Thursday, November 15, 2007

Chicken Adobo with Coconut Milk

2 1/2  pounds whole chicken, cut  into serving pieces
1 1/2 whole head of garlic, finely pounded in a mortar & pestle, or minced
2 teaspoons whole black peppercorns, finely pounded in a mortar & pestle
1 cup Philippine native vinegar, coconut vinegar or Sukang Paombong 
1/2 cup Philippine soy sauce, Marca Pina or Lauriat 
2 cups fresh coconut milk or 1 can coconut milk
2 bay leaves


Put the chicken pieces in a stainless steel pot.  Add the garlic, vinegar, soy sauce, and bay leaves.  Let sit for about 15 minutes to marinate the chicken.  Add the coconut milk. Bring the pot to a boil for 5 minutes, then  cook on medium heat for 25 minutes.  Lower heat and simmer for another 15 minutes or until liquid evaporates and leaves just enough creamy sauce. 
*  Serves 8
* Serve with steamed Jazmine rice.

Tuesday, November 13, 2007


2 pounds pork, cut into small pieces
1 cup vinegar
1 cup pig's blood
1 cup cow's blood
3 tablespoons fish sauce
1 tablespoon minced garlic
3 laurel leaves
1 medium chopped onion
3 tablespoons cooking  oil
4 hot Jalapeno peppers

Boil pork until tender. Mix the pork blood and beef blood. Add the vinegar. DO NOT STIR. 

Saute garlic, onion, in cooking oil in big pan or wok. Add the pork and cook for 15 minutes. Season with fish sauce. Add the blood and continue cooking over medium heat for another 15 minutes. 

Add peppers and laurel leaf. Squeeze the combined blood with your CLEAN hands to break them to into small pieces. Pour on the mixture. Simmer until blood is cooked and sauce thickens.

Pan De Sal

Makes about 40 or more Pandesal

4 cups all-purpose flour
2 1/4 teaspoon salt
2 1/4 teaspoons active dry yeast
4 tablespoons sugar, divided
1 cup warm water (110 to 115 degrees F), divided
1/2 cup warm milk
2 tablespoons butter or extra virgin olive oil


I Make the Dough 
Mix 1/2 cup water, 2 tablespoons sugar, and yeast. Cover with a kitchen towel or plastic food wrap and keep in a warm place to activate yeast for 10 minutes. 

In a big bowl mix flour and salt. Make a well in the center. Add the yeast mixture, milk, and butter in the center of the well. Mix until they clump together.
Transfer to a  clean floured working surface and knead for about 10 to 15 minutes or until smooth and elastic. You can also knead this in an electric mixer for 8 to 10 minutes or until smooth and elastic. Put on a greased bowl, cover with a kitchen towel or plastic food wrap, then keep in a warm place to rise and double in size for one hour

2 Form the Dough
Transfer to a clean lightly floured working surface.  Divide into 4 parts. Work on each piece by shaping into a log sealing each opening as you roll the dough to about 12" long by 2 1/2" thick. Dredge each log of dough with breadcrumbs on a tray then cut each log into small dough about 2" thick. Arrange on a baking tray with a silicone baking sheet or parchment paper keeping a distance of about 1" from each other. Cover with a tea towel and let rise in a warm place for about 30 to 45 minutes.

 3 Bake the Dough
Bake at a preheated 375 Degrees F oven for about 17 minutes or until golden brown.

*Edited by author 01/21/2011

Saturday, November 10, 2007

Rosemary Chicken with Balsamic Onion and Broccoli Fried Rice

Don't ask me why I came up with this dish after I got home one day. It was easy and it surely sold itself.

I wanted the dish to go with fried rice but we ran out of leftover rice, so I immediately cooked the rice making sure the water is just enough. Not too dry, not too watery. I measure the water by dipping my middle finger in the water with the rice, and the reading should be on the first line of my finger. Don't ask me to teach you this, because I don't know if it will work for you. I learned this from my grandmother and my mother, when the rice cookers weren't invented yet, and when rice was cooked in a metal aluminum pot.

I know I'm breaking the rules here, but when I want to eat fried rice, and there's no leftover rice, I just go ahead and cook the rice. After it's cooked, open the lid of the rice cooker to let the steam out. Let it sit for about an hour, and when all steam is gone and the rice is a bit colder, fluff the rice with a fork to separate them.

Some cooks will tell you to make fried rice with leftover rice, but hey, if you don't have any leftover rice, and you want to make fried rice, just cook the rice before making your accompanying dish. End result? To me, it doesn't make any difference. Rice comes out nice and fluffy, and they do not stick together at all.


2 pounds chicken (any part will do)
1 tablespoon salt
1 teaspoon pepper
1 tablespoons minced garlic
1 teaspoon thyme (fresh or dried)
1 tablespoons fresh (or dried) rosemary leaves
1/4 cup balsamic vinegar
2 tablespoons olive oil


Preheat oven to 375 * F.
Sprinkle salt and pepper on the chicken. Rub the minced garlic on the chicken. Sprinkle the thyme and rosemary leaves. Put the sliced onions on the bottom of the rectangular baking pan. Lay the chicken on top of the sliced onions and bake in the oven. After 2o minutes, pour the balsamic vinegar and olive oil all over the chicken.

Bake for another 25 minutes or until cooked.

*Serves 4 to 6 persons

Chocolate Brownies with Walnuts

I am posting the photos of the chocolate brownies I made days ago. Who can resist the temptation of enjoying these delicious, easy to make comfort food?

Saturday, November 3, 2007

Wintermelon Soup

It was a lazy morning and getting out of bed was such an ordeal, but I could smell the bacon my son was cooking in the kitchen. I couldn't resist not getting up and go where my olfactory nerves lead me, to my playground, the kitchen. Ann was making the batter for the breakfast pancakes, and I offered to make freshly ground brewed coffee from fresh coffee beans.

After breakfast, I went to the farmers market in Millbrae, the next town where I live. I had no idea what I was going to buy. I had to look around to see what the market had to offer me. I was looking for fresh, unusual fruits or vegetables that could spark the interest in me. Sometimes, I imagine what I could do with the produce when I see them. This morning, I told myself, "I feel like winter melon soup today", when I saw an abundance of newly picked winter melons sprawled on one of the vendors' table.

I came home with a head of cabbage, one 1 1/2 feet long radish, red pepper, green pepper, white and purple string beans, mint leaves, cilantro, 1 whole Wintermelon, plums, Chinese broccoli, broccoli, jalapeno peppers, and different kinds of Italian bread: Panettoni, Foccacia, and Biscotti.

The Wintermelon Soup I was going to make needed a good soup base with a lot of flavors, so I went to buy steamed chicken, roast pork, pork tongue, pork intestines, chicken gizzards, duck gizzards, and pork ears at Cheung Hing, a Chinese restaurant in Millbrae that specializes in Hongkong-style barbecue roast duck, and other exotic Chinese delicacies. It was around 1:00 PM and it was too late to concoct anything from my kitchen and I was sure my children were waiting for me to cook lunch.


1 pound chicken, cut into serving pieces
4 cups winter melon, sliced into 1 1/4" X 1/2"
1 tablespoon salt

Boil the chicken in 4 cups water with the salt for 10 minutes. 
Lower heat and simmer simmer in medium-low heat for another 15 minutes. Add the Wintermelon. Cook for another 5 minutes on medium-low heat.

*Serves 4 to 6 pax

*Kitchen Tested November 3, 2007

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