Delicious Pinoy Foods

Birthdays, Weddings, New Year, Christmas, baby showers, promotions and etc, are examples of occasion that Filipino share foods to their families and friends. For many generations, Filipinos are known to their cultures in special occasions, they always celebrate and prepare special foods for the guests. Speaking of preparations, some of their occasion takes 1 to 2 days to prepare for the big event.
Here are some photos from different events showing the food preparations and how the Filipinos are helping one another for the occasion.

Chicken Adobo or Adobong manok is also common dishes for filipinos, easy to cook and lots of version in cooking. My version of cooking Chicken Adobo is just  put the Chicken meat on the pot with the garlic and vinegar, soy sauce is the last to be put, when the chicken is cooked in the vinegar, I now put the soy sauce to my chicken and let it dry a little to have a nice texture for the chicken, then i am done. My Chicken Adobo is ready to serve. Here are  pictures taken earlier, actually this our lunch hehehehe. enjoy...

 Ingredients  (my version)

Procedures:

Cut chicken into small pieces, remove skin if you want less fat.
Finely chop the garlic
In a large dutch oven over medium high heat, add the vinegar, garlics and the chicken pieces.
Once the chicken is browned, putthe soy sauce and stir thoroughly.
 Reduce the heat to medium low and let the soy sauce mix to your chicken.

Dinuguan or pork blood stew in english, and also combined with some pork intestine or the "mask" skin from the face of the pig, together with garlic, chili (siling mahaba) and vinegar. Best match with "PUTO" or Steamed Rice Cakes. In my place (LAGUNA), when there's an occasion like birthdays, wedding, christening etc. They should have a "dinuguan on the table".

Ingredients

• 1/2 kilo pork (diced)
• 1/8 kilo pork liver (diced)
• 1 small head of garlic (minced)
• 1 small onion (minced)
• 2 pieces laurel leaves
• 3 tablespoons oil
• 1/2 cup vinegar
• 3 tablespoons patis (fish sauce)
• 2 cups stock
• 1 cup pig blood (frozen)
• 4 long green peppers
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Procedure

1. In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
2. In a casserole, heat oil and saute garlic and onion for a minute.
3. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
4. Add in vinegar and bring up to a boil without stirring.
5. Lower heat and allow simmering uncovered until most of the liquid has evaporated.
6. Add in stock and allow simmering for 5 minutes.
7. Add in blood, sugar and long green peppers.
8. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
9. Serve hot with puto.

Photo taken on the 1st birthday of my daughter Sealtiel (June 20 2007)




additional photos from Google search