(apologies for the ugly picture, I just used my mobile phone then)
I was inspired to cook when I watched the premiere of Julie and Julia a few weeks ago so I bought the September issue of Yummy Magazine and tried out this recipe called Adobong Manok sa Gata (Chicken stewed in coconut cream). There are many kinds of adobo in the Philippines but this has the Bicol touch because of the use of coconut cream. I love anything that has coconut cream in it so I decided to try this one in preparation for our Bicol trip next month.
The Adobong Manok was very delicious, although my presentation isn’t nice to look at. The recipe is very easy to do and the ingredients are not hard to find.
This was actually my first time to try this kind of recipe and was thinking of doing some variation after my first trial, maybe in the near future. So here is the recipe:
1 1/2 kilo chicken, cut into pieces
1 1/2 cups soy sauce
1 cup white vinegar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon minced garlic
1/2 cup julienned ginger
1/2 cup coconut cream (kakang gata) from 2 matured coconuts
4 pieces bayleaf
2 tablespoons fish sauce (patis)
5 Bicol chilies or jalapeno peppers
4 finger chilies
- Marinate the chicken in soy sauce, vinegar and black pepper for at least 2 hours in a covered container at room temperature. (tip: use a glass bowl instead of the aluminum ones, plus cover it with saran)
- In a pan, saute garlic, ginger, and onions, then add the drained marinated chicken. When the chicken is half-cooked, add the coconut cream and bay leaves.
- Simmer for 15-20 minutes. Season with fish sauce, add the chilies then serve immediately.
For my second trial, I’ll marinate the chicken with soy sauce, vinegar and black pepper first. Then saute the garlic, ginger and onions then I’ll pour the marinade (soy sauce, vinegar and black pepper) until the chicken is half-cooked. When it is already half-cooked, I can add the coconut cream and bay leaves. Once I’ve tried that kind of procedure, I’ll tell you about it.