#filipinocooking

[thesavageandthesloth]

Kapampangan Sisig. #kapampangansisig #kapampanganfood #sisig #porksisig #homemade #homecooking #filipinocooking #filipinocook #filipinofood #filipinocuisine #filipinodinner #rice #PentaxK70 #pentax #pentaxphoto #pentaxphotography #pentaxcamera #pentaxricoh #ricoh #ricohimaging #teamRicohImaging #teamPentax (at Newport News, Virginia) https://www.instagram.com/p/Bvh742gAymN/?utm_source=ig_tumblr_share&igshid=14t6zvdbw6amu

[misterkutcher]

Chicken Adobo with Coconut Milk is a Filipino-inspired dish featuring tender chicken thighs marinated in a flavorful blend of soy sauce, vinegar, and coconut milk. The addition of coconut milk adds richness and depth to the dish, creating a comforting and satisfying meal.

Ingredients: 2 lbs chicken thighs, bone-in, skin-on. 1/2 cup soy sauce. 1/2 cup white vinegar. 1 cup coconut milk. 6 cloves garlic, minced. 1 onion, sliced. 3 bay leaves. 1 teaspoon whole peppercorns. 1 tablespoon brown sugar. Salt, to taste. Cooking oil.

Instructions: In a large bowl, combine soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Add chicken thighs to the marinade, ensuring they are fully coated. Marinate for at least 30 minutes, or overnight for best results. In a large skillet or Dutch oven, heat cooking oil over medium-high heat. Remove chicken from marinade, reserving marinade for later. Sear chicken thighs, skin-side down, until golden brown, about 5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, saut sliced onions until translucent. Return chicken to the skillet. Pour in reserved marinade and coconut milk. Bring to a simmer. Cover and let simmer for 30-40 minutes, or until chicken is cooked through and tender. Stir occasionally. Season with salt to taste. Serve hot over steamed rice. Enjoy!

Prep Time: 40 minutes

Cook Time: 40 minutes

Newhall Aquarium

[mariamirrors]

Filipino Chicken Adobo is a classic dish known for its savory and tangy flavors. It's a simple yet delicious recipe that combines chicken marinated in soy sauce and vinegar, then simmered until tender.

Ingredients: 1 kg chicken pieces. 1/2 cup soy sauce. 1/2 cup vinegar. 1 cup water. 4 cloves garlic, minced. 1 onion, sliced. 1 teaspoon whole black peppercorns. 2 bay leaves. 2 tablespoons cooking oil.

Instructions: In a large bowl, combine chicken, soy sauce, vinegar, water, garlic, onion, peppercorns, and bay leaves. Let it marinate for at least 30 minutes. Heat cooking oil in a pan over medium heat. Add marinated chicken along with the marinade mixture into the pan. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until chicken is tender and sauce has thickened, stirring occasionally. Serve hot with rice.

Prep Time: 35 minutes

Cook Time: 40 minutes

embroidery

[lakan-olivares]

Roman spice selfie

Taking a bite on a very large Peperoni / Bell Pepper (Capsicum annuum) before I start cooking at our Airbnb apartment along the Via del Tritone in Rome, Italy.

Bell Peppers are one of the varieties of Capsicum annuum, which vary in their flavor and spiciness. Capsicum annuum originated the North and South American continents, but their distribution around the world cause their development in the different varieties:

paprika, in Dutch

パプリカ (papurika) or ピーマン (pīman) in Japan

peperone, in Switzerland

poivron or piment, in France

pimiento morrón, in Spain

피망 (pimang) and 파프리카" (papeurika), in South Korea

This picture was taken circa 2015, during my art and history “pilgrimage” to Roma, Venezia, Napoli, and Paris.

[lakan-olivares]

Tongue cooking selfie

Conducting a cooking demo of Lẽngua (ox tongue) estofaðo at the Maroon Lodge kitchen, in the Southwestern University PHINMA (SWU), Cebú City.

It has been many years since I had cooked a large meal, as I have a very small makeshift kitchen in my apartment here in Cebú. Plus I am used to cooking in portions for my family, so I find it difficult just cooking for one person only.

So after a chat with one of my co-workers at the SWU, we decided that I would have a cooking demonstration with the HRM students (Hotel and Restaurant Management) and then serve the school administration come over to taste my dishes over lunch.

So I was happy to work in the professional kitchen here in our university, as I chatted to the students about my cooking adventures during my travels around the country.

So for starters, I cooked the Italian minestróne vegetable soup.

Then for the main course, I slowed cooked a Spanish inspired lẽngua (ox tongue) estofaðo in mushroom sauce, with creamed mashed potatoes with mashed carrots for the carbohydrates.

Finally I ended the whole meal with a desert of my invention, which was an apple crumble with dark chocolate chips in a coffee-coconut milk syrup.

Lẽngua Estofaðo is one of my favorite dishes to cook, so I had a blast preparing the meal.

For more on my culinary misadventures, I have written the following memoires:

“Not-so Random Thoughts on Random Memories: Kitchen Stories” (https://www.facebook.com/photo/?fbid=10159514806346404&set=a.10159242840496404)

“Random Memories: Gag Me with a Spoon” (https://www.facebook.com/photo/?fbid=10159518932046404&set=a.10159242840496404)

“Random Memories: Food for Thought, or Thoughts on Food” (https://www.facebook.com/photo/?fbid=10159749614801404&set=a.10159242840496404)

“Random Memories: Soup Dreams” (https://www.facebook.com/photo/?fbid=10160011039256404&set=a.10159242840496404)

This picture was taken circa 2024

[worldfoodwine]

Taste the heart of Filipino food! 🇵🇭🍜 From the iconic lechon to the sweet halo-halo, explore the depth of flavors. Satisfy your culinary curiosity! 👍➕👣

[ricardomadeirense]

[tastephilippines]

Filipino food truck arrives in Oregon town | Food Truck Operator foodtruckoperator.com/news/filipino-food-truck-arrives-in-oregon-town/