ADO-BET (The Marriage of Adobo & Pinakbet)

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 ADOBET-WM
ADO-BET
(The MARRIAGE of ADOBO & PINAKBET)
Familiar with Pinakbet topped with Crispy BAGWANG?
Can’t give out recipe.
Both BAGWANG and its EXCLUSIVE marketing arm,
MANILA Q, are registered and patented.
And so, dishing out another technologically proven offering as well,
let’s talk about…
originally of Spanish term, Adobo,
in strictest sense, is a type of marinade or sauce
from where soaked raw meats absorb needed flavor.
Common to it are: salt, garlic, paprika, pepper oregano and vinegar.
The use of soy sauce started ONLY when “Pinoys” created their own version
calling it as such denoting already a “dish” in itself
and no longer just a flavor solution.
Adobo (soy and vinegar stewed meat) is considered by many
as the Filipino national dish scrambling it out to top slot along with
“Kare-Kare” (meat in peanut sauce) and
“Sinigang” (tamarind soup-based meat).
Issuing recipe herewith marrying it with “PINAKBET”,
a famous Ilocano (folks of the northern part of Philippines, Ilocos Region)
favorite of stewed various veggies either with or without
“bagoong” (shrimp or fish paste).
INGREDIENTS:
FRIED ADOBO:
½ kilo skin-on sliced “liempo” (pork belly)
500 ml. water
30 ml. palm or soya oil
6 cloves crushed garlic
2 grams salt
1 gram ground black pepper
10 ml. soy sauce
8 ml. cane vinegar
PINAKBET:
6 cloves crushed garlic
1 large sliced tomato
1 large sliced onion
½ modest sized cubed “calabasa” (yellow squash)
6 pieces “okra”  sliced
2 large sliced “talong” (eggplant)
1 medium sliced “ampalaya” (bitter gourd or bitter melon)
30 grams “bagoong alamang” (shrimp paste)
15 ml. water
PROCEDURES:
I. Adobo:
1.    In a suitable frying pan add in water and boil to desired tenderness
sliced liempo. When done scoop out, set aside and discard water.
2.    In the same pan, heat oil. Add in garlic-toss a bit.
3.    Pour in boiled “liempo” and fry together with garlic for 1 minute.
4.    Add in salt, soy sauce and vinegar. Continue tumbling until almost all liquid are absorbed by the meat OR
sauce in pan becomes “oily”.
5.    Scoop cooked meat. Set aside.
II. Pinakbet:
1.    In the same pan with left-over Adobo oil, pour in crushed garlic toss a bit.
2.    Add in tomato and onion tumble for 30 seconds.
3.Pour in calabasa, ampalaya, okra, bagoong alamang and water .
Let boil while tumbling constantly for 2 minutes.
Add in talong  and simmer for another 30 seconds or until calabasa is done.
III. FINAL ADO-BET:
In suitable plate, pour in Pinakbet and top with Fried Adobo.
Witness the smile and satisfaction spelled by the faces of your loved ones
as they “bond together”  over sumptuous 2 dishes combined into 1.

Sinigang Na Pata 

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SINIGANG NA “PATA”
(Front Hock In Tamarind Soup Base)
16th July 2014. typhoon Glenda is hovering its wrath in the entire metro.
No power. No work. Dashing out is a no-no as torn tree branches,
roofing iron sheets and  all sort of debris dance and fly with the strong wind.
All network sites are down. No internet. Mobile phones get low connectivity.
What else is there to accomplish?
Oh yah…let me raid the ref and check  what could be concocted.
Found them.
A piece leftover front hock of the Pata Tim (recipe here)
created few days back, veggies and all.
The use for just right, proper ingredients,
the technologically-chronological way of adding each and every bit of the same
and the flavorist instinct in me surfaced once more…and so…behold.
A different approach to “Sinigang”.
INGREDIENTS:
MEAT:
1 piece fully cleaned, hooves removed, butcher pre-chopped “Pata”
(pig’s front hock)
ANTI-FOUL SMELL BOILING SOLUTION:
Enough tap water to cover hock pieces in a casserole.
20 ml. any red wine
3 grams salt
PRESSURE COOKER BLEND:
Enough tap water to cover pre-boiled hock.
3 grams salt
6 cloves crushed garlic
1 small chopped onion (white or red)
SAUTEING & FLAVOR ABSORPTION MIX:
30 ml. palm oil (or soya oil)
5 cloves crushed garlic
1 small onion chopped
2 tomatoes quartered
2 grams salt
2 grams ground black pepper
1 sachet “Sinigang Mix” (tamarind soup base powder)
GARNISH VEGGIES:
1 bunch “mustasa” (mustard leaves)
4 pieces “sili pansigang” (banana pepper or chili finger)
4 strands cut “sitaw” (string beans)
4 pieces halved “okra”
1 piece sliced “talong” (eggplant
1 piece quartered raw tomato for finished product garnish
PROCEDURES:
1.    Boil for 15 minutes (commence timing when boiling starts)
the chopped hock with ingredients of the anti foul smell boiling solution.
When done scoop & set aside hock pieces into container and discard broth.
2.    Pour hock and ALL ingredients of the pressure cooker blend unto pressure cooker and cook for 20 minutes.
Timing starts when nozzle begins to whistle.
3.    Scoop & drain the now tender hock pieces setting aside pressure cooker
and the broth in it.
4.    Heat oil and start sautéing garlic until a bit brown, add in onion-toss for few seconds then pour in
tomatoes and heat-while-tumbling well for about a minute.
5.    Carefully tossing constantly (to avoid dis-integration), add in hock pieces, salt, black pepper
and “Sinigang Mix” and fry until golden brown.
Ensure mentioned flavor enhancers are well dispersed
and absorbed by the meat thoroughly. Set aside whole pan and all in it.
6.    Summon pressure cooker with the broth and bring to boil.
7.    Upon boiling add in “sitaw” and “okra”. Cook for 3 minutes.
8.    Pour in “talong” and boil for 1 minute.
9.    Turn off heat. Add in “sili pansigang”, “mustasa” and raw tomato.
10.Pour everything in this pressure cooker unto sautéing pan with hock pieces. Just heat a bit.
Add additional salt, black pepper or even “patis” (fish sauce) to desired taste.
11. In these rainy days, nothing beats a hot soup meal. Serve

Señor Dante’s “COCIDO” (The evolution of Filipino meat stew)

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SEÑOR DANTE’S “COCIDO”
(CUBED U.S. SHORT PLATE CRUNCHILY FRIED THEN STEWED)
Portuguese Cozido or Spanish Cocido,
it all boils down to traditional stewed meats
(pork, beef, lamb, goat or sheep) with vegetables.
Variations through ages and generations defined uses for sausages,
raisins, olives, bay leaves, oregano, vinegar, wine, sugar and
tomato paste/sauce/puree.
In the Philippines, pass-through versions of this dish
(pork, beef, goat, fish or poultry) resulted to:
1.   MECHADO:
From the Spanish word “mecha” or “wick”, then low-cost recipe,
calls for wedging/inserting strips of pork back fat unto lean meat
to render desired juiciness and bite-friendliness to it.
Meat is stewed-veggies added. No tomatoes.
Until early 40’s when “Pinays” started pouring in tomato sauce/puree
to give the dish a tinge of class…a “royalty”.
2.   AFRITADA:
Twist your recipe a bit by adding either or in combination:
bay leaves, oregano, vinegar, sugar and sausages
you end up with Afritada.
3.   KALDERETA:
From Spanish “caldereta” “cauldron or cooking pot”,
the original recipe strictly called for goat’s meat, stewed with veggies.
Scarcity of goat’s meat plus the need for more flesh rather than boney bite,
Filipinos’ ingenuity surfaced once again.
In our setting, “Kaldereta” is stewed goat or beef or pork
(I created a fish version), with chicken or pork liver further
modified to add either: olives, pickled carrots or cucumber or whatever…
sauced with “tomato sauce/catsup/puree”.
4.   MENUDO:
Originally a Mexican soup dish of “tuwalya” (pork tripe)
in a very piquant soup-added with lots of red chili peppers,
the recipe underwent “surgery” from the hands of “Pinoys”.
Why “SURGERY”?
Slice your “MECHADO” meat into smaller cubes,
add in equally cubed pork liver, tomatoes and carrots-then
sauce it up with “tomato puree/catsup/sauce”,
finally, enhance flavor by infusing your raisins or pickles
or pineapple slices or olives or dates or whatever…
your “Mechado” is now…”Menudo”.
In my days, we used to incorporate “chickpeas” (“garbanzos”)
to our “Menudo”.
Back to the original…Cocido.
Utilizing the very sanitary, highly reliable, moderately marbled
cubed U.S. short plate, will tweak procedures and ingredients a bit
to render extra burnt aroma and toasted flavor to whole recipe.
INGREDIENTS:
MEAT:
½ kilo boneless short plate, sliced across the grain
about 1sq. inch thick and 2-3 inches long, rinse fully.
PRESSURE COOKER MIX:
Enough tap water to cover top of meat.
2 grams salt
4 cloves crushed garlic
20 ml. any red or white wine
SAUTEING MIX:
50 ml. palm oil (or palm olein or any un-used oil you desire)
1 large white onion, finely chopped
8 cloves crushed garlic, finely chopped
2 large tomatoes, sliced
2 grams salt
2 grams ground black pepper
FINAL SAUCE MIX:
200 ml. of the left over PRESSURE COOKER MIX.
2 grams salt
2 grams ground black pepper
25 grams brown sugar
3 grams chili powder (NOT chili pepper powder).
(Chili powder contains 5 or more spice-herb combination plus salt
while Chili Pepper Powder is just the powder presentation of that particular chili pepper).
400 grams/ml tomato sauce
10 grams corn starch dissolved well in 30 ml. water (“slurry”)
GARNISH VEGGIES:
2 large bell peppers (get 1 red & 1 green for eye appeal), de-seeded, sliced horizontally
1 large carrot, skin-on, scrape/brush skin well under running water, sliced roundly
12-15 pieces baby potatoes, skin-on, scrape/brush skin well under running water
PROCEDURES:
1.    Pour in sliced meat unto pressure cooker,
add all ingredients of the Pressure Cooker Mix. Mix well
and, nozzle attached, start cooking at medium heat.
2.    When whistling starts, pressure cook for 30 minutes.
When done subject pressure cooker to running tap water,
and when whistling stops slowly remove nozzle-open cooker.
Remove meat, drain and set aside including the leftover Pressure Cooker Mix.
3.    In suitable pan, heat palm oil, pour in onion and tumble until translucent.
Add in crushed garlic and toss until they turn light brown.
Add tomatoes and continue tossing for just 1 minute.
4.    Pour in your pressure-cooked meat. Fry. Tumble & toast well.
Adding (by scattering) salt and black pepper in between,
make sure meat are really brown (about 8-10 minutes)
(this portion cooks meat further while absorbing fragrant aroma
of fried onion, garlic and tomatoes). When done, set aside. (pan and all in it)
5.Except for the “slurry”, in a pot, pour ALL ingredients of the Final Sauce Mix.
Add the baby potatoes. Mix well and boil.
6. Upon boiling, pour in “slurry”. Sauce will thicken in a bit.
Continue boiling, while tossing sauce, until potatoes are to desired done-ness.
7. Add additional salt or pepper or brown sugar if so desired.
8. When done, pour in the sauce unto fried meat.
Add carrots and bell peppers. Simmer for 2 minutes.
9. DONE.
10. Show off to the world your own…“SEÑOR DANTE’S COCIDO”.

Create your own SISIG. Enjoy it 6 ways: as is, with rice, make into Roll, Crepe, Empanada or wrap in lettuce. 

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“SISIG”
“Sisig” (see’ seeg) is an original Filipino recipe started by folks
from the country’s northern part, Pampanga.
Often served as appetizer, on as is plain meat in sizzling plate,
as food to go along with beer, wine or liquor.
Modifications introduced by different regions rendered the delicacy
the status creating it a main course to go with rice meal.
To date, none that I know of, this preparation is somewhat similar or present in other countries.
Reason: the original recipe calls for the use of “char-grilled boneless pork mask” which,
I believe, is not at all sold out there.If yes, then great let’s proceed.My innovations: the use of other pork cut for lesser fat content
but still juicier & more tender to bite, the use of ingredients’ blend
other than those used in the original formula and
the technological sequence of preparation,
all contributing to a well rounded taste complemented by a different type of presentation
…in rolls, crepe or “empanada”.

Simple procedure attaining excellent taste and thereabout optimized
due to chronological production sequence.

So flattered am I when this innovation was actually approximated
(trying very hard) by no less than 5 restaurants in the Metro.

Smokey, vinegar-y & lemon-ly acidic, piquant with hints of onion, red cayenne and
cracked black pepper while crackling sound of seared pork skin fills your mouth
every tablespoonful encounter.
Highly recommended as “antipasto” for your cold ones.

And, again, I use the grammage system of prep by weight
not the volumetric cups & teaspoons.
Pound the weighing scale to your tabletop once more.

Servings: 20-25 X 50gram serving
Prep time: 45 minutes
Grilling time:  30 minutes
Total time:  1 hour 15 minutes
INGREDIENTS:
MEAT:
1 kilo skin-on pork mask if available
OR
1 kilo skin-on picnic shoulder (“kasim”)
¼ kilo lightly boiled chicken liver (semi cooked). Mash to a paste state. Set aside.
FLAVOR ENHANCERS:
Cane vinegar     70 ml.
Fine salt          5 grams
Cracked black pepper      2 grams
1 bulb large white onion finely chopped. Set aside ½.
1 clove garlic crushed. Set aside.
2 pcs “labuyo” (bird’s eye chilies) finely chopped.
soy sauce  50 ml.
palm oil        15 ml.
GRILLING & SERVING MEDIA:
griller
charcoal
Your OWN ROLL, CREPE SKINS or EMPANADA WRAPPERS

ROLL, CREPE & EMPANADA RECIPES:
Check out this PIZZA CRUST RECIPE by MELY MARAVILLA here:
http://melyskitchen.blogspot.com.br/2014/02/how-to-make-pizza-crust.html
and will make our OWN ROLL, CREPE & EMPANADA WRAPPERS:

1.    Using Mely’s recipe, just remove the YEAST and make your dough THINNER
…this will be your ROLL.
2.    Much much thinner, YEAST REMOVED and with 600 ml. evaporated milk,
60 grams butter and 8 pieces beaten eggs added to Mely’s recipe
(this will be like the consistency of a pancake flour blend-a viscous fluid):
and this will be for your crepe (or KREP).
Unto flat frying pan, pour 30 ml. of mix and flatten in a round-circular motion by a small rolling pin.
Brown a bit and there you have a crepe.
3.     Of Mely’s PIZZA CRUST RECIPE, get 100 grams dough,
dusting with little flour every now and then, flatten well to make it round.
This will be your Empanada wrapper.

PROCEDURES:
1.    De-hair and clean well meat.
Boil to “bite-friendly” tenderness but not to the point of disintegration.
2.    In fiery red charcoal, while tossing and tumbling boiled meat as needed,
grill enough to sear or turn skin dark brown.
3.    Slice and cut into 4 pieces per square inch. Set aside.
4.     In a suitable frying pan, heat palm oil.
Add in crushed garlic, toss until brown, dump the ½ chopped onion-mix and tumble until translucent.
Remove or strain cooked solids. Set aside this “flavored oil”.
5.    In a bowl, in this sequence and while tossing constantly,
mix cut meat with chicken liver paste, toss well then pour in vinegar,
soy sauce, salt, black and “labuyo”. Mix well.
6.    In the same frying pan with “flavored oil” pour in meat mixture
and lightly heat tumbling well to avoid sticking to bottom of pan.
7.    Remove pan from heat and lastly, add in the other ½ chopped onion. Tumble.
8.    In still live charcoal or at direct fire from gas stove,
heat very lightly YOUR ROLL until little brown spots appear.
Lay flat unto plate and pour in 50 grams “Sisig”.
Add any combination veggies (cabbage & carrots etc.) you wish as ADD-ONs.
Roll as shown in picture. Cut into 2-3 pieces if desired.
Garnish. Serve.

OR, while heating YOUR CREPE in flat cooking ware, add in your “Sisig” 
and add-on veggies, roll as in picture. Serve.

OR, lay flat YOUR ROUND EMPANADA WRAPPER, fill in with 30-50 grams “Sisig”,
FOLD and cut to HALF-MOON effect…FRY…PRESTO!
You will be happy to serve your EMPANADA SISIG.

Naiibang TINOLANG MANOK. (A Different Gingered Chicken Soup)

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NAIIBANG TINOLANG MANOK
(A Different Gingered Chicken Soup…this is a complete meal)
(KNOW THE FOOD YOU EAT)
Why different?
First, it’s not just chicken soup dish. It’s “a complete meal”.
Carbo is infused into the recipe to complete it.
Next, it ain’t a single veggy soupy as with the usual “tinola”.
It is full of healthy veggies.
And finally, the cooking process is technologically innovated
to extract full flavor of ingredients and let them be absorbed by chicken bite pieces.
This is “a recovery meal”.
Post arduous rounds of exercises, speed up recuperation from illness
or for just plain and simple healthy consumption,
this “innovated Pinoy dish” deserves a spot in your table.
INGREDIENTS:
POULTRY:
1 kilo chicken – head, feet and internals removed – cut into 12-16 bite sizes
SAUTEING MIX:
40 ml. EVOO (Extra Virgin Olive Oil)
30 ml. ginger juice
10 ml. “patis” (fish sauce)
8 cloves garlic, de-skinned, crushed
1 medium white onion, de-skinned, thinly sliced
4 grams salt
2 grams ground black pepper
VEGGIES & HERB:
1 small “sayote” (chayote or Christophine), de-skinned, sliced
1 medium green papaya, de-skinned, de-seeded, cut into bite pieces
1 small bunch “malunggay leaves” (moringa oleifera, moringa leaves)
FLAVOR ENHANCERS & CARBO:
5 ml. “patis” (fish sauce)
2 grams ground black pepper
2 grams MSG (optional)
1 liter tap water
200 grams shell or twisted or elbow macaroni
PROCEDURES:
1.    On medium setting, heat big pan, pour in EVOO, sauté onion till translucent.
2.    Add in garlic and toss until lightly browned.
3.    Add chicken pieces and continue tumbling for 3 minutes
(as if you are frying the chicken).
4.    Pour in ginger juice, 10 ml. “patis”, scatter on top salt
and black pepper of  the sautéing mix.
Toss and tumble well for 2 minutes to ensure sautéing flavor
is absorbed by chicken pieces.
5.    Add in “sayote” and papaya. Toss and tumble again for 2 minutes.
Add extra EVOO if need be.
(This entire sautéing process enables seeping in
of flavor unto chicken pieces)
6. Separate chicken pieces from “sayote” and papaya. Set aside.
7. In appropriately-sized casserole, boil 1 liter water
8. Once boiling add in your macaroni. Boil for 5 minutes.
9. Next, pour in “sayote” and papaya. Boil for 1 minute.
10. Add in your chicken pieces and “malunggay leaves”. Boil for 2 minutes.
(This process elicits well cooked chicken pieces full of flavor
and still crunchy veggies)
11.  Season with the other 10 ml. “patis”, black pepper
and the optional MSG.
12.  Serve your “TINOLA MEAL”.

NOTES:
1.    Why are there salt and “patis”?
Salt plainly adds saltiness to food. “Patis”, aside from a little subdued saltiness,
adds fishy and/or seafood profile to recipes.
This is much evident if you will use the “patis” from Thailand.
2.    Why are there so many procedures for a simple “Tinola Dish?
Follow this system and you’ll get a well flavored and a rounded taste profile for a ”Tinola”.
This is my line for 37 years+…
the just right, proper usage and technological addition of ingredients
to create a full flavored dish & food products.