Adobo (Kapampangan Version)

Ingredients

1 lb pork (or chicken)
1.5 cup white vinegar
1 clove garlic
1 tbsp. whole peppercorns
1/4 c soy sauce
1.5 c water (chicken stock)
1/2 cup cooking oil
1 pieces of bay leaves

Directions

Place meat in the pot, add vinegar, bay leaves, peppercorns, soy sauce and garlic. Stir and cover. Simmer for about 20 minutes. Add stock and simmer until meat is tender. In pan, heat oil and brown meat and garlic. Add the liquid and simmer for about 10 minutes.

Korean Style Steak

Korean flavor, with its sweet and spicy flavor, is a favorite in our household. The next time you have steak for dinner, try marinading it with Korean style marinade and serve it with your favorite vegetables or side dishes.

Ingredients

4 choice rib-eye steak (I like Rib eye steak but you can choose what you like)
3 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp grated fresh ginger
5 tsp sesame oil
brown sugar
3 spring onions, chopped

Method

Combine vinegar, garlic, ginger, sesame oil, sugar, and soy sauce. Place steak into a marinating container and work in the marinade by massaging the meat. Cover tightly and allow meat to marinade for at least two hours. Heat a large oiled skillet over medium-high heat. Remove steaks from marinade. Place steak in hot skillet, and cook on each side to the desired degree of doneness.

Note: Turn the meat only once (3-6 minutes on each side) to seal in all the flavor.

Nilaga

Ingredients

1.5 kilo baka (cut in cubes)
1 tsp black peppercorns
1 medium onion (quartered)
2 medium carrots (quartered)
3 potatoes (peeled & quartered)
1 head pechay
1 sm head of cabbage (quartered)
2 ripe saba (quartered)
salt to taste


Lage me ing baka keng pot, add the sibuyas and cover with water. Let boil. When it starts boiling, simmer and cover until beef is tender. Add carrots and potatoes and let simmer until potatoes are done. Add cabbage, pechay and salt to taste. Let vegetables cook but don't overcook. Serve with steamed rice.

Note: For this recipe, you can use chicken or pork.