Freshly cooked this evening, will share the recipe later. Because I don't like fat, skin or bones, I separated the fillet and two drumsticks. I also added chicken stock to the recipe to make up the flavour. IMG_1738 by IMG_1742 by IMG_1745 by IMG_1748 by
Nice. Never had it with chicken, always beef or pork. We tend to have it when the weather gets colder. The wife makes a mean chicken adobo using pineapple juice.
Without a doubt it tastes better with red meat, however we are trying hard to keep our health in check (I'm now at 95kg instead of 75....) so tend to go for white meat and fish so far as possible. Very rarely do we eat beef now, but occasionally buy sliced ham from the pork shop when we can afford it at £1.60 for 100g. With the above recipe Marvie likes to add tinned pinapple and liver, but that's another one I omit...
Ingredients Chicken Breast Chicken Legs 1 Large Potato 1 Large Carrot 1 Tinned Tomato 30g Tomato Paste 1 Large Onion 2 Garlic Cloves 1 Green Pepper Grated Cheddar Cheese 1 Chicken Stock Cube 1/2 Cup White Vinegar 1/2 Cup Soy Sauce Black Pepper Chicken Liver (optional) Pineapple (optional)
20KG!!!! Mind you I can't say anything as Im a touch over weight myself! Not a fan of, as in I never ever have, liver either.
OK Nice tip. Looks good. I will suggest it to Mrs Ash. We fell out last night as the standard british roast chicken dinner didn't work too well and remains a source of friction in our household. Mrs Ash is more at home with this type of cuisine.
Afritada looks similar, but omits the soy sauce and white vinegar which gives Caldareta the disctinctive taste. Although some recipes call for a little bit of soy sauce. You also add a bay leaf, which gives an altogether different flavour to a dish when slow cooked anyway. To be honest, if you take most of the Philippines dishes and use fillet meat, in my opinion its much more acceptable to use westerners.
The missus loves roast dinners, especailly the jamie oliver chicken, a rack of pork with crackling or if we're a bit flush roast fillet of beef.
So last night we enjoyed a quiet dinner and I insisted our Filipina maid joined us who gave her approval for the dish as well. Perhaps a quick an easy Adobo this weekend for my next post
Fillet of beef. Its incredibly expensive here. We have a couple of small pieces about once a fortnight.
That is one of my main concerns for when we move out to the phils is the fairly low quality of meat out there, especailly beef and pork. We really like fillet beef and rack of pork. I suppose we'll have to try to find a reasonable butcher or see what they have in somewhere like Robinson's. Not looking forward to searching out proper bacon and sausages.
Your best bet will be to live somewhere where there is a S&R superstore (a cross between Lidl and B&Q) but beware, it is a membership store and its prices are somewhat higher for all locally sourced merchandise. But you can buy decent USDA Angus beef, New Zealand Lamb, smoked salmon, Halibut, Cod, cold water Crab and American Pork which you won't find elsewhere. That was the good news. The bad news is that you will be paying top Dollar for any of those items. For example: New Zealand Lamb chops 4 to 6 oz with approx 30% bone - £5 each New Zealand half leg of Lamb - from £15 Dungeness cold water crab in shell - from £16 each Norwegian smoked salmon 500g - £20 if pre-sliced, £19 unsliced USDA Fillet Steak - £40 to £50 per kilo but S&R sells whole fillets only USDA Sirloin 500g - £15 US Pork - £10 per kilo but be prepared to buy by the half carcass. I have not found any decent bacon or sausages in either Cebu or Davao; you may be luckier in Manila but I doubt it.
£26 for a kg of pork here..... £4.80 is the cheapest pint in the pub.... Retirement in the Philippines seems like a good plan!