LUDY Montenegro Solheim shares a recipe for adobo, a Philippine national dish of braised chicken or pork. Go with Adobo
"Do not add water," says Solheim, of Visayan/Spanish ancestry, when explaining her style of adobo cookery. "You never put water when you cook adobo." She also adds a twist of whole cinnamon or star anise to her adobo.
A native of Negros Oriental, Philippines, Solheim is completing an "International Cooking" book, due out next year. She is a Kailua caterer with Thanksgiving specialties of boneless turkey and leche flan. A 1980 "Christmas Hawaii" story in Sunset magazine featured her handmade parols, or Christmas lanterns, and Philippine-style crispy roast leg of pork prepared with lemon grass.
Elizabeth "Aunty Kapeka" Kauo Gifford of Kauai requested adobo recipes.
Basic Pork Adobo
(After "Still Many More of Our Favorite Recipes"
by Maui Extension Homemakers Council)3 pounds lean pork, cut in 1- to 2-inch serving-size piecesIn a heavy saucepan, combine all ingredients. Bring to a boil, reduce heat and simmer with cover slightly ajar until meat is tender and all liquid evaporates.
1/2 medium onion, chopped
4 cloves garlic, mashed
1 teaspoon peppercorns
1 or 2 bay leaves, optional
1 cup vinegar or enough to cover meat
1/2 hot water, optional
4 tablespoons soy sauce, optional
1 tablespoon saltIf meat is still tough and there is no more stock, add the 1/2 cup hot water and continue simmering. When meat is tender, brown the meat slightly in its own fat.
Makes 10 (6 ounce) servings. Serve hot, with steamed rice.
Variations: Substitute skinless chicken thighs in place of pork. Also, if desired, substitute 1/2 cup wine vinegar and increase water to 1 cup.
Approximate nutritional analysis per serving, using boneless pork: 200 calories, 7 grams total fat, 2.5 grams saturated fat, 85 milligrams cholesterol, 1,100 milligrams sodium.
Chicken Adobo
(By Ludy Montenegro Solheim of Kailua)5 pounds chicken thighsIn a kettle, place chicken, then add remaining ingredients. Cover and cook on high heat for 5 minutes. Reduce heat to medium and cook for 45 minutes. If extra-tender chicken is desired, cook on low for 45 minutes longer. Makes 11 (6.5 ounce) servings.
1/2 cup vinegar
1/2 cup soy sauce
1 tablespoon sugar
1 whole cinnamon stick or 1 whole star anise
1 clove garlic, smashed
10 pieces peppercorn
2 bay leavesNote: To reduce fat content, leave skin on chicken during cooking to enhance flavor, then remove chicken skin before eating.
Variations: Can substitute 2-1/2 pounds chicken with 2 pounds lean boneless pork or beef; or substitute 4 pounds lean boneless pork only, sliced into desired serving-size pieces.
Turkey Adobo
(From "Ma Ke 'Ano Kuloko --
Healthy Cooking Island Style"
by Project LEAN Hawai'i, 1995, $12)2 pounds turkey breast, cut into 2-inch piecesMarinate turkey 1 hour or more. In a heavy-gauged pot, place turkey with marinade. Bring to a boil, reduce heat and simmer, covered, until tender; stir occasionally to prevent scorching.
1-2/3 tablespoons soy sauce
1/3 cup red wine vinegar
8 cloves garlic, peeled and crushed
1/2 teaspoon whole peppercorns, crushed
1 bay leafUncover pot and raise heat to medium. Continue cooking until liquid is reduced and slightly thickened.Makes 8 servings.