I believe that Filipino Adobo is the best food ever.
Adobo is typically chicken, pork, or both, vinegar, peppercorns, soy sauce, garlic, onion, bay leaf. Other variation would have pineapple chunks or hard boiled egg. In any part of the world, Filipinos associate adobo to a taste that reminds them of home, family
The Black Eyed Peas song Bebot also mentioned adobo depicting this food’s strong association to the Pinoy culture and its importance in our daily lives.
“Yung kanin, chicken adobo
Yung balut, binibenta sa kanto
Tagay mo na nga ang baso
Pare ko, inuman na tayo”
Adobo is also a favorite for packed lunch or “baon”, picnics, or events where there is little or no available chilled storage because the vinegar prolongs the shelf life of the dish even if left at room temperature for one day. I know people who would not consume adobo immediately and wait for the next day to reheat and serve. This is called “day-old adobo.” There are a lot of variations of this famous local dish.
1/2 kilo chicken, cut into small pieces
1/2 cup vinegar (white or cane)
1/4 cup soy sauce
1/4 cup water or syrup of canned pineapple tidbit
1 tsp peppercorn
salt to taste
pineapple tidbits, depending on preferrence
bay leaf, optional
Except for the pineapple tidbits, put all ingredients in a casserole or large pot. Bring the base adobo ingredients to a boil then lower the heat to medium to keep down to a simmer until the chicken is tender and almost falling off the bones. Sometimes, additional water is needed to reach this level of done-ness so as not to fully dry up the sauce and burn the chicken. This usually takes about an 30 – 45 mins of simmering. Half an hour into preferred sauce consistency i.e. saucy, still a bit soupy, almost dried with some oil from chicken left as the sauce — add the pineapple tidbits and stir to seep in the sauce into the pineapple. Best served with steamed rice.
Adding shelled boiled egg (chicken or quail) towards the last 2 minutes of cooking time
Mixing with pork, hence this becomes CPA or chicken-pork adobo
Adding sugar, about a teaspoon to soften a bit the sour taste of vinegar
Adobo sa puti or White adobo is when there is no soy sauce or sometimes, just about 2 tbsp to get some color. in this case, more salt is needed.
Adobo sa dilaw or Yellow adobo is when turmeric or yellow ginger is added instead of soy sauce
Some also add chicken gizzard and/or liver which gives out a more distinct sauce flavor
Day-old adobo can be re-heated in a pan, allowing the sauce to dry up until the oil from meat is all that’s left. The meat can then be flaked and fried in this oil. Once flaked, this can either be eaten with steamed rice or mixed with left over rice to make adobo fried rice.
Look at those chairs, they looked like candy from afar. So it piqued my curiosity and went in to take a closer look at what is Corazon’s dining furniture.
By the time I was browsing through the menu, it dawned on me that this Corazon is one of the restaurants by Chef Florabel — Chef of the Stars. From merienda to main dishes, this restaurant has a lot to offer that will bring you back to the taste of what probably most our grandmothers have in their super secret family recipe books.
This Mais con hielo will not be rated as a second best to another famous Pinoy merienda, the Halo-halo. It has it’s own unique taste as the caramelized saging na saba (a variety of banana), milk, sago, and caramel fuse into a much loved dessert.
Admittedly, the cute presentation made me order this… but it was such a good choice.
Who can ever go wrong with an Ube flavored ice cream?
Not much a Paella fan, I prefer my rice plain and steaming hot. But This visit made me like it that I’m willing to order it again.
The sauce was perfect. It is one of the best Kare-kare I have ever eaten in a resto. The ox mean was just falling off the bones. There was a balance of ingredients unlike in some restos where there were just too much of the sauce or the veggies and just a flavor of the meat. In Corazon, a generous serving of the meat, veggies, and superb sauce is worth every peso.
This Bicolano dish of dried taro leaves cooked in coco milk is my mom’s fave that she orders this in any resto. She asked me, “Is it really this good because it’s kinda expensive for a laing or because it’s a Florabel restaurant?” Suffice to say, she ordered it numerous times after.
The restaurant is in the 4th Level, East Wing, Shangri-La Plaza Mall, Mandaluyong City.
Check out their website for Coranzon’s MENU
I’m not so sure how or when Trick or Treat celebrations started to become famous in the Philippines. But surely, it can be traced to the fusion of western culture into the modern Pinoy society; particularly the huge influence rooting from being colonized by US in the early days of our history plus the fact that a lot of companies employing the Filipinos are owned by the Americans.
In the mail today, a brochure of Rebisco Halloween Packages caught my attention. I am in no way related to the company aside from being a customer of some of their products. I thought of sharing this information for those who take their preparations for trick or treat a notch higher that the last year.
Every year, aisle and shelves of candies, sweets, chocolates, and what have yous become more scarce of inventories leading to the end of October. Aside from subdivisions and schools, corporate people tend to join the celebrations by wearing costumes and staging inter-department costume and decor competitions.
Order your candies, gums, lollipops, snacks early. Here are the options from the Rebisco brochure –
Call Abby of Rebisco at (02) 706 1010 local 285 or email firstname.lastname@example.org
First of all, this is not a how to cook ginataan post.
This is more of a realization as I cooked the native snack and how it relates to our heritage.
In the Philippines, we are a diverse and colorful country. We take pride in the #ProudPinoy tag that seems annoying to most like when there is just a bit of Pinoy linkage to anything or anyone. Why? Probably because of how diverse we really are.
We are a mix of races, religions, and influences. Put together, that is what makes us unique and special in a way.
The same with Halo-Halo. This sweet desert is prepared in various ways and the most popular ones are the Ginataan Halo-Halo and Special Halo-Halo. Halo (ha-lo) is a Filipino word for mix.
Ginataang Halo-halo is a snack (meryenda or merienda in Filipino) where various ingredients are cooked in coconut milk and sugar. In most places, there is also an ingredient called Bilo-bilo which is glutinous rice balls. It is not available in the pictures below though. There are times when I won’t put in bilo-bilo if it isn’t available.
Here’s a parade of the main ingredients:
If you are interested to know how to cook it, I liked this post in Kawaling Pinoy.
Celebrations, family time, or a dining out moment, Choi Palace restaurant in the 3rd floor of Eastwood Mall, Libis, Quezon City fits any occasion.
What I love about this place is the superb service and of course the food. The service team are very alert and honest. Whenever I’m here with my family they would suggest serving portions enough for the number of people and what they seem to just be right if there are kids, adults, etc. They wouldn’t suggest only to ensure that I order more specially that they don’t have service charge.
For whatever reason, I haven’t really thought of taking a lot of pictures of the food when I’m in Choi Palace because the minute the food is served, it’s time to dig in and roll that lazy susan… Or else my family would easily sweep away the bountiful meal.
Sharing in this post is my visit to the Bled Castle or Blejski grad in Slovenia. I’ve never been to a castle and it was surreal to be in the oldest Slovenian Castle. I’ve shared before my trip to Ljubljana, Slovenia (click this to read more on that) and this is one of the highlights of my visit there. I have hundreds of pictures but I’ve chosen a few (had a hard time choosing among them) to walk you through my journey in Bled Castle.
I was with some friends from work on a rainy Sunday and we decided to walk up instead of parking beside the castle, which is on a mountain. Yeah, I know, some adventure… Which, by the way, led to me losing oxygen and about to pass out when it was mere 20 steps to the gates of Bled Castle. I had to stop ans it by a tree and some cobbles even when it was raining… Funny how I look back to the experience now though it was not so funny when the world started to turn black and it hit me the fear of dying in a Slovenian castle miles away from my dear country, the Philippines. Okay, that was exaggerated
Lego may have started out in the toy world in providing building bricks; But as it evolved from bricks to cities and movie themes. Kids and kids at heart (like me) enjoy these toys with minifigures from human or animated characters to animals. It just made a whole lot of adding “life” to the Lego communities.
Though an official business trip, the visit allowed some time to enjoy and learn something about this very beautiful country. The visit to Slovenia tops the list of my best experience of 2012.
It was a blessing to be in the right place and time for this chance to set foot in a place where it looks and smells heavenly everywhere. Every time I’d set foot out of the hotel, my same comment would be “ang bango” (translate: smells good).
Haven’t slept well the night before, my inclination was to sleep in the plane from Paris to Ljubljana (say: Loob-ya-na). I was in a regional plane seated beside a father and baby pair. The boy seemed to have not seen an Asian looking person that’s why the cute baby was just staring at me half the way. His father sensed that I may need to have some rest transferred to another available seat so as he and his baby can take two seats instead of one.
Sleep eluded me after staring down the cloudy skies below the plane where some snow-covered mountain range -which I assumed the Alps- were within sight. Part of the Alps stretches across Austria to Slovenia after all, so it was most likely. The experience of looking down the Alps is not a daily event for me thus my enthusiasm overcame the sleepy-tired-to-the-bone feeling.
Near into the descent, there were just lush green everywhere. Pine trees, grass, mountains, more trees. It was a sight for any nature lover. For some strange reason the feeling was homey. I really liked the place instantly.
I am not sure if this can be attributed to an experience I shared with my cousin, Ate Joy, when we were still in the university. She had an investigative journalism project then about some voodoo, magic, and the like. We had to search for a resource she saw on TV about regression; and being there for each other like twins, when she needed someone to “try” it, I was the only available in tow. How can she ‘investigate’ if she’s in a trance right? The exercise revealed that this is my fourth life. And so how does this relate to Slovenia? I’m not sure how to call the guy who did the regression but he said that in my second life, I was from Europe. Seems that I was also in the arts.
When I was in Slovenia there were some places that seem to be very familiar. This I can attribute to being a voracious reader where most regency books are set in Europe. Or probably who knows if it was true, maybe if I were a European then, maybe I was Slovene. I sure hoped so.
I had a chance to visit the oldest restaurant to still be in operations, Gostilna Scestica (1776) in Ljubljana, Slovenia. Thanks to Mark P for allowing me to take pictures of the sumptuous servings of Slovene dishes. The serving size is impossibly too large for one person.
Apart from the food that is to my liking, what Slovenia offered are wines and beer. There are two brands of beer where when I asked which is better, the tally was really close to say that one is better than the other. These beers are Lasko and Union.
In another post, I’ll share with you more sights and stories of my Slovenia experience such as the visit to Bled Castle and Old city of Ljubljana.
Tahong (Mussels) are generally available in wet markets in Metro Manila any day, but usually in the mornings. At Php 60-80 per kilo, depending on sizes, this shellfish is a good choice to bring on the dining table every now and then. These can be baked, grilled, or steamed. Such versatility extends also to mixing them in seafood pasta or paella. But here, I’m sharing a very easy recipe that can be prepared below 30 minutes.
1 kilo Tahong ( Mussels)
1 onion ( shallots)
4 cloves garlic
Salt and pepper
1 1/2 cup of water
Add some oil in a hot pan followed by garlic, ginger, and onion. Stir a bit until onions are tender and translucent. Add in Tahong. Cover for about 2 mins to release the natural flavor of Tahong then pour water, sprinkle with salt and pepper depending on your preference. Green chili may also be added as well as chili leaves or malunggay. Bring to a boil then turn off heat so as not to overcook Tahong. It’s cooked when the shells are opened.