fried chicken adobo

2 lbs cut chicken
1 cup soy sauce (light kikoman)
3/4 cup white vinegar - i mean white not crystal white so look for made in the Philippines vinegar since Adobo is a Filipino dish. oh well, Kikoman is chosen as soy sauce because of it's better taste and lesser sodium.
1 tsp white sugar
5 cloves garlic crashed
dash of black pepper
and if you're feeling classy a leave of dried basil

mix all ingredients above including the chicken. i mean mix not apply ingredients to chicken - this will make your life a lot easier, so please follow. marinate overnite or vacuum pack in the fridge overnite. if you don't have a vacuum pack, ziploc will do and press air out then sealed.

take marinated chicken out of the fridge an hour or two and not more than two hours before cooking. deep fry and take pieces out until crisp or golden brown.

serve with steam rice ... hmnnn hmnnn.

burn scented candles after dining - your house smell chicken adobo after frying oi.

green juice cleanse/ diana's favorite

3 cucumbers
2 bunches celery
1 bunch parsley
1 bunch rainbow chard
3 green apples
3 lemons
2 fennel bulbs

do not remove any parts of any vegetable or fruit. push all ingredients through a juicer. juice last 2 days in the fridge.

monday is the best day to take this juice. drink once a week/fast once a week to keep liver functioning properly - flushing toxins through body. consume all day long, whenever you are hungry, thristy or just feeling like it.

taken from the book of 'get naked fast'.

spaghetti ni lina

1/2 lb minced pork
1/2 lb mince beef
5 gloves garlic
1 whole red onion finely chop
prego sauce
sphagetti thin pasta

saute garlic to oil 'till slightly brown. saute onion. put minced pork & minced beef, cooked for 10-15 mins. pour prego sauce put soy sauce and please just a dash of sugar 1/2 tspn should be ok and let steam for half an hour.

cooking pasta: boil water, dash of salt and cut an inch of butter. let water heat to boil place pasta and stir from time to time. scoop out pasta and mix with the above sauce.

dinner is served .....

pork chop not just fry but with sauce

6-8 sliced of pork chop 1/2" thick
salt & pepper
red bell pepper (or any colored bell pepper)
red onion
2 gloves of garlic
1 can stewed tomatoes
flour
mushroom as an option

marinate pork chop with salt & pepper overnight.

coat pork chop in a flour. fry each side high heat for 5-7 minutes each side. set pork chop aside.

sauce:
saute garlic, onion and bell pepper. pour can of stewed tomatoes and let simmer for 10 minutes low heat. put pork chops and let simmer for another 10 minutes.

mud oven chicken wing

bag of party chicken wing
soy sauce light kikoman 1 cup
1/2 cup flour
1 tbsp garlic power
1/2 cup bread crumbs with garlic herbs
2 tbsp oyster sauce

mix all ingredients. marinate over night.
oven at 375 for 20 mins. broil for 5 mins turn wings the other side and broil for another 3 mins.

adobo

i prefer chicken and pork mix adobo

1 lb pork & 1 lb chicken for 4 servings
6 gloves garlic
dash of black pepper
dried oregano leaves 1 tsp
1 cup soy sauce (less sodium kikoman preferred)
3/4 white vinegar (datu puti)

mix all ingredients into casserole
simmer for an hour or so until pork is tender
whisk 1/2 tsp of sugar for 5 mins
serve over steamrice

Sinigang Na Baboy

Pork Sour Tamarind Soup with Vegetables

Yield: 4 servings

Ingredients:
2 lbs of Pork cut in cubes
1 red onion cut in cubes
3 Small Taro Root peeled and cut in cubes
White Radish cut in slice half of inch (10 pieces)
1 lb Fresh Tamarind or Tamarind Soup Base
Long String Beans cut in about 3-inch in length
Kangkong cut 3-inch in length
Steps:
1. boil pork with red onion in 4-5 cups of water
2. let boil for 30 minutes
3. then add taro root and white radish

4. the fresh tamarind vs. tamarind soup base
if you are using fresh tamarind add to boil and let simmer for an hour. scoop fresh tamarind and squeeze as much juice as you can. pour juice back to boil.

if you are using tamarind soup base add to boil hour later.

5. put string beans in simmering pork for about 15 minutes.
6. put kangkong and let simmer for 5 mins or until cooked.
7. best serve with white steam rice and a whisk of fish sauce. the authentic way how filipino serve soup as a main dish.

takaw mo .....