Turning 5

Ah, it feels like it was just yesterday. Time flies...

Travelling Salesman

New set for the shop.



"My children are my inspiration. My husband is my anchor. My customers are my fuel. My designs are my soul." ~sweetpeatoad

Filipino Adobo

This is my version of the famous Filipino chicken adobo.

I usually use chicken wings. I bought about 2 lbs of clean, cut up and ready to cook chicken wings on this one.

Start with garlic. Lots and lots of garlic! I normally use about 10 cloves of garlic. I did say lots  Grab a leak-proof bag and put the chicken in. You can also use a container of your choice. I prefer a bag for easy cleanup afterwards.
Put all the mashed garlic in the bag with a tablespoon of ground pepper, 3 leaves of bay-leaf, half a cup of soy sauce, a tablespoon of vinegar and a pinch of salt. Shake the bag to coat the chicken well with the marinade.

Heat up a tablespoon of butter in a large pan or a wok. Remove the chicken from the bag and put the garlic in a separate container. Throw away the bay leaf. Set aside the bag with the marinade still in it. Sautee the garlic in the butter until it’s brown. Put the chicken in. Once it’s brown on both sides, pour the marinade in the pan and add 1 cup of soy sauce and half a cup of vinegar. Boil for about 3 minutes. Remove the chicken from the pan and transfer it to a baking dish. Bake for about 45 minutes to an hour.

Turn the heat down to low and simmer it about 30 minutes. Once the chicken is done in the oven, put them back to the pan.

Serve over rice.

Dig in!