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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Kalabasa (squash) and potato soup
If you’re planning on roasting a whole turkey, a jumbo chicken, a duck or a goose for Christmas and you’re worried about what to do with the leftovers, you can simmer the bones with herbs and spices, cool and freeze the broth. Then, when you start craving for something really simple after you’ve had your fill of the uber rich food on the Christmas dinner table, you can cook this hearty kalabasa (squash) and potato soup…
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Rice pudding with custard topping
It’s simple enough, really. Cook the glutinous rice in coconut milk with a little salt and brown sugar to taste, transfer to a baking dish, top with the custard and bake until the top is brown in spots. The way it happened, the custard was easier to make than the rice pudding. I don’t remember anymore how many times I had to add coconut milk because there were still uncooked grains after 45 minutes on the stove.
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Spaghetti with longganisa (sausage) meatballs
A Jamie Oliver inspired dish. He made meatballs from Italian sausages; I used longganisa — the garlicky kind.
The first time I cooked this spaghetti with sausage meatballs dish, I used longganisa hamonado — the sweet kind. It didn’t work. The sauce was a mongrel of flavors that seemed hell bent on fighting with each other. [...]
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