Hungry History: Amazing Adobo, Part II!

CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=1381050 via Wikmedia Commons

Succulent pork adobo, notice the specks of pepper and the richly colored broth. Diverse spices are often coarsely chopped and dumped into the pot ahead of (or during) cooking.

Fabulous Filipino Adobo In Fifteen Minutes Prep

Don’t Have Time to Cook

Like you, I have days full of commitments. I’m not always able to eat wholesome, home-cooked meals, even when I want to. When I cook, often it is staple meals that, while comforting, don’t always expand my food horizons. On a particularly full day, I might resort to take-out or fast food, which reminds me just how hard I have to workout to counterbalance. As with any busy life, the answer is seeing where you can simplify.

I Already Simplify

I know, I know. You’ve already made things simpler for yourself. Maybe you’ve been cutting out unnecessary web surfing or cut the cable. Maybe you’ve even trimmed your budget and adjusted your work schedules to better balance in your work and life (in which case, this is a great way to help that goal!). Even so, sometimes there’s just not enough hours in the day to do everything we want to do. Sometimes, our meals suffer as a result. Shouldn’t the wellness of our bodies, the only one’s we know we get, be a priority? We can accomplish this in the kitchen with the investment in one basic but powerful tool.

Slow Cooker: Save Time, Eat Well

Take the hard work out of preparing a fresh, fantastically Filipino staple with this simple process using a fantastic, dump-and-forget style of cooking...the slow cooker! Slow cookers are versatile kitchen tools that can make breakfast oatmeal, lunch soups and dinner meatloaf, without taking up much counter space. Read on to learn more about this method, its benefits, and a recipe that can help you create your own family-style adobo at home with just fifteen minutes prep!

By Chef Pepín via Wikimedia Commons

Slow cookers are available at all big box stores and online retailers. Quality ones have more settings and temperature options to customize your cooking

Adobo Can Be Easy

Traditionally, adobo involves getting (or butchering!) just the right cuts of pork or chicken with a variety of veggies, spices and liquids, and boiling the mixture then letting it simmer for a few hours. Every family and every region in the Philippines has their own special recipe for their perfect adobo. With a slow cooker, you can skip the stovetop, and stove babysitting, and enjoy the full, home-style comfort flavors of this Filipino staple dish. Recipes abound, a quick Google search will give you so many ideas, but my favorite has a nice balance of Filipino vinegar (extra splash, courtesy of my Ilocano side!), soy sauce, garlic, bay leaves, pepper and a little seasoned salt. I also add potatoes and onion. You can definitely balance your favorite flavors, or adjust it for salt intake and other food considerations.

Exciting Meals with Big Benefits

By dbgg1979 on flickr (http://www.flickr.com/photos/dbgg1979/3880492441/) via Wikimedia Commons

Chicken adobo, bone-in for added flavor. Notice the bay leaves, they really make a difference! The drier skin is achieved by attentively searing the meat, allowing the broth to either cook out or reserving then readding a portion upon serving (depends on technique used).

Versatile

The beauty of Filipino adobo is that it is easily adaptable. There’s no “right” or “wrong” answer (though many families claim theirs is the best!) You can adapt the basic recipe provided here to suit your family’s needs. Try a robust vegetarian option, substituting your favorite stew-friendly, meaty vegetables. You can also adjust ingredients for food allergies (even soy, some recipes don’t have it!), protein preferences and levels of salt, sour and sweetness. Try experimenting and see which flavors work best for you and your family.

Easy

It takes more time to watch a daytime tv show than it does to prep this meal! Fifteen minutes means a home-cooked meal at the end of your busy day! Your home will also smell divine! Make sure to get all your ingredients and cutting surfaces, pots and utensils set up beforehand, and you save even more time! Just prepare the meats and vegetables, the marinade and preheat the slow cooker. You can safely leave it on throughout the day without threat of overcooking (follow your own slow cooker manufacturer’s instructions).

Nearly Foolproof

Because the slow cooker uses very low, slow heat, there’s very little that can go wrong with this dish. The important thing is to use the right cuts of meat, with a little fat in them, to ensure the protein doesn’t dry out. Also, cut your vegetables and meats to roughly the same size, or adjust, to ensure everything cooks properly. The recipe below provides more than enough soup to pour over the rice and avoid burning during cooking, but if adjustments are made you may want to check the pot occasionally.

Delicious

There’s many reasons Filipino adobo is one of the Philippines’ unofficial national dishes. One is...it’s delicious, in all its variations! Give your taste buds something a little different. Trying new things is one of the spices of life, and if you haven’t tried Filipino adobo before, you’ll be pleasantly surprised!

Low Cost

One of the benefits of using a slow cooker is the fact that you can safely use less pricey cuts of fattier protein (my favorite are chicken thighs, bone-in, and pork rib meat), which means dollar/pound savings at the grocery store. You can also adjust the recipe to make as little or as much as you need. It’s only limited by the size of your budget, your appetite, and your slow cooker. Contact me with your comments or to learn more about making simple Filipino meals at home! Mabuhay!

Try one fantastic recipe for slow cooker adobo here.

Hungry History: Spam Musubi!!

Hawaii-Asian-American food at its finest!

Combining some of the best aspects of American modern food miracles and Japanese sushi rice recipes, Spam Musubi merges the umami of rice vinegar infused short-grain rice and nori (dried seaweed) with the sodium-rich protein goodness of Spam into a snack worthy of any lunch-box.

Spam's history dates to the World War II military bases in Hawaii, where soldiers' main protein rations consisted of canisters of Spam. Due to the prevalence of this canned wonder, Hawaiians began incorporating Spam into island recipes. The Japanese communities in Hawaii can be credited with fashioning Spam musubi, inspired by Japanese omusubi with more traditional Japanese ingredients.

Variations exist that incorporate such ingredients, including Japanese furikake (dried ingredients for mixing into rice) like egg, salmon, sesame seeds, and flavored nori. Additional ingredients for musubi include Japanese chicken katsu (fried cutlet) and hot dogs.

Depending on the individual variation desired, chefs may opt for Hormel's slightly healthier variations of Spam, including their 25% less sodium variation, turkey variation, or "lite" variation, used in the recipe prepared above.

The Spam of choice is marinated in a soy-based sauce, sometimes flavored with sugar or vinegar, then grilled or baked until slightly dry (I used 350-degree oven for ten minutes). Cooked rice is mixed with rice wine vinegar and layered on dried nori to desired thickness. Sliced Spam is then layered on rice with a desired sauce, including but not limited to Hawaiian or Japanese style katsu sauce, Japanese mayonnaise, or soy sauce.

These snacks can be wrapped in plastic wrap then stored, as Spam Musubi can be enjoyed hot or cold.

This recipe from Allrecipes should get you started, but the beauty is making it your own with your own flavors. Don't be afraid to experiment!

Hungry History: Chicken Cracklings (Chicharon Manok)

Filipino health food at its finest!

Had discarded organic chicken thigh skins from a successful slow-cooker chicken adobo and decided to try a chicharon manok recipe from Filipino Chow.

Was a little skeptical due to the simplicity of the ingredients, but that is the magic. Just a little salt and pepper to taste, and you have a delicious, indulgent snack.

Try it with a nice vinegar to get a balance of salty and tart.

Chicharon is a type of pulutan, or "finger food," in the Philippines, that takes a wide variety of animal cuts and fries them to a crisp, golden brown. Often these snacks are eaten with a form of alcohol, from beer to a favored liquor. The concept is similar to Spanish tapas or American appetizers or snacks, although the cultural meaning is a little more nuanced than "snacking."

Influenced by the Spanish culture that colonized the Philippines in the 16th Century, Filipino cuisine is a wonderful blending of Malay, Chinese, Spanish, and American influences. While some of the ingredients may be new to the American palette, Filipino cuisine really embraces the belief that a careful chef will use as much of the animal as possible when cooking. "Waste not, want not,"

Look to the "Hungry History" post each week to find links to new recipes from a variety of cultural influences.