Famous Recipes

INGREDIENTS 2 tablespoons vegetable oil 2 pounds chicken (cut into chunks) ¼ cup cane vinegar or white vinegar ⅓ cup low sodium soy sauce 6 cloves garlic (chopped) 1 bay leaf 2 teaspoons black peppercorns 2 teaspoons sugar 2 cups water INSTRUCTIONS 1. Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better. 2 lbs chicken, 4 tablespoons soy sauce 2. Heat a cooking pot. Pour cooking oil. 3 tablespoons cooking oil 3. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side. 4. Pour-in the remaining marinade, including garlic. Add water. Bring to a boil 1 1/2 cups water 5. Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender 3 pieces dried bay leaves, 1 teaspoon whole peppercorn 6. Add vinegar. Stir and cook for 10 minutes. 6 tablespoons white vinegar 7. Put-in the sugar, and salt. Stir and turn the heat off. Serve hot. Share and Enjoy! 1 teaspoon sugar, 1/4 teaspoon salt NOTES 1. Chicken: slice the chicken into serving pieces before cooking. The cuts are usually smaller. For example, a regular piece of chicken breast can be divided into 2 to 3 pieces depending on your preference. 2. Bay leaves: This is an essential ingredient for Filipino adobo as far as I am concerned. Dried bay leaves (locally called “dahon ng laurel”) are usually used because of it is available year round. It can also be stored longer in room temperature. However, fresh bay leaves can also be utilized for this recipe. 3. Soy sauce: I personally prefer Filipino brand soy sauce in making adobo. I have nothing against Kikkoman and other Asian brands, but the dish will taste more authentic if local soy sauce is used. 4. Vinegar: White vinegar is the most common type to use for adobo. Sometimes I use cane or rice vinegar too. 5. Garlic: Adobo should be garlicy. The garlic can be sauteed and boiled just like in this recipe, or it can be toasted. I toast this by browning the crushed garlic in oil before adding the chicken. Sometimes I make extra toasted garlic so that I have more for garnish later on. 6. Sugar: this is an optional ingredient. Sugar is added to balance the saltiness of the dish. You can add more too if you want your chicken adobo to be on the sweet side. 7. Salt: This is optional because the soy sauce is already salty to begin with. I only add salt when needed, which is not usual. 8. Peppercorn: It does not matter if it is is whole, crushed, or ground. Whole peppercorn has just been used traditionally.

INGREDIENTS 1 1/2 lbs beef sirloin thinly sliced 25 tablespoons soy sauce 4 pieces calamansi or 1-piece lemon 1/2 tsp ground black pepper 3 cloves garlic minced 3 pieces yellow onion sliced into rings 4 tablespoons cooking oil 1 cup water pinch salt INSTRUCTIONS 1. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result 2. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside 3. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside 4. Add more oil if needed. Saute garlic and remaining raw onions until onion softens. 5. Pour the remaining marinade and water. Bring to a boil. 6. Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed. 7. Season with ground black pepper and salt as needed. Top with pan-fried onions. Transfer to a serving plate. Serve hot. Share and Enjoy!