Adobong Bangus Recipe

Milkfish or bangus as it is locally called here in the Philippines is our national fish. Bangus is one of the many staple fish diets by Filipinos although milkfish is widespread in Southeast Asia. Countries like Indonesia and Taiwan have milkfish also in their diet. There are many ways to cook the milkfish or bangus. Preparation of bangus for this recipe is somewhat popular to all. Enjoy!

Ingredients:

1 medium size bangus, slice
4 cloves garlic, minced
2 tbsp. soy sauce

1/2 tsp. salt 

1/2 tsp. pepper
1 cup vinegar
1/3 cup water
1 tsp. vetsin
cooking oil

Procedure: 

1. Marinate bangus in this mixture by combining all ingredients. Let it stand for 2 hours.
2. Drain the fish. Set aside vinegar mixture.
3. Fry the fish until golden brown - set aside.
4. Fry garlic then add vinegar mixture.
5. When it boils, drop in fried bangus. Cook in for 10 minutes until tender brown.

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Smoky Joe's Big, Spicy Burgers

Ingredients:

1/2 15-oz can barbecue sloppy joe sauce
1/2 4-oz can sliced or chopped jalapeños, drained
1 3/4 lb extra-lean ground beef
1 egg
1 tbsp Worcestershire sauce
6 Hamburger Buns

Procedure:

1. Fire up your grill to medium.
2. Pour 1/4 can of sloppy joe sauce into a big bowl
3. Mix in the jalapeños, egg and worcestershire sauce
4. Add the beef and mix some more
5. Squish the mean into 6 burgers, each no more than 3/4 thick. Slap 'em on the grill and close the lid (with the vents open)
6. Grill until they're done the way you like: 5 to 6 minutes per side for medium (160 degrees F on an instant-read thermometer) or 7 to 8 minutes per side for well-done (170 degrees F).
7. Toast the buns on the grill
8. Slather with the remaining 1/4 can sloppy joe sauce. 

* MAKES 6 BURGERS

ROUND CANS:

I've round off all can sizes to the nearest ounce. So don't panic if a recipe calls for a 15-oz can but you can only find a 14 1/2 ouncer. Just grab that closest available size. 

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Rellenong Bangus Recipe

Milkfish or bangus as it is locally called here in the Philippines is our national fish. Bangus is one of the many staple fish diets by Filipinos although milkfish is widespread in Southeast Asia. Countries like Indonesia and Taiwan have milkfish also in their diet. There are many ways to cook the milkfish or bangus. Preparation of the bangus for relleno is equally tedious. After selecting the right size of bangus, it is then scaled, gutted, and the intestines removed. Enjoy!

Ingredients:

1 large size bangus
1 onion, chopped finely
4 cloves garlic, minced
1 small size carrot, small cubes
1 box raisins (optional)
2 tomatoes, chopped
1 raw egg, large
1 teaspoon vetsin
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 green bell pepper, chopped finely
2 tablespoon flour
2 pieces lemon
cooking oil for frying

Procedure:

1. Remove and clean fish scales. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin. 
2. Marinate skin and head of the fish with soy sauce and lemon juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat. 
3. Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins. 
4. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil. Fry. Cool before slicing. 
5. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Read More - Rellenong Bangus Recipe

Fried Wonton Recipe

Wonton is a type of dumpling commonly used in chinese cuisine. They are made by spreading a square of paper wrapper (a dough skin made of egg, flour, water and salt). Adhesion will improved by moistening the wrapper's inner edges by dipping a finger tip in water and running it across the dry dough to dissolved the exra flour. The most common filling is ground pork. Now, you can try recipe that can make about 40 servings. Enjoy!

Ingredients:

1lb ground pork
3 garlic cloves (chopped)
1 teaspoon fresh ginger (grated)
1 tablespoon soy sauce
1 teaspoon sesame oil
3 carrots (finely diced)
3 celery stalks (finely chopped)
6 green onions (finely chopped)
1 (12 ounce) package wonton wrappers
1-2 eggs (beaten, for sealing)
Oil (for deep frying)

Procedure:

1. With a large bowl combine pork, garlic, ginger, soy sauce, sesame oil, carrots, celery, and green onions. Stir to mix.
2. Beat eggs. Lay out a wonton wrapper and place a heaping teaspoon of the filling into the center of the wrapper. Brush egg on 2 edges on one side of the wrapper. Fold over to form a triangle and seal the edges tightly with your finger. Repeat until all the wrappers and/or filling are used.
3. Heat oil in a deep fryer to 370 degrees. Deep fry in bathes until golden brown. Drain on paper towels.

Read More - Fried Wonton Recipe

Lettuce Wraps Recipe

Lettuce Wrap is a breadless sandwich with a filling optionally inserted between two leaves of lettuce. This recipe are also a fun dish to eat, either as an appetizer or main course. Serve the filling on a platter with whole lettuce leaves on the side, and let your friends and family wrap their own. They will love the combination of crisp, cold lettuce with the warm, flavorful filling. This easy lettuce wrap recipes makes a low-calorie, low-fat treat that's also very nutritious. Enjoy!

Ingredients:

16 lettuce leaves (rinsed and pat dried)
1lbs ground beef
1 tablespoon oil (for frying)
1 large onion (chopped)
2 garlic cloves (minced)
1 tablespoon soy sauce
¼ cup hoisin sauce
1 tablespoon rice wine vinegar
Asian chili pepper sauce (optional, to taste)
1 (8 ounce) can water chestnuts (drained and chopped)
1 bunch green onions (chopped)
2 tablespoons dark sesame oil

Procedure:

1. Heat a medium skillet to high heat. Add 1 tablespoon of oil. Add ground beef. Break beef up into very small pieces with a metal spatula and reduce heat to medium. Cook until beef is fully cooked. Drain, remove from pan and allow the beef to cool.
2. In the same pan add onions and stir fry for 1 minute. Add garlic, soy sauce, hoisin sauce, vinegar and chili pepper sauce to the onions. Stir to mix well. Add in water chestnuts, green onions and sesame oil.
3. Continue cooking for about 2 minutes. Add sauce mixture to ground beef and mix well in a bowl.
4. Pile the meat mixture into the center of each lettuce leaf. Wrap the lettuce around the meat like a burrito.

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Chicken Paella Recipe

Paella is valencian rice dish that originated from its modern form near lake Albufera, a lagoon in Valencia, on the east coast of Spain. It also consists of white rice, green vegetables, meat (chicken, duck), beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Now, we will try the delicious Chicken Paella and this serves as one of the best recipe on this website.

Ingredients:

1 kilo chicken (cut into small pieces)
1/4 kilo chicken giblets & liver
2 cans tomato sauce
2 large onions chopped
1/2 head garlic, minced
1 pieces bay leaf (laurel)
2 bell peppers, red & green (strips)
1/2 kilo tahong (cooked in shell)
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, 1/4' thick)
1 teaspoon pimenton powder
1 tablespoon vetsin
salt to taste
1 hard-cooked egg (garnishing)
3 cups rice
4-5 cups water

Procedure:

1. Saute and brown garlic in oil. Stir in half of chopped onions. 
2. When wilted, add chicken. Stir until light brown and pour in tomato sauce. 
3. Add bay leaf, vetsin, and salt. Cover. Cook until almost done. 
4. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside. 
5. This time a big wok or kawali. Saute' remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked. 
6. When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries. 
7. Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.

Read More - Chicken Paella Recipe

Ginataang Hipon Recipe

Ginataang Hipon is a Filipino dish consist of shrimps mixed with coconut milk as the main ingredients. Ginataan alternatively spelled guinataan is a Filipino term which refers to food cooked with gata - the Filipino word for coconut milk. Literally translated, ginataan means cooked with coconut milk. This recipe fits for small gatherings at home during summer. Enjoy!

Ingredients:

1 tablespoon vegetable oil
1 cup chopped onion
3 tablespoon minced garlic
2 lbs shrimps
3 stalks of malunggay leaves (remove from stems)
3 cups peeled and cubed squash
2 cups string beans (sitaw); cut into 2″ length
1 tablespoon salt
3 cups coconut milk
2 tablespoon fish sauce
1/2 teaspoon black pepper

Procedure:

1. Chopped onion and minced garlic in oil over a medium heat and stir frequently until the onions are browned and the garlic is fragrant.
2. Add squash and simmer for 5 minutes. 
3. Add shrimp and string beans then continue cooking for another 3 minutes
4. Add fish sauce, pepper and salt.
5. Pour in the coconut milk into the skillet, bring it to a boil and reduced to half.
6. Add the malunggay leaves
7. Cover the skillet and continue simmering until vegetables are cooked and coconut milk becomes a little thicker.
8. Served hot with steamed rice. 

Read More - Ginataang Hipon Recipe

Crispy Pata Recipe

Crispy pata is one of the famous Filipino dish consisting of deep fried pig trotter or front leg served with vinegar or say sauce. It can be a fantastic dish for big parties or an everyday dish. Filipino restaurants usually serve boneless pata as their main specialty.

Ingredients:

1 pork's front leg (pata)
1 bottle soda 7 up or sprite
1 1/2 cups water
1 tablespoon salt
1/2 teaspoon baking soda
1 teaspoon vetsin
2 tablespoon patis
2 tablespoon flour

Procedure: 

1. Clean pata and slit skin (3-4 slits on both sides) without cutting bone. 
2. Place in a deep pan with a tight cover. Add water, soda and salt. Bring to a boil. 
3. After 15 minutes, add baking soda. It will hasten the softening of the pata's skin. Continue cooking.
4. If water dries up and pata is not yet done, add another cup of water. 
5. Meat should not be too tender. Drain when done. Place in refrigerator overnight to make skin dry. 
6. Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown. 
7. Put off the heat and pour 1/4 cup water. This will make the skin more crispy. 
8. Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).

Read More - Crispy Pata Recipe

Pork Fried Rice Recipe

Pork fried rice originated from a Chinese cuisine. It is simple, and yet very delicious. You can use garlic instead of garlic powder if you choose. Some other great additions would be a little rice wine and oyster sauce. This recipe makes 2 servings. Give it a try and enjoy!

Ingredients:

1 (6 ounce) boneless pork loin chop (cut in small pieces)
1/4 cup carrot (finely chopped)
1/4 cup frozen peas
2 green onions (chopped)
1 tablespoon butter
1 egg (beaten)
1 cup cold cooked white rice
4 1/2 teaspoons soy sauce
1/8 teaspoon garlic powder (2 garlic cloves, minced)
1/8 teaspoon ground ginger

Procedure:

1. In a pan over medium-high heat melt butter. 
2. Add pork, carrot, peas and onions and sauté until the pork is no longer pink inside. 
3. Remove from the pan and set aside.
4. In the same pan cook and stir egg over medium heat until completely set. 
5. Stir in rice, soy sauce, garlic powder, ginger and the pork mixture. 
6. Heat through while stir frying for a few minutes

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Sweet and Sour Chicken Recipe

Sweet and Sour Chicken is deep-fried breaded white meat chicken, coated or served with sweet and sour sauce. This recipe includes an amazing recipe for sweet and sour sauce as well! What really makes this recipe stand out from others or the buffets are the fruits and vegetables that go in it. We are adding a generous amount of pineapple, green peppers, tomatoes, and onions in the dish.

Ingredients:

6 boneless skinless chicken breasts (cut into cubes)
Flour
4 egg yolks
2 tablespoon soy sauce
Oil
3 firm tomatoes (cut into chunks)
2 onions (cut into chunks)
1 green pepper (cut into chunks)
1 can pineapple chunks (reserve juice for sauce)

Sweet and Sour Sauce

1/2 cup vinegar
1/3 cup sugar

1/2 teaspoon salt
1/4 cup orange juice
1/4 cup pineapple juice
1/4 cup ketchup
2 tablespoons cornstarch

Procedure:

1. Mix egg yolks and soy sauce with a bit of water. 
2. Roll the chicken in flour, egg, and then flour again. 
3. Deep fry the chicken in batches for 2-3 minutes, and drain on paper towels.
4. Stir fry pepper and onions for about 1 minute so they are still crisp and colored. Remove from pan and set aside.
5. Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. 
6. Bring to a boil and simmer for 10 minutes. 
7. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.
8. Add tomato and pineapple chunks to the sauce and heat thoroughly. 
9. Pour mixture gently over chicken. 
10. Pour your peppers and onions on and serve. 

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Chinese Pepper Steak Recipe

Pepper Steak is basically a stir fried Chinese-American dish that consists of sliced steak, green bell peppers, and onions. The best part about this dish is the delicious tasting sauce, a mixture of soy sauce, wine, water, sugar, corn starch and oil. Enjoy!

Ingredients:

1 pound flank steak (sliced)

Marinade:

1/4 cup soy sauce
2 tablespoons dry sherry or rice wine vinegar
1 teaspoon sugar
1/4 cup water
2 teaspoon corn starch
2 tablespoons vegetable oil

Vegetables:

2 teaspoons ginger root (chopped or grated)
2 scallions (chopped)
2 tablespoons vegetable oil (for cooking)
1 large Onion (sliced)
2 green bell peppers (sliced)
4 garlic cloves (chopped)
1 8oz can of sliced mushrooms (drained) or fresh sliced mushrooms

Procedure:

1. Marinate your sliced steak for about 20 minutes to a half hour.
2. Add oil to your pan. Add garlic, ginger, and scallions. Stir fry for about 30 seconds.
3. Now take a slotted spoon, add half of the steak, and stir fry for 3 minutes. Remove from pan and set aside. 
4. Repeat with the remaining half. (Note: you need to reserve the marinade, as it is used to make the delicious sauce at the end.)
5. Add oil and stir fry mushrooms, onion, and pepper for 2 minutes.
6. Push vegetables to the sides of your pan. Pour marinade into the center and stir fry until thickened and bubbly. 
7. Blend in vegetables, add steak and heat thoroughly. 
8. Serve on top of white rice.

Read More - Chinese Pepper Steak Recipe

Chicken Cabbage Curry Recipe

Chicken Curry is a common delicacy in South Asia as well as in the Caribbean. In most places the terms "chicken curry"are interchangeable. In some regions there is a considered difference between the two terms, even though both dishes include curry and chicken.

Ingredients:

1 cup chicken meat (cooked, shredded)

2 tablespoon butter or margarine

3 tablespoon flour

1 1/2 tablespoon curry powder

1 teaspoon salt

1/2 teaspoon ground pepper

3/4 cup evaporated milk (or thick coconut milk)

1 small onion, finely chopped

1 teaspoon vetsin

1/2 cup water

1/2 kilo cabbage shredded 

Procedure:

1. Drop shredded cabbage in boiling water with a little salt. Put off heat. After 3 minutes, drain. Set aside.
2. Combine flour, salt, pepper, and curry powder. Melt butter in low heat, add flour mixture. Stir. 
3. When well blended, gradually add water and continue stirring until mixture is smooth. 
4. Add onion and chicken meat. Cook for 5 minutes. 
5. Add milk. Stir until smooth and thickened. Add vetsin. 
6. Spread drained cabbage on plate. 
7. Make a hollow in the middle and pour the cooked chicken mixture. 
8. Serve hot.

Read More - Chicken Cabbage Curry Recipe

Lengua Estofada Recipe

Lengua Estofada is a pork tongue cooked in tomato sauce. Lengua was adopted from the enxet people which originally came from Paraguay. This filipino dish became popular to big parties and even from home. Enjoy!

Ingredients:

1 tongue pork (sbout 1 1/2-2 kilos)

2-3 large onions, quartered

6 green olives (optional)

1/4 kilo pork fat

3 tablespoon pimento

1 small can tomato paste or 2 cans tomato sauce

1 tablespoon vetsin

1 teaspoon pepper (ground)

1 tablespoon salt

1/2 cup rhum

2 tablespoon chili sauce

2 tablespoon Worcestershire sauce

3 bell pepper, red & green (strips)

1 small can pineapple juice

1/2 cup bread crumbs

1 chorizo de bilbao (finely chopped)

Procedure:

1. To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, scrape white, thick skin. Then wash in clear water.
2. Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done. 
3. Saute onion and pork fat (in big slices) in butter. 
4. When onion is wilted, add all ingredients except bread crumbs. 
5. Stir for 3 minutes, then add to tongue. 
6. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done. 
7. Cool. Cut tongue into thin slices. Arrange in serving plate. 
8. Thicken sauce with bread crumbs. 
9. Pour over sliced tongue.

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Steamed Lapu Lapu Recipe

Lapu-Lapu or "grouper" comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language. In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo. There are many ways to cook this kind of fish. It's how you put art in cooking. Enjoy!

Ingredients:

400 grams Lapu-lapu fish

20 grams salt & pepper

20 grams butter

100 ml fresh milk

12 pieces Quail eggs

60 grams sweet green peas (cooked)

2 pieces Calamansi

30 grams flour

Procedure:

1. In a bowl, marinate fish in salt, pepper and calamansi juice for 20 minutes. 
2. Steam fish for 20 minutes.
3. In a pan, melt butter over low heat, add flour and fresh milk and stir to thicken sauce.
4. Season w/ salt and pepper (do not boil).
5. Place fish on a platter and pour sauce over the fish.
6. Garnish with Quail eggs and sweet green peas.
7. Serve hot with steamed rice.

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Lobster Thermidor Recipe

Lobster Thermidor originally from a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust. Now, filipinos are fun of having this recipe with some additional ingredients. Enjoy cooking!

Ingredients:

4 pieces large prawns

2 tablespoon butter

2 tablespoon flour

1 cup evaporated milk

1 teaspoon salt

1 teaspoon vetsin

3/4 cup grated cheese

1 teaspoon calamansi juice

2 tablespoon bread crumbs

1 egg yolk

1 medium sized onion, finely chopped

Procedure:

1. Cook prawns in a little water over low fire for 1 hour. 
2. Cut shell at the back and scoop out meat. Set aside the shell. 
3. Chop meat coarsely.
4. Saute onion in butter, lower heat and add flour. Stir well. 
5. Remove from heat and gradually add milk, egg yolk (slightly beaten), and half of the grated cheese.
6. Season with salt, vetsin, and calamansi juice. 
7. Lastly, add the prawns meat. 
8. Continue cooking until mixture thickens. 
9. Fill prawns shell with cooked mixture, top with bread crumbs and the remaining grated cheese. 
10. Bake in preheated oven (375 F). 
11. Bake for 20-30 minutes or until topping becomes golden brown.

Read More - Lobster Thermidor Recipe

Ginataang Tilapia Recipe

Ginataang Tilapia is also called Fish Cooked in Coconut Milk. This is one of my favorite recipe since the main ingredient is Tilapia, a common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats.

Ingredients:

6 pieces Tilapia fish (cleaned and scaled)

4 cloves garlic (crushed)

1 medium red onion (cut into eight)

1 red bell pepper (sliced)

1 green bell pepper (sliced)

1 small ginger (sliced)

1 big eggplant (cut into eight)

1/2 cup squash (sliced)

1 medium ampalaya - bitter gourd - (cut into eight)

Salt to taste

2 cups coconut milk

1 cup vinegar

Procedure:

1. In a casserole, arrange fish and spices.
2. Pour in vinegar and coconut milk.
3. Boil for five minutes.
4. Add squash and eggplant and cook until almost done.
5. Add onions, red and green peppers and ampalaya (bitter gourd). 
6. Season with little salt. 
7. Cook until vegetables are done. 
8. Serve hot with steamed rice.

Read More - Ginataang Tilapia Recipe

Chicken Drumstick Recipe

Chicken can be cooked in many ways. It can be made into sausages, skewered, mixed in salads, grilled and and deep-fried, or used in various ocassions. There is significant variation in cooking methods among cultures. This special recipe is not common to all. Lets give it a try. Enjoy!

Ingredients:

5-6 pieces chicken legs

1/4 kilo ground pork

2 slices sweet ham

2 pieces sausages

2 eggs

1 onion, finely chopped

2 teaspoon pickles

2 tablespoon flour

1 teaspoon vetsin

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoon bread crumbs

1 egg, beaten

Procedure:

1. Clean chicken legs. Carefully pull down skin to the end of the bone. Try not to tear the skin. 
2. Scrape meat from bone. 
3. Season skin with a little salt and vetsin. Set aside.
4. Grind or chop finely the chicken meat, ham and sausage. 
5. Mix with ground pork, pickle relish, onion, eggs, and flour. Season with vetsin, salt and pepper. 
6. Pack well mixed ingredients around bone with skin holding it. If the skin is torn, wrap with sinsal.
7. Dip in beaten egg; roll on bread crumbs. Fry in deep, hot oil until golden brown. 
8. Serve with tomato sauce.

Read More - Chicken Drumstick Recipe

Pork Afritada Recipe

Afritada is a Spanish influenced tomato sauce-based dishes that are somewhat similar to Mechado or Kaldereta. In these dishes meat is cooked in tomato sauce, minced garlic and onions. Afritada tends to be the given name for a dish served from chicken or pork.

Ingredients:

1 kilo pork (cut in cubes)

1⁄2 kilo potatoes (peeled and quartered)

1 small garlic (minced)

1 big onion (diced)

1 red bell pepper (quartered)

1 green bell pepper (quartered)

2 cups stock

1 cup tomato sauce

1⁄2 cup breadcrumbs

Pinch of salt & pepper

Cooking Oil

Procedure:

1. Heat Cooking Oil in a Pan. Sauté garlic and onion.
2. Pour in the stock and tomato sauce. Bring to a boil and add in pork. 
3. Allow simmering until pork is cooked and tender. Add in potatoes and allow cooking.
4. Add in bell pepper and season with salt & pepper. Add in breadcrumbs and thicken sauce. 
5. Serve hot.

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Chicken Adobo Recipe

Chicken Adobo is a popular dish and cooking process in the Philippine Cuisine that involves with meat or seafood marinated with vinegar or soy sauce, browned in oil, and simmered. While the Philippine adobo dish can be considered adobo in the Spanish sense—a marinated dish, the Philippine usage is much more specific. The name itself was adopted from Spanish and became known to Filipino Cuisine.

Ingredients:

2 pounds chicken ( cut into serving pieces )

3 pieces dried laurel leaves

4 tablespoon soy sauce

4 tablespoon vinegar

3 cloves minced garlic

1/4 cup cooking oil

salt and pepper

Procedure:

1. Place the chicken, soy sauce and garlic mixed together in a large container 
2. Add cooking oil in a pan and apply heat 
3. On the hot pan, put-in the marinated chicken 
4. Add the dried bay leaves and simmer for about 15 to 30 minutes or until the chicken is tender 
5. Add vinegar, salt, and pepper and simmer for about 10 minutes 
6. Add little water if chicken dries up before fully cooked 
7. Chicken Adobo will be quiet dry at the end of cooking time 

Read More - Chicken Adobo Recipe