MikeLigalig.com

I would like to share with you a recipe that is a hit with my kids and is often requested of me in potluck parties. Am proud to say this is original (as they say, just add another ingredient and you can claim it's original). I have taught many housewives here how to prepare this but they say the original is always best.


Simmering in low fire will enrich the flavor.


Not it's ready to be served.


My Adobo a la Japon

1/2 kg   pork
1/2 kg   chicken legs or wings
1 1/3 cup soy sauce
1 1/3 cup vinegar
Grated black pepper
3 pcs laurel leaves
Minced garlic
1 tablespoon sugar
5 eggs
2 blocks of deep-fried bean curd (atsuage)

Slice pork into cubes of desired sizes. Slice the deep-fried bean curd into 1-inch cubes. Hard-boil the eggs in a separate kettle. Marinate the meat in soy sauce, vinegar, grated black pepper, laurel leaves, half of the minced garlic and sugar for ten minutes in a stewpot and simmer in low fire until half cooked. Separate the pork and chicken from the broth. Fry pork and chicken in a pan with other half of the minced garlic while pouring broth a spoonful at a time until the meat is a little brown. Be sure to leave at least one half of the broth in the stewpot. Put the eggs and the deep-fried bean curd together with the meat into the stewpot with the remaining broth. Simmer until the meat is tender and the broth almost dries up . Adjust to your taste by adding sugar, soy sauce or vinegar.

Eaten best with a glass or two of red wine. I'll share more self-styled recipes when I have the time. Next is Mechado.

Wow!  You are not only good in writing and talking but you're also good in cooking!  Gigutom na lang ko ug tan aw sa pictures imong gi post!  You know Bene san, when I make humba, I put eggs.  I will surely try this adobo with the deep-fried tofu.  Arigato, Bene san!

Bene san, pwede kawaton nko pati ang pictures? 

Quote from: grazie7y on June 04, 2008, 04:23:40 PM
Bene san, pwede kawaton nko pati ang pictures? 

It's my great pleasure.

Ga compile pa lagi ko sa menu for Asianfairy's resto unya ako man ibutang ning imong putahi.  Salamat kaayo, Bene san!

Oy Sir Benne,kids love that too.Thanks for posting,now I will cook na.

Salamat sa recipe, Mr Benelynne! I will be trying this out for sure.

Ms Grace, when I go to the asian store dire dapit sa amo, I see several different kinds of tofu. Should I get the fresh tofu for this recipe? Thanks!

Thyl, no, not the fresh tofu.  Get the one that's deep fried already.  Makita nimo sa label or bisan sa tan aw lang, you can tell na pinirito na sya.  Lami bya na!

^Aw unshalan ba diay? Abi nako kita pa ang mag deep fry sa tofu, hehehe. Thanks!

complicated na, Thyl, so kadtong prito na daan.  I haven't tried deep frying the fresh tofu anyway.  Kanang makita nimo sa picture ni Bene san, mao nay itsura sa friend tofu na nka packaged na. 

Quote from: benelynne on May 20, 2008, 10:44:00 AM
I would like to share with you a recipe that is a hit with my kids and is often requested of me in potluck parties. Am proud to say this is original (as they say, just add another ingredient and you can claim it's original). I have taught many housewives here how to prepare this but they say the original is always best.


Simmering in low fire will enrich the flavor.


Not it's ready to be served.


My Adobo a la Japon

1/2 kg   pork
1/2 kg   chicken legs or wings
1 1/3 cup soy sauce
1 1/3 cup vinegar
Grated black pepper
3 pcs laurel leaves
Minced garlic
1 tablespoon sugar
5 eggs
2 blocks of deep-fried bean curd (atsuage)

Slice pork into cubes of desired sizes. Slice the deep-fried bean curd into 1-inch cubes. Hard-boil the eggs in a separate kettle. Marinate the meat in soy sauce, vinegar, grated black pepper, laurel leaves, half of the minced garlic and sugar for ten minutes in a stewpot and simmer in low fire until half cooked. Separate the pork and chicken from the broth. Fry pork and chicken in a pan with other half of the minced garlic while pouring broth a spoonful at a time until the meat is a little brown. Be sure to leave at least one half of the broth in the stewpot. Put the eggs and the deep-fried bean curd together with the meat into the stewpot with the remaining broth. Simmer until the meat is tender and the broth almost dries up . Adjust to your taste by adding sugar, soy sauce or vinegar.

Eaten best with a glass or two of red wine. I'll share more self-styled recipes when I have the time. Next is Mechado.

For some reason, gi crave nako ning adobo japanese  flavor nimo, Bene san.  Naa ko'y extra-firm tofu karon pero mas lami to'ng ready-made deep fried tofu that I tried before.  Mag adto ra ko'g Pinoy store so I can cook this again.  For now, Tofu Miso soup sa lang akong ipanihapon.

HI Ging,

Namingaw ko'g kalit kay mao ma ni pirmi ipaluto sa mga kids nako. Last night, they told me they were craving for the chicken curry I last cooked for them in Tagbilaran.

Quote from: benelynne on September 22, 2009, 08:49:19 AM
HI Ging,

Namingaw ko'g kalit kay mao ma ni pirmi ipaluto sa mga kids nako. Last night, they told me they were craving for the chicken curry I last cooked for them in Tagbilaran.

Intawon pod sa mga bata oi!  Have they tried the new Indian store in Tagbilaran yet, Bene san?  For sure di ka lupig sa imong chicken curry pero basin ba maka tambal gamay sa ilang kahidlaw.

Suwayan nako ni nga recipe, thanks kaayo
maghuwat ko sa sunod recipe

Ako bitaw gi-suggest nila Ging. Nakakatawa ko kay di na sila mangaon ug curry sa Indian restaurant, bisag kadtong nia pa sila sa Japan, kay naa kuno'y smell. Ingon ko wa ba mo kahibalo nga mao na sila'y original, ug ang Japanese copycat lang. Ako na man gud gi-adjust ang taste sa ilang curry. Ingon pa sila, "Daddy mas masarap pa curry mo sa kinain natin sa Turkish restaurant sa SM CDO." Labor of love lang siguro'y nakapalami, plus of course eating together as a family.

Quote from: benelynne on September 22, 2009, 09:12:21 AM
Ako bitaw gi-suggest nila Ging. Nakakatawa ko kay di na sila mangaon ug curry sa Indian restaurant, bisag kadtong nia pa sila sa Japan, kay naa kuno'y smell. Ingon ko wa ba mo kahibalo nga mao na sila'y original, ug ang Japanese copycat lang. Ako na man gud gi-adjust ang taste sa ilang curry. Ingon pa sila, "Daddy mas masarap pa curry mo sa kinain natin sa Turkish restaurant sa SM CDO." Labor of love lang siguro'y nakapalami, plus of course eating together as a family.

Oh, maka hilak man pod ta ani, Bene san!  Na miss lang jud ka nila intawon.  Sige lang, pretty soon, they can have your freshly-cooked curry dish and this adobo japanese flavor any time they want.  Pohon-pohon i bless ra ni ni Lord inyong panag uban usab.

Quote from: statesville on September 22, 2009, 09:12:03 AM
Suwayan nako ni nga recipe, thanks kaayo
maghuwat ko sa sunod recipe

sultii dayon mi state how your adobo japanese flavor goes.  basin naa kay sinaligang recipe diha, share pod namo dire plz.

Thanks, Ging. Sige lang kay ako na unya'y welcome committee ninyo inig uli ninyo pohon.

Salamat, Bene san!  Ka nice siguro pohon magkita-kita na kita.

Mr. Benne, I shall try this out.

Interesting. Salute!

Salamat Lorenzo for opening this thread again, daghang party sa mga Pinoy, ako kining sulayan. Ben anus-a man ang mechado recipe nimo?

Quote from: benelynne on May 20, 2008, 10:44:00 AM
I would like to share with you a recipe that is a hit with my kids and is often requested of me in potluck parties. Am proud to say this is original (as they say, just add another ingredient and you can claim it's original). I have taught many housewives here how to prepare this but they say the original is always best.


Simmering in low fire will enrich the flavor.


Not it's ready to be served.


My Adobo a la Japon

1/2 kg   pork
1/2 kg   chicken legs or wings
1 1/3 cup soy sauce
1 1/3 cup vinegar
Grated black pepper
3 pcs laurel leaves
Minced garlic
1 tablespoon sugar
5 eggs
2 blocks of deep-fried bean curd (atsuage)

Slice pork into cubes of desired sizes. Slice the deep-fried bean curd into 1-inch cubes. Hard-boil the eggs in a separate kettle. Marinate the meat in soy sauce, vinegar, grated black pepper, laurel leaves, half of the minced garlic and sugar for ten minutes in a stewpot and simmer in low fire until half cooked. Separate the pork and chicken from the broth. Fry pork and chicken in a pan with other half of the minced garlic while pouring broth a spoonful at a time until the meat is a little brown. Be sure to leave at least one half of the broth in the stewpot. Put the eggs and the deep-fried bean curd together with the meat into the stewpot with the remaining broth. Simmer until the meat is tender and the broth almost dries up . Adjust to your taste by adding sugar, soy sauce or vinegar.

Eaten best with a glass or two of red wine. I'll share more self-styled recipes when I have the time. Next is Mechado.

Haruy,nangoykoy ko ug mao ni ako nakit-an..adobo..salamat Sir Ben,ako ning sulayan kay ako banana moangay ug adobo.

suwayan ni naku labon kay naay magpaluto