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Happy New Year Everyone!

January 02, 2010

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Hope your 010110 festivities were as smashing as ours.

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Chicken Adobo Recipe

I had chicken adobo for lunch. Again. Oh, I am not complaining. I love adobo . The aroma, texture and characteristically Pinoy flavor it has makes it the ultimate accompaniment to rice. For me, adobo is soul food, Pinoy style. According to Wikipedia, "Adobo is a common and very popular dish in the Philippines ; indeed it is considered a national dish. Typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce , vinegar , crushed garlic , bay leaf , and black peppercorns , and often browned in the oven or pan-fried afterwards to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar , which inhibits the growth of bacteria ." (Read more, here .) The ease with how you can prepare this dish and the simplicity of the ingredients only add to its popularity.

Kani Fried Rice

Kani Fried Rice This happened when I wanted to make traditional Japanese fried rice and I did not have the rest of the ingredients on hand. It has since been a family favorite.

Kalamay Pinipig

Home-made Kalamay Pinipig Got this recipe from Ate Miniang. She comes to the house once a week to help around in the house. She is an awesome cook and I enjoy pestering her for recipes when she's around. This week she found a bag of green pinipig in the ref. I got it from Mahogany Market a couple of weeks ago thinking I'd make pichi-pichi out of it but somehow forgot about it. When Ate Minyang found it, my "fresh" green pinipig had dried out and was no longer good for pich-pichi . So, bless her heart, she made kalamay pinipig .

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