FoodHauz

Adobo is one of my favorite Filipino dish. And I want to share this recipe I got from Filipino Food Recipes site. And I hope I can cook a very yummy adobo someday.

Estimated cooking time: 50 minutes

• 1/2 kilo pork, cut in cubes

• 1/2 kilo chicken, cut into pieces

• 1 head garlic, minced

• 1/2 yellow onion, diced

• 1/2 cup soy sauce

• 1 cup vinegar

• 2 cups of water

• 1 teaspoon paprika

• 5 laurel leaves (bay leaves)

• 4 tablespoons of cooking oil or olive oil

• 2 tablespoons cornstarch

• 3 tablespoons water

• In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.

• Serve hot with the adobo gravy and plain rice.

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

A new Filipino restaurant located at Wilson St., Lahug, Cebu City. The outside look of the restaurant will probably make you think that you can’t afford to dine here, but, I tell you, it’s just affordable. Don’t be intimidated with the classy look.

 bamboo rice

crispy pata

sinigang na baboy

bicol express

appetizer

My favorite is the crispy pata. As always.

Especially if you are having Yellow Cab Pizza as your midnight snacks, and not to mention, it’s for free! Good thing, we have a generous officemate who usually treats us during payday! And my favorite is New York’s Finest.

If you want to order Yellow Cab Pizza, you may call: 254-1111

Yellow Cab Pizza in Mango, Cebu is open 24 hours.

As what I have told you in my previous post, I really love Buko Pandan. Here’s a Buko Pandan recipe courtesy of Bohol.ph that I love to try one day.

Ingredients

8 leaves of Pandan - cleaned well
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

Preparation

1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.

2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups - 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes

3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.

4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.

5. Add kaong if you prefer.

6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.

Your buko pandan is now ready!

If you are a tourist in Cebu and craving for seafoods, I suggest, go to SUTUKIL, in short of Sugba, Tuwa, Kilaw located at Mactan Cebu, near Lapu-lapu shrine. There, you can choose on the different restaurants that serves fresh seafoods. Once you arrived in the place, you will be greeted with the staffs convincing you to dine in their restaurant. But, where to? I’ve been to SUTUKIL a couple of times and dined in different restaurants, but so far, MANNA SUTUKIL is the best for me.

So, are you hungry now?