Cooking Menu, Guide ,Ingredients.

Pork / Chicken Adobo Recipe

Adobo Ingredients:

• 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
• choice of either 1 kilo of pork or 1 kilo of chicken
• 1 head garlic, minced
• 1/2 yellow onion, diced
• 1/2 cup soy sauce
• 1 cup vinegar
• 2 cups of water
• 1 teaspoon paprika
• 5 laurel leaves (bay leaves)
• 4 tablespoons of cooking oil or olive oil
• 2 tablespoons cornstarch
• Salt and pepper to taste
• 3 tablespoons water
  
  
  
  ADOBONG BABOY INGREDIENTS:
  1 kilo pork meat (liempo or kasim), cubed
  2 pc. potatoes, cubed
  1/3 cup vinegar (optional)
  2 tbsp garlic, crushed
  1 pc laurel leaf
  2-3 tbsp soy sauce
  1 tbsp brown sugar
  salt and pepper
  water
  1 tbsp oil
  
  
  ADOBONG BABOY PROCEDURES:
  In a fry pan, put oil and caramelize sugar over low heat until it turns light brown. Put pork cubes and pan fry until meat turns brownish. Set aside. In a casserole, put a little oil and sauté the garlic. Put the pork cubes and soy sauce. Bring to a boil. Add laurel leaf, pepper and water. Simmer until meat is tender. Add the potatoes and vinegar. Simmer for another 10 minutes or until potatoes are done. Add salt to taste (may be omitted since soy sauce itself is already salty).
  
  
  
  
  Try this Adobong Pusit recipe and let me know what you think.
   
  
  
  Ingredients:
  2 lbs medium-sized squid, cleaned and ink separated
  1 piece large onion, diced
  2 pieces medium sized tomatoes, diced
  1/2 cup soy sauce
  1/2 cup vinegar
  1 cup water
  5 cloves crushed garlic
  1 teaspoon sugar
  Salt and pepper to taste
  2 tbsp cooking oil
  
  
  Cooking procedure:
  1. Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
  2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
  3. Turn off the heat then separate the squid from the liquid. Set aside.
  4. Pour-in cooking oil on a separate wok of cooking pot then apply heat.
  5. When the oil is hot enough, sauté the garlic, onions, and tomatoes.
  6. Put-in the squid then cook for a few seconds.
  7. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.
  8. Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
  9. Transfer to a serving bowl then serve.
  10. Share and enjoy!
  Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil until enough liquid evaporates. Once done, you may top the squid with the sauce.
  
  
  
  
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