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!

KALDERETANG BAKA

1  kilo  Beef Ribs 
1  Carrot, dice 
1/2  cup  Onions
3pcs  Laurel Leaves
2  Potatoes, dice
1  tsp  Black Pepper
150g  Tomato Sauce
1  tbsp  Rock salt
85 g   Grated Cheese
1 tbsp Soy Sauce
3 tbsp  Hot Sauce
2 tbsp  Tomato Paste
1 cup  Beef stock
1 tbsp  Garlic

Marinade beef in 50 grams tomato sauce, liver spread, garlic, onions, salt, pepper, soy sauce and hot sauce overnight.
Put over low heat, adding the rest of the tomato sauce, laurel leaves, and cheese. Slowly add stock and stir occasionally as the sauce reduces until beef is tender (about an hour or so).
Add carrots and potatoes. Simmer for another15 minutes or until carrots and potatoes are tender. Season again to taste.