Cooking Pinoy atbp.

So throughout the years, I’ve tried different recipes of adobo but this pressure cooker version has yet to be my favorite one. It didn’t require any marinating, and it was the right taste of vinegar to soy sauce ratio. The addition of the coconut milk provided that hint of creaminess 🥥 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients:  2 lbs chicken thighs boneless  5 cloves garlic minced 3/4 c coconut milk 1/4 c white vinegar  1/4 c soy sauce  Salt & pepper  2 T coconut cream  1 med red onion chopped  3 dried bay leaves  Add 1/2 jalapeño for hint of spicy  Directions:  Set Pressure cooker to Saute mode. Add oil. Fry chicken for 5-7 minutes on each side until lightly brown. Add garlic & onions. Season with salt & pepper.  When onions are soft, add coconut milk, soy sauce & bay leaves & jalapeño. Close lid, set to 7 minutes on high pressure. Release vent and open lid. Stir & add in coconut cream. Season to taste. 

Ingredients: 1 whole boneless chicken breast (large) cut in 1 inch pcs 1-2 c shrimp cleaned and deveined (no shell) 5 Tablespoon low sodium soy sauce 2 Tablespoon msg free Oyster sauce 1/2 c frozen green peas, thawed chopped yellow onion, medium ground pepper for seasoning 1/2 Tablespoon sesame oil 1 cup Water 1 Tablespoon cornstarch dissolved in 1/2 cup water Directions: 1. Marinate chicken in soy sauce, oyster sauce and sesame oil for about 30 minutes in a bowl. Refrigerate. 2. In a large wok or deep frying pan, add 1 Tablespoon of olive oil and fry onions until soft and then add the chicken pieces. Save the marinade for later. Once chicken pieces are brown but not burnt about 5 minutes, add the shrimp and cook until pink (about 5 minutes) or less if using pre-cooked frozen shrimp. 3. Add 1 cup of water, and the marinade and let boil then cover and simmer for another 10 minutes. 4. Add thawed green peas, and stir in the dissolved corn starch mixture. 5. L...

Mix Marinade: 3/4 cup soy sauce 1 head garlic minced 1 onion chopped finely 1/4 c lemon juice 1/2 can of beer or sprite 1 tsp black pepper ground 5 T organice brown sugar 1 1/4 c banan sauce/ketchup reserve 1/4 c for basting Add 2 lbs of chicken thighs cut into cubes. Refrigerate and marinade for 30 minutes or while you set up the charcoal grill Thread through bamboo skewers that have been soaked with water. Grill about 10 minutes on each side and baste with sauce. Serve with white rice.