Thursday, April 19, 2018

Brown Adobo

I was just trying to cook fried chicken the other day when I decided to boil the chicken I marinated and turn it into Brown Adobo.

Hermie and I liked it so much because it was not too "asim" (sour).

In fact, I am going to cook it again.  I have many adobo recipes in my blog shared by friends but this is my favorite at the moment.

Brown Adobo

700 g. chicken, legs or thighs
2 T. vinegar
1 T. Coconut brand soy sauce
1/2 t. rock salt
1/2 t. coarsely ground black pepper
1/2 t. MSG (optional)
3 cloves garlic, minced
1/2 C. water
1/4 C. cooking oil
3 cloves garlic, crushed
1-2 t. Knorr seasoning

Marinate the chicken in vinegar, soy sauce, salt, pepper, garlic and MSG overnight.  Do NOT skip this part.

Boil the chicken with marinade in 1/2 C water for 30 minutes.

Drain the chicken pieces and set aside the sauce.

Fry the chicken then put on a serving plate.

Brown the garlic in the oil where the chicken was fried.

Add the sauce and reduce until slightly thick.

 Add   Knorr seasoning then pour over the fried chicken.

Tuesday, April 17, 2018

Arroz Con Pollo Y Chorizo

I have been watching YouTube videos recently.  Mostly recipes. Then I came across several videos of the different ways of cooking arroz.

The videos were in Spanish! I hope I understood the instructions correctly!

I came up with my own recipe, a mish mash from several videos and my own imagination.

Arroz con pollo y chorizo

2 C. Japanese rice
1 pc. chorizo Pamplona, sliced
250 g. chicken breast fillet, cut into bite size pieces
2 T. extra virgin olive oil
1 white onion, chopped
2 ripe tomatoes, chopped
1 red pepper, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 T. Carmencita sweet paprika
1 t. turmeric
1 70 gr. Del Monte tomato paste sachet
1 Knorr chicken cube
4 +1 C. water
1/2 C. green peas

Heat a pan or paellera over low heat.
Fry the chicken until half-cooked. Set aside.
Cook the chorizo in the same pan until the oil comes out. Set aside the chorizo.
Add the onions and tomatoes in the paellera and cook until soft. (5-10 minutes)
Add the peppers and the garlic.  Continue sauteing for 5 minutes.
Add the rice and toss to coat it with the oil for about 2 minutes.
Return the chicken and chorizo in the pan.

Season with paprika, turmeric, chicken cube and tomato paste.
Add 4 C. of water and stir.
Rotate the pan every 5 minutes. Stir and scrape the bottom so it does not stick to the pan "yet".
Cover with tin foil.
After 40 minutes, add the peas.
If the rice is not yet cooked to your desire doneness, add 1/2 C to 1 C. water.  Do not stir it anymore because we want the have the "tutong" or what they call "soccarat".

Cover and cook for an additional 10 minutes.
Remove the foil and let it dry if it is still "wet".

I like my arroz really wet and mushy to the point that it resembles risotto.

But other people want it dry.

To each his own!

My taste testers, FGM and Tita Mench, said that my experiment tasted good.

Cindy brought shrimps and I grilled it.

It might seem complicated and tedious but it's worth it!

Saturday, April 14, 2018

Fudge Brownies By Tasty

A video caught my attention while browsing through FB.  Thank goodness I have all the ingredients at home.  It was Sophie's birthday yesterday so I baked the brownies for her.

Fudge Brownies by Tasty

Wet ingredients:

3/4 C. melted butter
1 1/4 C. sugar
2 eggs
2 t. vanilla
4 oz. melted chocolate (microwave for 30 seconds)

Use a wire whisk to mix the ingredients.

Dry ingredients:

3/4 C. flour
1/4 C. cocoa
1 t. salt
4 oz. chopped chocolate

Sift together the flour, cocoa and salt then fold into the batter followed by the chocolate.
Bake at 350F/180C for 20-25 minutes.

I used a 9x9 pan and baked it for 20 minutes only.

Video of the Fudgy Brownies by Tasty

Friday, April 13, 2018

Tokwa't Baboy And Arroz Caldo

I do not have a lot of stories to share.  Life has been boring lately.


Because I am on a "diet".  A change of eating lifestyle, so to speak.

A combination of intermittent fasting and wheat free.

Intermittent fasting is when you only eat for 8 hours and fast for 16 hours.

I have to wake up at 12 noon so I can eat between 12 to 8 pm.  Doable but I already miss half of the day.  I do not feel hungry when I am asleep.

I am also doing wheat free but not really the strict version because I still eat rice, corn, potato, etc and use soy sauce for cooking,

So.... what's to write about?!?!?!?! Hahahaha!

I have a very good recipe for Tokwa't Baboy Sauce.  My friends loved it!  They were literally drinking it!

Tokwa't Baboy

Deep fried firm tokwa, cut into cubes.
Boiled pork cut into cubes


1/4 C. brown sugar
1/4 C. Coconut premium soy sauce
3/4 C. Surebuy cane vinegar
1/2 C. pork broth
red onions, cut into rings
green sili for sinigang, sliced diagonally
black pepper, to taste

Combine all ingredients for the sauce.
Put the fried tokwa and pork squares on a serving plate.
Serve the sauce on the side.

I was chatting with Lisa a few nights ago.

Lia: My stomach feels cold.

Lisa: Use a blanket!

Lia:  No, Lisa! My stomach feels cold and empty!

So I decided to cook Arroz Caldo the other night to ease the "emptiness" in my stomach.

Arroz Caldo

1/2 K. chicken thighs, chopped into small pieces
skin and fat of the chicken thighs, chopped
4 cloves garlic, chopped
1 onion, chopped
1 inch cube of ginger, cut into strips
2 pcs. Knorr chicken cube
1 C. malagkit rice
8 C. water
black pepper and patis to taste
toasted garlic, spring onions and sliced boiled eggs for toppings

Render oil from the chicken skin and fat.

Use the oil to saute the garlic, onions and ginger.

Add the chicken cubes then the chicken. Continue sauteing until the chicken is not bloody anymore.

Add the malgkit rice.  Do not rinse anymore. I bought mine from the supermarket.

Lastly, add the water.  Let it boil then lower heat and simmer for 1 hour stirring occassionally because it will stick to the bottom of the pan.

Serve with toasted garlic, spring onions, eggs and calamansi.

Hahahaha... so now when I am feeling hungry, I always say: My stomach feels cold and empty!