Pinoy foods by Rosebud Benitez. Recipes inspired by Filipino home cooking. Undiscovered unique cuisines you never thought existed in South East Asia menu.
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Adobong Manok sa Gata
Basic Ingredients
1 lb. chicken, cut into serving pieces
salt to taste
1/4 tsp. pepper (or 1 tsp. peppercorn)
3/4 cup coconut milk
1/3 cup white vinegar
2 to 3 tbsp. soy sauce
2 tbsp. crushed garlic
chili pepper
1 tbsp. oil
water
Cooking Methods
In a deep skillet, brown chicken in oil.
Combine vinegar, soy sauce, garlic, salt (to taste) and pepper (or peppercorn).Stir to blend and then add into the brown chicken.
Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes.If the sauce is reduced add about 1/2 cup water.
Cover and continue simmering until chicken is tender.Pour coconut milk and add the chili pepper.
Cook for another few more minutes to thicken the sauce.
Remove from heat.Transfer into a serving dish.
Serve hot.
Adobong Sitaw with Tofu
Basic Ingredients
20 to 25 pieces string beans, cut into 2 ½ inch length
3 pieces extra firm tofu (about 3 oz. per piece), fried until medium brown
5 cloves garlic, crushed
3 tablespoons cooking oil
1 medium yellow onion, sliced
1/2 cup soy sauce
1/4 cup water
1/4 cup white vinegar
Salt and pepper to taste
Cooking Methods
Slice the fried tofu into squares. Set aside.
Heat the cooking oil in a pan.
Saute garlic and onion until the onion is soft.
Put-in the sliced tofu. Add soy sauce and water. Let boil.
Pour-in the vinegar. Let it reboil.
Add the string beans. Stir and cover. Simmer for 5 minutes.
Add salt and pepper to taste.
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