We started the morning with going to church and headed over to the oriental store after. We were able to get the already cooked crispy fried pork and coconut shrimp at the oriental store. Then, we brought it home. Once home I cooked some delicious fried rice with the left over rice we had from the night before.
I’m usually not good at plating, but doesn’t it look visually appetizing? I love the combination of colors on this plate.
The fried rice turned out to be a hit. Both my husband and my mom loved it! Yes, I love it too!
Tinolang Manok (Chicken Tinola) is a very well known Filipino comfort food. It is pinoy’s very own version of chicken soup. You won’t find any noodle in this delicious soup. With the chicken and the ginger being the constant ingredient in this soup, some of the ingredients can actually be interchanged or substituted. For example, green papaya or chayote (sayote in Filipino). Or between moringa leaves (malunggay) or chili leaves. Some would say the recipe or ingredients added are based on taste. But in truth, majority would say that it’s based on availability – it’s what’s available growing in the backyard.
Living in the US, it’s hard to find moringa leaves. I was able to plant one eventually in our backyard, but it’s still not ready for harvest soon. I can also try to ask some of my Filipino friends at church for some, but I’m shy to ask sometimes. An elder at church once actually advised me that I can use spinach instead of moringa leaves. I was skeptic at first. Until she cooked my husband and I a whole pot of chicken tinola. She had told us that she had put in spinach. It tasted really good. Ever since that day, we started making chicken tinola with spinach.
We just recently made some with chayote and spinach, and it was delicious and comforting, as always.
If you’ve ever met a Filipino, then you’ve probably been able to eat adobo. Although adobo is a common dish in the Philippines, there are actually so many different versions. Pork adobo, chicken adobo, pork adobo with dried fish, pork adobo with potato, then adobo with lots of sauce with little to no sauce left at all. There are just too many to enumerate.
My Uncle Dodong’s adobo signature is one that many people would call as humba. It’s salty, savory and sweet. It doesn’t have that much sauce but the sauce is super caramelized that even with just a little bit on rice, packs a lot of delicious savory flavor.
I recenly saw a photo that my Auntie Aida posted in Facebook. So I immediately, asked if I can get the recipe so that I can try if I can recreate it here. She sent me the recipe within in less than a day. So with the pork in the freezer, and the ingredients, that I already had on hand, I cooked humba.
I was so speechless that I was actually able to make it. I think if my Uncle in the Philippines tastes this then he’ll be proud. It was really good that I had to stop myself from eating more than 2 cups of rice!