Caldereta

Caldereta was adapted from the Spaniards when they occupied the Philippines for 300 years. Originally it was a goat stew cooked with tomatoes, potatoes, spices, liver, peas, olives, bell peppers and hot peppers. Now it is one of the popular dishes in the Philippines especially in the northern part which is Luzon. You can

cook Caldereta using various types of meat ranging from pork, beef, chicken, goat or sometimes game meats. Usually in small eateries, festivities, parties, celebrations or special occasions you will see Caldereta being served.

On my next posts you will see variants of Caldereta dishes like pork, beef and chicken. We'll stick with the common but I do want to inform you that most native people here in the Luzon surely will like a Duck or  Goat Caldereta.

#caldereta #calderetangbaka #calderetangbaboy #calderetangmanok #pilipinoexpress

Chicken Adobo

The very popular Chicken Adobo.

I don't know how to start but there are several ways on how to cook this dish.

Marinated Chicken Adobo

• I think this is the best of all, don't get me wrong all of them are very good but I really like this one because the flavor is fused deep inside the chicken not just the outside part.
• Let's start with the ingredients.

• 1/2 kg Chicken Wings (You can use any other parts of the chicken)
• 1/2 cup White Vinegar
• 1/4 - 1/2 cup of Soy Sauce (The measurement varies depends on how dark you want your Adobo to turn out)
• 4 Cloves of Garlic (crushed)
• 1 Whole Medium Size Onion
• 2 Tbsp of Black Pepper
• 2 pcs Bay Leaves aka Laurel (this is optional some people don't like Bay leaf but it is really good w/ this dish)
• Process
• Wash and let the chicken wings dry out this will help the chicken to absorb all the marinade.
• Combine vinegar, soy sauce, 1 tbsp pepper and 2 cloves of garlic in a bowl. Leave it for about 1-2 hours
• After 1-2 hrs saute the remaining garlic and onion, add the chicken when the garlic is browned. Do not add the marinate yet just the chicken.
• When the chicken is slightly browned add the marinade, let it cook for another 10 mins, do not forget to stir it every 2mins.
• Now add the remaining black pepper & bay leaf (as a whole, don't crush it) simmer it for about 10-15 mins, until the sauce thickens.

#chickenadobo #adobongmanok #pilipinoexpress