Category: Meat

Chicken Adobo a la London

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I was happy how this recipe turned out. It was really good. Perfect for parties, bring it out in the garden for an additional summer barbecue fare.

Chicken Adobo a la London

Ingredients

2 lbs chicken pieces of thighs and legs
3 pieces dried bay leaves, I used those fresh from my garden
3 tbsp soy sauce
6 tbsp vinegar
3 -6 cloves garlic, chopped finely
1 cup water
2 tbsp cooking oil
1 tsp Demerara Sugar
1 tsp whole peppercorn
Salt to taste

Instructions

  1. In a little container,  mix together the soy sauce and garlic.
  2. In a separate large glass container, a lidded Pyrex glass, arrange the chicken pieces and then pour over them the soy sauce mix to marinate for at least three hours or overnight in the fridge.
  3. Heat the oil in a large frying pan.
  4. Fry the marinated chicken pieces and garlic slivers in the oil.  Cook the  the chicken until golden brown on all sides.  Be careful with the frying as bazookas of hot oil and liquid sometimes will shoot out. 🙂 Ouch
  5. I transferred the cook chicken pieces into a casserole pan and then poured into it the remaining marinade, also adding the cup of water and vinegar. (My mother had told me never to stir the adobo before the vinegary sauce has started to boil. – No idea why!)
  6. Add the bay leaves and whole peppercorn, put the lid on the casserole and simmer for half an hour or until chicken is cooked.
  7. Sprinkle in the sugar.
  8. Check that the sauce is to your liking.  Add more vinegar if not rightly sour, add soy sauce if it is still bland and if preferred season with a dash of salt.
  9. Serve Immediately with freshly boiled rice.

Optional!  To make the Chicken Adobo that little bit more special:

From Step 8, continue cooking a little longer.

  • Minced a couple of garlic cloves
  • Heat a little oil and saute the garlic.
  • Take out the chicken pieces from the casserole, leaving the sauce to simmer until it reduces.
  • Fry the chicken pieces in the garlic until they start to sizzle.
  • Arrange neatly in a serving platter and pour sauce over the pieces.
  • Serve and enjoy!

Ginisang Ampalaya at Baboy (Sauteed Bitter Gourd with Pork) Recipe

Ampalaya, photo by JMorton

Ginisang Ampalaya at Baboy (Sauteed Bitter Gourd with Pork) Recipe

This is another variation of Ginisang Ampalaya.  And it is as delicious especially if you are partial to strong tasting food.

Ampalaya or bitter gourd, is so called because of its bitter taste.  It might taste strangely at first but your palate does get used to it pretty quickly if you are open to adventurous savour.

Anyway the recipe is as follows:

Ingredients:

  • Two medium size ampalaya, cut in half and remove the seeds and pith. Then slice fairly thinly in half rings
  • 1 tsp salt + 1 cup hot water
  • 1/2 kg pork belly, sliced
  • 1 cup water
  • 1 tbsp oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 eggs, beaten
  • Salt and pepper to taste
  • 1 vegetable bouillon dissolved in 3/4 cup of hot water

Method of Preparation:

  • Put the slices of ampalaya in a large bowl and sprinkle with the salt.  Leave for five minutes.
  • Add to it the hot water and leave for 5 minutes.
  • Drain and squeeze the ampalaya slices to remove excess bitterness.
  • In a wok, add the sliced pork belly with a cup of water.  Bring to a boil and then simmer until the water has evaporated and the pork had softened.
  • Add the oil to the pork and stir until golden.
  • Stir in the garlic and onion, cook until fragrant.
  • Add the ampalaya and stir for a couple of minutes.
  • Pour in the cup of vegetable bouillon.
  • Bring to a boil. Simmer for a couple of minutes.
  • Season with salt and pepper.
  • Stir in the beaten egg and cook for another couple of minutes.
  • Serve immediately with boiled rice or fried rice.
  • Enjoy!

Chinese Roast Pork with Seasonal Vegetables Stir-Fry

Chinese Roast Pork with Vegetables, photo by JMorton

This recipe is in two parts.

First of is making the Chinese roast pork and it then sliced and cooked/stir fry with the seasonal vegetables (widely available vegetables in whatever season)  Substitute or add any or more vegetables in available in your fridge.

Chinese Roast Pork with Seasonal Vegetables Stir-fry

Ingredients:

  • 2-3 Lbs. pork loin or belly1/4 cup.Hoisin Sauce
  • 1/4 cup Rice Wine Vinegar
  • 1/4 cup Honey
  • 1/4 cup dark Soy Sauce
  • 1 inch Ginger, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 1 tbsp. Sriracha (you can get it now in Tesco, Sainsbury, Asda and Oriental supermarket
  • 1/2 tbsp  Sesame Oil
  • 1/2  tbsp Onion Powder
  • 1 tsp.Red Food Colouring (Optional.)
  • 1 tsp. Chinese 5 Spice

Directions for the Chinese Roast Pork

  • Mix together all the ingredients except for the pork in a large shallow bowl, like a covered pyrex dish or a flat casserole.
  • When all the ingredients are incorporated, Stir in the pork, ensure that all sides are drenched with the marinade.
  • Put a lid on the the bowl, using its on cover or with a cling film and leave to marinate in the fridge overnight or at least for two to three hours.
  • Preheat the oven to 180 degrees C.  Using a large roasting pan with a rack, fill the bottom of part of the roasting pan with water.  Ensure the water does not touch the top of the rack.
  • Carefully arrange the the pork into the rack (don’t let it touch the water, so as not to dilute the marinade that had been absorbed by the meat).
  • Put the roasting pan into the middle shelf of the oven and cook for 45 – 60 minutes. Remove from the oven after thirty minutes and brush with the marinade on both sides of the pork.  return to the oven and continue to cook.
  • Once done, remove from the oven and allow to cool slightly before slicing into half inches thickness.

Seasonal Vegetable Stir-fry

Ingredients

 

  • 1 tsp minced garlic
  • 2 tsp cornstarch
  • 1 tbsp oyster sauce
  • 1 cup green bell pepper,sliced
  • 1 cup baby corn, cut in half
  • 1 cup red bell pepper, sliced
  • 100 g mushroom, quartered
  • 1 cup broccoli florets
  • i cup mung bean sprouts
  • 1 cup carrots, sliced
  • 1 cup onion, diced
  • Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
  • 1cup water
  • salt and pepper to taste
Instructions
  1. In a large wok, saute the garlic and onion until golden (do not burn to prevent any any bitter taste)
  2. Stir in the carrots, green and red bell peppers and baby corn.
  3. Add the broccoli.
  4. Stir in the sliced pork.
  5. Mix in the oyster sauce.
  6. Pour in the shrimp juice and 1/2 cup of water and bring to a boil. The allow to simmer for 3 minutes.
  7. Dilute the cornstarch with the rest of the water then pour mixture in the wok. Mix well.
  8. Tip in the mung bean sprouts  and cook for 2 minutes.
  9. Check the seasoning by adding salt and pepper according to taste.
  10. Transfer into a serving bowl and eat hot with freshly boiled rice or some noodles.

Homemade Salt Beef Recipe

Salt Beef, photo by JMorton

Salt beef is a delicious main or a starter with some salad and buttered bread.  If you are partial to salt beef, like I am, then why not make your own salt beef and enjoy in the comfort of your home.

Salt beef is also perfect for making sandwiches.

Here is an easy to follow recipe.

Homemade Salt Beef Recipe

 

Ingredients

  • 1.7 kg  rolled beef brisket (slow roast cut)
  • 250g muscovado sugar
  • 350g sea salt
  • 1 tsp whole black
  • peppers
  • 4 bay leaves
  • 2 medium carrots, peeled and chopped,
  • 1 large white onion, peeled and quartered

 

 Method of Preparation:

 

1.Bring a large casserole pan with enough water to cover the rolled beef brisket completely (do not put the beef brisket just yet!) to a boil.

2.  Stir in the sugar and salt until fully dissolved.  Add in the 2 bay leaves and the whole black peppercorns.  Simmer for a couple of minutes then turn of the heat and allow this syrup to cool down.

3.  Carefully place the beef brisket into the casserole.  Ensure that the beef is submerged into the syrup.  Place a smaller lid to the casserole that you can push down and therefore can weigh down the beef completely into the syrup.

4. Leave the beef marinating into the syrup for 7-8 days inside the fridge.

5. Rinse out the beef and discard the marinade.

6. Place the beef in a large clean pan.  Cover the beef with water and bring to a boil.

7.  Add the carrots and onions.  Turn down the heat and leave to gently simmer for 5 hours or until soft all over.

8. To test for doneness, insert a skewer in the middle (highest) part of the beef.  The skewer should go through easily.

10.  Salt beef can be served hot but allow it to settle for perfect succulence by setting it aside for half an hour before carving.

 

Reference: Good Housekeeping Institute

Chicken Breast in Apple Sauce

Chicken breast in apple sauce

Chicken Breast in Apple Sauce

Chicken breast cooked in apple sauce is just so delicious, especially served in freshly steamed baby potatoes and green beans.

I can’t get enough of this food.  It was just too tasty.  The sweet tasting apples give the chicken a very delicate taste.

Below is a recipe from our favourite M&S.

 

Ingredients:

  • 2 Apples, peeled and thinly sliced
  • 1 Lemon zest and juice
  • 1tbsp Olive Oil
  • Pinch Ground cinnamon
  • Pinch Salt
  • Pinch Pepper
  • 6 x 120g Chicken breast fillet
  • 150ml Chicken Stock

Method:

  1. Using a large bowl, toss vugorously the apple slices with lemon juice and cinnamon.
  2. Heat a pan and then add the apple slices.  Cook and stir until the apples are tender.  Keep warm but set aside.
  3. Loosely wrap the chicken breasts with cling film.  Use a meat mallet to pound the chicken until they are flatten into  ½ inch thickness.
  4. Remove the cling film and sprinkle the now flattened chicken on both sides with salt and pepper.
  5. Heat the oil in a large frying pan over high heat.
  6. Fry two chicken breasts at a time and cook until for 2 to 3 minutes per side.
  7. Transfer to a platter and keep warm.  Continue cooking the rest of the chicken, two at a time.
  8. Using the same frying pan, add the chicken stock and lemon zest and any accumulated juices from the chicken to the pan.
  9. Heat and stir until slightly reduced, which may take about 3 minutes.  Spoon this sauce over the chicken and serve with the sautéed apples.

Pork Dumplings Recipe

Dumpling, photo by PH Morton

Pork Dumplings Recipe

This is so delicious.  So scrumptious even with the simplest dip.  In fact the simpler the dip, the better as the herbs used in the dumplings enhance the flavour.

The recipe is to follow shortly

Pinakbet with Bagoong Alamang

Pinakbet. photo by Ruben Ortega

Pinakbet with Bagoong Alamang

This version of pinakbet uses bagoong alamang which is a  shrimp paste instead of fermented salted fish bagoong.

This pinakbet is a little milder in taste but it has its own merit all the same.

Ingredients

 

  • 1 large eggplant (aubergine), sliced
  • 1 large ampalaya (bitter gourd), seeds and pith removed, then sliced
  • 6 pieces okra (ladies’ finger), sliced diagonally in half
  • 4 sigarilyas (winged beans), sliced diagonally
  • 50g string beans, cut into 2 inches lengths.
  • 1/2 medium squash, peeled and sliced (refer to the photo above)
  • 2 medium tomatoes, sliced
  • 1 1/2 lbs pork belly, sliced
  • 1 medium onion, peeled and sliced
  • 4 cloves garlic, chopped finely
  • 4 tablespoons of bagoong alamang (this can be bought at most Oriental food shop)
  • 2 1/2 cups water

 Method of Preparation:

 

  1. Using a lidded casserole pan, boil the pork with half of the water.
  2. Cook until the water has evaporated and the pork is tender.
  3. Stir fry the pork in its own oil until it has turned golden brown.
  4. Add the ampalaya, squash, okras, tomatoes and onion.
  5. Spoon in the bagoong alamang and stir it in thoroughly with the pork and vegetable.  Cook for 2 minutes.
  6. Pour in the remaining water, cover the casserole and leave to simmer for 7 minutes.
  7. Add the sigarilyas and string beans.
  8. Cook for 5 minutes or until the sigarilyas and string beans tender but it is crispy.  Do not cover the casserole to maintain the beautiufl vivid colouring of the sigarilyas and string beans.

Enjoy with a freshly boiled rice.

Absolutely delicious.

Again, this can be a vegetarian delight by not adding the pork. 😉

 

Pork Leg Asado With Pineapple

Pork Leg Asado, Photo by Ruben Ortega

Pork Leg Asado With Pineapple

This recipe is as good tasting as the photo shows.  The secret to this is marinating the meat in order for the sauce to get into all the crevices of the meat sinews.

Ingredients

 

  • 2 lbs pork leg, chopped to the bone into manageable pieces
  • 1½ cup water
  • 1/2 tsp whole blackpeppers
  • 3 bay leaves
  • 1/2 tbsp oil
  • 1 inch cube butter
  •  1 large white onion, peeled chopped finely
  • 1 lemon or 1½ tbsp of fresh calamansi juice
  • 3/4 cup soy sauce
  • 1 small can of pineapple

 Method of Preparation:

 

  1. Using a large bowl, mix together the soy sauce, blackpeppers and lemon juice (or calamansi juice)
  2. Stir in the sliced pork leg and leave to marinate for an hour (or overnight in the fridge).
  3. Drain the meat but keep the marinade.
  4. Heat a large lidded frying pan or a casserole pan.
  5. Add the oil and then the butter.
  6. Fry the meat and cook until golden brown on both sides.
  7. Pour in the marinade and also the water.
  8. Drop in the bay leaves.
  9. Cover the pan and leave the meat to simmer until the meat is tender.
  10. Add the can of pineapple, including the juice, and cook for another 7 minutes.
  11. Serve immediately with a freshly boiled rice or green salad.

Enjoy

 

 

Adidas Adobo (Chicken Feet Adobo)

Chicken feet Adobo, photo by Ruben Ortega

chicken feet, photo by PH Morton

Adidas is the name given to chicken feet.  Obviously as a homage to the great trainers brand.

The raw chicken feet photo was taken by Peter during one of our shopping at the wet market of Pritil in Tondo, Manila, Philippines.

To be truthful, I have not really tasted chicken feet before but Peter had.  He said it was taste but rather rubbery.  I’ll take his word for it.  🙂

Ingredients

  • 1-2 lbs chicken feet, cleaned thoroughly
  • 1/2 cup soy sauce
  • 1 cup cider vinegar
  • ½ teaspoon whole peppercorn
  • 3 bay leaves
  • 1/2 tablespoon sugar
  • 5-6 cloves garlic, crushed
  • 1 tsp dried chilli
  • 3-4 tbsp vegetable oil
  • 1½ cups water

 

 Method of Preparation:

  1. Clean the chicken feet thoroughly and trim all claws.  Butchers usually would have trimmed the scary claws already. 🙂
  2. Heat a large saucepan or a wok and add the chicken feet with the soy sauce, vinegar and water.
  3. Also add the bay leaves, peppercorn, sugar and half of the crushed garlic.  Do not stir.  Bring this to a boil and then lower down the heat and leave to simmer for three quarters of an hour. (45 minutes)
  4. Remove the chicken feet from the remaining liquid.  Drain and then set aside the stewed feet. Do not discard the liquid sauce from the wok.  Pour in a container and set aside.
  5. Clean the wok and heat.
  6. Add the oil.  Stir in the remaining garlic and fry until fragrant.
  7. Add the dried chilli.
  8. Stir in the fried chicken feet and fry until sizzling hot.
  9. Pour in the liquid sauce and heat for a minute or two.
  10. Transfer into a serving bowl and enjoy with a few beers.
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