This caramel chicken dish reminds me so much of Filipino chicken adobo. Both used soy sauce and vinegar but caramel chicken is much, much sweeter! At first I was put off by how much sugar you have to add, but in the end the flavors balanced well with soy sauce and vinegar. The recipe calls for garlic cloves and slices of peeled ginger to add flavors, but don’t forget to take them out before serving! Especially when you have a sensitive husband who hates garlic.
I found this recipe on Bon Appetit and I was doing a bit of research about this dish, leading me to Vietnamese caramelized chicken or Ga Kho, which uses fish sauce as part of the caramelization process. Vietnamese food seduced me again!
The sauce is amazing! Just enough to coat the chicken and don’t forget to add some on your rice. I used chicken drumsticks but you can also use chicken thighs or breast. I had to eat with my hands on this one! Boy I miss kamayan (meaning “with hands” ) meals with my family.
2½ lbs boneless, skinless, chicken thighs or drumsticks
8 garlic cloves, peeled**
1/2 cup water
⅓ cup (packed) light brown sugar
¼ cup unseasoned rice vinegar
2 slices ¼"-thick slices peeled ginger**
1 cup low-sodium chicken broth
¼ cup reduced-sodium soy sauce
2 scallions, thinly sliced
Cooked white or brown rice (for serving)
Heat 2 tablespoons of vegetable oil in a pot over medium-high heat.
Season chicken with salt and pepper on both sides. Then cook, in two batches, until golden brown and crisp, about 6-8 minutes on each side. Transfer to a plate.
Add garlic to pot and cook for about 2 minutes, stirring often. Transfer to plate with the chicken.
Pour off as much fat from pot.
Return pot over medium-high heat and add 1/2 cup water, scraping browned bits on pot. Add brown sugar; stir to dissolve and cook until mixture thickens and turns into a deep amber color, about 4 minutes.
Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
Add ginger, broth and soy sauce to pot. Then add the chicken and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 15- 20 minutes. Transfer chicken to a plate.
Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
**The garlic and ginger in the recipe are meant to add flavors. Remove them before serving.
I had too much ripe bananas on the counter so it’s only fitting that I make some banana muffins with brown sugar topping. These muffins are super moist and fluffy I almost want to sleep on them! The brown sugar topping adds a sweet finish to an already enticing piece. They will keep at room temperature for about two days, but they were still perfectly fine on my counter after 3 days.
It is cloudy today in Seattle, but for the past few days the sun had been harsh and blistering. I never thought it can get consistently warm – and I mean at least 80’s warm – here but, as one of the states known for its gloomy weather, Washington is apparently not exempted from the heat wave.
Here was the scene last night: I have my glass of milk and a slice of this scrumptious and moist peanut butter banana bread on the dining table, with my laptop screen set on at the At&t website, and me waiting for the Apple iphone event. I used to not care about all this new iphone release and pre-ordering at midnight and stuff – but since my contract was up and now am eligible for an upgrade I just had to do it. My love for iphone started when I started hearing about facetime and imessage.
These baked ham and cheese bread rolls smell like home. Almost.
Please don’t tell my Aunt, but these should deep fried golden. I remember celebrating my cousin’s birthday and these were served on a platter as appetizers. I was intrigued and curious – I have never had one before! I tried a piece and was immediately hooked! She had to make more because it was such a hit, especially to me. After the party I asked her for the recipe and was surprised at how easy and simple it was to make some.
I still cannot get over these blueberry muffins with crumb topping I made last week. I grab one before heading out in the morning, and they always taste fresh like they were just out of the oven. I am kinda sad that they’re gone now, but I can always make them again anytime I want!
With my muffin tin still out, I was on the hunt for recipes that are easy and worth it for an early grab-and-go breakfast foods. These soft-center chocolate espresso cakes are exactly that – especially if your morning is on the sweeter side. They have soft centers when served warm, but once at room temperature they are almost dense and fudge-like. You can dress them up by serving with ice cream or whipped cream, but I honestly think they are perfect as it is!
I love blueberry muffins, but blueberry muffins with crumb toppings – I love more.
Berries are hard to come by in Manila. You have to go to specialty groceries or farmer’s market to get a glimpse of them. I know I wasn’t exposed to them when I was young, until I moved to the US and was amazed at boxes of blueberries, raspberries and blackberries lined up at a grocery store a few blocks away.
My mom used to bring me home some cooking magazines and cookbook during one of her frequent travels to California. I was always amazed at all those yummy-looking recipes, but felt so intimidated by the ingredient list you certainly cannot get so easily here in the Philippines. I just ended up staring at the photos!
I made these amazing almond buns from Paul Lowe’s new book (Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love) while my husband was away for a work trip in Corning, NY – the land of Corningware! I fell in love with this book the minute I saw it at a bookstore while camping at Orca’s island. The gorgeous photography on the cover and a sweet photo of Paul and his adorable pup, Lestat, made me grab the book at once and take it home with me.
This recipe for pan fried tofu with teriyaki sauce is starting to become a favorite tofu recipe of mine!
… aside from the tofu and pork rice bowl recipe I have been using if I have my mind set on having tofu for dinner. I am a huge fan of m.e.a.t, and tofu will probably be my last choice if it was sitting beside chicken and pork. I try to eat healthy (keyword: try) as much as possible – stuffing vegetables into my plate and having fruits for dessert – but sometimes I crave meat so much I just want to run to our favorite burger spot and order a freakin’ burger!
Apparently I am still high on that Filipino street food I had last Monday… and now I am having a turon-inspired Nutella banana lumpia (egg roll).
When talking about street food in the Philippines, turon (too-ron) or banana lumpia will probably make the cut. Turon?… is sweet! It is made with sliced bananas (preferably saba), thinly slices of jackfruit, and dusted with brown sugar, then rolled in lumpia wrappers (or egg roll wrappers) and deep fried to golden crisp. You can usually find (or smell!) them selling on the side walk alongside banana cue (caramelized banana on a stick), catering to jeepney drivers and college students on their meryenda (snack) break. They are cheap and so easy to make – you can whip up your own street food at home!