Binagoongang Kangkong

Binagoongang Kangkong

Sauted Kangkong in Shrimp Paste

The traditional way of making this recipe is usually steamed or blanched the green leafy and topped with shrimp paste and crispy liempo. In this recipe, water spinach are stir fried in pork oil with garlic, sugar and vinegar that brought out the natural taste of sour and sweetness in the vegetable.

Ingredients :

• 2 Bunches of water spinach (Kangkong)
• 100 Grams pork belly
• 1 Tablespoon shrimp paste
• 3 Cloves garlic
• 1 Teaspoon vinegar
• 1 Teaspoon sugar

Directions :

• Put pork  into a  large pan and add enough water to completely cover the fat.
• Bring to boil over high heat, then lower to medium and literally boil the oil out of the fat, stirring occasionally.
• When pork are golden brown or done, remove and set aside.
• On the same pan and pork oil, saute garlic, onion until wilt.
• Add the shrimp paste and stir cooking for a few minutes.
• Add pork, sugar and vinegar, don't stir and let it sizzle for a few minutes.
• Saute the Kangkong leaves for a few minute or until done.

Cooking Tips :

1. You can use the raw (pinkish) or the saute shrimp paste, spicy is a great choices.
2. Fried firm tofu can be a subtitute for pork.
3. Instead of oil rendering, pork may be marinated in soya sauce, garlic and pepper then fried before adding.
4. You can use any cut of pork for this recipe.

Watch Video:

Chicken Lollipop Adobo

This is like an ordinary adobo dish, chicken was cook in vinegar and

 soya sauce. The only differences are the dish was a combination of

chicken adobo and chicken lollipop.

Ingredients :

• 1 lbs of chicken drumlets or wings
• 1/3 cup soy sauce
• 3 tbsp white vinegar
• 3 gloves garlic, peeled and crushed
• 1 tsp ground pepper
• Salt to taste
• Cooking oil for frying

Directions :

• Cut and pull back from one end of the chicken bone to the other carefully, making sure that you do not pull the meat completely out.
• Marinate the chicken in soy sauce, vinegar, garlic, and ground pepper for 1 hour.
• Broil the marinated chicken with the brine for 5-10 minutes
• Set aside and let it cool, then prepare the coating mix.                                  
• For the coating mix, add ground pepper, salt, and garlic powder or onion soup powder into the flour, mix well.
• In a deep bowl, add milk and egg then beat, to make an egg wash.
• Take the marinated chicken from the refrigerator, and remove each piece from adobo marinate.
• Dip the chicken into the egg wash, .then dip that same piece of chicken into the flour mixture, making sure to shake off excess flour. You can double dip, for a thick and crispy coating.
• Heat oil in a deep bottomed pan and deep fry chicken, until golden brown.

Gravy :

• 4 tbsp butter
• 4 tbsp flour
• 1 cup water
• Adobo brine or broth

Directions :

• Add 1 cup water to the broth and add 2-3 tbsp of brown sugar.
• Melt four tablespoons of butter in a saucepan over medium heat.
• Stir four tablespoons of flour into the pan with the hot butter 
• Cook for a minute or two, until  golden brown color.
• Slowly pour the brine or broth into the pan , whisking the mixture as you add it.
• Return to a boil, then lower the heat to a simmer. 

Cooking Tips :

1. You can hold the gravy on the stove for a while, but it may continue to thicken. If this happens, just thin it out with some more hot stock, broth or water.
2. You can double dip the chicken into the egg wash and flour mixture for a thick and crispy coating. 

Adobong Tahong

Adobong Tahong

(Mussel cook in soy sauce and vinegar )

 Popular  in Bacoor, province of cavite. You would love this dish.

Delicious and easy to prepare, serve with white or garlic rice.

Ingredients :

• 1 Lbs Unshelled Mussel
• 1/3 Cups of Vinegar
• 1/3 Cups of Soy Sauce
• 3 cloves of crushed garlic
• 1 piece bay leaf
• 4 Tablespoon Cooking Oil
• 1/3 Cup of water
• Salt and Pepper to taste

Directions :

1. In medium heat, put the oil in a cooking pot.
2. Stir fry the garlic until golden brown.
3. Add the mussel.
4. Add soya sauce.
5. Add water, vinegar,
6. Add bay leaf, salt and pepper to taste.
7. Cook the mussel and remove the shells.
8. Let it simmer until the water is reduced and the sauce tickened.
9. Served with steamed or garlic rice, pickled papaya or pickled radished.

Sides :

• Pickled Papaya (Atsarang Papaya)
• Pickled Radish (Ensaladang Labanos)

Cooking Tips :

1. After putting vinegar, wait until the sauce get's into boil before stirring. To avoid the taste of uncooked vinegar.
2. Use frozen unshelled mussel, if fresh is unavailable and for faster cooking.
    

Adobong Baboy at Manok

Adobong Manok at Baboy (Binalot Style)

(Braised Pork and Chicken in soy sauce) 

 Popular Filipino food, even non-Filipinos appreciate this dish. Delicious and easy

 to prepare. you can cooked with chicken, pork or a combination of both.

 It could be also good with fish or beef. 

Ingredients :

• 1/2 Lbs Pork
• 1/2 Lbs Chicken
• 1/3 Cups of Vinegar
• 1/3 Cups of Soy Sauce
• 1 heads of crushed garlic
• 1 piece bay leaf
• 10 pcs peppercorns
• 4 Tablespoon Cooking Oil
• 1 Cup of water
• Salt and Pepper to taste

Directions :

1. In medium heat, put the oil in a cooking pot.
2. Stir fry the garlic until golden brown.
3. Add the pork and chicken.
4. Stir fry until golden brown.
5. Add soy sauce water, vinegar, bay leaf and peppercorns.
6. Let it simmer until the pork and chicken are tender
7. Served with steamed or garlic rice, hard boiled egg and whole tomato.

Sides :

• Tomatoes
• Hardboiled eggs (optional)

Cooking Tips :

• After putting vinegar, wait until the sauce get's into boil before stirring. To avoid the taste of uncooked vinegar

Adobong Pusit

Adobong Pusit

(Squid Adobo)

 Cooked along with the ink similar to a Spanish dish (calamares en su tinta).

The filipino cooking is more tangier flavour, the taste of soy vinegar and pepper or chilli.

Ingredients :

• 1 Lbs of Squid or 1 Frozen pack of Squid
• 5 Gloves of Garlic
• 1/2 Cup Vinegar
• 1 Tbs Soy Sauce
• 1/2 Cup of Water
• 1 Small Onion
• 1 Tomato Chopped
• Salt and Ground Pepper to taste
• Sugar to taste

Directions : 

• Wash and clean the squid by removing the eyes, membrane and transparent ribs from the body
• Combine the squid, vinegar, garlic and water in a small pot over medium heat; season with salt and pepper.
•  Cook for 10 minutes, do not overcook. Drain and set aside, save the sauce.
• Meanwhile In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and tomato.
• When onion becomes translucent, add the squid.
•  Add sauce and season with sugar according to taste.
• Simmer in medium heat, until a thick broth is formed.   

Cooking Tips:

1. Red hot chilli can be added.
2. Cook the squid  for a  couple of minutes  to stay tender, if you cook it longer the squid will shrink.

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