Chicken Adobo is an authentic Filipino dish and is one of the mostly recognized Filipino foods. This Chicken Adobo Recipe is the simplest that you can get. Not to be mistaken with Mexican adobo, this dish is uniquely prepared by stewing chicken in vinegar and soy sauce.
Several sources who are experts in Asian food history say that the Filipinos were already cooking adobo even before Spanish colonization. The cooking method is termed as “inadobo” which is the very same method in this Chicken Adobo Recipe. It is also said that cooking with vinegar preserves the meat. This method is also considered as one of the earliest food preservation practice.
I love this Chicken Adobo recipe because it is so straightforward and the result is really awesome. You don’t need to have any cooking experience in order to prepare this dish. All you need to do is watch the video and follow the step-by-step procedure.
- 2 lbs. chicken, cut into serving pieces
- 3 pieces dried bay leaves
- 4 tbsp soy sauce
- 2 tbsp vinegar
- 3 cloves garlic, crushed
- 1 to 2 cups water
- ¼ cup cooking oil
- ½ tablespoon white sugar
- Salt and whole peppercorn
- In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours
- Place the cooking oil in a pan and apply heat
- When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
- Pour-in the remaining marinade and add water. Bring to a boil
- Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
- Add vinegar. Stir and cook for 10 minutes.
- Put-in the sugar, and salt. Stir and turn the heat off.
- Serve hot. Share and Enjoy!
Crispy Crablets are seasoned small crabs that were dredged in cornstarch and deep-fried until crispy. These types of crabs are usually found in riverbanks while some are cultured in fish ponds. In some cases, these small crabs can be caught in rice fields.
This dish has become a popular appetizer among Filipinos. This is often eaten with a spicy vinegar dip; it goes well with beer or any alcoholic beverage.
If you already watched the video, you will notice that the preparation and cooking time for this dish is short; you can complete everything for less than 10 minutes.
Just like any other dish, the success depends on the quality and freshness of the ingredients. It is still best to use fresh crablets, but you can modify the recipe in case you got the fresh frozen ones – like what I did.
I got fresh frozen crablets from Makro. Compared to fresh crablets, the quality of the fresh frozen ones is a bit off and the scent is much stronger. I usually use gin or sherry (you can also use tanduay rhum) to neutralize the odor and add
- 2 lbs crablets, cleaned
- 4 tablespoons gin or sherry (optional)
- 1 cup cornstarch
- 1/2 tablespoon salt
- 2 teaspoons ground black pepper
- 3 cups cooking oil
- Place the crablets in a bowl then pour-in gin or sherry. Mix gently.
- Sprinkle salt and ground black pepper then mix well.
- Heat a frying pan or cooking pot and pour-in cooking oil.
- Dredge the crablets in cornstarch then fry until texture becomes crispy.
- Remove from the pan and place in a plate lined with paper towel.
- Once excess oil drips-off completely, arrange in a serving plate and serve with spicy vinegar dip.
- Share and enjoy!
Meatballs are perfect to have for lunch. You can eat them with bread or sub — and make meatball subs out of them, or you can enjoy them as a topping for spaghetti and other pasta dishes. Another good way to enjoy meatball is to simply sip them with your favorite sauce –like sweet and sour sauce, or ranch even. I have a quick and easy meatball recipe just for you. This recipe requires only baking the meatballs, so you can do other things while waiting for your meatballs to be ready. I had a lot of parsley in the fridge and I thought of adding more of it in the meatballs to see if it will have an impact. It did have an impact and I am glad that it was positive. The meatballs tasted fresh and really flavorful. I tried them without any dipping and everything was awesome. I had another with ranch, and it was more delicious. I also tried dipping some meatballs in honey mustard and I enjoyed every bite. You can make meatball subs with marinara sauce out of this Easy Meatballs — and it will also be a good topping for your spaghetti. Add a some spaghetti sauce on top and you have your spaghetti with meatballs dinner. Enjoy!
Give this Easy Meatballs a try!
- 1 1/4 lbs. ground beef (85% lean)
- 1/4 cup chopped flat leaf parsley
- 2 teaspoons garlic salt
- 1 medium onion, minced
- 1/4 teaspoon ground black pepper
- 1/3 cup regular or Italian breadcrumbs
- 1/2 cup whole fresh milk
- Preheat oven to 350 degrees Fahrenheit.
- Combine all the ingredients in a bowl.
- Gently mix the ingredients either by using your hands or by using a stand mixer. Make sure the the ingredients are well blended.
- Arrange an aluminum foil on a baking tray. Grease the foil using a cooking spray.
- Scoop a small portion of the mixture and mold it into a ball-shaped figure. Arrange the balls on the greased sheet.
- Place the tray with the meatballs in the oven. Bake for 28 to 35 minutes or until the inside part of the meatballs are fully cooked.
- Remove from the oven and arrange in a serving plate.
- Serve with your favorite sauce.
- Share and enjoy!
Have you had Sipo Eggs? If you have not, then now is the best time to know more about Sipo Eggs and learn how to cook it at the comfort of your own home. Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga. This dish has a rich thick sauce and is also composed of vegetables such as carrots and green peas.
Sipo Eggs is served during special occasions. This is something that can be completed quickly and easily. This Sipo Egg Recipe that we have for you is one of the simple and quick variations. You can make this version more festive by adding minced ham or luncheon meat.
I recommend using fresh quail eggs over the quail eggs in cans. It is obvious that fresh eggs tastes better and is more pleasant to eat. When boiling quail eggs, first boil the water then add the eggs piece by piece. Let it boil for 3 ½ minutes. Turn the heat off and leave the eggs in the warm water until the temperature cools down a bit. Easy, isn’t it?
Now its your turn to try this rich Sipo Eggs Recipe. Enjoy!
- 1 lb. large shrimp, head and shell removed and deveiened
- 20 pieces boiled quail eggs
- 1 small yellow onion minced
- 1 teaspoon minced garlic
- ¼ cup butter
- 1 tablespoon cooking oil
- 1½ cups frozen green peas
- 1 medium carrot, cubed
- ¾ cup water
- 4 ounces ham, minced (optional)
- 1 can (10 oz.) cream of mushroom
- ¾ cup water chestnut or singkamas, cubed
- ½ cup table cream or heavy whipping cream
- Salt and pepper to taste
- Melt the butter in a cooking pan.
- Add the cooking oil.
- Once the mixture becomes hot, saute the shrimp for a minute per side.
- Remove the shrimp and set aside.
- Meanwhile, saute the onion and garlic.
- Put-in the carrot and green peas. Add the ham (this is an optional ingredient).Cook for 3 minutes.
- Pour-in the water (I used water with shrimp juice in the video).Let it boil. Cook for 1 minute.
- Add the quail eggs and shrimp.Stir.
- Pour-in the cream of mushroom and table cream. Stir once more until the ingredients are well distributed.
- Add water chestnuts, salt and pepper.
- Transfer to a serving bowl.
- Serve. Share and enjoy!
Orange Chicken Recipe; it is absolutely delicious! Before we start cooking, did you know that Orange Chicken is a dish of American-Chinese origin? There are claims that this recipe originally came from Hunan (a province in china) and was modified when brought here in North America for the purpose of adapting to the American palate.In my opinion, Panda Express makes the best Orange Chicken. Though it is a fast food chain, most of their dishes are far better than the one’s served in restaurants.
This is not the original Orange Chicken Recipe of Panda Express but rather a regular variation similar to the one’s served in Chinese buffets ( just added green onions to make it more appealing). I also minimized the ingredients to make this a budget friendly Orange Chicken Recipe fit for those who want to practice a frugal way of living. I will try to make our future recipes as budget friendly as possible so please stay tuned.
- 2 lbs boneless chicken breast, cubed
- 1 cup brown sugar
- 2 cups all purpose flour
- 1 raw egg,beaten
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Cooking oil
- 1½ cup water
- 4 tablespoons orange juice
- 2 tbsp cornstarch
- ¼ cup vinegar
- 2 tablespoons soy sauce
- 1 teaspoon garlic, minced
- ½ cup green onions, finely chopped
- In a container, put-in the flour, salt, and ground black pepper then mix well
- Dip the chicken on the beaten egg mixture and place inside the container (where the flour, salt, and pepper are)
- Close the container and shake until the chicken is evenly coated with the flour mixture
- Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside
- In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil
- Add the garlic and simmer for 5 minutes
- Add the sugar and and simmer for 3 to 5 minutes
- Put-in the green onions and cornstarch (diluted in 2 tbsp of water) then mix well
- Add the deep-fried chicken on pan and cook until sauce nearly evaporates
- Serve hot. Share and Enjoy!
Inihaw na Liempo or Grilled Pork Belly needs no introduction at all. The name of the dish already defines itself. This is one good food that I really like because of its simple preparation and magnificent taste.
Inihaw na Liempo
- 2 lbs pork belly
- 1/2 cup soy sauce
- 1 piece lemon (or 3 to 4 pieces calamansi)
- 1/2 tsp ground black pepper
- 1 tsp salt
- 4 cloves garlic, crushed
- 1/4 cup banana catsup
- 1 tbsp cooking oil
- Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic and mix well. Marinade the pork belly for at least 3 hours.
- In a bowl, pour the pork belly marinade then add banana catsup and cooking oil. Stir well. (This will be the basting sauce)
- Grill the pork belly while basting the top part of the pork after flipping it over.
- Serve hot with spiced vinegar or toyomansi. Share and Enjoy!
Fresh snails cooked in coconut milk and leafy vegetables. The snails are served in the shell and a tiny fork (or toothpick) is used to loosen the meat inside.
This is usually served as an appetizer or a snack, but it works well with hot rice.
Kuhol sa Gata
400 gms. kuhol
10 gms. garlic
20 gms. ginger
20 gms. onion
1 tbsp. cooking oil
1 tsp. salt
½ cup gata (first extract)
½ cup gata (2nd extract)
¼ tali (bundle) kangkong or malungay
Soak kuhol in water overnight.
Clean and wash the kuhol
Sauté garlic, ginger, onions, season with salt then add in the kuhol.
Pour in the coconut milk (2nd extract first).
After a while add the first extract.
Add the kangkong leaves or malungay
Let simmer until the coconut milk is well absorbed.