January 31, 2016

Filipino Adobo Chicken

Another Sunday edition for "The 52 Cookbook Pact" hosted by Ruchina. I had blogged this delicious dish before at my other blog Foodieshope, so used the same picture here.

Filipino Adobo Chicken, from Philippines with my slight changes to simplify as always!

Dark and delicious Chicken bites marinated in soy sauce, lime juice, Apple Cider vinegar, garlic, onions, and bay leaf, and simmered with little brown sugar, with a dash with Sambal Olek or pepper, Adobo from Philippines is surprisingly delectable dish.
Usually Adobo sauce is associated with Spanish Chipotle in sauce and spices which also makes delicious marinated chicken called adobado and this Filipino Adobo dish, I am sure, is influenced by Spanish Adobo but used lot less spices and a bit different than the Spanish one. Either way, juicy Adobo Chicken makes one delicious lunch!

Here is how I made it:
1. Cube 2-3 Chicken breasts into bite sized pieces,place in a bowl. Now add juice of 1/2 a lime, 1 tsp Garlic powder or 2-4 fresh Garlic minced, 1/4 cup light and low sodium soy sauce or dark Soy if you like dark color,1 tbsp dried Onion flakes or 4 tbsp minced onion, 2 tsp brown sugar or dark molasses, 1-2 tbsp Apple cider vinegar, 1/2 tsp Chinese Five spice (my addition), mix everything in a big Ziplock bag, zip up and marinate overnight in the fridge or if you are short of time, keep it for few hrs, 4-5 hrs to develop the flavor.

2. Next day or few hours later, heat 2 tsp butter in a wide non-stick pan, add 1 bay leaf. Pour in the marinated chicken with all the liquid, 1 tsp more dark Soy sauce if you have added light Soy before and pepper or Sambal Olek (my fave red hot chilli sauce) or sweet and hot chilli sauce. Do not add salt until dish is done and unless you need it since Soy sauce has salt in it already.

3. Stir-fry on medium heat until it cooks down and the sauce is thick, shiny and clings to the chicken and chicken is cooked.Taste for salt and sugar, add only if needed. Serve garnished with Green onions and/or sliced green chillies on a bed of white or brown rice.
Recipe is from "The Adobo Road Cookbook" by Marvin Gapultos with my changes.
Adjust the spices and sauces as per your taste, some like it tangy or sweet or spicy. Up to you to add or not add certain ingredients. It may not make this dish very "authentic" if we change the exact recipe like I did here slightly but believe me, it's a delightful dish anyway, so make it and enjoy!

January 24, 2016

Shrimp Dynamite, my style!

Here is my contribution to "The 52 cookbook pact". I hope I can keep up every Sunday with a recipe but will try my best. Thanks for hosting Ruchina :)

Shrimp Dynamite:
a copycat recipe of P.F.Chang's delicious appetizer, my style! My favorite dish to order whenever we visit there but I simplified the recipe to make it easy and quick for a lunch served on a bed of salad or as I did here, just on Romaine lettuce. Perfectly spicy mini satisfying lunch. Enjoy!

1. 12 oz medium sized Shrimp, frozen, pre-cleaned. Thaw, blot excess moisture.
2. Mix 2 tbsp Corn starch, 1 egg, 2tbsp Panko bread crumbs, salt and pepper, add in Shrimps, coat well.
3. Heat about an inch of oil, spread out Shrimps, cook both sides until crisp, keep them on a paper towel.
4. Beat 1/4 cup Mayonnaise, 1/2 tsp garlic pd, 1/2 tbsp Sriracha sauce or more, 1 tsp Sesame oil, 1 tbsp sour cream or 1 tsp Rice Vinegar. Add crisp Shrimp, mix well.
5. Serve on a Romaine Lettuce or side salad, garnish with cilantro, Spring Onions, chilli flakes or more Sriracha for extra burn!

Adjust the ingredients as you like the dish to be to your taste, mild or spicy, any kind of oil of your choice, fresh or frozen Shrimp you want to use, all up to you. No hard and fast rules, basic sauce is usually deliciously spicy and creamy with Sriracha sauce and Mayonnaise.
Recipe is from one of the copycat cookbooks "Top Secret Recipes" by Todd Wilbur, where he tries to recreates our favorite restaurant dishes, my favorite is his copycat recipe for KFC Coleslaw! Of course, I always change the recipe slightly to suit my taste and to make it easier. Hope you enjoy.