A Fool Could See, Just How Much I Adobo You

NATIONAL DISH OF THE PHILIPPINES - Adobo

We are up to the second out of three Moleface brithdays for April, and this one is for Theresa Maree. I met Theresa a few years back through Carli. At the time Carli, Theresa and Lara were living together in an apartment that became known as Cankle Central. Cankle Central was pretty much the social spot for the Molefaces. A place for a few pre-drinks before we head out on the weekend, a quiet movie night, and the venue for our Idol Cooking Contests. It was the place that solidified the friendship of the Molefaces.

Theresa is another Moleface that coincidentally hails from my hometown. She also grew up on a farm, but you wouldn't know it to look at her. Fashionable, trendy, and cosmopolitan she definitely is, but she still retains her country kindness, good nature, warmth and values. Willing to try anything new, particularly cuisine-wise, Theresa has a bravery that can be found in children. Which explains why we've found her on numerous occasions alone in her bedroom, blowing bubbles with glee! But my favourite thing about Theresa is her humility. Willing to do anything for her friends and family, I admire her outlook on many topics. Particularly, she has shown me how not to be overly concerned about others' negative feelings, thoughts or behaviours, especially since you cannot control them. Control what you can, and don't worry about the haters.

So she chose a South East Asian meal for her birthday dinner, and picked out of the metaphorical hat was The Philippines. Initially I wanted to change, for the recipe didn't contain bok choy (one of my favourite vegetables, but also a buzz word I've created. Used when greeting someone or as an exclamation of understanding-

Leo: I burned the cheesecake, now it's ruined!

Theresa: Just cut the top off it and it'll be fine.

Leo: Ah bok choy!)

But after researching the national dish of The Philippines, I certainly wanted to cook Adobo. Adobo is meat that is marinated in soy sauce, vinegar and garlic. It is then simmered in the marinade until tender. Although it bears a Spanish name, Adobo is originated from The Philippines. Served both at special feasts and for daily meals, Adobo is complimented with rice. Perfect for travellers, campers or those without refrigeration, Adobo has a long shelf-life. This is due to the vinegar it is marinated in inhabiting the growth of bacteria. In fact the flavour of Adobo is so beloved in The Philippines, they've capitalised on it and developed Adobo-flavoured nuts, chips and noodles.

Enjoy, or as they say in The Philippines, Kainan na!




A link to my new favourite marinade: http://www.adobochef.com/show_recipe?recipe_id=6002&recipe_name=traditional_chicken_adobo_recipe

Difficulty:         5

Appearance:    4

Taste:               5

TOTAL:            14

I know I keep spouting on about how some dishes are quite easy to make, but Adobo would have to win the prize. Hardly any prepping at all, just marinate the chicken pieces in the vinegar, soy sauces and seasonings for a few hours. Then simmer on the stove top for a few more hours til tender.

With not many ingredients to the dish I was surprised by the myriad of aromas that were emanating from the kitchen whilst the Adobo was cooking. And when served, the colour of the sauce had shaded the chicken a vibrant brown contrasting with the chalky white of the rice.

And the taste...Oh the taste!! The sweetness of the soy sauce mixed with the tanginess of the vinegar infused the tender and succulent chicken, flavouring the meat as it slides off the bone. And the garlic and peppercorns add an excellent flavour punch that compliments the rest of the sauce, making it my new FAVOURITE marinade ever! So simple, fresh and tasty! I'm gonna have to get me some of those Adobo-flavoured chips shipped to Australia stat!

And being Theresa's birthday I made her a cheesecake. Not knowing which flavour to choose and after scouring the internet for ideas, I did the selfish thing and picked a type that I would devour with ease: a Snickers cheesecake! I burned the top of the cheesecake, but fixed that by lopping the top off and topping the rest of the delectable cheesecake with whipped cream. HAPPY BIRTHDAY Theresa Maree, I hope you enjoyed your Filipino meal, even if there was no bok choy!