Thursday, February 9, 2012

Hooray for Top Chef Season 9

Paul Qui

Top Chef (on Bravo) is one of my FAVORITE TV shows and I am thrilled that Chef Paul Qui made it to the final four.

My money is on Paul to win the title of Top Chef Season 9 and since he was born in the Philippines, I thought I would post a recipe of one of the most famous Filipino dishes- Chicken Adobo.

Happiness is a plate of steamed rice blanketed by tangy Adobo sauce.  It's one of my favorite comfort foods.  Filipino adobo is very flavorful, easy to make and keeps well.  In fact, adobo is best consumed the day after cooking when all the flavors have had a chance to meld.  The best adobo is gooey, garlicky, pungent and finger licking good!

Here's my recipe.  Nothing special or magical about my recipe except for the fact that I make it. :-)  Let me know if you try this and how yours turns out.

1 1/2 pounds pork or chicken or a combination of both (I like to use pork shoulder and chicken thighs and leg)
1/3 cup apple cider vinegar
2 Tbsp. soy sauce
1 tsp salt (I use coarse sea salt)
1 head of garlic (peeled and smashed)
1 pc bay leaf
1 tsp peppercorns
1 Tbsp sugar
1/2 cup water

Combine all ingredients in a pot and let stand for at least 30 minutes.

Simmer on low fire covered for 1 hour or until meat is tender.  During this time, there is no need to stir your meat or the sauce.  In fact, the way it is traditionally prepared, vinegar is not stirred or disturbed until it is cooked and no longer smells sharp.

It the sauce is too thick, you may add 1/2 cup of water at a time.  You want to make sure you have enough sauce for your rice.


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