When we were younger, we would look forward to Sundays for two reasons: I get to wear my Sunday best, and our palates engage in a simple feast. After church, we used to stop by the market. While mom bought ingredients for her "cook-for-the day," we would feed on ice cream (or any sweets vendors were peddling--not to mention those that our kiddie pockets could afford to buy).
Then, mom would busy herself in the kitchen as soon as we get home,and although lunch was served usually after 12 o'clock, the meal she would prepare for us is always worth the wait. Homemade bangus (milkfish) sardines, pinakbet, chopsuey, and adobo are among her specialties.
Since I was then too young (and too puny) to work with knives or other kitchen utensils, I never got the chance to be her kitchen apprentice. My very contribution was being an errand girl--running to the nearest convenient store--to buy an overlooked ingredient in the list...
It was not until a few weeks ago that we started to reminsce, over dessert, how much we miss her cooking. So for two weekends, I became the household cook--not just an apprentice, mind you--attempting to master mom's recipes, which, thank God,turned out well.
"Chicken Pork Adobo"
(or plain chicken/ pork adobo)
Serves: 4-6 Persons
Estimated cooking time: 35 minutes
Estimated cooking time: 35 minutes
For this recipe, you'll need:
3/4 kilo of dressed chicken, cut into serving pieces (choiced cut though mom prefers thigh
and breast parts for this recipe)
3/4 kilo of pork belly
1/2 cup dark soy sauce (add more to taste)
1/8 cup of calamansi
1/4 cup or 1 small can of pineapple juice
3 tablespoons of Kikkoman Teriyaki Marinade and Sauce with Roasted Garlic
5 medium-sized bay leaf, crushed
1 head of garlic, minced and peeled
1 onion, diced
black peppercorns
whole hardboiled chicken or quail eggs (optional)
Here's how it's done:1. Place the chicken and/or pork pieces in a large skillet.
2. Blend in the soy sauce, pineapple juice, calamansi, and marinade sauce. Pour into the
skillet and let it stand for at least 30 minutes. (But for best results, my mom marinates
the meat overnight).
3. Sprinkle with black peppercorns, garlic and onion. Add the crushed bay leaf.
4. Set over medium-high heat until the mixture boils.
5. Turn the meat over and pour 2 cups of water.
6. Simmer for 15-20 minutes and lower heat until the meat becomes golden brown and tender.
(Remove excess oil and check on the meat. Add a little water if the chicken and/or pork
adobo dries up. Add boiled quail eggs.)
"Chicken with Pork and Beans"
Serves: 4-6 Persons
Estimated cooking time: 35 minutes
Estimated cooking time: 35 minutes
For this recipe, you'll need:
3/4 to 1 kilo of dressed chicken, cut into serving pieces
1/2 cup soy sauce
1/8 cup of calamansi
3 tablespoons of Kikkoman Teriyaki Marinade and Sauce with Roasted Garlic
1 cup Del Monte Tomato Sauce
1 head of garlic, minced and peeled
1 big can of pork and beans
carrots (optional)
Here's how it's done:1. Marinate the chicken meat in a mixture of teriyaki marinade sauce, calamansi, and soy
sauce.
2. Saute the garlic until golden brown in a large skillet.
3. Pour in the the chicken meat and the marinade sauce. Add 1 cup of Del Monte Tomato Sauce.
4. Add 2 cups of water. Set over medium heat.
5. Season with salt and pepper.
6. Lower heat and simmer for 15 minutes until the meat becomes tender (and almost falling
off the bones).
7. Add the pork and beans. (You may add carrots to make it a balanced meal).
