Filipino Food Store » Chicken adobo

Filipino Style Pizza (Lechon Manok with Kesong puti)

Hilda — Wed, 13 May 2009 10:57:18 +0000

I am one of the few people that doesn’t like pizza. For simple reason that its too good yet lavishly rich in calories. Not that I’m concerned with my weight but I feel guilty everytime I’m indulging this italian pie that has been internationally embraced as their own. Anywhere we go we’ll definitely find pizza with the local flavor of its own. Here’s my own rendition of Filipino Style Pizza

Filipino Style Pizza (Lechon Manok Flakes topped with kesong puti)

Pizza Dough ( check the recipe here)

For Pizza Sauce
8 ripe tomatoes
salt, pepper
thyme and rosemary
2 tbsps of olive oil
1 clove of garlic

In a boiling water drop the tomatoes and take them off after 3 seconds. Wash the tomatoes in running water. This procedure will help you take off the skin. Quarter each tomatoes and take off the seeds. In an electric mixer, start by throwing in the thyme and rosemary, then add the garlic. Put all the tomatoes, the olive oil ,salt and pepper and mix well.

Pizza Toppings
Chicken flakes meat from your Chicken Lechon left-over
1 small shallots
1 tsp of curry powder
salt
2 tbsps of olive oil
1 ripe mango

1 cup of pineapple chunks
1 onion sliced
1 red pepper
1 cup of Kesong puti

Sauté first the chicken flakes in olive oil with shallots for about 3 minutes. Then add the curry powder. Deglace the chicken with 1 tbsp of lemon juice, add a little bit of salt then turn of the fire. Spread over the pizza tomato sauce prepared over the pizza dough. Arrange the chicken flakes alternately with mango slices, onion, red pepper and mozzarella cheese. Drizzle it with olive oil and bake for 20 minutes at 200° Celsius.

Adobo Flakes Pandesal

Hilda — Thu, 07 Aug 2008 17:12:33 +0000

A great way to make use of your adobo left overs.

Ingredients:

Chicken or pork adobo left over

4 cups of bread flour

1/2 cup of water

1/4 cup of milk

1/2 cup sugar

1 teaspoon of salt

5 tablespoons of softened butter

1 egg

1 sachet of dry yeast (about 2 teaspoons)

some breadcrumbs (optional)

Procedure:

We always have left over adobo. You can use them to make a new delicious snack recipe. Start by flaking the meat with your hand. Set them aside. For the bread recipe dissolve the yeast in the water. Add milk, sugar and melted butter. In a separate bowl put the flour and salt together. Make a well in a middle and pour the liquide. Work on the dough until it becomes smooth and elastic. You can powder your hands and your working table to help you in kneading the bread. Cut 24 portions of this dough and form a shape of pandesal. Put a hole in the middle of each pandesal and put about a teaspoon of your flaked meat. Seal it . Line them up with spacing over a parchment paper. Let them rise for about 2 hours. Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs. Preheat the oven at 200° celsius and bake for about 20-25 minutes.

Chicken Pork Adobo

Hilda — Sat, 14 Jun 2008 12:44:04 +0000

Adobo is Filipino’s all-time favorite dish. A classic one inherited from our great colonizers the Spaniards but definitely filipinized to adopt to our palate. Adobo is so versatile we can almost do it with different kinds of meat, fish or even vegetables. Try this beautiful blending of chicken and pork simmered to perfection! Take note that they taste even better the next day!

Ingredients:

half a kilo of chicken cut into serving pieces

half a kilo of pork cut in cubes (about 3- 4 inches)

one clove of garlic, minced

1 tsp of grated ginger

1 tsp of peppercorn (pamintang buo)

1 tsp of sugar

1/4 soy sauce

1/4 cup of vinegar

2 tbsp of cooking oil

Procedure:

The secret to any adobo is the marinating sauce. And the key to its success is slow cooking. In a salad bowl mix half of the pounded garlic, with sugar, peppercorn, vinegar and soysauce; mix well. Put the cut chicken and the pork into this mixture and cover it. Let it marinate for about 24 hours. The next day put the marinated chicken and pork along with the sauce plus half a glass of water in a casserole and cover it. Let it simmer slowly over medium fire until the juice of the meat has come out and the sauce has reduced. Remove the cover of the casserole then put the cooking oil and the remaining garlic freshly pounded. Fry them altogether. Best served with pandan rice and eaten with your hands!

Chicken Adobo

Hilda — Mon, 09 Jun 2008 13:39:11 +0000

For Pinoy foodies die-hard fans, nothing beats a good chicken adobo!

Ingredients:

one whole chicken cut into serving pieces

one clove of garlic, minced

1 tsp of grated ginger

1 tsp of peppercorn (pamintang buo)

1 tsp of sugar

1/4 soy sauce

1/4 cup of vinegar

2 tbsp of cooking oil

Procedure:

The secret to any adobo is the marinating sauce. And the key to its success is slow cooking. In a salad bowl mix half of the pounded garlic, with sugar, peppercorn, vinegar and soysauce; mix well. Put the cut chicken into this mixture and cover it. Let it marinate for about 24 hours. The next day put the marinated chicken along with the sauce plus half a glass of water in a casserole and cover it. Let it simmer slowly over medium fire until the juice of the chicken has come out and sauce has reduced. Remove the cover of the casserole then put the cooking oil and the remaining garlic freshly pounded. Fry them altogether. Best served with pandan rice and eaten with your hands!