AFF Philippines - Chicken Adobo with Garlic Fried Rice (Singanag)

This chicken dish is one of the ever famous dish from Philippines I often heard. So this time, I give it a try
And I'm glad that it's very well received by the family :)
The chicken is so tasty, tangy, garlicky, sweet at the same time. Finger licking good!
I served the dish with garlic fried rice. The recipe mentioned that it's cooked Pinoy style but I found it just like any other garlic fried rice. It's nice, fragrant and tasty :)
These 2 dishes are great together :)

Recipe is adapted from Peng's Kitchen & Kelly Siew Cooks

What you need:

900g chicken drumlettes
100ml vinegar
120ml water
120ml light soya sauce
2 tbsp sweet dark soya sauce (kecap manis)
8 cloves of garlic, unpeeled and lightly pounded
1 tsp whole peppercorn
4 bay leaves
cooking oil

Method:

1. Clean and discard any skin and fat from the chicken
2. Mix vinegar, water, soya sauce, dark sweet soya sauce, garlic, peppercorn and bay leaves
3. Add in chicken and marinate the mixture overnight
4. Just before serving, pan fry chicken and serve immediately

For the garlic fried rice...

Recipe is adapted from Bakericious

What you need:

3 cups cooked rice
10 cloves of garlic, finely minced
4 shallots, thinly sliced
salt, light soya sauce, fish sauce, pepper, cooking oil

Method:

1. Heat oil in a wok. Sautee garlic and shallots til fragrant (I didn't cook til garlic browned and crisp because it usually will give a little bitter after taste and my kids dislike that)
2. Add in rice, followed by seasonings and stir to all ingredients are evenly mixed

I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot

AFF Philippines - Abokado At Condensada

This dessert is apparently loved by Pinoy
It uses the same ingredients as Indonesian's avocado juice - avocado and sweet condensed milk, it's only that Indonesians use chocolate sweet condensed milk (which I can never find in Singapore)
The difference here is that for this dessert, the avocado is in chunks

Inspiration is from Hi Cookery & Overseas Pinoy Cooking


This is the basic typical avocado with condensed milk dessert:

 

 

No recipe for this. It's only cut avocado drizzled with sweet condensed milk. Original recipe uses so much of the sweet milk that it's like soaking the avocado. I just couldn't do it, it's just way too sweet for me, so I just drizzled a little bit over the cut avocado

 

After making banana-que and kamote-que, and then this dessert, I find that Pinoy really has sweet tooth! :)

 

Now, there are some variations in serving this dessert. Some add chocolate cream. Others serve this as a smoothie by blending it with ice cubes and fresh milk

So, I had mine too! :)

 

Cut avocado

 

 

 

Pour a little sweet condensed milk

 

 

 

Pour fresh milk (I used reduced sugar soya milk)

 

Stir stir stir...

 

 

 

Pour a little chocolate sauce

Stir again and voila!

 

 

 

This is yummy but then again, as I mentioned before, it's really too sweet! :)

 

I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot

AFF Philippines - Mami Chicken Noodle Soup

For the past two days, Singapore weather has been better with showers
I think it's about time after it's been super hot and humid for many days

It's the best to have something soupy during rainy days, isn't it?
Hence, this soup I cooked. It's simple, tasty and delicious. We all love it :)

Recipe is from HERE

What you need:
(with some modification)

For the soup base:
chicken carcass and 300g skinless chicken breast
7 cloves of garlic, peeled & lightly pounded
1 yellow onion, quartered
a bunch of spring onion, halved
water, salt, pepper, chicken stock powder

500g fresh egg noodles - cook as directed
some shredded cabbage
salt, pepper
fish sauce (patis)

For the garnish:
a bunch of spring onion, chopped
fried garlic
4 hard boiled eggs

Method:

1. Prepare the broth by boiling the chicken in a large pot along with the onion, garlic, pepper and spring onion. Add water til it covers the chicken. Bring it to a boil, cover and simmer for an hour. Discard the floating froth
2. Remove the chicken and shred after it's cool. Keep the broth warm in the pot until it is ready to be served
3. Blanch the shredded cabbage in the soup just before serving
4. In a wide single serving bowl, put the cooked noodles, blanched cabbage, and shredded chicken. Pour the hot broth in the bowl. Add salt and pepper to taste. Top it with the chopped spring onions, fried garlic and sliced boiled eggs. Drizzle with fish sauce if desired

Note:

• I coated my cooked noodle with fish sauce & some garlic oil, so I didn't drizzle any fish sauce anymore into the soup
• My kids love eating this soup with fried luncheon meat. I found it's a great idea :)

I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot

AFF Philippines - Banana-que & Kamote-que

Are you surprised when I tell you that I NEVER eat Philippines food AT ALL? Not even the snack, let alone the dishes! That is despite many remarks I got that I look like Philippino hahahaha...

So, I was pretty surprised when I saw many of their food is actually similar to Chinese or even Indonesian!
Now, I have a new category in my ever long to do list - Pinoy food! :)

Okay, let me start with the easiest street snacks
I first saw it in a site called Overseas Pinoy Cooking and I was eager to try
It's actually a simple deep fry banana and sweet potato cuts, coated with brown sugar
What makes it interesting is, the sugar coating was done during the frying instead of rolling the fried banana and/or sweet potato cuts in brown sugar

Sounds calorific? Well, most snacks do. But giving a try is always harmless, agree? We do not eat this everyday, anyway
It's in fact good to broaden our knowledge - in this case, food. And to know is not complete if we have not tried it ourselves, IMHO :)

So, here they are... banana-que & kamote-que (I discovered that some wrote it as 'que', some 'cue' - I'm not sure which one is correct, anybody can help?)

Recipe is from HERE (for banana-que) and HERE (for kamote-que)

What you need:
(half recipe below)

8 pcs ripe saba bananas / 250g sweet potato (kamote)
1/4 cup brown sugar, divided into two (one part for banana, the other is for sweet potato)
vegetable oil for deep frying
bamboo skewer

For banana-que:

• Trim both ends of each banana and peel off skin
• In a large wok at high flame heat cooking oil put all the bananas in the wok and deep fry for 3-5 mins or until colour change to golden brown
• Sprinkle brown sugar over the bananas and continue to fry and stirring occasionally for 2-3 mins or until sugar has melted and have infused to the bananas
• Do not overcook, remove bananas from wok and drain excess oil
• Push bamboo skewer into each fried banana

For kamote-que:

• Using a small knife remove skin of each sweet potato and slice crosswise about 1/2 inch thick
• In a large wok at high flame heat cooking oil. Put the sliced sweet potato in the wok and deep fry for 8-10 mins or until color change to light brown (mine was less than 5 mins cos I sliced thinner)
• Sprinkle brown sugar over the sweet potato and continue to fry and stirring occasionally for 3-5 mins or until sugar has melted and have infused to the sweet potato
• Remove sweet potato from wok and drain excess oil
• Using large bamboo skewer string 3 slices of sweet potato together (I didn't do this step)

If you notice, mine were not fully coated by brown sugar
Well, I just could not bear to add sugar that much I sprinkled less than half the amount stated. And actually, I found the sweetness was just right - suitable to my liking
It still gave me a crisp exterior from the brown sugar, but it couldn't last long. It turned soggy pretty fast, and when it's soggy, it's real oily! So the best is to consume right after frying

All in all, this is a yummy snack :)

I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot