Anita's Kitchen

On the eve of July 4th, here's a especial recipe shared by
Anita Sese Schoen from the States. Instead of the photo of the
cooked goodies (which I have been searching in my files)
I've posted instead her logo from her kitchen.
Enjoy trying them.
Tita Bee

WELCOME TO ANITA'S KITCHEN!

This is Anita. I love cooking, specially for my nine co-directors
of the OFC (Overseas Filipino Council).
Let me share with you my favorite recipes.

Cooking, I believe is an art. The artist, more of than not, does
not depend on measuring cups or high-tech kitchen gadgets.
She uses her creativity and her senses. She has confidence that
whatever she cooks will be a winner.
I, am a good cook... nobody has complained, no one has gotten
sick and I see their smiles after partaking of whatever I cooked
for them. Anyway, they can always go to Mcdonald's or to
pizza parlors...they are all over the place.

There are many ways of cooking our favorite dish-the Adobo.
Let me share with you the best Adobo recipe
I have tried and tasted so far. But first here is a tip to
make your kitchen odor-free. Be kind to your neighbors,let them smell
the aroma of your adobo. Cook outside, in the patio. If this is not
possible,boil some water and add in some cinnamon. The cinnamon
will absorb the unwanted smell of garlic and vinegar.
If your husband is sensitive to this smell cook inside your house.
I promise you, you will either be kicked out or nobody will visit you anymore...anyway, the cinnamon mix will save on house cleaning.

ADOBO DE CARAJAY

Ingredients:

1/2 pound chicken
1/2 pound pork
1 head garlic, crushed
1 cup thinly sliced onions
1 teaspoon freshly ground black pepper
1 piece bay leaf
1 teaspoon salt
1/4 cup soy sauce
1/2 cup white (Paombong) vinegar
1 tablespoon Virgin Coconut Oil

Procedure:

In a cooking pan, marinate the chicken and the pork in vinegar,
soy sauce, salt and pepper, minced garlic and bay leaf for 30 minutes.
Do not add water (do not use aluminum pan or aluminum frying pan).

Remove the chicken from the marinade. Boil the pork in the mix then
simmer for 15 minutes.Add the chicken and simmer for another 15
minutes or until tender. Remove the bay leaf.

In another frying pan, caramelize chop onions. Remove the sauce
from the pork and chicken mix. Add the VCO and fry until brown then
add the onions. Now, if you don't have VCO, forget everything...
order some pizza.

You found some oil? Ok, olive oil will do. Saute the mix and add the
sauce. Simmer for 2 minutes... presto, you have the best Adobo.

BISTIK TAGALOG

Ingredients:

1 pound beef sirloin, sliced thinly across the grain
1/2 cup lemon or calamansi juice
1/4 cup soy sauce
1/4 cup Virgin coconut Oil or olive oil
1/2 cup water
1 medium-size onion, sliced in rings

Procedure:
Marinate the beef in the soy sauce and lemon juice for 30 minutes.
Heat oil in a frying pan. Remove the beef in the marinade and fry
these in the hot oil for about 1 minute on each side.
Place the fried beef in a serving platter and set aside. Fry the
sliced onion rings for a minute or until it becomes tranluscent.
Arrange the onions on top of the beef in the platter.

Add water to the marinade and boil this in a pan until mix thickens.
Season with salt and pepper, cook for 3 minutes.Remove from heat
and pour boiled marinade, while still very hot, over the steak.
Serve with rice. Serves 4 to 5.

This is one of my husband's favorite Filipino food. When i was in
Sydney, Australia in November 2006,I prepared this recipe for
my friends Yasue and Gonz Reynaldo and Nitz and Dindo Generoso.
It has become one of their favorites since then.
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Enjoy your July 4th Celebration, with tempting Philippine
Adobo! Thanks Anita and keep in touch while you are in
Manila or share highlights of your visit.