The adobo rice experiment

adobo rice

There is an adobo rice recipe in the archive where adobo sauce was stirred into the cooked rice. It’s good, I have nothing to complain about though I’ve always wondered if there were other and, maybe better, ways to make the rice absorb the flavors of the adobo better. So I did an experiment earlier today.

We had about two cups of cold rice which wouldn’t have been enough for lunch for four people. So, I needed to cook another two cups of rice. Since we were having pork adobo for lunch, I thought I’d experiment with the rice. »

Chinese sausage, tofu and mushroom soup


In About Chinese sausages, I asked how you readers like to cook them and there was a comment that stood out. While most, myself included, fry Chinese sausages or include them in stir fried dishes, reader Marilyn wrote about steaming them with chicken. It made me pause but then I realized it really wasn't all that … »

Bacon-wrapped chicken satay


Think of satay (that ubiquitous Southeast Asian food that consists of skewered and grilled small pieces of marinated meat) and rumaki (bacon wrapped liver attributed to Polynesia but may not have really originated there). Combine the two and this is what this dish is all about. Small pieces of chicken thigh fillet are … »

Chicken with mixed berries and almonds


I've heard it often said that sweet and spicy go well together as they enhance each other's flavor. Well, this dish proves the truth of that statement. The chicken fillets were cooked in white wine with sweet-tangy dried berries, ginger and chili. Pearl onions and toasted almonds were added for a surprising contrast. … »

Sam’s sisig stuffed futomaki


Each time I posted photos of Sam's homemade sushi, there would inevitably be requests for the recipes among the comments. I really don't know how I can give any recipe since Sam rarely follows any but often uses just about whatever she finds in the fridge. She doesn't follow traditional combinations of ingredients, she's … »

Chili-garlic chicken and rice


Pasta is versatile because you can just toss it with a flavorful sauce, sprinkle it with cheese and you have a delicious meal. You don't need a lot of expensive meat or seafood. But did you know that you can do the same with rice? The Italians do it with their risotto dishes. The Chinese have their ubiquitous fried rice. … »

Gingered pork, chicken and egg braised in Vietnamese nuoc cham


Three of my favorite things in the world -- chicken, pork and egg (not necessarily in that order) -- in a single dish. Good? It gets better. I sauteed ginger, black peppercorns and shallots, added browned chicken and pork then cooked both in that dreamy Vietnamese sauce called nuoc cham. When most of the liquid has … »

Banana and M&M’s spring rolls


Question: What's worse than finding a worm in your apple? Oh, I'm sure you know the answer. That joke's older than I am. You don't know the answer? Oooohh... What's worse than finding a worm in you apple is finding half a worm in your apple. Gross? Oh, lighten up. A healthy sense of humor never hurt anyone. There's … »

Lengua (ox tongue) in cream and corn sauce


A new and better version of a recipe posted on Christmas Day in 2009 which, in turn, was a remake of a 2006 recipe. In the 2009 version, the sauce was made with a roux, corn water, cream and the broth in which the ox tongue was cooked. It was pretty good, it was a breeze to make too, but then I discovered that by ditching … »

Meatless Ma Po Tofu


It didn't sound right at first -- cooking ma po tofu without meat. But, yesterday, not wanting to waste the silken tofu that was nearing expiration but without having thawed any meat to go with it, I decided to take the plunge -- ma po tofu with mushrooms and clams and with no meat at all.Guess what? It was … »