Meanwhile, since this is the last Friday of the month, we’ll follow our tradition of food. Yay!
The Philippines are known for many exotic foods, including sautéed mole crickets and boiled 17-day old duck embryos, but I went with one of their more traditional main dishes called Chicken Adobo. This recipe is Mexican in origin and employs a list of savory ingredients to give it its famous salty, spicy flavor.
- 2 tablespoons vegetable oil
- 1 (3 pound) chicken, cut into pieces
- 1 large onion, quartered and sliced
- 2 tablespoons minced garlic
- 1/3 cup white vinegar
- 2/3 cup low sodium soy sauce
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 bay leaf
Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
For a nice vegetable side dish, we’ll turn to Pinakbet, which is made of okra, eggplant, bitter gourd, squash, tomatoes and bagoong (shrimp or fish paste).
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 pound pork loin, chopped
- 1/2 pound peeled and deveined prawns
- salt and pepper to taste
- 1 tomato, chopped
- 1/4 pound zucchini, seeded and cut into bite-size pieces
- 1/4 pound fresh okra, ends trimmed
- 1/4 pound fresh green beans, trimmed
- 1/4 pound eggplant, cut into bite-size pieces
- 1 small bitter melon, cut into bite-size pieces
Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot with steamed rice.
This finishes our world tour, which I hope everyone enjoyed. Next month I expect to lean more toward a holiday theme since I LOVE this time of year. See you then!