Philippine Adobo

   

   Adobo is a Spanish word that literally means "marinade". When you say adobo here in New York, they will think it is the paste or marinade made from chillies, vinegar, herbs, and spices, used in Mexican cookery to flavor meat or fish or the Adobo seasoning made by Goya, one of the growing food company here in America. But for Filipinos like me it is one of our staple dishes. The famous version consist of pork or chicken stewed in a mix of vinegar, soy sauce, pepper, bay leaves and garlic. Aside from using chicken and pork, varieties includes squid, kangkong (water spinach) and various shellfish.

   I remember cooking chicken adobo under my father's instruction for our dinner that night. I, obediently following his instruction though in reality, I already know how to do so except that I want to find out his very own technique. He was impressed to say the least with the exception of the chicken almost burning because I wasn't really keeping an eye on the dish, it's a good thing that it just made the chicken's skin crispy. Through the years, I managed to adjust the flavors according to my taste, and that means putting a lot of garlic and a bit of minced onion to compliment the vinegar. Still, with or without onion, it's one of my son's favorite dish which is good enough for me.

Adobo

     *I prefer dark meat when I use chicken as it retains the juices more than the white. add 1/2 a cup of water since it takes more longer to stew than the pork.
     **For pork adobo, I use the pork belly, and cut it into cubes. The combination of lean meat and fat makes for a juicier adobo. The bone attached adds flavor as well.
     ***If you are not very fond of garlic, you can lessen to the amount you prefer but you can never take it out from this dish.

Ingredients:


equal parts vinegar and soy sauce
1 tbsp pepper (crushed); if you'll be using whole peppercorns double the amount
1 piece of small bay leaf
half of a garlic's bulb (roughly chopped)
1 tbsp minced onion (optional)
1 lb of meat


  In a bowl, mix the first four ingredient then add the preferred meat. Make sure that the meat gets completely coated by the mixture. Transfer to a pan, covering and placing over medium-high heat. Lower heat to medium-low when liquid starts to boil. This is better cook slow to make sure that the flavors seep in and the meat gets thoroughly cooked.

  I used two different techniques with the adobo I made for this dinner; one I learned from my dad, the other I learned from experimenting. My experiment was rubbing 2-3 cloves of oven-roasted garlic on the meat before adding it to the marinade then cook as instructed.

 

   My dad's will be to cook adobo twice, yep, you read it right. This means chopping the other half of the garlic's bulb and reserving it. When the meat gets tender (pierced it with a fork to test doneness), remove it from the pan by transferring it in a bowl. Return pan to the stove, add a tablespoon of oil then sauté the reserved chopped garlic till it tends to stick on the pan. Then take the meat out of the bowl (retain the reduced liquid) and sauté with the garlic for 3-5 minutes. Add half of the remaining liquid from the bowl and cooked by sautéing for another two minutes. Serve over hot white rice or fried rice and enjoy!

Eggs Benedict in a Puff Pastry plus a dessert of Meringue

   During one of my days off last May I decided to make a special breakfast for my myself, my mom and my grandmother. I made my own version of eggs benedict; I used puff pastry as the bread rather than a bagel as is usually done. The puff pastry shells I bought from the store but I made my own hollandaise sauce and used duck prosciutto instead of regular pork bacon. The duck prosciutto somehow made it more flavor and meaty.

   

    Firstly, I made the hollandaise sauce while I let the puff pastry bake and turn golden brown on top. After which, I set the sauce aside and let the ingredients in the incorporate while I let the bacon fry and crisp in the pan. While the prosciutto cook, I poached some eggs using the microwavable poacher (a heaven sent) and chopped some scallions. If you don't have the microwavable poacher, you can poach the eggs over simmering water; it is better to slide down the eggs one at a time from its shell to keep the shape.When everything was cooked, it was time to assemble them. 

   To make sure that I won't waste any of the ingredients when making the hollandaise sauce, I used the egg whites to make a meringue as a dessert which ended up to be a must to have everyday for everyone.

   I used the Hollandaise recipe from simply recipes but made an adjustment with the amount of butter.

Hollandaise Sauce (makes about 1 cup) 

3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne
1 stick of butter (8 tbsp)

   Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away. Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
   Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
  Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.

For the Meringue (a recipe I found at joy of baking):

3 egg whites (from the egg that i took the yolks from)

1/4 tsp cream of tartar

3/4 cup super fine sugar

1/4 tsp vanilla paste or extract (I prefer the paste since it gives that fine vanilla taste)

   Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch or you can use a ziplock top bag and cut one end. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla paste.  

  

   Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.  Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle the tops of the cookies with a few shaved almonds, if desired.

  

   Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. (The meringues will release easily from the parchment paper.) Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight. The meringues can be covered and stored at room temperature for several days. 

  

   I made small bite-sized pieces that the kids love so much.

Papa's Morcon

  As I have said in one of my blogs, I am going to cook and feature more Filipino food as I can in my blog. To start off, I made the pancit canton and lumpiang shanghai a couple of days earlier. Two days ago I made Papa Delfin's Morcon (my deceased paternal grandfather) and slow cooked it in our barely used slow cooker for 5-6 hours. That will then make the meat tender, perfect for my grandmother so she won't have a hard time eating it.

   I am ashamed to admit that I cannot remember myself liking this dish when I was a child or whenever he makes one. It took a lot of courage and faith for me to recreate his version. One reason why I hesitate cooking this dish is that I cannot recall its taste. For me, it's hard to cook something that my tongue cannot remember. Gathering my courage and praying that I wouldn't just waste the ingredients, to the kitchen I went.

  I searched for the recipe my father gave me (what he remembers my grandpa used and did to cook morcon) and searched for recipes online that will make me recall my memory of him making this dish. Morcon is made up of beef flank filled with ground pork and other ingredients then rolled in a log, tied up with a butcher's twine. This is a very time consuming recipe to make which is why Filipinos prepares the dish during special occasions only.

  Incidentally, this is one of my mom's favorite dish from my grandfather. According to her, every time she will come over and visit, she will ask my grandfather to cook one for her. 

  I made a small-sized morcon since it will just be myself, my mom, my grandma and my lil' prince; but the recipe I'm including can serve 8 people.

Papa D's Morcon

1 16x12 inch flank steak about 1/3 inches thick
1/2 cup soy sauce
2 tbsp brown sugar
3 tbsp kalamansi (also known as calamondin) or lemon juice
salt and pepper
4 tbsp vegetable oil
1 big onion, chopped
1 bulb of garlic, chopped
8 plum tomatoes, chopped
patis or fish sauce to according to taste
1 big bay leaf
1 whole Chinese chorizo (in my case, I used Spanish chorizo since we used up the Chinese chorizo and the Asian store is too far away)
1/4 cup grated cheese
3 tbsp pickle relish
3 tbsp raisins
1 cup ground pork with fat
6 whole hard boiled egg in salt water, shell removed
pepper to taste

*butcher's twine is used in this dish to tie around the beef once rolled.

   Mix soy sauce, brown sugar and citrus juice in a bowl, then rub salt and pepper on steak. Put steak on soy sauce mixture making sure the meat is submerged all the way through. Let stand or refrigerate overnight.

   Heat oil in a large pot over medium heat - pot needs to be large enough to fit the rolled steak. Sauté garlic and onion till soft; add tomatoes, fish sauce, bay leaf and pepper, adjusting to your taste. Let simmer in low fire till reduce. Set tomato sauce aside allowing to cool in room temperature.


   In a large bowl, mix together ground pork, cheese, raisins, pickles, and 2/3 cups of the sauce. Let flavors blend together. Take out the flank steak from the marinade, lay flat on a chopping board. Slice chorizo lengthwise in half, set aside. Position pork mixture in the a line 3 inches from the longer side and 4 inches from the shorter side till it reach the other end. Distribute eggs on top of the mixture and place chorizo a slice each on both sides. 


   Return sauce to a simmer while rolling beef like a jellyroll cake till you reach the end making sure that meat over laps on every open side. Use butcher's twine to wrap the rolled beef and secure. Add beef roll into the sauce once it starts to simmer. Let simmer in low heat for at least 3-5 hours if you want it very tender. The duration depends on how tender you prefer your beef to be. 


     In my case, I used our crockpot slow cooker and have it cooking overnight and reheating it 20 minutes before dinner time.

What do you think?

   According to my mom, it tasted good except that the next time I make another one of this dish I have to use the chorizo de bilbao as we call the chinese chorizo back in the Philippines. She got a point there, the chorizo will make a difference because it will complement the tanginess of the sauce with its sweetness. But as long as she likes it, I won't be intimidated to cook morcon more often - maybe the price of a beef flank would!




 

Who Ville Cake

the cakes cooling in the mold

  A few days before mother's day we went grocery shopping at target for cleaning supplies that ended with a few more things than necessary. One of those was the cake pop pan, i got excited and tried it for the first time to make cakes that will look like flowers in a pot. A terrible idea to do when the occasion is a day ahead since it's my first time to do such a thing and I made all of it in a rush.

see how the stick is leaning to the other cake?

    Once everything cooled from the pan, I removed it and used lollipop sticks as the stem. I dipped the lollipop sticks in my melted chocolate and inserted one in every cake pop. The greatest mistake I made was rushing everything. I didn't wait for the chocolate to really set and harden so as the lollipop sticks will be "glued" to the cake. I just gave it 2-3 minutes to set and dipped them in another chocolate to cover it up; the end result? cake pops sliding downwards (ugh!). Imagine the frustration and annoyance I felt towards myself. Deciding on how to fix the mess I made, I had the cake pop with a lollipop stick lean close to the one without. Both of them I put on top of my edible pot.




 

       I used those disposable dessert cups (designs and shape varies) as the pot, filled that "pot" with crumbled chocolate cake and covered it with green icing; have the cakes covered in royal icing with white chocolate that I made ahead and topped it with red sprinkles. I gave it to my mom as a mother's day gift (aside from the trip to the salon). I opted to give her this than regular flowers since she is not much of a fan - can't blame a woman who worked for 10+ years in a nursery. So, instead I gave her an edible flower which she now calls, the whoville cake plant from Dr. Seuss.

What do you think?