Day 12, Chicken Adobo

This classic dish is not entirely Filipino because the origin is Hispanic (mexican in the word "adobo").  Adobo is a main staple in our household when were growing up.  My mom would always prepare this dish with pork ribs or pork belly.  But I loved it when she prepared it with pork ribs (buto-buto), since you can slowly cook the adobo until the meat almost falls off from its bone.  The other variation that she would do is mixed pork and chicken or just like what I did in this recipe, just had chicken only.  If you asked a Filipino what is the national dish, they would normally answer, "ADOBO".  Adobo is consistently in the regional dishes, be it from north to south of the country.  Even though there are various ingredients and styles of this dish, the fact remains that the main recipe like the use of vinegar or any types of acids, salt and pepper, laurel (bay leaf) and garlic are consistent in every adobo that a Filipino would prepare.  Some like it traditional, and some like it jazzed up or fused with other ingredients.

1     kg     chicken legs (drumsticks)

1/4  cup soy sauce (used kikoman in this recipe)

1/4  cup   water

CHICKEN ADOBO

1     tbs coarsely ground pepper

3/4cup   vinegar 

5     cloves garlic, crushed

2-4 pieces laurel (bay leaf)

2     tbs oil

2     pieces onions, sliced

3     tbs liver pate

In a casserole, combine chicken, vinegar,pepper, soy sauce, water, laurel and garlic.  You may marinate for 30 minutes or overnight before cooking.  Take out the marinated chicken, cover and cook for about 30 minutes in medium heat or until the chicken is done.

Once the chicken is cooked, remove chicken pieces, set aside and strain sauce.  Put the sauce on the side to be used later.

In the same pan, heat oil.  Saute onion tip translucent and add the liver pate.  Add the reserved sauce and simmer till reduced and slightly thickened.  Then add the chicken pieces and re-heat for 3 minutes.

To serve:  put the chicken pieces in a bowl and then pour over the reduced sauce on top of the chicken . And garnish with ruccula, minced parsley or chopped leeks.  

Day 11, Mexican Pollo a la Crema

I was thinking of cooking Chicken Alfredo but ended up with this mexican recipe that was shared to me by one our previous guest at Ebun cafe-bistro-galleri.  This is a very simple dish to prepare and cook.  This delicious and creamy chicken can be served with Mexican rice or pasta.

MEXICAN POLLO A LA CREMA (CHICKEN IN CREAM SAUCE)

2  tablespoons oil

2  cloves garlic, minced

1  piece medium sized onion, sliced

2  pieces  chicken breast, diced into bite size chunks

1  cup  sliced mushrooms

1/2   teaspoon  paprika powder

1/2   teaspoon cayenne pepper

salt and pepper to taste

1  cup  sour cream ( i used cottage cheese in this one that i made)

1  piece bell pepper, cut in strips

1/2   cup shredded cheese

400  grams pasta, cooked and drained

Heat oil in a wok over medium heat.

Saute garlic and onions until translucent.  Add in the chicken and mushrooms.  Sprinkle the dried seasonings over the chicken and stir.  Cook thoroughly until chicken is done.  Add the sour cream, shredded cheese and bell pepper.  Stir and cook until the cheese has melted in a medium to low fire.

Serve over a pasta just like in the photo above or serve with rice.

Day 9, Thai Coconut Soup

Had not written any blog since Thursday since I did not cook dinner.  When I arrived home that day, hubby already set the table for a valentine´s dinner.  I was supposed to make Tom Kha Gai or literally means chicken galangal soup.  Hubby bought quite a huge deep sea codfish from the market.  He made seafood chowder and will post the recipe for that later on.  Thought of making this fish soup, instead of making Tom Kha Gai, I will make Tom Kha Pla (thai coconut fish soup) instead, since we have loads of fish stored.  The recipe will be the same except that I will substitute the chicken for cod fish and scampi.  Have not tried or tested this recipe before, but it was definitely savoury soup specially when you have colds and have a flu.

5     pieces champignon(normally use 1 can straw mushroom),sliced
1     cup coconut milk
1     cup water
1    piece lemongrass (cut into 2-inch lengths and pounded)
4    pieces kaffir lime leaves (lightly torn/bruised to release the flavour)
1    medium sized onion, sliced
4    pieces small red chillies (sliced in 2)
2    tablespoons fish sauce
2    tablespoons lemon juice(normally use lime juice)
250 grams firm white fish, cubed
10   pieces scampi, shelled and deveined
1   tablespoon coriander, chopped

Combine coconut milk, water, lemongrass, galangal, kaffir lime leaves, onions and bring it to a boil.  Add the mushrooms, fish and simmer for a few minutes.  Make sure you do not boil it too long as the fish would be overcooked.  Add the lemon juice, fish sauce and chillies to taste.  Topped with chopped coriander before serving.

THAI COCONUT SOUP

Day 8, Chicken with ginger and vegetables

This Thai ginger chicken stir-fried with mushrooms and ginger is an easy dish to cook.  Just make sure that all ingredients are prepared and your ready to start cooking.  Gai pad king is always in our order list whenever we go dine out for some Thai food.

2     tablespoons  oil
1     medium sized onion, sliced
50   grams fresh ginger, cut into julienne strips
3     pieces chopped chicken breast
80  grams  dried black fungus mushroom, soaked and drained
1    piece medium sized carrot, sliced diagonally
2    stalks spring onions, chopped
2    pieces small red chilli, cut in two
1    tablespoon fish sauce
4    tablespoon oyster sauce
2    tablespoon soy sauce

CHICKEN WITH GINGER AND VEGETABLES

Heat oil in a wok over medium heat.  Saute the ginger, then adding the onions after.  Add the chicken, stir frying until the chicken is done.  Then add the sauces to the chicken and mix.  If the sauce is to thick, add a bit of water.  Too thin, then add a tablespoon of oyster sauce or a 2 tablespoons mixture of cornflour dissolve in water.  Add the mushrooms and carrots at the end.  Stir-fry for a minute or two, then take the wok off the heat and put in a serving platter.  Garnish with spring onions and serve with a hot jasmine rice.

Day 7, Larb Salad with Chicken

This is the second day of preparing Thai cuisine.  Larb is good to eat as a salad or have it with a steamed rice.

2     tablespoons  jasmine rice
2     tablespoons  oil
500 gram ground/minced chicken
1    piece  red onion, minced
2    tablespoons fish sauce
2    tablespoons lemon juice(normally use lime juice)
2-3 teaspoons chilli powder, to taste
1    piece, small red chilli, sliced
1    tablespoon coarsely chopped fresh coriander
1    tablespoon green onions, coarsely chopped
1    tablespoon coarsely chopped fresh mint
1    piece lettuce (serve it sliced or separate the leaves)

Heat a pan over medium heat.  Add rice and cook, stirring until golden brown.  remove from heat.  Transfer to the bowl of a food processor and process until finely grounded.

Heat oil in a over high heat.  Add the minced onion and chicken, and break up the mince chicken with a wooden spoon.  Cook for about 5 minutes or until the chicken changes in colour.  Add the chilli powder, chilli, ground rice, fish sauce & lemon juice.  Stir and adjust the spices and saltiness according to taste.  Take off the pan from the heat and add the chopped coriander, fresh mint and green onions.

Spoon on lettuce leaves or serve it like in the picture below.

Note:  Larb moo is larb with pork.  Substitute an equal quantity ground pork for chicken and cook as above.

LAAB SALAD WITH CHICKEN