Chicken Adobo with Merguez

All the while I live here in Europe, I always find it challenging to cook pork adobo. Definitely it’s because pork meats here are lean cuts; either there’s only a thin layer of fat or none at all. Pork bellies in particular, are almost inexistent. And if ever there is, but without much fat that help caramelize the sauce, the adobo meat is less succulent. So most of the time, I cook chicken adobo instead.

It was less likely a deliberate cooking experiment. It just so happened that I had to finish the remaining merguez in the fridge, otherwise it will be thrown away (and we don’t like wasting food). I thought of serving these sausages as appetizers, but then I got a better idea. After pan-grilling the merguez, I threw these in to my simmering chicken adobo. Read more

Bangkok’s Lemongrass Chicken Stir-fry

I find this recipe like a quick version of Thai’s chicken curry. A Bangkok style it is, perhaps it’s a dish expected to be found along the city’s roadsides.

I’ve never been to Thailand yet, but I heard much about its street food – as to how affordable, generously portioned, insanely delicious Bangkok street food is.

If I get a chance to visit Thailand, I will surely navigate Bangkok for its best food alleys. In the meantime, thanks to adorable Asian supermarkets in Belgium, I can satisfy my Thai cravings in the comforts of my home.

Cooking Diaries: Bangkok’s Lemongrass Chicken Stir-fry

Cooking Diaries: Bangkok’s Lemongrass Chicken Stir-fry

Ingredients

  • 2 tablespoons canola or soy oil
  • 2 tablespoons shallots or onions, sliced
  • 2 teaspoons garlic, minced
  • 1 1/4 pound boneless chicken breast, thinly sliced
  • Thai chile or chile flakes, optional
  • 1/4 cup fresh lemongrass, thinly sliced
  • 1/4 cup coconut milk
  • 1 tablespoon palm sugar or granulated sugar
  • 2 1/2 tablespoons fish sauce (salt may be used as a substitute)
  • 1 pinch ground white pepper
  • 25 fresh Thai basil leaves
  • 1 tablespoon kaffir lime leaves, thinly sliced (lime zest may be substituted)
  • 1 teaspoon lime juice
  • steamed jasmine rice
  • stir-fried fresh vegetables (such as baby carrots, mushroom, bell peppers, squash and Thai, Japanese or domestic eggplant)

Instructions

  1. Preheat wok or saute pan over medium high heat; add oil. Add shallots and garlic. Saute until light brown, stirring constantly to prevent burning. Add chicken all at once. Stir and separate chicken slices. Add chilies and lemongrass. Continue to stir. Just before chicken is cooked through, stir in coconut milk, sugar, fish sauce and white pepper. Taste and adjust the seasonings and spiciness. Toss in Thai basil, lime leaves and lime juice. Serve immediately with steamed rice and fresh vegetables.
http://coffeechatwithperpie.com/cooking-diaries-bangkoks-lemongrass-chicken-stir-fry/

Recipe from cdkitchen.com.

WHAT’S YOUR STORY ?

Have you been to Thailand? What do you think? What are the street food dishes I should try? Read more

Herbed Lamb with Crushed Potatoes

Lamb isn’t actually a popular meat in Filipino cuisine. Yet you can still find in big supermarkets such lambs that are mostly imported from New Zealand or Australia. It’s the least appreciated meat for most Filipinos due to that pungent aroma, especially coming from the meat of older lambs, which is the type that is mostly sold in the Philippines.

I’ve somehow managed to appreciate lamb meat before I left for Switzerland, thanks to the shawarma craze back then. Now I’m enjoying it more  since lamb is a staple meat in Europe.

Lamb symbolizes the re-birth of the earth and the passing of winter season. In some traditions, a roast leg of lamb is expected on Easter feasts.  While my palate seemingly likes to celebrate now that spring is finally here, to satisfy my craving I’m readying my oven for this easy yet luscious lamb dish. Read more

Moules-frites

If the Americans have burger and fries and the British fish and chips, the Belgians also offer one of the best comfort pairings in the world – a potful of steamed, juicy, sweet mussels with crispy-fried potatoes occasionally dipped with freshly made mayonnaise.

Moules-frites is popular all over Europe, most especially in France, but there’s a few good reasons to believe that this dish originated from Belgium. For one, the way the frites were prepared and cooked by local cooks during winter is first cited in a Flemish manuscript dated 1781. The Belgian farmers were also the first to switch from growing wheat to cultivating potatoes. Mussels are cheap and plentiful, a Belgian staple that were originally considered as commoner’s food and they’ve been paired with fried potatoes ever since. Read more

An Italian Menu – Saltimbocca alla Romana & Seafood Pasta

The craving for a full-course Italian meal started to hit me when I began reminiscing our honeymoon in Italy last year. Perhaps in a festive mood, I set up a traditional Italian meal from A to Z. That night we started with an aperitivo and antipasto altogether – a white wine with salami and hams. Then off we had the first course, primo in Italian – a seafood pasta!

Chinese Spareribs & Filipino Adobo

In my humble kitchen there’s only peace, no war. These two recipes may be sharing pork as the same major ingredient, yet each may have its own cooking style and taste as well. Even these are my most favorite pork recipes so far, there’s still no competition nonetheless. One thing’s for sure – they’re super easy to make and very finger-licking good!