BABY SANDJO'S SMILE

C.P.A.- Chicken and Pork Adobo -

Cooking adobo is an art, meaning there's no exact measurement to create this delicious dish, everything depends on the artists'(cook) perspective (taste). Don't just cook it, feel it.

Chicken and Pork Adobo
1 lbs pork belly (sliced to serving pieces)
1 lbs chicken (sliced to serving pieces)
1 clove garlic- crushed
1 tsp whole black pepper
2 pcs. dried bayleaf
1/2 cup vinegar
1/2 cup soy sauce
salt (to taste)/msg(optional)
1 tsp. sugar
water (enough to cover)
2tbsp cooking oil (vegetable or corn oil)

Procedure:
In a saucepan, put all ingredients, cover and let it boil (do not stir), then simmer over low heat. Reduce sauce to about half of the original. Get half of the remaining sauce and set aside. Add oil to the remaining mixture and let it dry out. In low heat brown the meat, you may add a little more oil if you like. When its done, pour the remaining sauce simmer for another minute then turn of heat.

Tip:
a)If its your first time to cook the dish use the ingredients sparingly especially the soy sauce and vinegar, you may use a little at first and gradually add some to suit your taste.
b)Adobo tastes better as it aged, if you are planning to eat it at lunch, you may cook it in advance preferably the night before. Just reheat it before serving.
c)It takes practice to perfect the craft,innovate, don't be afraid to try other recipes, everybody have their own best adobo recipe.
d) And lastly, put love in what you are doing or cooking.

FILIPINO ADOBO - A love Affair

If there is one other thing that we Filipinos are known for, aside from the fact that we can be found in almost every part of the world, is our love affair with a dish called ADOBO. The word adobo have already became synonymous to Filipino.

Adobo is a dish that every Filipino love, infact every Filipino who loves to cook have their own (secret) adobo recipe, some even says that there are 101 ways to prepare/cook the dish and they were not exaggerating I, myself believed there could be more. Actually I've been collecting and testing(and tasting) different kind of adobo recipe for quite some time now.

The dish mainly is a melange of different flavors for the taste buds, a fine blend of sour, salty,sweet and spice. Almost all types of foods can be cooked in this particular way of cooking, meats like pork, beef or chicken are the most common types, although other kind of meats (even exotic ones) and seafoods can also be as good.

Among my favorite variation of the dish is the C.P.A. or Chicken/Pork Adobo in fact, I'm going to share this recipe in my next post, so that those who haven't tried the dish may try this. But before I give the recipe I just want give this pointer, cooking adobo is not an exact science, its all about gut feel, the amount of ingredient and spices may vary according to your taste. Some like it sour, some like it more on the sweet side and some like it spicy. Like I said, its all about guts.