What’s Cooking?

I kinda promised on Twitter that I would post this. I’m not much of a foodie anymore, but I used to be into recipes and baking and stuff. I’m more into what’s quick and easy now. Anyway, I mentioned on Twitter that I’d made some adobo this week. Adobo is a Filipino dish. Being half Filipino, I sorta have to know how to make it. These days, I make it about once a month. Motley loves it and I usually take some to my co-worker who is Indonesian. Personally, I can go years without eating the stuff. I love it, but I’m just not that into it. I’d rather have hot wings.

First of all, you have to realize that I don’t have an exact recipe for making this. I don’t have measurements or anything like that. If you’re a decent cook though, you can prolly follow this and end up with a pot of adobo that’s edible.

Here’s a list of ingredients you need:

  • pork or chicken – as much as you need to feed your crew
  • apple cider vingar – NOT the white stuff. Never the white or fancy stuff. Just the apple cider kind.
  • mixed pickling spices – You can find this stuff in bags in the spices section. It’s a bunch of peppercorns and bits of bay leaf and not hot chiles usually.
  • paprika
  • salt
  • soy sauce
  • GARLIC (fresh cloves – a few to taste… I use a half dozen)

I also use a tea ball. A tea ball is a lovely little device with holes. You put tea leaves in and drop the tea ball in hot water. The holes let the water in so you end up with a nice cup of tea, but no tea leaves in the bottom of your cup. I use two of em full of mixed pickling spices in adobo so I don’t end up with a mouthful of peppercorns later. You can also tie the spices into a cheesecloth. If you don’t care about getting a mouthful of peppercorns you don’t need this.

You can use boneless meat or not. My brother uses chicken thighs (with the bone in) which are generally pretty cheap in the store. When I make chicken adobo, I use boneless chicken breast. Motley isn’t much of a chicken person though so I usually make pork adobo. I get those country style ribs and I toss them in a tall pot whole. The reason I don’t cut them up and take them off the bone is because you end up cooking the meat long enough that it falls off the bone anyway. I just pick all the bones out of the pot when it’s done. They’re a good size and easy to pull out without the chore turning into a mess.

Into the tall pot goes the pork and garlic then I cover the meat with water. I make sure it’s completely covered too. No parts sticking out. Then I add some apple cider vinegar. You prolly want to know how much. I don’t know how much. It depends on how much water you have. My best guestimate would be about a cup and a half per 12 cups of water. Basically, I start pouring and the instant it reeks, I stop. Cause really, when you start pouring, it doesn’t smell much. The moment I start to recoil from the pot is when I quit pouring. LOL

Drop in your mixed pickling spices. You can put a little or a lot. Generally, I fill two tea balls but it depends on how much you’re making and whether you like stuff strongly spiced or not. Some people might not like a lot. There is no right way or wrong way to do this. I’ve had very weakly spiced adobo and very strongly spiced. You have to experiment and find out what your family likes best. I sprinkle in the equivalent of probably a couple of tablespoons each of paprika and salt. I dump about a quarter cup of soy sauce in and then I turn on the stove.

I cook it until the meat falls off the bone and a lot of the water is gone. Generally, it’s kind of a soupy-stewy consistency when it’s done. I break the meat into chunks with a spoon. I serve it over steamed rice and spoon some of the sauce onto the rice. You can also find a Filipino store and buy frozen lumpia (Filipino egg rolls) and fry those up to go with the meal. Yum.

So that’s it for what’s been cooking in my house. Hope the recipe that’s not a recipe works out for you and that you get to enjoy some adobo!

BTW, don’t forget that you can pick up my books at Noble Romance and Pink Petal Books. If I sell 85 copies of the Darkworld books they go to print and then I can offer SIGNED copies! Woot! All the books are quite steamy and a lot of fun. I don’t think I can write without humor, although this weekend I’m gonna give it a whirl as I finish my story for Wild Child Publishing’s Weirdly anthology. I’ve just become the editor in charge of the antho so I gotta get on the stick and finish my story so I can check out the other ones coming in.

Hope you have a great weekend!

wintersig

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0 Responses to What’s Cooking?

  1. Winter says:

    Rosemary – You know, I don’t forget it when I’m cooking… but I guess I wasn’t awake enough to be writing a recipe from memory into my blog without effing something up! LOL

    Winters last blog post..180 Days

  2. Winter says:

    Rosemary – You know, I don’t forget it when I’m cooking… but I guess I wasn’t awake enough to be writing a recipe from memory into my blog without effing something up! LOL

    Winters last blog post..180 Days

  3. You forgot the garlic!

  4. You forgot the garlic!

  5. Ame says:

    Yummy! Sounds delicious!

    Ame

  6. Ame says:

    Yummy! Sounds delicious!

    Ame

  7. martymankins says:

    Ribs, especially pork, are great.

    martymankinss last blog post..Super Snowy Sunny Scooter Snackie Sunday!

  8. martymankins says:

    Ribs, especially pork, are great.

    martymankinss last blog post..Super Snowy Sunny Scooter Snackie Sunday!

  9. metalmom says:

    I may have to try this! It sounds so easy!

    I had to laugh at the tea ball! I thought I was the only person in the world to have two–one for cooking and one for tea!!

  10. metalmom says:

    I may have to try this! It sounds so easy!

    I had to laugh at the tea ball! I thought I was the only person in the world to have two–one for cooking and one for tea!!

  11. mistry89 says:

    Oh – I’m a vegetarian and have been for years, but your mention of Lumpia reminded me of when I ate it in Guam while staying with family friends many many years ago. The father was Nisei and the mother Guamanian/Filipina.
    I must be getting old if this makes me feel nostalgic. *g*
    Cheers!
    (and I managed to subscribe to your blog, go me!)

  12. mistry89 says:

    Oh – I’m a vegetarian and have been for years, but your mention of Lumpia reminded me of when I ate it in Guam while staying with family friends many many years ago. The father was Nisei and the mother Guamanian/Filipina.
    I must be getting old if this makes me feel nostalgic. *g*
    Cheers!
    (and I managed to subscribe to your blog, go me!)

  13. Mmmmmmmm that actually sounds YUMMY!!!!! Great recipe, Winter.

  14. Mmmmmmmm that actually sounds YUMMY!!!!! Great recipe, Winter.

  15. Winter says:

    Catherine – The country style ribs are mostly meat. Long strips of meat. They’re perfect for making this.

    Pixie – You have a tea ball? I’m pleasantly amazed! Enjoy!

    Winters last blog post..My Cherry’s Popped!

  16. Winter says:

    Catherine – The country style ribs are mostly meat. Long strips of meat. They’re perfect for making this.

    Pixie – You have a tea ball? I’m pleasantly amazed! Enjoy!

    Winters last blog post..My Cherry’s Popped!

  17. *pixie* says:

    I have everything but the meat in my house already.

    *pixie*s last blog post..Have you heard of chicken and ham paste?

  18. *pixie* says:

    I have everything but the meat in my house already.

    *pixie*s last blog post..Have you heard of chicken and ham paste?

  19. Catherine says:

    MMmmmmeat falling off the bone, especially ribs, sounds amazing.

    Catherines last blog post..filling in for marty

  20. Catherine says:

    MMmmmmeat falling off the bone, especially ribs, sounds amazing.

    Catherines last blog post..filling in for marty