ADOBO

SQUID ADOBO IN COCONUT MILK DEEP FRIED MARINATED KINGS FISH

This is what we had for dinner tonight with lemon buttered asparagus pickle Vietnamese green mangoes steamed rice. For dessert we had some freshly picked loquats from the backyard. Iced cold coffee later for me. Calamari or squid adobo-style can be an eating experience not to be missed.

SQUID ADOBO IN COCONUT MILK

Pull the head with the tentacles carefully. Remove the mouth from the head located at the center of the tentacles. Remove the yellowish sac and the long transparent cartilage. Rinse and pat dry with paper towel. Stuff the head back to the body cavity of the squid.

2 lbs fresh medium sized squids

Saute and brown:
5 clove of garlic, minced
1 small onion, diced

Add:
1 cup mild white vinegar
1 teaspoon soy sauce
1 teaspoon black pepper

Stir in:
the squids

Simmer and stir for 5 minutes or until the squids are opaque-pink. Remove from heat, strain in a colander removing all the liquid. Return the liquid to the skillet and add;
1 canned coconut milk

Bring to a boil and simmer until the cream curdle and separated from the oil. Return the squid, toss for 2 minutes and transfer to a serving dish.

Garnish with chopped green onions.
Serves: 4 to 6

MARINATED AND DEEP FRIED KING FISH

I bought six king fish and had the guys at the fish market clean them for me. This way I don't have to contend with the scales flying all over the kitchen. I scored the fish on both sides, seasoned it with a mixture of garlic salt, onion salt, black pepper, paprika and a dash of chili powder. Placed them in a plastic bag, squeezed juice of one lemon (our lemon tree have humongous sized fruits) and let it stand in the refrigerator overnight. Before cooking, it was pat down with paper towel and, place on a a plastic bag. Poured half a cup of flour with a teaspoon of salt and shake the bag so the flour will coat the fish. The secret of deep frying is generally how hot the oil is. I always have my oil tested with a piece of bread...when the bread turned golden brown, that is when I drop the fish to the fryer.

BASIC FILIPINO ADOBO

Cut in serving pieces:
1 lb. boneless pork shoulder
1 3 lbs chicken1 head garlic,crushed
1 teaspoon freshly ground black peppercorn
1/2 cup white vinegar
1/3 cup soy sauce
2 bay leaves
1 tablespoon red paprika
1 teaspoon chicken broth powder or 1 cube of the same
1 tablespoon of canola or vegetable oil

Place all the above ingredients in a zip-lock bag, turning the bag once, let it stand in the refrigerator for at least two hours.

Spray the skillet with non-stick cooking oil, transfer the chicken and pork with the marinade. bring to a full boil, lower the heat to a simmer until the chicken and pork is done.

When the marinade is reduced, the fats rendered from the pork appears, continue cooking in low heat, turning the meat pieces occasionally until they are brown.

Serve hot or warm over steamed rice. Green salad on the side, or other steamed and buttered vegetables desired and a cold beer.

Almost anything can be cooked adobo style, beef, fish, shellfish, and vegetables in addition to chicken and pork. I will be posting them sometimes in the future.