Porckhop Adobo (Our own version)

Before I went here in Abu Dhabi, I was living in a dorm with my officemates. One Day, we wanted so much to eat something delicious so we decided to cook adobo. Since the three of us are from different provinces, our versions of adobo tend to differ. I am used to having sauce for adobo. The two of them wanted something dry. So majority won. We cooked our own version of dry porkchop adobo.


What we had:

1 kg Porkchops
10 cloves garlic, chopped
1 large onions, sliced
3 bya leaves
1/2 cup soy sauce
1/4 cup vinegar
1/2 cup water
4-5  potatoes, quartered


What we did:


1. Fried potatoes until cooked. Set Aside.

2. Layered all the ingredients except potatoes in a pot and brought to a boil. Reduced the heat to a simmer and cooked until meat is tender and there is little sauce left.

3. Added the potatoes. Cooked until no sauce is left.

4. Served hot with rice.

Pork Giniling

What I have:

1/2 kg Ground Pork
2 cloves of crushed garlic
1 pc onion, diced
2 pcs carrot, diced
1 pc potato, diced
2-3 tbsps soy sauce
salt and pepper

What I did:


1. Fried garlic until golden brown and aromatic. Add onions until caramelized.

2. Added the minced pork and sauté until brownish. Added carrots and potatoes. Seasonedd with salt, pepper, and soy sauce and sautéed for about 2 minutes. Added in about half a cup of water. Simmered until veggies are cooked.

3. Served hot with rice.

Beef Tripe Kare-kare

I have always loved eating kare-kare but haven't got the chance to really cook it myself. When we went grocery shoppping last night I saw a pack of beef tripe and I just wanted to try cooking kare-kare this time.


THE RECIPE

We have:

1/2 k. beef tripe, cut 1”x2” rectangle
3 medium size eggplant, sliced 1 inch thick
15 pcs sitaw, cut into 2" long
1 bundle pechay
1 packet Mama Sita Kare-kare mix
130 g peanut butter
ginisang bagoong alamang 

What I did: 

  1. In a casserole I put the beef tripe, added enough water to cover, and cooked until it boiled. The heat was lowered down and simmered  for 1-2 hours or until tender. I made sure enough broth was left ( about 4 cups).

2.  Meanwhile, I got 1 cup of broth from the casserole. In a bowl, I mixed the kare-kare mix, the broth and the peanut butter, stirred it until smooth.

3. When tripe is tender, vegetables were put in the casserole and was cooked for 2 minutes.

4. Then the smooth mixture was added. Was cooked until the sauce thickened.

5. Pechay was then added and a little salt to taste. It was cooked for another 3 minutes.

6. Kare-kare is done. Served with bagoong and rice.

Pork Sinigang

To jumpstart our journey towards great cooking, we first conquer the world of one of the best food the Filipinos has ever cooked - Pork Sinigang. Yummy!

Now as the name of the blog implies, we are still babies in terms of cooking, hence, pardon us if we violate some cooking rules and such.

THE RECIPE

We have:

1/2 kg of pork (spare ribs)
2 tomatoes, sliced
2 onions, diced
3 cloves of garlic, minced
1 Bundle of Kangkong
1 Bundle of String beans
1 pc Horse radish
2 pcs gabi
4 pcs green finger pepper
3 tbsp fish sauce
2 eggplants
Oil
1 Liter water
1 pack sinigang mix



Here's what we did:

1. Sauted garlic and onion then added tomatoes. Let it simmer for 5 mins.

2. Added pork and fish sauce then the water. Waited till it boils, let it simmer for 15 mins then added gabi and green finger pepper (to make it more spicy). Let it simmer for another 15 mins or until pork is tender.

3. Put in the sinigang mix and allowed to boil for 2 mins.

4. Added the horse radish and string beans, simmer for 10 mins.

5. Added the eggplant and simmer for 2 mins.

6. Lastly, added the kangkong and simmer for 1 min.



And the result was...



The string beans were overcooked.
The eggplant were a little bit raw.
But overall, it tasted really great.

Lessons...
1. We should have put the string beans later and the eggplant earlier than we did.

Pinakbet

This is a dish we (me and my Jphil officemates Mark and Bobby) prepared as our dinner.

Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word "pinakebbet", meaning shrunk or shrivelled.

This time, we present to you our version of pinakbet.

What we have:

2 pcs eggplant
6 pcs okra
1 pc ampalaya
1 bundle string beans
1/4 pc squash
3 tbsp shrimp paste
1/4 kg pork (preferably fatty part)
100 gms fishball
3 cloves garlic
1 bulb onion
2 pcs tomatoes
fish sauce to taste
magic sarap





What we did:

1. Fry pork until brown and shriveled.
2. Add fish balls then saute garlic and onions. Add tomatoes.
3. Add shrimp paste.
4. Add squash. Simmer for 1 minute.
5. Add string beans. Simmer for 1 minute.
6. Add eggplant, okra, ampalaya and magic sarap to taste. Simmer for 3 minutes or until vegetables are cooked.
7. Add fish sauce to taste.





And the result is ...