Adobo, quail eggs and rice
The first time I cooked this adobo, quail eggs and rice dish, I dropped the shelled hard boiled quail eggs into the adobo sauce and simmered them for a few minutes so that the eggs became light brown in color. I used chopped onion leaves for garnish.
The second time I cooked the same dish, I did not add the quail eggs until I was assembling the dish…
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Rellenong manok (stuffed deboned whole chicken)
The more traditional way of cooking stuffed deboned whole chicken is to leave only the bones in the wings. The thighs and drumsticks are deboned and stuffed as well. But that’s too much for me. I deboned the carcass, and as far as the thigh, but stopped there. BUT unlike most cooks who cut through the chicken breast to make deboning easier (they sew up the chicken during the stuffing part), I did no such thing…
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Chicken menudo
I call this my great extended recipe. See, one 800 gram pack of chicken thigh fillets can feed as many as eight persons if you know how to extend it.
By adding vegetables, you double the bulk. But that doesn’t mean you have to dilute the flavors too. Add a piece of chorizo de bilbao and [...]
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Chicken embutido
A long time ago, my mother-in-law told me that the best way to make sure that the embutido is perfectly shaped is to cook it in an empty tin can. I finally did as she said and look at how perfectly round the slices of my chicken embutido are.
What do I mean by empty tin [...]
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