Conference turris::cooks

    Can this be made with either chicken or pork?  I am asking since
    I did not see any chicken in the recipe.
    
    Thankyou,
    	Louise

    
     Hello Louise,
    
     Yes it can but the level of water would be more if you use 
    
    a whole chicken, and instead of an 1/4 bottle of apple cider 
    
    vinegar use a 1/2 of bottle. and a tad more bay leaves like
    
    15-17 leaves. Let me get that recipe from my wife she cooks 
    
    that real good. The main thing to remember is make sure the
    
    meat gets tender. Before adding the soy sauce, some people
    
    do it different but I do it this way to make sure there are
    
    no more crows left in that bird or grunts in that pig. If 
    
    you know what I mean. 
    
    
    

    This sounds good.  I'm probably the one who would like to add the
    "bag of pickling spices".  Does anyone know what spices are contained
    in this mixture?
    
    Lorraine
    

    This sounded good to me, but I am concerned about the quantity of
    bay leaf in the recipe.  I probably would prefer the pickling spice
    also.  Does it have a heavy bay leaf flavor??
    
    Thanks
    
    Flo
    

    
     Hello,
    
      The quantity of bay leaf depends on your own taste, it may very by
    
    each individual. But I believe that the amount I listed was according
    
    on how much meat you cook with it, I'll normally put roughly about
    
    6-7 bay leaves. And as for pickling spice it contains pepper pieces,
    
    bay leaves, and some unknowns. But if you care to use thats nice, but
    
    my kids don't like separating the unknowns from the meat. 
    
    
    
                    Ted

    
     Hello,
    
     Here's another dish that my kid like and kids are very picky towards
    
    veggies but they love tarong (eggplant stew or soup) 
    
                          EGGPLANT SOUP
    
      2 lbs of pork
      2 eggplants not japanese eggplant.
      2 inch ginger root
      1 whole onion
      1 can of tomato sauce
    
  1.      cut the fat off of the pork and bones and fry them up not using any 
    grease, cut the fat into 1/8 inch pieces and fry until browned. then cut 
    your portions of pork meat into 1/2 inch pieces and cook until browned.
    
    2.     then shave the skin off of the eggplant and cut into 1/2 inch
    pieces. and add water to the meat and let come to a boil then add the
    eggplant, then quarter the onion. and cut the ginger root paper thin.
    and add all the above then boil. til the eggplant softens. almost til
    it gets a tad mushy then add the tomato sauce add then taste, I would
    add a 1/8 of a can myself about 2 ounces of tomato sauce. 
    
    3. Don't forget to make your napoy (naw-poy) rice.
    
                
            
                             

I don't know if WALLAC::RABINO is still around, but I was wondering what
about the "brown onion" that's mentioned in .0??

I made this from a recipe submitted to a local paper from a retired Navy
man. He credited the recipe to a cook in the Phillipines.

                         PHILLIPINE CHICKEN ADOBO
                         
4   chicken breasts                       
4   cups chicken broth
2   cloves garlic, chopped
2   medium onions, halved vertically*     * Original recipe said     
2   Tbs Tabasco sauce                       "cut into half moons"
1/4 cup soy sauce
1/4 cup apple cider vinegar 
    (or white wine vinegar)
10  pepper corns
6   bay leaves ++                         ++More or less, depending on
                                            age and potency of your bay
                                            leaves and your taste  B^)

Lightly brown all sides of chicken breasts in heavy sauce pan, in 2 Tbs
oil. Remove chicken breasts to a hot dish (I put them into my oven on
"Warm"). Lightly saute garlic and onion until just transparent. Return
chicken to pan, add all other ingredients, simmer 30-45 minutes depending
on thickness of breasts. If they're on the bone, they should be just
about falling off by themselves. 

I thicken the gravy with cornstarch during the last ten minutes of
cooking. 

Serve over white rice. Serves 4. This dish has a very robust flavor.

    The Philippine Chicken Adobo in Note .7 is WONDERFUL!
    I made it last night, taking liberties so that it was
    a super-quick dinner -- my variations:
    
    - I used an 8-oz. frozen packet of chopped cooked turkey,
      from (of course) the Thanksgiving turkey (it thawed fast,
      being chopped), and also some frozen turkey stock.  (IMO,
      homemade stock wouldn't be necessary, as the soy sauce
      and vinegar are very strong flavors.  However, with
      granulated or cubed bouillon, be careful as the soy sauce
      is already salty.  I use Kikkoman Lite, which is lower in
      sodium than most.)
    
    - I sauteed onions -- more than the recipe calls for -- in
      a heavy pan sprayed with Pam.  So this is VERY low-fat.
      Then I added all the sauce ingredients (except cornstarch)
      and cooked them a while, half an hour or so, to blend the
      favors, on simmer.  Finally, I added the cooked turkey and
      heated it, and some cornstarch to thicken.
    
    - I put in only a dash of Tabasco (my husband doesn't like hot
      foods), and added Tabasco to my own portion at the table.
    
    You'd never know this was low-calorie.  It's hearty, and rich,
    and savory.  It's dark brown (a very appetizing color, I think)
    and the sauce is shiny with the cornstarch.  Make plenty of rice,
    as there's a lot of sauce.
    
    I think I definitely prefer apple cider vinegar (which I used) in
    this, rather than white wine vinegar.  The dish is NOT sour at all
    (that surprised me).
    
    From the taste, I would have thought this was a Chinese dish.
    
    I looked this up in two Oriental cookbooks I have that include
    Filipino recipes.  They say that "adobo" is the national dish of
    the Philippines, frequently served at parties and festivals.
    The two recipes I found both include cider vinegar, lots of black
    peppercorns, garlic, and bay leaves.  However, they do NOT have
    soy sauce!!!  I think the soy sauce MAKES this dish!  One of
    the recipes has coconut cream; the other doesn't.  They both
    include pork as well as chicken.
    
    I'm going to make this with both pork and chicken next time --
    which will be on New Year's, when we have family coming.
    
    Mary Alice

    The chicken adobo recipe in .7 can be modified to use dry, ground Thai
    peppers instead of Tobasco sauce - and the result is FABULOUS!  I don't
    have my modification with me, but I believe I used 1/2 tsp Thai peppers
    for 4 chicken breasts.  
    
    - Tina
    

    re: .7
    
    My husband and I have been cooking this recipe many times since I found
    it!  It is excellent.  And not "hot" dispite the Tabasco (so don't be
    afraid to cook it into the dish).  Just very flavorful.
    
    Of course, one time, my husband was measuring the Tabasco instead of
    me, and he threw in some more for kicks.  Then it was spicy!
    
    We just served this for company last night, and they loved it.  
    
    The great thing about it is that it's REALLY EASY (almost no chopping),
    and the flavor is very unique.
    
    Thanks!!
    
    Lauren