How to Cook Adobong Kambing

Adobong Kambing

Basic Ingredients

  • 1 lb goat meat, chopped
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 4 cups water
  • 1 medium sized onion, sliced
  • 8 cloves garlic, crushed
  • 5 pieces dried chilies (optional)
  • 1 teaspoon crushed peppercorn
  • 4 pieces dried bay leaves
  • 3 tablespoons cooking oil

Cooking Methods

  • Pour 3 cups of water in a cooking pot and put-in ginger, onion and salt. Bring to a boil.
  • Add the goat meat and simmer until the meat is tender.
  • Turn off the heat, drain the water and separate the meat from other ingredients. Set aside.
  • Pour-in cooking oil in a frying pan then apply heat.
  • When the oil is hot enough, put-in the garlic and fry until the color turns light brown.
  • Add the goat meat and pan fry until the outer part turns light brown.
  • Add soy sauce, 1 cup water, crushed peppercorns and dried bay leaves then simmer for 15 minutes.
  • Add vinegar and let boil. Simmer for 7 to 9 minutes.
  • Put-in the dried chilies (if desired) and simmer until the sauce becomes thick.
  • Turn off the heat and transfer to a serving plate.

How to Cook Chicken Pochero

Chicken Pochero

Basic Ingredients

  • 1/2 kilo chicken, (preferably wings section) cut into serving pieces
  • 1/2 piece cabbage, quartered
  • 1 bunch Pechay
  • 1 medium sized potato, cubed
  • 2 large plantain(saba) banana or 1 large plantain banana, sliced
  • 1 large tomato, diced
  • 1 medium sized onion, diced
  • 2 tbsp whole pepper corn
  • 2 tbsp fish sauce
  • 1 chicken cube(Bouillon cube)
  • 200 grams tomato sauce

Cooking Methods

  • Heat oil in a frying pan and stir-fry the potato and banana until golden brown then set aside.
  • Sauté the garlic, onion, and tomato
  • Add the Chicken and cook for 5 minutes
  • Add the fish sauce, tomato sauce, and whole pepper corn and mix well
  • Add the water and chicken cube then simmer until the chicken meat is tender
  • Add the fried banana, and potato and simmer for 5 minutes
  • Add the cabbage and simmer for 3 minutes
  • Add the pechay then turn off the heat.
  • Cover the pot for 3 minutes to cook the pechay.
  • Serve hot with steamed rice.