Friday, April 24, 2020

Chicken Adobo

There are countless ways to cook adobo. Chicken Adobo depending on who I am cooking it for. This version is how my hubby prefers it ~ dry and with lots of toasted garlic with very little sauce. 

Serves 6 or more

3 pounds chicken, cut into pieces
1 head garlic, pounded 
2 teaspoons black peppercorn, divided
1/2 cup coconut vinegar 
1/4 cup soy sauce
1 teaspoon salt
3 bay leaves 

In a medium pan or pot, add the chicken, garlic, 1 teaspoon grated or pounded peppercorns and 1 teaspoon whole peppercorns, vinegar, soy sauce, salt, and bay leaves. Marinate for at least 15 minutes.

Bring to a boil over high heat for 10 minutes. Stir and mix together. Cover with a lid and cook for another 10 minutes over medium heat. Stir and mix together then cook for another 10 minutes over medium-low heat until tender. Simmer on low heat until ready to serve.

*Serves 6 or more
*Serve hot with rice or bread

Suman (Steamed Sweet Sticky Rice with Coconut Milk)

2 cups Malagkit (sticky or sweet) rice
1 cup sugar
1/2 teaspoon salt
2 cups coconut milk 
Banana leaf, cut into 7" X 10" sheets

Soak the rice overnight. In a big wok or pan pour the coconut milk, sugar, salt, and stir and mix together. Cook over medium hight heat until it boils. Add the rice and continue cooking over medium heat stirring constantly until half cooked or 15 minutes.

Meanwhile, prepare your banana leaf and cut into 7" X 10" sheets. To soften leaf run over fire or heat on a gas or electric stove. 

On one sheet of leaf, put 2 to 3 heaping tablespoons of cooked rice at one edge. Fold over and roll as tightly as you can folding both ends to enclose the Suman. Tie with a piece of banana leaf which you can easily pull from the leaf. If you make a big Suman tie both ends but one is enough for a small Suman. Repeat process until you have wrapped all cooked rice. 

You can either steam the Suman or put in a big pot with 1" of water and cook for 45 minutes to 1 hour.

Steam for 45 minutes to one hour. 

Serve hot with a ripe mango or just plain.
Makes more than 10 Suman


1 cup Malagkit (sticky or sweet) rice
1 cup cocoa powder
1 heaping tablespoon creamy peanut butter
1 cup brown sugar
1 teaspoon salt
1 cup evaporated milk


1. Wash the rice and put in a large pot with 8 cups filtered water. Boil over high heat for 10 minutes. 

2. Meanwhile in a medium bowl melt the cocoa powder in hot water. Add to the boiling rice and stir well until incorporated. 

3. Season with sugar and salt. Add the peanut butter and mix well until dissolved. Pour the milk and cook over low heat until it becomes creamy. Simmer on low until ready to serve.

* Serves 6 or more
* Serve hot with extra milk to drizzle on top.

Thursday, April 23, 2020

Chicken Tinola

Serve 6 or more

2 1/2 pounds chicken, cut into serving pieces
1 finger ginger, sliced
1/2 yellow medium onion, sliced
6 cloves garlic, lightly pounded
2 teaspoons salt
2 cups green papaya or sayote, cut into chunks
1 cup pepper leaves or spinach


In a big pot, add the chicken, 10 cups water, ginger, onion, garlic, and salt. Bring to a rapid boil over high heat then simmer on medium heat for 10 minutes. Remove scum that floats on top. Continue cooking on medium to medium-low heat and keep on the removing the scum the floats on top. Add a small amount of water if needed. Cook for 15  more minutes or until chicken is tender. 

Add the papaya or sayote. Cook for another 10 minutes or until veggies are tender. Add in the pepper or spinach leaves.

* Serve hot with steamed rice.

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