This is how I do it! My Adobo.

Adobo is a common dish in every Filipino household because the ingredients are basic and easy to prepare. The meat (either pork, chicken or combination of both) is stewed in vinegar, soy sauce, bay leaf, black peppercorn and garlic. Extenders such as potatoes and boiled eggs can be added.

In other parts of the Philippines, Adobo is prepared differently. In Bicol, coconut milk is added; in Cebu, their version is dry;   Recently, I read about Yellow Adobo in Batangas.When I'm lazy, I cook it the traditional way. Mix everything together and once it boils, I lower down the fire and simmer until meat is tender and the sauce is slightly reduced. When I have the luxury of time, I do it extra special. 

And oh! Adobo is always best eaten the next day.

Here is my version:

PORK & CHICKEN ADOBO
Ingredients:

I      Basic Adobo
500 g pork belly, sliced in pieces
chicken, cut in small portions (3-4 pcs).
1 c vinegar
3/4 c soy sauce
4-5 pcs. garlic cloves, slightly crushed
black whole pepper corn
2 pcs. dried bay leaf (also known as laurel)

Procedure:
Put everything together in a pot. Boil and simmer until tender.
Set Aside. ( I,normally, finish it the next day).

II
2 T oil (Extra virgin olive oil is better, but canola is fine)
2 T chopped garlic
1/4 c chopped onion
1/2 c red wine (I use left over red wine)
Cooked Adobo
Salt, pepper & sugar (if desired), to season


Procedure:
1. Saute onion in oil.
2. When transparent, add garlic.
3. Add the cooked meat only. Set aside the liquid.
4. When the sides of the meat are slightly brown, pour red wine.Scrape the brown bits at the bottom using your wooden spoon. The liquid will evaporate and reduce in amount.
5. Pour the liquid that you have set aside awhile ago. Simmer until sauce is slightly thick.
6. Adjust taste (salt, pepper and I add a tsp. of sugar).
7. Extenders such as boiled eggs and potatoes can be added.

Ashfield Cafe for Malaysian Curry Puff

Ashfield Cafe is a typical eatery that you will find in a hawker centre in South East Asia. I love their Malaysian Curry Puff that it has become a ritual to buy few pieces every time I would go to Ashfield, which is about 30 mins. travel time by train from our place. It is conveniently located near the train station.

The pastry is flaky and the curry filling taste so good. It  reminded me of our empanadas in the Philippines.

I tried having lunch there also and the serving is big. Coconut rice, beef rendang, squid curry and fried chicken all in one plate. Yum and cheap, too.

Bacon & Egg Muffin Toast

I'm back! It's been two weeks since I updated my blog. Last month was the busiest since January this year. More work transactions to finish, school and a whole shebang of family activities to deal with. Oh well, enough of that. Here's  my daughter's breakfast of the month, she calls it bacon and egg muffin toast.

I saw it being demonstrated on TV by an English lady who lives in Paris. This version is a quicker because hers had bechamel sauce. I skipped that part because I don't have the luxury of time to make a bechamel sauce in the morning.

It is so easy that photos (I think) are enough ha.ha. If you have questions, feel free to ask and leave a comment. Bon appetit!

BACON & EGG MUFFIN TOAST


Ingredients:
Butter spread (for brushing toast)
Slices of bread (with edges removed)
Pieces of bacon
Eggs
Grated cheddar or tasty cheese
Freshly cracked pepper

Pre-heat oven at 170deg C or 350degF.
Cooking time: 10 minutes (if you want eggs further cooked, extend to few more minutes)