THAI STYLE ADOBO

THAI STYLE ADOBO

1/2 kilo chicken 
1 handful fresh turmeric, washed and unpeeled
3-5lemon grass stalks, bruised 
1 small red onion, quartered 
1 bulb garlic, peeled and smashed 
Soy sauce (roughly1/4 cup)
Thai fish sauce (to taste)
White vinegar (roughly 1/2 cup)
Salt 
Whole pepper corns 
2-3 green finger peppers, sliced in half (the ones used for sinigang)
2-3 pieces bird’s eye chili, sliced in half (optional ingredient)
1-2 cups Water 
Coconut cream from 1 1/2 coconuts (first extraction), maybe 250-300ml, if using canned 
Banana leaves, washed and cleaned

 Procedure:
1. Clean chicken, remove excess fat (but leave skin on) and pat dry.
2. Combine all ingredients except coconut cream. Top with banana leaf. Simmer on medium heat until the vinegar is cooked (15-20 minutes). DO NOT STIR!
3. Remove banana leaves, add the coconut cream. Return banana leaves on top and simmer for another 15-20 minutes, until sauce is reduced and the coconut cream is oily. 
4. Adjust seasoning, if needed. If using canned coconut cream, the sauce maybe a little sweet, adjust with fish sauce.

The banana leaf is not necessary. It’s just for arte and just adds a little bit of flavor and color. The turmeric will add yellowish color and will “melt” as you cook it. The recipe tastes better the next day, I found out after eating left overs. 

#lessonsforashley

SLOW COOKED BEEF STEW

SLOW COOKED BEEF STEW


Ingredients:
1 kilo beef
Flour for dredging
Olive oil
1 stalks celery, sliced
1 white onion, chopped
2 cloves of garlic, chopped
2 carrots, peeled and cubed
Marble potatoes, washed (you can use any potato, I just have the marbles on hand)
3-4 cups beef broth
1 cup of red wine (maybe more)
1 teaspoon rosemary
1 teaspoon thyme
Laurel leaves
Salt and pepper to taste
1 pack of tomato paste
1 cup of peas, thawed

*vegetables can be adjusted to whatever proportions you prefer

Procedure:
1. Dredge beef with flour and sear on all sides. Remove from pan and set aside.
2. In the same pan, sauté garlic, onions, celery, carrots and potatoes together. About 5 minutes.
3. Add beef broth, spices, tomato paste and red wine. Simmer.
4. Add the beef. Reduce heat to low. Simmer for about 2-2 1/2 hours.
5. Add the green peas and simmer for another half hour.

#lessonsforashley
#beefstew