TOP RAMEN MY WAY

Every time or most often when I shop at the Vietnamese supermarket, I always notice that most of the orientals buys instant noodles by cases. Of course this is no surprise...! Noodles is the mainstay of most of their dally diets. One has only to boil some water, open the package and dump tho contents...presto you have a snack or a meal.

Once in a while I had my share of "Top Ramen." This reminds me of my young days when I was in college. With the gang of classmates, we, at times ended in a Chinese eatery that specializes on noodles soup and steam BBQ pork buns or Sio- Pao. The two goes together all the time. "MAMON LUK" was the name of the place. The place is always crowded with customers, as a fact the place was two storey to accommodate them. We always go upstairs for our share of the meals. As I remember, the place is "dirty" to my standard nowadays. The bare wooden floor seem to have not been swept at all. When it is raining, mud is evident. At least there has been any one that got sick from eating there as I can tell. At least the "Mami and Sio-Pao were deliciously good!I am not sure it that place still exist. I read somewhere that the sons and daughters of the proprietor immigrated in the states and they have a stateside "MAMO LUK" somewhere in Northern California.

TOP RAMEN MY WAY

I follow the instruction on tho package but...I only use half of the seasoning that is included it the package. If I cook two packages, I just use one pack of the seasoning. I always have a few things ready to dump on the boiling water:

You can make combination to your hearts desire of the following:

pieces of leftover meat roast beef, pork chops even roast lamb.
shrimps
Chinese sausages or hot dog
cubed tofu
shredded carrot
pieces of vegetables, even lettuce on the last minute
an egg

Garnish with green onions or toasted crushed garlic.
I like mine with a lot of ground white pepper

"Mami" is one of the noodle soups that we acquired from the Chinese. It is easy to prepare and filling too. If you do not want to use the packaged "Top Ramen". you can make it with all kinds of noodles available in the market. The Japanese "udom," I found very satisfactory for this. Any fresh noodles is best than the dried one.
Use canned chicken broth if you are using chicken meat, beef broth with beef meats and Knorr's shrimp cube bouillons for fresh shrimps.

Make your own combinations...it is worth trying!

If you like to have the steamed BBQ pork buns...get it from any Oriental stores.

LANG-LANG

This is a combination using won ton wrapped ingredient, meat balls and "sotanghon," a transparent bean noodles. This combination is very Filipino all the way.

Mix in a bowl;

1/4 lb. ground lean pork
1 minced garlic clove
1 chopped small onion
1 teaspoon corn starch
salt and pepper to taste

Form into 1-inch balls, set aside

Meanwhile, cook and flake; save the broth and set aside:

6 cups of water
2 chicken breast
2 chicken bullion cubes

Saute!

1/4 lb. chopped fine shrimp until pink
1 small onion
salt and pepper to taste

Cool and wrap, teaspoon at a time in won ton wrappers. set aside.

Bring broth to boil, drop between two minute intervals;

The meat balls
Won-ton wrapped shrimp mixtures
1 package "sotanghom" (pre-soaked in warm water and drained)
1/2 cup "cloud ear" fungi* (pre-soaked in warm water)

*Note: Asian market sells them dried sliced or whole.

Flake chicken breast
1/2 lb. snow peas

Remove from heat and serve with;
Chopped scallions to
Toasted crushed garlic in oil

NOODLS BY THE BOXES...

Every time or most often when I shop at the Vietnamese supermarket, I always notice that most of the orientals buys instant noodles by cases. Of course this is no surprise...! Noodles is the mainstay of most of their dally diets. One has only to boil some water, open the package and dump tho contents...presto you have a snack or a meal.

Once in a while I had my share of "Top Ramen." This reminds me of my young days when I was in college. With the gang of classmates, we, at times ended in a Chinese eatery that specializes on noodles soup and steam BBQ pork buns or Sio- Pao. The two goes together all the time. "MAMON LUK" was the name of the place. The place is always crowded with customers, as a fact the place was two storey to accommodate them. We always go upstairs for our share of the meals. As I remember, the place is "dirty" to my standard nowadays. The bare wooden floor seem to have not been swept at all. When it is raining, mud is evident. At least there has been any one that got sick from eating there as I can tell. At least the "Mami and Sio-Pao were deliciously good!I am not sure it that place still exist. I read somewhere that the sons and daughters of the proprietor immigrated in the states and they have a stateside "MAMO LUK" somewhere in Northern California.

TOP RAMEN MY WAY

I follow the instruction on tho package but...I only use half of the seasoning that is included it the package. It I cook two packages, I just use one pack of the seasoning. I always have a few things ready to dump on the boiling water:

You can make combination to your hearts desire of the following:

pieces of leftover meat roast beef, pork chops even roast lamb.
shrimps
Chinese sausages or hot dog
cubed tofu
shredded carrot
pieces of vegetables, even lettuce on the last minute
an egg

Garnish with green onions or toasted crushed garlic.
I like mine with a lot of ground white pepper

"Mami" is one of the noodle soups that we acquired from the Chinese. It is easy to prepare and filling too. If you do not want to use the packaged "Top Ramen". you can make it with all kinds of noodles available in the market. The Japanese "udom," I found very satisfactory for this. Any fresh noodles is best than the dried one.
Use canned chicken broth if you are using chicken meat, beef broth with beef meats and Knorr's shrimp cube bouillons for fresh shrimps.

Make your own combinations...it is worth trying!

If you like to have the steamed BBQ pork buns...get it from any Oriental stores.

LANG-LANG

This is a combination using won ton wrapped ingredient, meat balls and "sotanghon," a transparent bean noodles. This combination is very Filipino all the way.

Mix in a bowl;

1/4 lb. ground lean pork
1 minced garlic clove
1 chopped small onion
1 teaspoon corn starch
salt and pepper to taste

Form into 1-inch balls, set aside

Meanwhile, cook and flake; save the broth and set aside:

6 cups of water
2 chicken breast
2 chicken bullion cubes

Saute!

1/4 lb. chopped fine shrimp until pink
1 small onion
salt and pepper to taste

Cool and wrap, teaspoon at a time in won ton wrappers. set aside.

Bring broth to boil, drop between two minute intervals;

The meat balls
Won-ton wrapped shrimp mixtures
1 package "sotanghom" (pre-soaked in warm water and drained)
1/2 cup "cloud ear" fungi* (pre-soaked in warm water)

*Note: Asian market sells them dried sliced or whole.

Flake chicken breast
1/2 lb. snow peas

Remove from heat and serve with;
Chopped scallions to
Toasted crushed garlic in oil

THE LONG, SHORT AND GIRD OF THE NOODLES

The word "pancit is no longer alien to the Americans. One way or another they had tasted "pancit" somewhere, either in the workplace "pot-luck" gatherings or some Filipino party. Pancit as a dish comes in many forms and the style it is presented. The dish is the mainstay in any Filipino gatherings---they are easy to make, depends upon one's budget, it is cheap. In big parties, it serves as a "filler." The dish is a must in birthday parties. The long rice noodles or any long noodles symbolizes longevity and good luck for the celebrant.

On ordinary day, I will cook the dish when we have bits and pieces of left over chops and other meat from previous meals. With some vegetables added and a baguette of French bread, our dinner is secured.

Nowadays, every birthday of Kai has the share of the dish. I made variations every time. I discovered the Vietnamese fresh rice noodles and that is what I am using lately. I found them better than the "soak-in water" type. They are fresh and comes in different gird...I like the big fat noodles. Substitution of noodles here instead of what was written will not affect the taste but will enhance the appearance....you can try them.

Classic Pancit Bihon
6-8 Servings

Soak separately in warm water;

1 12oz. package of rice noodles (bihon).
10 medium shitaki mushrooms, slices after soaking

Cut into small strips and stir fry until lightly brown;

2 tablespoon of vegetable oil
1/2 lb. lean ground pork
2 chicken breast meat, sliced into strips
and the sliced shitake mushrooms

Push the meat on one side of the wok, add and caramelize;

3 minced garlic cloves
1 large onion, diced

In corporate the meat, add and stir for about 5 minutes;
1/2 lb. shelled shrimps
2 Chinese sausages, cut thin on a bias

Add;

1 can chicken broth*
1 cup julienne cabbage or bok choy
1 cup julienne carrots
2 stalk celery or a bunch of "kinchay" if available
1 cup snow peas or 1 cup julienne snap beans

Taste and season with fish sauce and black pepper.

Using both hands with a wooden spatula or ladles, toss the mixture and add the pre-soaked and drained rice noodles. *At this time you might need to add some more chicken broth or just water. Toss again continuously until all the noodles absorbed the sauce in the wok. The pancit should be wet-dry and not soggy.

Correct seasoning and transfer to a platter, garnish with chopped green onions or chopped parsley and sliced hard boil eggs. Serve some sliced lemons or calamansi on the side.

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Pancit Canton
4-6 Servings


Cantonese egg noodles are ready deep fried and can be bought in 12oz. packages. There is no soaking needed as you have to incorporate the noodles after all the ingredients has been sauteed. It will look limp when it is done.

In a stock pot, boil with 4 cups water;

1/2 lb. lean pork
1 chicken breast
1 chicken boullion cube

When tender, remove from pot and slice the pork into strips and flake the chicken breast into pieces. Reserve 3 cups of the broth.

Saute in;

2 tablespoon vegetable oil

Until lightly brown and flavors infused;

1 medium onion, diced
1 teaspoon finely chopped fresh ginger
3 minced garlic cloves

Add;

The pork and chicken, stir-fry for 2 minutes
2 Chinese sausages, cut thin bias-wise

Season with;

2 tablespoon soy sauce
1 teaspoon ground pepper

Add;

1/2 lb. shelled shrimps, cook until opaque(don't over cook the shrimp)

Stir -fry for another 3 minutes and add;

2 cups sliced thin Napa cabbage or Bok Choy
2 cups snow peas
1 stalk celery, sliced thin or "kinchay" if available
2 green onions, cut 1/2 inch length

Add;

Reserved broth
The Canton noodles

Stir-fry until the noodles and wilted and limp. Remember they are already cooked( you are only heating them up). You may add some water if the noodles absorbed the broth quickly to avoid sticking to the pot.

Served in platter garnish with chopped parsley and lemon wedges.

Garlic bread is a good accompaniment for this dish.


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PANCIT MALABON

There was a restaurant in Avenida Rizal in Manila when I was growing up and we frequently buy their Pancit Malabon to go. It is a little bit far from Herran, Paco where we live and one have to take the "trambia" (electric tram), but it is worth it. I can still remember the name of the restaurant..."Aling Dencia." anyway, through the years, I had exeprimented my own version of Pancit Malabon.

I use the 2 packages of Vietnamese noodles to start with...the fat one.

Have ready some;

2 cups squid adobo,cut in circles,
2 cans canned smoked oyster oysters.
1 can smoked herring, flaked

The secret here is the sauce that goes with it.
Combine:

3 to 4 cups of boiling water
2 cubes of Knorr shrimp boulion
1 4 oz. super silky tofu, mashed
1 or 2 scrammbled eggs
2 tablespoon cornstarch, dispers in 2 tablespoons water
1 teaspoon annato (achuete) powder

Simmer in low heat until thick and not lumpy, keep warm and set aside.

Stir-fry in;

2 tablespoon vegetable oil
3 cloves of garlic
1 diced onion

When translucent add;

1/2 lb. shelled medium shrimps
1/2 cup pork or chicken strips
1 cup sliced Napa cabbage
1 cup snow peas
1 sliced thin celery stalk or a bunch of chopped "kinchay."
1 teaspoon ground black pepper

Simmer until the meat and shrimps are done, the vegtables wilted crisp.

Put the Vietnamese noodles in boiling salted water until well heated and limp to touch (they are also cooked and you are just heating them). Drain and trasfer to a wok or large skillet. They usually come in packages and sort of hard to touch. Putting them in boiling water also separate the threads apart. DO NOT OVER COOK THEM!

Put into the noodles the meat and shrimps mixture, the squid adobo, the oysters, the flaked herring, the vegetables and the sauce. Toss it gently using two ladles on each hand until everything is incorporated.

Trasfer to a serving dish...garnish the top with chopped or grated hard boiled eggs, crushed "chicharones" (pork cracklings). Chopped green onions.

Served with calamansi or lemon wedges.

SOME GLOSSARIES

Usually the glossary are in the back of a cook book...I thought about it and decided that it will help my readers, my nieces and nephews and other relatives that were born here in the States.

Achara---pickles vegetables and fruits served as relish or side dish...grated green papaya is the favorite.

Achuete-Annato---Seeds when soak will give a deep yellowish-orange color for flavor and coloring. The powder form that you can get in oriental and Mexican super market have the same effect.

Adobo---name of the dish cooked in this manner.

Alimango---dungenees, stone crabs or king and Alaskan crabs.

Alimasag---blue crab from Chesapeake Bay.

Almendras---Spanish name for Almonds.

Ampalaya---bitter melon gourd for vegetable "guisado" or for other dishes that calls for the vegetable.

Arroz--- Spanish for rice.

Assafran---the Filipinos calls the "kasubha" not to be confused with the saffron threads.

Baboy---Tagalog name for pork and pig.

Bacalao---salted cod fish generally the choice of the Filipinos during the Good Friday dish.

Bagoong---fermented shrimp fry, anchovies, or clams used for seasoning on stir fry vegetables. Also use as dipping sauce for any fresh sour fruits, and other meat and fishes dishes.

Balo-balao---fermented rice with shrimps cooked as dipping sauce.

Balut---duck egg with (no more no less)fourteen days old embryo, Boiled and eaten with rock salt. generally sold at night by street vendors. Purported as an aphrodisiac

Bangus---milk fish.

Batao---hyacinth beans, look like a lima bean but with lighter green color and with a purple edges on both sides.

Bibingka---baked glutinous rice, rice flour corn flour bake with coconut and brown sugar.

Biko---thin spread cake made of glutinous rice flour, corn flour, casava flour or whole grain glutinous rice cooked onb a wok.

Bihon---rice noodle use for pancit. These noodles were pre-cooked and dried. they need to be soaked in water before incorporating the meat and vegetable mixture. They also varies in size. The Filipinos prefer the small thread.

Bok-Choy---Chinese cabbage, "pechay", in Tagalog. There are several kinds of this vegetables in the Asian market. Big leaves with white stems, baby bok-choy that is all green but half the size of the ,latter. There is also the Napa cabbage, very pale green leaves with white stems and big. Actually they are all the same.

Bukayo---the Filipino version of macaroon, Young coconut cooked with brown sugar eaten as sweets.

Buko---young coconut

Bulang-lang---sauteed vegetable combo with fish or pork seasoned with bagoong.

Calmansi---native citrus fruit used instead of lemon. Also known as "calamondin."

Callos---tripe in Spanish.

Camaron---Spanish term for shrimps.Caramelize---sauteing in a small amount of vegetable oil or butter onions, garlic or root vegetables until the sugar content are extracted and have a brownish color.

Caedillo--- fish dishes with beaten and cuddled eggs.

Casuy---cashew nuts.

Chinese Sausages---"Lap Xuong Thong Hang" as the Chinese calls them. They come in a package of ten or twelve pieces usually cured pork meat with pieces of suet's between, semi-hard. It could be sweet and at times made of prok liver. I call them Chinese peperoni.

Chorizo de Bilbao---Spanish hard sausages originated from the district of Bilbao in Spain, used to enhance flavor of typical inspired Spanish dishes.

Churerra---tube for pipping churro paste for deep frying.

Dilis---dried anchovies, toasted be could be a delightful "pulutan" with iced cold beer.

Dinugoan--pig blood and meat stew.

Dolmas---Greek, ground lamb meat rolled on a grape leaf.

Dulong---silver fish or tiny fish fry.

Enbutido---term for encasing forced meat dishes in the fat lining of the pig's stomach (peritoneum

LUMPIA

"LUMPIA" comes with different ingredients, Whenever I visited my grandparents in the suburb on the weekends, I tagged along with my grandfather to the cockpit arena. I am not an enthusiast cock fighter aficionado like him, but always looking forward to what I can eat from the different food stalls there. Now that I had developed my taste buds, I deemed the "lumpia" sold there are very pedestrian. The ingredients are coarsely cut sweet potatoes, chickpeas, jicama and other vegetables with hint of shrimp or ground pork. I can vividly remember that the color was saffron yellow from the "achuete. Those days I gorged myself with that kind of lumpia and other goodies at the arena.

Lumpia is only good depending on the combination of ingredients the cook rolled inside the wrapper The different region of the Philippines showcases their versions---from the banal to the exotic. They are all good! " The awareness and emphasis on health,one can make a vegetarian egg roll with soy based artificial meat products and vegetables of your choice.The possibilities are limitless and efforts will be well compensated at the dinning table.

The recipe below was an innovation on my part...thus I call this as more of a nouvelle cuisine, combining influences of the neighboring Asian countries with a Filipino touch.

FRESH LUMPIA


Prepare PURPLE YAM CREPES:

1 cup all purpose flour
1 cup corn starch
1/2 cup purple yam flour (can be bought in oriental super markets)
3 tablespoon melted butter
1 whole egg
1 1/2 iced cold water (approximately)*

Sift all dry ingredients in mixing bowl. Make a well in the center, add eggs and melted butter, mix thoroughly. *The batter should have a consistency of a heavy cream. If the batter is too thick, add tablespoon at a time until you reach the right consistency. Refrigerate for at least an hour. This will give the butter to form a little grain-like particles.

Heat a 8-inch skillet over medium heat. Spray a small amount of "Pam" (non-stick oil spray or with a paper towel wipe the skillet with oil). With a medium soup scoop the batter and pour into the pan and quickly give it a gentle swish spreading a thin coat of batter into the pan. Cook until the top is dry and invert the crepe, cook another 30 seconds. Slide the crepe from the skillet to plate. Cook tha rest of the batter, cover with a kitchen towel.

Lumpia Filing

Peel and slice;

1 medium size jicama (singkamas) cut in thin julienne
1 small carrots, cut thin julienne
1/2 medium size cabbage, thin julienne
1 stalk celery, dice fine

Set aside.

Wash and drain;
1 lb, mung bean sprouts

Saute and caramelize in;
2 tablespoon vegetable oil
3 cloves minced garlic
1 medium size chopped onion

Add;

1 lb lean ground pork
1 lb. shrimp, chopped coarsely

Sir-fry until the pork and the shrimp are done. Add all the vegetables, stir-fry for about five minutes. Do not over cook the vegetables. It should be crisp to the bite. Season with fish sauce and freshly ground pepper. Set aside to col a bit and start assembling the lumpia.

To Assemble;

Wash and dry with paper towel lettuce leaves (romaine, red oak, butter lettuce or bib are recommended) Lay out the crepe on a plate, place lettuce leaf at the center, a sprig of cilantro, put about two tablespoon or more of the filling on top and roll and fold like a rolled taco, but with one end tucked in...

Peanut Sauce

Lightly brown;
2 teaspoon peanut oil
1 tablespoon minced fresh ginger
2 tablespoon chopped shallot

Add;

1 cup coconut milk
1 cup peanut butter
1 teaspoon fish sauce
1 teaspoon Thai chili sauce (optional or to taste)

Stir and simmer for five minutes or until hot. cover and set aside.

Serve two rolls on a plate, pour peanut sauce on top, garnish with cilantro and roasted peanuts.


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FRESH LUMPIA "MY WAY"

Like I said above lumpia comes with different ingredients and still can be called a lumpia.

Prepare the Crepe;

1 cup all purpose flour
1/2 cup corn starch
1 who;e egg
1 tablespoon melted butter or vegetable;e oil
1 teaspoon salt
1 1/2 cup iced cold water

Put all the ingredients in a mixing bowl and mix thoroughly.You should have a consistency of a heavy cream. Heat an 8-inch non-stick skillet. Pour about 4 tablespoonful of batter into the pan, swishing the batter in a circular manner until the pan is thinly covered. Cook until the top is dry, invert with a spatula and cook for another 30 seconds. Cook the rest of the batter, stack them on a plate one on top of the other, set aside covered with a kitchen towel till you are ready to roll the lumpia.

Assembly;

On a plate, lay crepe flat right side up (the side that hit the pan first), place a lettuce leaf on the edge of the crepe and a cilantro sprig. Put 2 tablespoonful meat and vegetable mixture, roll once, folding the other end to hold the mixture, continue to roll until you reach the other side of the crepe. Transfer the finished lumpia to a serving dish with the end-flap facing down. Continue the same procedure and until all the crepes has been rolled and rolled.




Lumpia Ingredients:

Rinse and drain:

1 lbs fresh bamboo shoots
1 carrot, coarsely grated
1 4-ounces water chestnut, coarsely grated

Saute in a wok until translucent;

1 medium size chopped onion
2 cloves of minced garlic

Add;

1 lb. ground lean pork
1 lb. shelled and chopped shrimps

Cook and stir for 10 minutes,

Add the bamboo shoots, carrots and water chestnut
Correct seasoning with fish sauce and flesh ground pepper.

"MA ALAT" Sauce for this lumpia.

I have no idea why the Filipino calls this "Ma Alat." Literally in Tagalog the word means salty. I guess this because of the soy sauce., but as you will taste it, it is a combination of salty-sweet taste.

In a sauce pan;

Combine and mix well;

3 tablespoon cornstarch
1/4 cup soy sauce
6 tablespoon of brown sugar
1 1/2 cup water

Cook over low heat, stirring constantly to prevent lumpia.
Spoon the sauce on individual lumpia with minced fresh garlic.


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FRIED LUMPIA

During the days of my socialising and hob nobbing in the art scene, when people I met learned that I am Filipino, The number one question they asked was, "do you cook lumpia"? At first, it was alright for me, but as it become the norm, and felt disconcerted, I will say, "yes, especially if I expect an Anglo visitor" ...this way I can get rid of my left overs in the fridge," I imagine the retort was a little bit snooty...yet, I would let them know that the Filipino have an array of dishes other than the lumpia. This just like that most people I know will associate the Filipinos with the "Tinikling" or dancing the folk dance between two bamboo poles. This lead me to make a proposal to the Museum of Man to have a Filipino exhibition about the Philippine...'RITE OF PASSAGE-PILIPINO". The show was a big success that it was extended many times until it reached two and half years at the museum. Well that is another story...back to the lumpia!

PHILIPPINE EGG ROLLS

Combine and mix well;

1/2 lb. ground lean pork
1/2 lb. shrimps. chopped fine
1/2 lb. fillet of sole, chopped fine
1/2 cup coarsely grated water chestnuts
1/2 cup chopped green onions
1 teaspoon salt
1 teaspoon ground black pepper
1 egg
1 teaspoon cornstarch

Separate the won ton wrapper individually.
place a tables spoonful of the mixture on each wrapper. Roll to a finger size, folding both ends, brush the flap-end with egg whites to seal. Deep fry in hot oil, drain on paper towel.

Serve with sweet and sour sauce.

AGRE Y DULCE/ SWEET AND SOUR SAUCE

Combine;

2 cups of pineapple juice
1/2 cup tomato catsup
3 tablespoon corn starch
Tabasco sauce to taste (optional)

Bring to boil, simmer, stirring until thickens. Finely chopped pineapple, red and green bell pepper will add to the texture.

ADOBADA...HERE IS MY OWN

Living abroad for the last fifty years, I had encountered and tasted different "adobado" in my culinary adventures...here is my own!

CHICKEN THIGH WITH POLISH SAUSAGES ADOBO

In a glass or non-metallic bowl, marinate for at last an hour*:

15 chicken thighs
1/2 cup mild vinegar
1/4 cup soy sauce
1 head of garlic, crushed
1 small onion, chopped
1 teaspoon black pepper
1 tablespoon chili powder
1 tablespoon sweet paprika
2 bay leaves
1 teaspoon hot red pepper flakes (optional)

*I generally use zip lock bag...no mess in turning the marinade.

Place onto a wok:

Add:

1 Mexican chorizo (remove the casing if any)

Bring to a boil and lower heat to a simmer until the meat is done, but not falling apart. Remove the chicken from the wok and dredge lightly with flour. Scoop the rendered fats from the chorizo and discard or save and refrigerate for fried rice later.

In another skillet with small amount of vegetable oil, fry the chicken pieces until brown.

Return to the degreased sauce with;

1 smoked polish sausage, cut into 1-inch length.

Simmer until the sausages are well heated, stir occasionally to avoid scorching in the bottom of the wok.

Garnish with chopped scallions or "kuchay" (chives).

Serve 8 to 10

Note:

By adding pineapple chunks or whole water chestnuts will give it a new twist. Whole boiled chestnuts not water chestnuts) is another way to create a new dish. The sweetness of the chestnuts will balance the acidity of the vinegar, This time garnish with Thai basil leaves.

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Here is another one that may tickle your taste buds...

CHULETAS ADOBADO

This one calls for baby back ribs and so finger licking!

Cut:

1 side of baby back ribs, about 2 lbs., cut into individual portions.

Place and combine on a plastic zip-lock bag with;

1 cup mild white vinegar
2 tablespoon soy sauce
2 tablespoon balsamic vinegar
1 cup dark brown sugar
1 small can of chipolte chili Optional)
2 bay leaves, crushed
6 garlic cloves, crushed
1 teaspoon salt
1 teaspoon black pepper

Refrigerate, turn and shaking the bag once, marinate at least an hour.

Place on a wok, bring to a boil and simmer until the meat is is done (usually the meat on the ribs will shrink and will show part of the bone)...or when the marinade was reduced...thick enough like BBQ sauce. Transfer ribs to a broiler pan, brush the sauce among the ribs and brown.

Instead of a broiler, you can use an outside grill to brown the ribs and this will be just perfect for patio or garden party.


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ADOBO ESPANIOL

Years ago in Manila my mother has a recipe she called "adobo espaniol". I am not sure now where the name came from...but with my adventure when visiting Spain or the Canary Islands, I haven't encountered anything similar to the dish. I know that my sister still cooks the dish so as my sister-in-law in Manila. Once in a while I cook the dish for our dinner, but I assure you that I had made some editing.

This is me version:

Marinate at least an hour:

1 3 pound whole chic1 cup vinegar
6 clove garlic, crushed
1 teaspoon ground black pepper
1 teaspoon sweet paprika
1 bay leaf
Place is a wok, bring to a boil and simmer until done but not falling apart.

Dicard the bay leaf.

Scoop the chicken and lightly dredge it with flour.

In another skillet,fry the chicken in a small amount of vegetable oil until browm, return to the sauce in the wok. This will make the chicken looks "luto" (cooked) and does not have an anemic appearance.

Add;

2 cups of mayonaise
2 thinly sliced chorizo de Bilbao*

*Until recently, chorizo de Bilbao was hard to get...now I can get them at Seafood City Supermarket in National City. I use regular peperoni instead and it works.

Simmer for 5- 8 minutes. Scoop the oil that came from the mayonaiseand discard.

Seasoned with salt to taste. I generally don't put any salt, because the chorizo and the mayonaise will satisfy for the salt flavor.

Trasfer to a platter, pour the sauce on top and garnish with sweet gherkins or sweet pickles. I like my sweet gherkins or sweet pickles crisp to the bite.


I think on my mother's version, she did not dredged nor brown the chicken, she had the sweet pickle right afer the incorporation of the mayonaise and I am sure that she also added some sliced hot dogs.

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ADOBO ALA MONJA

I found this recipe from the Congressional Wives of the United States, dated in the '30. My Lola Edang, cousin of my maternal grandmother was the wife of the first Commissioner of the Philippines during the Commnwealth era. He was Pedro Guevarra, under the first president of the Philippines, Manuel L. Quezon. They lived in Washington DC for many years and when Don Pedro died, she came back to Manila and she comes to my mother's dressshop for her dresses. She was a very graceful and fastidious woman. She regalled us with stories of her life and adventures in America. Like what I had written above, ADOBO is the closest thing as the national dish of the Philippines and that is what she contributed in the book for the COngressional Wives Cook Book.

The recipe is the basic adobo style, but she added mashed liver to the sauce and caled it "Adobo Ala Monja".In my version, I made a concoctions of a pate' recipe and add it to the chicken adobo to make it to the present standard of culinary arts./strong>

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.