Adobong Manok at Balunbalunan sa Gata

Filipino Style Recipe: Adobong Manok at Balunbalunan sa Gata or Chicken and Giblets Adobo with Coconut Milk is another variety of popular Filipino adobo. This dish has a creamy and spicy flavor similar to Bicol Express.

Estimated time preparation and cooking: 40-50 minutes
Good for 3-4 persons

Ingredients:
200 grams balunbalunan (chicken giblets), cleaned
300 grams chicken, cut into serving pieces
6 cloves garlic, chopped
1 onion, chopped
1 thumb-sized ginger, julienned
1/4 cup soy sauce
3 tablespoons cup vinegar
peppercorns
3 pieces bay leaves
1 cup coconut milk
2 pieces green chili, chopped
3 pieces bird’s eye chili (labuyo), chopped
fish sauce and ground pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic, onion and ginger
2. Add giblets and chicken then cover and simmer until tender. Add water if needed.
3. Add soy sauce, vinegar, peppercorns and bay leaves then simmer for 3 minutes.
4. Pour coconut milk and bring to boil. Keep stirring.
5. Add green and red chili. Adjust seasoning according to taste then simmer until thickens.
6. Transfer to serving plate then serve immediately together with steamed rice.

Adobong Bagnet with Pineapple

Filipino Style Recipe: Adobong bagnet with pineapple is another variety Filipino adobo together with popular Ilocano delicacy “Bagnet”. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. Similar to usual adobo dish, bagnet cooked in a blend of garlic, soy sauce and vinegar. I also used oyster sauce and pineapple for salty and sweet flavorful taste.

Ingredients:
1/4 kilo bagnet, cut into serving pieces
3 tablespoons oyster sauce
2 tablespoons soy sauce
1/8 cup vinegar
1 1/4 cup water
1/2 cup pineapple chunks
5 cloves garlic, minced
1 onion, chopped
3 pieces laurel
1 teaspoon peppercorn
salt to taste

Procedures:
Part 1
1. In a bowl, combine oyster sauce, soy sauce, vinegar and oil. Set aside.

Part 2
1. In a pan, heat bagnet until start to render oil. Remove from pan and set aside.
2. In same pan, saute garlic and onion.
3. Pour oyster sauce mixture then bring to boil.
4. Add laurel and peppercorn then adjust seasoning according to taste.
5. Add bagnet and pineapple then simmer until almost thick.
6. Transfer to serving plate then serve with steamed rice.

Sweet Chicken Adobo

Filipino Style Recipe: Sweet Chicken Adobo is another variety of popular Filipino Adobo. This dish has sweet sauce compare to the traditional chicken adobo. The chicken marinated in sweet soy sauce, vinegar and other spices. Fry the chicken until golden brown then cooked in marinade until tender. Season with sugar according to taste.
Estimated time of preparation: 10 minutes(plus marin
ating time)
Estimated time of cooking: 30 minutes
Good for 3-4 persons

Ingredients:
500 grams chicken, cut into serving pieces
1/2 cup sweet soy sauce
1/3 cup vinegar
6 cloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
2 tablespoons sugar
salt to taste
1/4 cup cooking oil
1-2 cups chicken broth

Procedures:
Part 1
1. In a pot, combine chicken, garlic, bay leaves, peppercorns, sweet soy sauce and vinegar.
2. Marinate chicken for at least 30 minutes.
3. Drain garlic and chicken then reserve the sauce. Set aside.

Part 2
1. In a sauce pan, heat oil and fry marinated chicken for 5 minutes or until golden brown.
2. Reduce oil to 1 tablespoon. Add garlic then fry until light brown.
3. Pour marinade and chicken broth then simmer for 20-30 minutes or until chicken is tender.
4. Add sugar then season with salt according to taste.
5. Remove from heat then transfer to serving bowl. Serve with steamed rice.

Adobong Talong at Baboy

Filipino Style Recipe: Adobong talong at baboy or pork and eggplant adobo is another variety of Filipino adobo. The procedures is simple, we fried eggplant until brown and marinate pork then cooked and simmered soy sauce, vinegar, garlic, bay leaves, peppercorns, salt and sugar until tender.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 40-50 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo pork, cut into serving pieces
2 pieces eggplants (talong), cut into serving pieces
1/3 cup vinegar
salt to taste
cooking oil for frying
3 tablespoons oyster sauce

Marinade:
1/2 cup soy sauce
3 gloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
1 tablespoon sugar

Procedures:
Part 1
1. In a bowl, combine pork, garlic, bay leaves, peppercorns, sugar and soy sauce. Marinate for 30 minutes.
2. In a pan, heat oil then fry eggplant until golden brown. Drain and set aside.
3. In a same pan, fry marinated pork until brown. Drain and set aside.

Part 2
1. In a pot, Add pork, marinade, oyster sauce and water then simmer until tender. Add water if necessary.
2. Pour vinegar and simmer for 5 minutes then adjust seasoning according to taste.
3. Add fried eggplant then stir cook for 2 minutes or until sauce is reduce.
4. Remove from heat then transfer to serving plate. Serve with steamed rice. Enjoy!

Pork Adobo Flakes

Filipino Style Recipe: Pork Adobo Flakes is another delicious and tasty dish. This is another innovation on how to recycle the left-over adobo. This dish is very simple and easy to follow, normally the adobo meat shredded into flakes then roast until golden brown together with seasonings.

Estimated time of preparation: 5 minutes
Estimated time of cooking: 30 minutes
Good for 4 persons

Ingredients:
250 grams leftover pork adobo, shredded into flakes
3 cloves garlic, mined
2 tablespoons cooking oil
1 tablespoon liquid seasoning
salt pepper to taste

Procedures:
1. In a pan, heat oil over medium heat then saute garlic until

light brown.
2. Add shredded meat and the remaining ingredients.
3. Stir cook and toast until the meat turns to golden brown.
4. Transfer to serving plate then serve with garlic rice.

Adobo Fried Rice

Filipino Style Recipe: Adobo fried rice is another easy and simple rice dish. It’s another way to recycle leftover chicken or pork adobo. The dish is made up of leftover rice stir fried together with adobo and other seasonings. This can be serve during breakfast together with your favorite dish and soup.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4-5 servings

Ingredients:
5 cups left-over rice, leftover
1 cup left-over chicken or pork adobo, shredded or cut into small pieces
1 head garlic, slice thinly
salt and pepper to taste
1 tablespoon adobo oil or cooking oil

Procedures:
Part 1
1. In a pan, heat oil then stir fry garlic until golden brown. Remove from pan and set aside.
2. In a same pan, put adobo then stir cook for 3 minutes.
3. Add cooked rice then cook for 10 minutes. Toss occasionally.
4. Add fried garlic then season with salt and pepper. Cook for another minute.
5. Transfer to serving plate then serve.

Spicy Chicken Feet

Filipino Style Recipe: Spicy chicken feet (paa ng manok) is an exotic food made from chicken feet cooked in spicy sauce that consists of soy sauce, oyster sauce, hoisin sauce and chili flakes. This is commonly served together with steamed rice or as pulutan together with beer.

Estimated time of preparation: 10-15 minutes
Estimated time of cooking: 30-40 minutes

Ingredients:
1 kilo chicken feet
8 cloves garlic, peeled and crushed
1 large onion, peeled and sliced
1 tablespoon ginger, peeled and minced
4 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
3 cups water
1 tablespoon brown sugar
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
salt to taste
1/2 teaspoon dried chili flakes
1 teaspoon sesame oil

2 star anise (optional)
1/4 teaspoon cinnamon powder (optional)
toasted sesame seeds for garnishing (optional)
chopped spring onion for garnishing (optional)

Procedures:
Part 1
1. Cut off chicken feet claws then scrub well with salt.
2. Rinse chicken feet thoroughly and drain.

Part 2
1. In a pot, arrange chicken feet, garlic, onion, ginger, soy sauce, peppercorns, bay leaves, sugar and water.
2. Cover and simmer in a low heat for 20-30 minutes or until tender. Add water in necessary.
3. Add oyster sauce, hoisin sauce and chili flakes then simmer for 5 minutes.
4. Add cinnamon powder, start anise, sesame oil then adjust seasoning according to taste.
5. Cook and simmer until the sauce is almost dry. Toss frequently.
6. Transfer to serving plate, sprinkle with toasted sesame seeds and spring onion. Serve with steamed rice.

Adobong Puti

Filipino Style Recipe: Adobong puti or white adobo is another variety of Filipino adobo. The traditional adobo is made of pork or chicken meat cooked in a blend of soy sauce and vinegar together with spices. This version of adobo does not contain soy sauce instead we used salt or other seasoning to adjust the taste. Fry the meat until light brown then cook together with the sauce until tender.

Estimated time of preparation: 8-10 minutes
Estimated time of cooking: 30 minutes
Good for 3-4 persons

Ingredients:
500 grams pork belly or liempo, cut into serving pieces
1/4 cup vinegar
1/2 cup water
10 cloves garlic, pounded
12 pieces peppercorns
3 pieces bay leaves
salt to taste
3 tablespoons cooking oil

Procedures:
Part 1
1. In a pot, arrange pork then add garlic, bay leaves, peppercorns, salt, vinegar and water.
2. Cover and simmer over medium heat for 20 minutes or until pork is tender. Add more water if necessary.
3. Remove the pork from the sauce and set aside.

Part 2
1. In a pan, heat oil then fry pork until light brown.
2. Put back the meat to the sauce then simmer until reduced in half.
3. Adjust seasoning according to taste then simmer for 2 minutes.
4. Remove from heat then transfer to serving bowl. Serve immediately with steamed rice.

Adobong Talaba

Filipino Style Recipe: Adobong talaba or oysters adobo is another variety of Filipino adobo consists of oysters cooked in adobo sauce made of soy sauce and vinegar. Oysters is an aphrodisiac food and a good source of energy for lactating mothers. This kind of dish is so simple yet delicious and commonly served as appetizer or pulutan.

Estimated time of preparation: 8 minutes
Estimated time of cooking: 15-20 minutes
Good for 3-4 persons

Ingredients:
500 grams fresh oysters(talaba), cleaned and drained
3 tablespoons canola oil
5 cloves garlic, minced
1 onion, chopped
12 pieces peppercorns
1/4 cup soy sauce
1/2 cup vinegar
1/4 cup water
1 green chili(siling haba), sliced
salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then saute garlic, onion and peppercorns.
2. Add oysters and vinegar then cook until almost dry and brownish.
3. Remove from the pan and set aside.

Part 2
1. In a same pan, add soy sauce and water then bring to boil.
2. Add green chili and simmer until liquid is reduced.
3. Put back the oysters then adjust seasoning according to taste.
4. Simmer for a minute then turn off the heat. Serve with steamed rice.

Adobong Kambing sa Gata

Filipino Style Recipe: Adobong kambing sa gata or goat meat adobo in coconut milk is another variety of Filipino adobo. Many people do not want the goat meat because of strong smell but boiling it together with ginger and onion helps to lessen the unwanted odor. When the meat is tender, sauteed until brown and cooked it in a blend of soy sauce, vinegar, salt, pepper and coconut milk.

Estimated time of preparation: 20 minutes
Estimated time of boiling: 40 minutes
Estimated time of cooking: 20 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo goat meat, cut into serving pieces
1/4 cup soy sauce
1/4 cup vinegar
2 cups coconut cream
1 tablespoon garlic, minced
2 pieces bay leaves
1 cup water
3 tablespoons vegetable oil
1 teaspoon whole peppercorns
1 onion, quartered
1 thumb-sized ginger, chopped
sugar and salt to taste
2 pieces red and green bell peppers, sliced(optional)
1 1/2 tablespoons sauteed shrimp paste(I used Dizon Farm Shrimp Paste),(optional)
a dash of dried chili flakes(optional)

Procedures:
Part 1
1. In a pot, boil enough water to cover the meat then add ginger, onion and salt.
2. Add goat meat then simmer until the meat is tender. Add water if needed, drain and set aside.

Part 2
1. In a pan, heat oil then saute garlic until light brown.
2. Add bay leaf, peppercorn and shrimp paste then continue sauteing for a minute.
3. Add goat meat then stir cook until light brown then add bell peppers.
4. Add water and soy sauce then simmer for 10 minutes.
5. Add vinegar then simmer for 5 minutes or until start to render oil.
6. Add coconut cream and chili flakes then simmer until sauce is half absorbed. Stir occasionally.
7. Adjust seasoning according to taste then transfer to serving plate. Serve with steamed rice.