ADOBO # 3 MY MAMAs ADOBO

Last but not the least, my mamas chicken adobo!
I haven’t seen my mom in the last six years and as I ponder on her cooking this simple chicken adobo recipe always tops the list.

Since my husbands yaya is the one cooking our everyday meals, chicken adobo is not one of her regular dishes so its always a treat if I get to eat it.

It’s the ratatouille effect. Every time I take a bite I go into trance and remember me in our tiny dining room, watching my mom experiment in the kitchen then she hands me a hot plate filled with this chicken and sauce that I pour over the hot rice and just eat away.

It was such a simple and happy memory which I wished I could go back to every now and then. But hey I was able to inherit her cooking skills and every time I get mama sick I can just whip up her food. Its not the same but it sure does make me happy. I miss you ma!!

In this recipe I added turmeric but her original recipe doesn’t have any!

ingredients:

1k chicken adobo cut

1tbsp peppercorn

1/4 c vinegar

¼ tsp salt

1 ½ c water

3-4 bay leaves

3 heads garlic chopped

1 c soy sauce

1/2 c sugar

1 tsp. turmeric

1-2 tbsp oil

procedure:

• in a bowl ,season chicken pieces with salt and pepper and marinate 1/4 of the soy sauce and garlic. marinate for at least 30 mins.
• in a pan over medium heat with 1 T oil, fry chicken pieces until golden brown.
• when pieces are brown pour water and soy sauce and the rest of the marinade and other ingredients into the pan and cover, bring to boil then simmer and lower the heat
  
• add the sugar slowly every 5-10 mins and stir. check on the chicken and add water if it reduces too much to avoid burning the sugar.
  
• when the sauce is syrupy and the chicken is tender, your adobo is ready to be served! Bon Appetit!
  

ADOBO #2 YAYAS ADOBO

sorry guys it took me a while get back with the version 2 of the adobo mania. my kitchen was in chaos last week, and i wasnt able to set time for yayas adobo..... but today i promise version 2 and three will be posted this week....for sure!!!

when i got married, i lived in my inlaws house for a year before we moved to another city and into our new home. One of our favorite dishes in my husbands house was yayas "sticky and gooey pork adobo".

Even if i knew how to cook i didn't even bother to ask how she does her adobo, for the simple reason that every time they visited us in the province , we ask her to make us her adobo version, and it just brings back memories of living in cebu, it was comfort food to us and it was a treat that i knew if i did it myself the comforting feeling we get when we taste it will be gone...... but seven years later we moved back to cebu. Since she can cook us the adobo all the time then i guess its time to learn how she does it, luckily i got a bulls eye the first time i tried it!

ADOBO version # 2

ingredients:

1k pork liempo / belly – cut into cubes

1tbsp peppercorn

1/8 c vinegar

¼ tsp salt

2 c water

3-4 bay leaves

1 head garlic chopped

1 C soy sauce
1/2-2/3 c sugar

• In a bowl, put pork. season with salt and pepper and massage meat.
  
• in a pan heat 1 t of oil just to coat the pan , place the pork and fry till brown but not overcooked.
• add garlic when meat is a little brown and saute.
• add water, soy sauce and bay leaf and let boil , turning down the fire to low.
• Boil for at least 30 mins and add half of the sugar then mix. continue to boil.
• check as the liquid reduces and stir meat, add the sugar every 10-15 mins while continuing to boil the pork.
• continue to boil until liquid is reduced to half or even less.
• adobo will become soft with a sticky sauce. reduce to desired consistency.
• add more liquid if you want more sauce or add soy sauce and sugar if you want thicker brown sauce.

serve over hot steaming rice!!!

that's one helluva meal!!!