Wednesday, July 30, 2014

Chicken Liver Adobo

When Typhoon Glenda (international name Rammasun) struck the Philippines two weeks ago, it nearly damaged everything on its path - electric posts, trees (both young and old), roof, windows and even killing a number of people. For the next few days, we did not have electricity, water, internet and mobile phone signal.

To make matters worse, I had to think of ways to preserve 2 kilos of meat and some chicken liver in our refrigerator. After frying some of the meat, I decided to cook the chicken liver using the adobo way. This is similar to chicken or pork adobo except slices of chicken liver will be used. This is an ideal dish during brownout because it can last for several days. Hope you try this at home.

  • 250 gms chicken liver, sliced
  • 4 cloves garlic, crushed
  • 1/4 cup soy sauce
  • 1/2 cup vinegar
  • 1/4 cup water
  • 1/4 tsp peppercorns
  • 1 small red bell pepper, sliced thinly
  • sugar 
  • salt

1. In a pot, combine slices of chicken liver, soy sauce, vinegar, water, peppercorns,
    red bell pepper, sugar and salt. Cook over low heat for 30 minutes or until the liver
    is tender.

2. Serve.

Sunday, July 6, 2014


Pinakbet or pakbet  is a popular Ilocano dish. According to Wikipedia, the term pinakbet is derived from the Ilocano word pinakkebet which means "shriveled" or "shrunk." This dish consists of a variety of vegetables such as bitter melon or ampalaya, squash, okra, stringbeans, eggplant, tomatoes and a whole lot more. To make this dish, just saute garlic, onion, tomatoes and ginger. Add the pork and cook until golden brown. Then add water and the shrimp paste. Simmer for a few minutes. Add all the vegetables and cover the pot. Cook the vegetables until shriveled and dry.

  • 1/4 kilo pork belly, sliced 
  • 1 pc ampalaya, sliced diagonally
  • 2 pcs eggplant, sliced diagonally
  • 4 pcs okra, sliced diagonally
  • 1 pc squash, sliced
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 4 pcs tomato, quartered
  • 1 small ginger, sliced
  • 3 tbsp shrimp paste
  • 1 cup water
  • 2 tsp cooking oil
  • salt and pepper

1. In a pan, heat oil and saute garlic, onion, tomatoes and ginger.

2. Add the pork and cook until golden brown. Stir in water and shrimp paste.
    Simmer for a few minutes. 

3. Add all the vegetables and cook until shriveled or dry.

4. Serve.

Thursday, July 3, 2014

Bicol Express

I love eating spicy foods. One spicy dish which I love to eat is Bicol Express. According to Wikipedia, Bicol Express was named after the passenger train service from Manila to the Bicol region, a region in the Philippines famous for its spicy cuisine.This dish usually consists of pork, coconut milk and lots of chili. To make this dish, simply saute garlic and onion then add pork. Once the pork is cooked, add the shrimp paste and coconut milk then let it simmer. Then add the chilis. If you find it too spicy, just limit the amount of chili you will add. Enjoy this spicy dish!

  • 250 gms pork belly, chopped
  • 1 1/2 cups coconut milk
  • 4 pcs red chili pepper, chopped
  • 2 pcs long green pepper
  • 1/8 cup shrimp paste
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • salt and pepper
  • 2 tsp cooking oil

1. In a pan, heat oil and saute garlic and onion.

2. Add the pork and cook until lightly browned.

3. Add the shrimp paste and mix well.

4. Stir in coconut milk then simmer for about 10-15 minutes.

5. Add the long green pepper and red chili pepper.

6. Season with salt and pepper.