Tag Archives: adobo

Chicken Katsudobo

The Samsung Smart Oven is a definite kitchen must-have. I own one myself and I just love its innovative Slim Fry function among many other functions. My Smart Oven breaks away from your typical Microwave Oven by allowing me to fry food to a crisp without the oil! Not only that, but the Smart Oven is also equipped with unique sensors that allow it to identify the condition of the product before cooking. So whether your food is frozen, chilled or fresh, all I need to do is pop it into the Smart Oven and make it do all the work.

samsung smart oven

There are many ways to cook using the Samsung smart oven . At a recent Samsung Saturdate with moms , I got introduced to a new way of cooking Katsudon. Katsudon is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish).

This time around, Chef Laudico Guevarra demonstrated an innovative way of combining Katsudon with our own Adobo. He calls this the Chicken Katsudobo, cooked using the smart oven. It is so tasty!

katsuadobo

 

If you have the Smart oven, try cooking the Katsudobo:

Ingredients:
600 grams Boneless Chicken Thigh

For the Adobo marinade:
1 cup Soy Sauce
1/2 cup Coconut Vinegar
1 cup Water
4 tbsp. Garlic minced
4 Bay Leaves
Pinch black peppercorns

For Katsu Coating:

1 cup Flour
2 Whole Eggs beaten
1 cup Panko Bread Crumbs
3 tbsp Extra Virgin Olive Oil or any

For the Katsudobo:

4 Bowls of Cooked Rice ( please use Microwave safe bowl)
4 Eggs (Whole, raw)
Simmered Left Over Adobo Sauce
Cooked Katsudobo Chicken (sliced in thick strips)
chopped spring onions (garnish)

How to Prepare:

1. Marinate chicken overnight or at least 5 hours. Simmer left over adobo marinade for at least 5 minutes. Coat adobo marinated chicken with Katsu coating

2. Lightly Coat chicken with flour then dip in beaten egg and coat with panko breadcrumbs. Brush lightly with Extra Virgin Olive Oil.

3. Put chicken skin side down on the non-stick plate of the Samsung smart oven on top of the low rack.

4. Set Samsung Smart Oven to Slim Fry until you see number 8 setting. Press start and cook chicken 15 minutes one side then turn the other side after 15 minutes for 30 minutes total.

Assemble the Katsudobo

1. On the Rice Bowl add the adobo sauce around the bowl then break the whole egg on the rice.

2. Set Samsung to microwave 700 watts then cook for 4-5 minutes or until egg is cooked but still soft.

3. Top with Cooked Chicken Katsudobo then top with chopped spring onions. serve hot!

Good for 4 persons.
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White Adobo (Adobong Puti) : How to Cook Adobo without Using Soy Sauce

There are as many recipes for adobo as there are Philippine islands. My two favorite recipes are the white adobo and the adobo cooked in coconut milk.

Food memories at my dorm in UP consisted of adobo that mom cooked for us. See in the dorm, we were not allowed to cook our meals. Mom’s adobo did not contain any soy sauce and I often wondered how she cooked it. I never got to ask my mom because she died while I was a teenager who was not yet eager to cook. I saw a recipe once in a newspaper column and the writer called it the white adobo or Adobong Puti because it does not contain soy sauce. This type of adobo is light brown due to the browning during the cooking process. It is a bit sour too. I forgot to clip out the newspaper article where the recipe contained. Fortunately, Sam read a comment I left in MarketMan’s blog. Here, she shares her Adobong Puti recipe which I have innovated and cooked but forgot to take pics.

Try it and let me know…

2 kilos pork (with some fatty parts, like butt, or belly)
8- 10 cloves garlic
1 tsp coarsely cracked pepper
2 pcs bay leaves
1 1/2 cups sukang puti (coco when available)
1/2 cup water
1 1/2 tablespoon sea salt

Continue reading White Adobo (Adobong Puti) : How to Cook Adobo without Using Soy Sauce

Tagalog Chicken and Pork Adobo

I am the only one in the family who loves dishes cooked in coconut milk. It isn’t often that I cook this but I like variety in our weekly set of dishes. I’ve shared Chicken Adobo with Coconut Cream that I often ate as a little girl in my hometown Cebu. I thought it was a Cebuano dish. What I didn’t know was that the Tagalog Chicken and Pork Adobo is made of coconut cream too. Perhaps, it was my dad born in Sariaya, Quezon who prodded my mom to cook this dish.

Let me share another simple recipe.

Ingredients
1 kilo chicken cut into serving pieces
1 kilo pork liempo, cut into cubes
2 cups water
1/2 cup vinegar
1 head garlic, minced
1 1/2 cups thick coconut cream (How to make coconut cream)
salt and black pepper to taste
Continue reading Tagalog Chicken and Pork Adobo

Tips in Cooking Adobo


My husband is fond of buying me recipe books or any books about food. One such book is The Adobo Book (Traditional & Jazzed Up Recipes) by Reynaldo Gamboa Alejandro and Nancy Reyes-Lumen. Not only do you get recipes of various authors but trivia and essays on adobo. The Personal Styles reflect the cook’s preferences. You should read the more than 100 adobo recipe variations ranging from Pork Adobo in Buco Juice, Adobong Tsino, Microwave Adobo, Fresh Oysters Adobo, Adobo sa beer and so much more.

My daughter who is now based in Germany once asked me how to cook Adobo. I told her there are many ways to cook Adobo, of course. What I’d like to show from the “Adobo Book” are tips for cooking adobo which is entitled the “10+ Commandments in Cooking Adobo”. I am sure you will learn a tip or two even if you have been cooking adobo for years.

1. Pork Liempo is best, tastiest and is better with skin-on. When cooked, becomes sticky and gelatin-y and helps thicken the sauce gloriously.

2. Simmer! Cook meats in low fire from start to finish (till meats are tender) and sauce is reduced [Cook uncovered in the last 10 minutes]

3. The usual ratios are

  • 1 kilo meat (chicken or pork): 1/2 cup native vinegar (reduce accordingly to acidity of vinegar).
  • 1 kilo meat (chicken or pork): 1/2 cup vinegar: 1/4 cup water
  • Soy sauce can range from 2 tablespoon to 4 tablespoon per 1/2 cup vinegar
  • 1 kilo meat: 1/2 cup vinegar or acid: 1/2 tablespoon coarse salt
  • 2-4 tablespoon soy sauce: 5- 10 peppercorns: 1 laurel leaf

4. Cook chicken separately from pork. Flavors come out better. Then combine later when serving.

5. Always have salt in adobo. It helps balance the acidity.

6. Crush peppercorn at the last minute to retain its aroma.

7. 1 medium-sized laurel leaf can add flavor and aroma to 1/2 kilo meat. If you have the chance, use fresh laurel leaves.

8. Garlic. Crush only when about to be used. If left in the marinade overnight, it will lose its strong flavor. Be generous with garlic.

9. Braise meat first in, first out till brown. Then simmer till tender. For a better finish, bake at the last 15 minutes.

10. Mix with liver spread or mashed liver. Broiling or roasting liver over coal adds a nutty flavor.

11. Adobo with gata. Gata can be combined with coco milk and coco cream.

12. Do not stir vinegar till it has cooked. That is, when all the acid has evaporated. Your nose will tell.

13. Cook covered and on low heat (also called simmering)

14. The “Flow Chart” of Cooking Adobo

Marinate –> braise–> simmer –> tenderize –> fry –> reduce –> keep for a day –> serve!

I bet you didn’t know all of the above tips. I must admit that I wasn’t aware of Tip number 10 where you add liver for a nutty flavor.

When it comes to the adobo dish on regular basis, I serve 3 variations of adobo: the Classic Adobo Recipe, the Chicken Adobo in coconut cream and White Adobo.

What about you? How many adobo dishes do you regularly cook?