Laguna Afritada

"Bill Gates is a very rich man today... and do you want to know why? The answer is one word: versions." ~Dave Barry

There are 2 versions of Filipino afritada, the white and the red. I'm more familiar with the red afritada which uses tomato sauce. Laguna afritada is a white version, it uses fresh tomatoes. I found the recipe from Food Magazine when I'm making my weekly menu list. I was so intrigued with the recipe because it uses leftover white adobo (adobo with no soy sauce). It's new to me, so I gave it a try. I must say, this recipe rocks! I'm so in love with it, the fresh tomatoes give the dish a mild wonderful flavor while the chicken is so savory. It has the right balance of flavors which is so hooking that you want to eat more. If you're on a diet, don't ever try this (just kidding). I will definitely cook this again. Give it a try too!

INGREDIENTS:
(adapted from Food Magazine)
1 whole chicken, at least 1.5 kg or use leftover white adobo*
1 Tbsp cooking oil
half a head of native garlic, crushed
2 medium tomatoes, cubed
1 medium onion, sliced
1 tsp patis (fish sauce)
peppercorns
2 potatoes, quartered or cut into small wedges and fried
1 carrot, quartered or cut into chunks
2 tsp evaporated milk
2 bell peppers (green/red), deseeded then cut into strips or quartered

PROCEDURE:
*1. If using fresh chicken, clean and cut the chicken into serving pieces and marinate overnight in 1/3 cup vinegar, 3 cloves of garlic (crushed), 2 dried bay leaves or laurel, and salt. Put it in a pot or pan then add 1/4 cup water. Bring to a boil over high heat. Once boiling, reduce the heat into low-medium and simmer for 30 minutes or until the meat is tender. 
2. Drain adobo, but reserve the liquid. Remove the bay leaves and garlic.
3. In a pot, heat oil then saute the garlic, tomatoes, and onion.
4. Add the chicken, carrot, patis, and peppercorns. Cover to seal flavors.
5. Pour in the reserved adobo liquid and let it boil.
6. Add the potatoes, then the milk.
7. Let it simmer then add the bell peppers.
8. Cook for about 2 minutes more.
9. Serve with rice. Share and enjoy!

Serving: Makes 4 (500 ml) container

QUICK NOTES:
1. You may also use pork instead of chicken.
2. Since the dish has milk, refrigerate if it will not be served immediately.
3.  You may omit the carrot if you don't like it. It's not included on the original recipe, I just want to have it on my afritada.
4. Add chilies for spicier version.

Happy day always,

Rhea

Adobong Manok, Atay at Balunbalunan (Chicken adobo with liver and gizzard)

"You are not defeated when you lose, you are only defeated when you quit!"

~Paolo Coelho

Of all the Filipino food I know, adobo is the hardest to cook! I have high standards in adobo and I admit I can't cook a perfect adobo. My kuya (brother) and my in-laws are the best and I can't copy their versions. The secret to a perfect adobo is the proper proportion of saltiness and sourness. It should never be sour or salty, these two flavors must complement each other to achieve the classic adobo taste, ah! and don't forget the garlic, it should be garlicky! It's a must!

Oh well, I've tried so many times and so many versions, but to no avail. I nearly gave up but the little chef in me keeps on telling me to try again. Ok fine! What I did is I used measuring cups for the soy sauce and vinegar. I think I need it so that next time when I make adobo again, there'll be no more estimation.  I tried a couple of times and am proud to say that this version is somewhat close to my kuya's adobo (less the laurel or bay leaf). I'm missing my kuya Alberto so... kuya, this is for you. I'm sure if you tasted this, i will hear again the magic phrase "ang sarap!!! (it's delicious!)" with matching thumbs up!

INGREDIENTS:
1 kg chicken, thigh, breast and legs, chopped
300 grams chicken liver and gizzard
1/4 cup vinegar
3/4 cup soy sauce
4 heads garlic, about 40 cloves, crushed (with skin or without)
pinch of peppercorns
canola or any vegetable oil
salt and pepper to taste

PROCEDURE:
1. Put half of the garlic (about 20 pcs), vinegar, soysauce, peppercorns, chicken, chicken liver and gizzard in a bowl. Marinate it overnight or for at least 1 hour.

2. Put in a pan or sauce pan. Bring to a boil then turn off the heat. Heat a little oil in another pan. Brown the chicken, liver, and gizzard and the remaining uncooked garlic. Do it by batch. Don't overcrowd the pan. 

4. Once all done, return the chicken, gizzard and liver in the pan and pour the sauce. Simmer it for a couple of minutes (about 5 to 10 minutes). Taste and season with salt and pepper, if needed. You may strain the sauce if you don't want garlic on it.

5. Serve with rice. Share and enjoy!

QUICK NOTES:
1. You may add potatoes in adobo. Quarter the potatoes and fry it or just put in the pot and cook it together with the chicken.
2. You may also use pork or combination of pork and chicken. I recommend to use liempo (pork belly).
3. If you love eggs, you may also add hard boiled eggs.
4. Some versions add onion and bay leaf. It's up to you if you want to add it. It'll still tastes delicious.

Happy day always,

Rhea

Lugaw with Chicken and Egg (Arroz Caldo with egg)

"Chickens don't praise their own soup" ~Martinican Proverb

You can eat it plain or with egg or chicken. Add some side dishes like lumpiang toge (bean sprouts spring roll), fried tokwa (tofu) or tokwa't baboy (tofu and pork) or kwek-kwek/tokneneng. Or even topped it with adobong atay and balunbalunan (chicken liver and gizzard adobo). Drooling! This Filipino comfort food is very versatile. Perfect for rainy days! Let's make and eat lugaw!

INGREDIENTS:

1 cup glutinous rice / malagkit

300 grams chicken, cut into serving pieces

8-10 cups chicken broth or water

1 medium onion, sliced or chopped

2 thumb size ginger, julienned

1 head garlic, chopped

2 boiled eggs 

1/2 Tbsp garlic powder (optional)

1/8 cup patis or fish sauce

salt and pepper to taste 

spring onion, sliced (toppings)

vegetable oil

PROCEDURE:

1. Put a little oil in a pan, saute the garlic until golden brown. Put it in a small bowl and set aside.

2. Add the ginger and onion in the pan. Cook until the onion becomes translucent and the ginger releases its aroma.

3. Add the chicken pieces and cook it for 5 minutes.

4. Add the malagkit and fish sauce. Mix and cook for a few minutes. Then add the broth or water.

5. Let it boil and simmer for 35-45 minutes over medium heat, stirring occasionally. Add more "hot" water if you find the lugaw too thick. Add the garlic powder and the toasted garlic (you may reserve some toasted garlic for garnishing). Stir until the garlic powder completely dissolved in the lugaw. Season with salt and pepper. Turn off the heat. 

6. Serve hot with sliced hard boiled egg. Garnish with spring onion and garlic. Share and enjoy.

QUICK NOTES:

1. You may also use rice for this dish. Just reduce the amount of water. Start with 6 cups, add more (use hot water when adding water) until you reach your desired consistency.

2. If you want a little spicy, drizzle some chili oil in your lugaw. Hmmm, yummy!

3. If you like tangy, squeeze calamansi.

Happy rainy day,

Rhea

Homemade Chicken Nuggets

" To keep the body in good health is a duty... otherwise we shall not be able to keep our mind strong and clear " ~Buddha

Whenever we go to the supermarket, we always buy chicken nuggets, this is one of my son's favorite. But now, I'm trying to avoid buying processed or instant foods. As much as possible, I want to make it homemade. Not only it is more affordable but also healthier. I know what goes into my food and I can also control the saltiness or sweetness of my creation. My son loved my chicken nuggets, it is crispy outside, soft and moist inside. It's flavorful and I can clearly taste the Worcestershire sauce. Next time I will use buttermilk and check the difference. They say that buttermilk can also make your nuggets soft and moist.

INGREDIENTS:

2 chicken breast fillets or 1 whole breast*

3 Tbsp Worcestershire sauce

3 cloves garlic, grated or 1/4 tsp garlic powder

pinch of salt

1/2 cup all purpose flour

1 cup Japanese bread crumbs, finely crushed using a blender or food processor

1 egg, whip until foamy

oil

* If you will be using whole breast, just remove the bone, skin and fats of the chicken.

PROCEDURE:

1. Wash the chicken breast and cut it into bite size. Put the chicken in a bowl or small container, add the Worcestershire, garlic, and salt. Stir. Marinate it for a couple of hours or for at least 1 hour. Cover and refrigerate. (I marinate my chicken overnight)

2. Remove chicken from the Worcestershire mixture. Pat chicken dry with paper towels. 

3. Prepare the coating. Finely crush the Japanese bread crumbs using blender or food processor. Put it in a bowl. Put also the flour and egg in separate bowls. Dip the chicken in flour, then in egg, lastly in bread crumbs.

4. Heat oil and fry the chicken until golden brown. Don't overcook the chicken nuggets. Drain to remove excess oil. Serve and enjoy.

QUICK NOTES:

1. Serve it with your favorite dipping sauce, like ketchup, sweet and sour, sweet chili sauce, mustard, mayonnaise, gravy, OR enjoy it even without sauce - it is good on it's own.

2. Leftovers can be tossed on your favorite green salads. You can also mix it on your pasta, or use it as a topping to your pizza, or a filling to your tortillas. 

Happy homemaking,

Rhea

Tinolang Manok (Chicken and ginger consommé)

A Jewish woman had two chickens. One got sick, so the woman made chicken soup out of the other one to help the sick one get well. ~ Henny Youngman

They say chicken soup is good for the soul. Well, in my case it's not only good for the soul but for colds too! The hot steam of tinola(1) together with the spicy aroma of fresh ginger clears my stuffy nose. The chicken is sooo crazy moist and the vegetables are just perfect for the chicken.