Chicken Adobo

It seems Rico has come to the Dark Side today. He is being a little bratty and would not stop wanting to spend the day out. Can’t say I blame him though; it’s been a pretty mild winter here in Central Oregon and we haven’t had much snow, even in La Pine – the Winter Capital of Central Oregon, according to an instagram friend, @blaubeard9. The upside of this week though, we’re expecting highs of 50 this week. Bring out the shorts and flipflops!

Anyway, I felt guilty posting about the delicious Chicken Adobo Sandwich and not sharing a recipe for Adobo. It took forever for me to make it the way I like it. My younger brother makes it so much better than I do but I finally found a recipe that I love (and may even beat his version). I even tried Giada De Laurentiis’ recipe and the Filipino in me felt so guilty, like I’m a traitor to my own culture; cooking adobo by an Italian-American. I think the recipe that I’ve come to love may or may not be by a non-Filipino also. On my next Philippine trip, I want to do a foodie learning tour, if there is one and learn to cook Filipino food better.

So on to the recipe then..

Chicken Adobo [tweaked from The Weiser Kitchen‘s post, modernized by Chef Victor Abud Hall]


2 tablespoons olive oil
6 garlic cloves, smashed
3 pounds chicken thighs (and/or drumsticks), skin and bones.
2 cups water
1/2 cup rice wine vinegar
1/4 cup soy sauce (I used Filipino soy sauce)
3-4 bay leaves
1/4 teaspoon peppercorns


  1.  In your skillet or pot, over medium heat, sauté the garlic until ligh brown.
  2. Add the chicken to the skillet and brown on all sides about 15-20 minutes. If you need to do batches, transfer the browned chicken to a plate along with the garlic to keep it from burning. When done, return the chicken to the pot.
  3. Add the water, vinegar, soy sauce, bay leaves, and peppercorn to your chicken. Bring to boil, reduce heat to medium-low and simmer uncovered. Stir occasionally for about 30-40 minutes.
  4. When chicken temperature is at 160F, it is ready to eat.
  5.  Serve with white or brown rice. I love jasmine brown!
  6. EAT!


Although it has a name taken from Spanish, the cooking method is indigenous in the Philippines. When the Spanish colonized the Philippines in the late 16th century and early 17th century, they encountered a cooking process which involved stewing with vinegar, which they then referred to as adobo, the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.

There you have it, an adobo recipe tweaked by a Filipina from a non-Filipino source because her brother won’t teach her his recipe. Bon appétit!

Chicken Adobo Sandwich with Sriracha Mayo

I wish Rico and I weren’t having such a gloomy day. It’s been raining out in Central Oregon and well, I’m really not into cleaning muddy floors, I’d rather have a busy, messy kitchen, really. Fortunately, it wasn’t as bad this morning so we were able to do our morning walk. The ritual is, get up, walk Rico and then make Ben’s baon (lunchbox).

We have some leftover Chicken Adobo from a couple of days ago so after our walk, Rico and I went to one of the 2 grocery outlets in town. We live in a really small town with a population less than 2,000; such a contrast to the overpopulated Anaheim which we love and miss so much. Anyway, so at the market, while Rico waited patiently in the car, I set out to buy a couple of (Mexican) Bolillo rolls but alas, there weren’t any so I opted for French Dip Rolls. It’ll work, I thought, It has to. So I finished the trip to the market by grabbing a pack of swiss cheese and 2 cans of Arizona Green Tea, paid for my loot and headed home.

While Ben slept, I made the first sandwich and decided to have it for brunch. It’s even better than the adobo sandwich that I used to buy from Tribal Cafe in DTLA’s Historic Filipinotown. I do have to thank Janine of Hello Happy House for letting me know what’s in Tribal’s Adobo Sandwich.

Did You Know?  

Despite the fact that there are other enclaves of Filipinos living outside Downtown Los Angeles (such as Artesia, Cerritos, West Covina, and Eagle Rock), this distric was named “Historic Filipinotown” since it was one of the few areas where Filipinos first settled during the early part of the 20th century and home to key Filipino organizations, Filipino churches (Filipino Christian Church, Iglesia ni Kristo, St. Columban Filipino Catholic Church, United Church of God Ministries, Praise Christian Fellowship, and Congregational Christian Church), housing (Manila Terrace, Mindanao Towers, Mountain View Terrace, and Villa Ramos), and social service centers. Many Filipino American families began purchasing homes and establishing businesses in the area beginning from the 1940s, shifting away from the downtown area now known as Little Tokyo in the 1920s and the Bunker Hill area later. []

So, if you have leftover Chicken Adobo and you haven’t got a hankering for rice, try shredding the chicken and making a sandwich for a change!

Chicken Adobo Sandwich with Sriracha Mayo


Cooked (or leftover) Chicken Adobo, shredded
Bolillo Bread (or baguette)
Sriracha Mayo (Lazy version: 2 tbsp mayo, 2 tbsp sriracha, I added a couple drops of lemon juice, taste to test!)
Swiss Cheese


  • Spread sriracha mayo on bottom halves of bread. I also spread some of the adobo sauce in.
  • Add in your shredded chicken adobo (amount depends on your liking and the size of your bread.)
  • Top it with Swiss cheese.
    • Tribal Cafe also topped their Adobo sandwich with Roasted Peppers as well.
  • Toast(er oven) and enjoy!

So there ya have it, my Tribal Cafe inspired Adobo Sandwich. Bon appétit

easy-peasy broccoli beef and locally raised food.

For those close to me, they know that besides from working up a sweat in the kitchen, I have a bit of an obsession with sustainability and the green movement. Before I share today’s recipe, let’s talk about the benefits of eating locally grown/produced food.  According to Sustainable Lafayette,  there are so many important benefits from eating locally grown food such as helping local farmers, to eating for better health (even when the products aren’t organic, small farms tend to be less aggressive than large factory farms about dousing their wares with chemicals) , and helping the fight against global warming.

Why am I babbling about locally grown food? Well, this morning I went to Newport Avenue Market in Bend (that’s in Oregon) for a job interview and decided to shop after. I bought local Oregon raised beef (hormone free, no antibiotics) and a pack of chopped broccoli (also from Oregon).  So yes, today, I did the world good by buying Oregonian produced food.

I had a better picture (and plating) but I decided to eat first and upload later so I lost the photo. Anyway, let’s get to cooking!




1 lb beef (cut into strips, beef chuck is good, I used cross rib  steak)
1 cup beef broth
1/2 cup soy sauce
1/3 cup dark brown sugar
1 tbsp sesame oil
3 garlic cloves
2 tbsp cornstarch (mixed in about a cup of cold water)
Frozen broccoli florets (I used the whole bag, hehe)


  1. In a bowl, combine beef broth, soy sauce, brown sugar and sesame oil. Stir and set aside.
  2. Heat sesame oil in frying pan and sauté the garlic.
  3. Brown the slices of beef about 2-3 minutes per side.
  4. Pour the concoction from step 1. Let it boil. Let it simmer.
  5. Check the beef for desired tenderness. When it’s near your desired tenderness, toss in your broccoli.
  6. Mix the cornstarch water in (I took the beef and broccoli off the pan) to thicken the sauce.
  7. Serve with rice. brown rice, white rice, no rice.
  8. EAT!

You can also crock pot it for 6 hours (everything in the crock pot except cornstarch and broccoli). When meat is done, you can whisk the cornstarch with the liquid (in the crockpot). Cook on low for 30 minutes to thicken up the sauce.

I felt it tasted better than the best beef broccoli I’ve had. Try it and let me know how yours turn out. Bonne chance et bon appétit!

New Year, New Recipe! Soft Pretzels!

Out with the old, in with the new! Ben bought me a 50-, yes – FIFTY, pound bag of bread flour I surprise myself actually. I never thought I’d be baking anything that didn’t come from a box by Duncan Hines. So after dozens and dozens of pan de sal, I thought why not move on to making other things.

I’ve made French Bread but wish I’ve taken better photos. They turned out okay for my first attempt and would definitely make them again. I do have a gazillion pounds more flour for baking.

I’ve also attempted to make pretzels. The photo below was my first attempt.  Personally, I like them plain and dipped in condensed milk (yes, it’s just as bad as it sounds.), Ben likes them salted. My pretzels were awesome! So awesome, I’ll share the recipe with you.

Bonjour, bretzels! (that’s french for pretzels)

Ingredients: (Serves 4)

1 1/2 cups water
1 1/4 tsps (1 package) active dry yeast
2 tablespoons packed light brown sugar
1 1/4 teaspoons salt
4 cups bread flour
2 cups water
2 tablespoons baking soda
coarse salt

(2-4 tablespoons melted butter, optional)

  1. Sprinkle yeast on 1 1.2 cups warm water and stir to dissolve.
  2. Add the sugar, salt. Stir to dissolve.
  3. Add flour, more if it’s too wet, knead dough until smooth and elastic.
  4. Place the dough in an lightly oiled bowl, cover in plastic wrap, and let rise for about an hour or until it has doubled in size.
  5. While the dough is rising, combine 2 cups of warm water with baking soda to prepare a water bath. Stir often.
  6. When the dough has risen, divide into 4 parts and roll each into a long rope and shape into pretzels. Let it rise some more.
  7. Dip the pretzels in the baking soda water bath and place your pretzels in non-stick greased baking sheet. (I used non-stick parchment paper over my baking sheet, the bottom of my pretzels were stuck the first try.)
  8. If you want salted pretzels, about 1 tablespoon (or less) of coarse salt over your pretzels before baking.
  9. Bake in a preheated (450 F) for about 10 minutes or until golden.
  10. If you want, brush with melted butter. (or just cut a slab and let it melt.)
  11. EAT! make sure you don’t burn your tongue/mouth though.

If you want cinnamon pretzels,

  1. Melt a stick of butter in a shallow bowl (but big enough to fit a pretzel).
  2. In another shallow bowl combine cinnamon and sugar.
  3. Dip pretzel in butter and then dip it in the cinnamon sugar bowl.
  4. EAT! make sure you don’t burn your tongue/mouth though.

Here’s a fun “fact”, while people tend to think that soft pretzels (and pretzels in general) are of Bavarian origin, they are believe to have originated in a small monastery in southern France. A priest used them to reward kids for saying their prayers properly.

Oh, Hello Friend!

It’s Wednesday!!

Time to share another link from the interwebs. I thought of posting while I wait for my pot of beef to tenderize for my beef mami (beef noodle soup, filipino style?) which I may or may not share later. We'll see how it tastes, then I'll consider sharing.

oh hello friend blog scren cap

So anyway, today's link share is by the cutest girl, Dani, I met on Harbor Blvd. in Downtown Fullerton (CA) a few years ago. I didn't even know that she had a blog with quite the number of followers. I just came in the store because I thought it was different and cute and OH MY GOD, I want that table! Yes, I went home spending a few dollars and an old push cart thing that I turned into a coffee table. Her store became one of my must visit stores whenever I was in Downtown Fullerton. From what I've heard, she has opened another store in Tustin, CA but don't quote me on that yet.

Visit OHF and see the cute and inspiring items they have available.

World Wide Web Wednesday | Ann-Marie Loves

Ana Marie Loves :)

I have been sitting here for awhile; trying to think of what I should be posting since I haven't posted for days/weeks now. So I googled for inspirations and I stumbled upon Ann-Marie Espinoza's site. I think it was her "Workspace Wednesday" series that popped up, so I clicked and I browsed. I ooh'd and I aah'd. I love crafty, artsy, creative bloggers. I also love that her name is Ann Marie (Anyone who knows me should know that my legal/birth certificate name is Ana Marie, it's not that I don't like it, I haven't yet owned up to the name. I am attached to my childhood nickname - kai). I wanted to do something similar to her "Workspace Wednesday" but I don't want to bite her style too much.

In reality though, this is similar. I am going to start themed posts on Wednesdays but since my iMac and DSLR are still collecting dust in Anaheim, I can't post anything that I have created myself. The kitchen, where I have been spending a lot of time cooking Ben's baon (packed lunch) is my only workspace and I know having a niche is good but I'm not keen on the idea of my blog being a food/cooking blog.. yet.

So to the interwebs I go to find inspiration, blog ideas, tips, etc. I hope Ann-Marie doesn't mind that I screen capped her website. and being my first post for WWWW(world wide web wednesday), a series dedicated to bloggers who makes me wish I was living their lives. Hopefully, I'll have my gear soon and I can get off iPhotography and capture the beauty of Central Oregon with a proper camera. For now, I'll just ooh and ahh.

What are your favorite blogs?

millennials: generation why not?

blocparty @ the observatory by @kaiskeebeatAs much as I hate being lumped in a category, like say “the millennials”, I can’t help but think you know what, most of the interesting people I see online, are lumped in that same category. Yes, we are a varied group. We have investment bankers, we have Mark Zuckerberg, we got a long list of innovators, creators, inspirational eye candies. Yes, we are unfortunately generalized as a group of lazy, vain people with a huge and maybe an exaggerated sense of entitlement but are we really all that?

In reality, we’re no different from our predecessors; we have winners, we have losers (or the underemployed) but what’s different? A lot of us would rather not use the microwave for dinner. We’d rather drink microbrews, make our own soaps, make our own candles.  We like to add some level of social element to everything.

So, are you really calling us lazy?

Do lazy people spend time going to farmers markets and research on new and exciting recipes to try and recreate?  Do they then plan to perfectly plate and photograph this new and exciting creation so everybody on instagram can “ooh” and “ahh”? I think not. I mean, so what we get drunk? so what we smoke weed?  We just like having fun just like Cyndi Lauper and her girls did in the 80s. Heck some of us might even be wearing the same clothes they wore, the hairdo though, I hope not.

"a year at the table - day 64"  by slightly everything

Do we do it for the attention? Well, maybe.  Personally, I wouldn’t post anything I make online if it looked like a pile of poo. Growing up with the world (wide web) as our oyster, we have google, we have pinterest, we have every sharing icon in the universe at a click of our mouse (mice?).  Millennials like attention, we were taught growing up that sharing is caring, we love community. We love community so much, a group of millenials in Anaheim, CA opened a co-op type environment for the creative, DIYer, eco-consciou shopper. What’s it called you ask? CommunitySocal and there are more groups all over the world who does what CommunitySoCal does. We don’t take things for granted – While our parents found way to advance their technology (microwave meals, digital cameras), we look back and find the beauty of what they’ve long forgotten; like film photography, analog/vinyl music, cooking.

When you ask us why we bother making a grown up version of the grilled, we say, “why not?!” Bacon makes grilled cheese better.

When you ask us why we want to make our own soaps, we say, “why not?!”  SLS free soap is better for my skin.

When you ask us why we share, we say, “why not?!”  Sharing is a way we learn,evolve, and hone our craft.

So stop asking why. We’re not as shallow as we look people. Stop thinking we’re incapable!





PHOTO: “a year at the table – day 64″ some rights reserved by slightly everything via flickr,

Get in my Belly! Grown Up Grilled Cheese Sandwich


Thought grilled cheese sandwiches are only for kids? Well, you thought wrong, my friend! As easy at is to make a fool proof (unless the fool forgets about the sandwich in the pan), classic, cheesy, comforting grilled cheese sandwich, upgrading it to fit a more mature palette is just as simple. Think about it, customarily, it's just American singles on white bread. Buttery, yummy, reminiscent of your childhood snack/meal time after-school. This version, it's the same base. Cheese and bread; only this sandwich has BACON. Yes, you read it, BACON.

It can also pass as just a regular BLT except there's not L, instead there's an S (Spinach) and instead of Singles, I used shredded cheese, and added some sauteed onions and garlic.

ingredients (for 2)

* 1 cup sliced onion rounds
* 1 large garlic clove, minced
* 1 cup (4 ounces) shredded cheese (American, Cheddar, Mex Mix, whatever you feel like)
* 4 (1 1/2-ounce) slices hearty bread (I am obsessed with Dave's Killer Bread!)
* 2 cups fresh spinach leaves
* 4 (1/4-inch-thick) slices tomato $
* 4 slices bacon, cooked $

let’s do this!

1. Heat a large nonstick skillet over medium-low heat. Cook your bacon, once cooked, let it rest in a paper towel lined plate. Leave the bacon fat/drippings in pan.
2. Cook onion and garlic in bacon fat for 10 minutes or until tender and golden brown, stirring occasionally.
3. Sprinkle 2 tablespoons cheese over each of 2 bread slices and top them each with spinach, tomato slices onion mixture, and bacon slices. Again, add more cheese and top it off with the remaining bread slices.

From here you can either choose to have a BST (Bacon Spinach Tomato sandwich) or you can..

4. In the same skillet where you cooked the bacon and onion mixture, over medium-high heat, place sandwiches and cook for 3 minutes on each side or until golden brown and cheese melts.

et voila. grown-up, way mature, grilled cheese sandwich for your hungry inner child. Enjoy!!

bloglovin, had me a blastttt…

bloglovin happened so fast..

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Target, my favouritest department store, is teaming up with TOMS (as in the One for One shoe/apparel company). Starting November 16, For every TOMSxTARGET purchased, they will provide shoes, blankets, or meals for those who need them most.

*photo from Target website.
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