken thighs marinated with aromatic five-spice powder and garlic powder.
On busy or lazy days, grilled chicken is always my ‘trump card’ for this dish always gets the thumbs up from the girls. I could have the chicken marinated in any of the myriad flavors using only robust and healthy herbs and spices and the outcome is always pleasurable for everyone. It is so easy to prep and is a very forgiving dish. It can be a total child’s play too – just get your kids to help with marinating the chicken with whatever seasoning and spices that they like and a few hours later, pop it into the oven. While the oven does its job, you can sit back and relax and check your Facebook updates. I normally hang the fresh laundry while the chicken is grilling in the oven or stir fry the vegetables.
Below – sauteed spinach with minced garlic; braised soft baby pork ribs with homemade preserved sour plum (an aunt from Taiwan made this for us), organic miso, carrots, potatoes, tomatoes, garlic, onions and sour plum sauce. Braised for 1.5 hours in high flame and I had a very delightful and succulent almost fall-off the bone ribs, which the kids noshed down in a jiffy.
Below – sweet and peppery soft pork slices. Pork slices were marinated for several hours with white pepper, garlic powder, organic brown sugar, corn flour and soy sauce. Pan fry the pork slices until they turn golden brown, then add water and 1 tablespoon of dark soy sauce and simmer until sauce thickens and reduces to your desired consistency. This will pair well with rice and vermicelli.
I cooked enough to give some to the girls’ grandaunt and kept some for next day’s lunch, which I ate with some blanched vermicelli.
These are the dishes that busy working mums or dads can prep in under 1.5 hours. Oil splatter is minimal too.
Lately I have been trying out new dishes and I have been very pleased with the outcome. I cooked Mee Siam (Tomyam noodles) for the first time two days ago and it was a success. Even the persnickety and critical foodie hubs gave his seal of approval. I shall write a new blog post on my Mee Siam next. Stay tuned…