It was just last year when The Happy Tummy Kitchen blog was born. And my first entry? Adobo. So how about paying tribute to my all time favorite dish on my blog's first birthday? This time, it's all flaked up! I have been experimenting on adobo flakes for quite sometime and thought I have figured out an easy way to do it - without having to use forks and fingers to flake the meat.
I prefer to use pork as most would use chicken for adobo flakes. I use the big pork cuts from the grocery - either Lomo or Kasim, boil them or pressure cook them first to make them really really tender, drain the liquid (store stock/broth for future use in freezer) then start cooking your adobo, the way you like it, just simmer until it becomes a little dry, mix, mix, mix and press the meat with your cooking spoon/cucharon. If the meat is really tender, it will eventually loosen up and become thready/flaky and will fry in its own oil :)
You might also want to try the sandwich version. Just ready 2 bread slices: layer 1 slice, then put mayo side up, adobo flakes, 1 lettuce leaf , about 2 tomato slices, then 1 slice of bread with mayo spread side down... then potato chips on the side. Lovely. :)
Sharing with you a photo of my sandwich, back in 2008:
Yep, that's moi!
How time flies! It has been 365 days since I started this little hobby. I wish I could have shared more during the past months. Forgive me for my promises were broken, my goal of reaching a hundred recipes in 1 year - gone with with wind hehehe but it's not over of course! For now,there are just so many things to take care of. I do wish that soon when all things fall into place, there will be much more time again to doodle my little dishes-worth-sharing-with-you :)
Thank you to the amazing bloggers who have been my source of inspiration and got my drive to start my own food journal. And to my good friends who drop by, thank you so kindly! :)
See you soon! :)
Goodbye March and hello there April - well, it's already almost goodbye too. I didn't know it would take me this long to come back here. Well, aside from my clingy little boy getting clingy-er everyday, there's still a lot more going on. Happenings so nice to know and chat about. Some you'd rather not even think about - though they haunt you in your sleep blah blah blah! :P
I need to get back to my sanity. Like right now. So, here I am again. I don't have any more excuses!
Before I continue - I just want to share some blessings during the past month: Archie got me a flat screen for my PC as a "wala lang" gift (MS Excel is more fun!) , a long keyboard wrist pad with massage beads (because I am scared to have carpal tunnel syndrome) and a small LED light lamp (so I can sneak in my station while the little boy is asleep and no big lights on!). Yey! Thank you bunnywabbit! :)
Ok back now.
My kitchen adventures have been intensified because of this wonderful magazine, and great food blogs and recipe sites. I have always been using usual Barbecue commercial marinades but when I found this, I felt like I have to try it right away, and it was a success indeed!
Lemongrass Chicken Barbecue
original recipe: page 30, Yummy Magazine Jan/Feb 2010
8 pcs boneless chicken thighs/breasts, trim excess fat and cut into 1 1/2 inch pcs
salt and pepper to taste
3 tbsp finely chopped lemongrass/tanglad
3 tbsp minced garlic
2 tbsp spring onions, chopped
3/4 cup barbecue marinade (I used Mama Sita's)
2 tbsp brown sugar for a little sweetness (optional, not part of original recipe)
- lightly season chicken with salt and pepper. I had mixed chicken thighs and breasts (Archie likes white meat, while I like red)
- in a bowl, mix together lemongrass, minced garlic, spring onions and barbecue marinade. You may want to add brown sugar if (like me) you like your barbecue sweet :) Mix well.
- Pour marinade on chicken and mix altogether with your clean hands. Marinate for at least 6 hours or overnight.
- Skewer chicken , about 3 to 4 pieces per stick, grill over charcoal or grill pan, for about 5 to 6 minutes skin side down, then for another 3 to 4 minutes, on the other side. Brush chicken with left over marinade once in a while, while grilling.
For my friends who use turbo broiler - this is my homework. I shall update you all as soon as I get this done! :)
This is something new and something to look forward to on the next grilling session!
Belated happy summer to all. The heat is really scorching hot, so is the barbecue!
This was inspired by our team's ever memorable team building trip in wherelse but there (?!)
For a little twist, I combined peanut butter and Nutella for a more nutty action.
For 3 medium sized cocktail glasses, I used:
3 ripe lacatan bananas
about 1/2 cup of nutella
about 1/2 cup of peanut butter (local - Lily's peanut butter. Love it to bits!)
about 3 cups full cream milk
1 tsp of vanilla
brown sugar - I suggest you drop a teaspoonful one at a time and do your taste test.
1 cup of crushed ice
Lucky you if your blender can crush ice really well!
Mine cannot crush thoroughly so I manually shaved ice through my manual ice shaver! Yes, like pawis-steering.
For more creamy texture - if you have vanilla ice cream handy, by all means add a scoop!
What to do: mix them altogether in your blender and slurp-slurp-slurp! (Or you may opt to chill it longer)
The heat is definitely ON! How's your aircon doing?
I have been to this wonderful promised land for just four times and been ordering Mango Shake like there's no tomorrow on the first three trips. Just for kicks, I tried this on my fourth visit and so glad I did. Of course, I will still have my Mango Shake - but now I know what else to get on my 5th, 6th and so on...
BORACAY, 'til we meet again!
