Chicken Adobo

Use Philippine native vinegar called sukang "paumbong" .

or any other vinegar if not available..

 

1 tsp. Salt ( cut down on this if use garlic salt instead)

1/4 tsp. Black Pepper (add more if desired)

1/2 Cup of water

1 Bay Leaf

1-2 tbsp. Soy Sauce (low sodium)

Optional: Mix together 1/4 tsp. Cornstarch + 1/2 tsp. cold water to add to the sauce to thicken it.

For a healthy version of this recipe use white meat chicken breasts, or for a more savory

flavor you can use thighs.  The traditional version of this recipe would call for bone-in and skin-on
chicken pieces.

Heat the oil in a pan/pot and sauté the garlic until it is fragrant and just starts to turn brown.

Be careful not to overcook the garlic.  Add the chicken and brown it lightly.

Add the vinegar, salt, black pepper, water, bay leaf, and soy sauce.  Combine and let it all

simmer uncovered for 10-15 minutes, or until chicken is done and liquid is reduced to desired
consistency.  You can add the optional cornstarch mixture for a thicker sauce.

Serve over rice and enjoy!

KARE-KARE ESPESYAL

1 kilo  Combined Ox Tail, Ox Tripe (Tuwalya ) & meat.
2 1/2 tbsp.  Garlic (Bawang) minced 
1 tsp  Ground Pepper 
2 tbsp. Annato  Seed Oil 
3Tomatoes (Kamatis)
175 g  Onion (Sibuyas)
125 g  Rice Flour, chopped
100 g String Beans (Sitaw)
125 g Peanuts (Mani), Toasted & Ground Shrimp Paste (Bagoong)
2  Bay  Leaves (Laurel) 
3  Eggplants (Talong) 
250  g  Chinese  Cabbage 

Boil and cook the Oxtail, 1 1/2 tbsp. Garlic, Onion, Pepper and Bay Leaves the Boil and Cook.  When meat is already tender, strain broth.

Saute Onion, Tomatoe and Garlic in Annato Oil then add the broth.  Bring to boil.  Add Banana Heart and cook for approximately 5 minutes then add the rest of the vegetables.  Cook  for another  5 minutes then remove the vegetables. Set aside..

Add the ground peanuts and rice flour to the sauce and boil. Stir  occationally until sauce is thick.

Add the meat and reheat.  Add vegetables before serving.

Serve with sauteed shrimp paste..