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+132

Since it wasnt in english
A) Was that chicken skinned?
B) What was the leaf he put over it
C) We should just start a thread called "Boxer chow" were we can put up recipes,it would probably be really helpfull for those trying to eat smart and maintain weight

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But to say, I'm not gonna be like that...it takes a lot to do that when you have nothing in the refrigerator. It takes a lot. That's adversity. It's so easy to take the easy way out. It's so easy to lay down. It's so hard to get up.-Bernrard Hopkins

Answers:

A) No
B) Laurel leaves a.k.a. bay leaves for unique taste and smell.
C) I agree

looks pretty toasty.The only think I caught was ..'Golden Brown' & '10-15 minutes'.Boo-koo onion & garlic.........Thats a plus

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Ill toss it on to ask the trainer,hopefully Chris will pin it
The recipe sounds alot like how I do chicken soup
I have to point out again,I havent figured out how to do the reps,maybe one day someone will carefully walk me through it

I cook chicken adobo very well. Add pineapple juice and some langka in your regular recipe and you'll have "humba". You can also add sugar or Sprite to make it taste a little bit sweeter.

You miss our native foods Pacstraight?

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Chicken adobo is not good for health conscious people.

You know out of all the great pnoy foods I don't get why they make a big deal out of chicken adobo. Don't they do adobo on almost anything in pnoy foods.

Excuse my spelling but here it goes,

My favorite pnoy food:

Kare-Kare( made with melted peanut with beef bones and beef )
Minudo (carrots,tomato,raisen,potatoes,beef and all those good stuff)
Dinugoan (Square pork blood, vegtables, pork)
Panset ( skinny pasta,carrots,chicken,soy sauce,vegtables)
Palabok (eggs,crusted pork,delicious orange sauce,two kinds of pasta)

For years Ive been trying to convince my parents to start a restaurant cause they can cook the best of the best pnoy foods. Once I convince them all of you guys are invited to dine in seattle for free. I'll convince them to have a huge flat screen so we can watch boxing there as well

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It's a $300k a year business. It's not bad. I have a friend who runs his own pinoy restaurant, and it's not even in the metropolitan area. He's got about 10 employees including his son and wife, I help out sometimes, and the business is still going strong.

$10k should be enough start with. Go for it.

Speaking of which, I'm right in the Pinoy heartland. I had Chicken Adobo last night with a little lanka added to the mix. I like the idea of adding some pinya to the dish, back when I was a kid I'd always order pineapple chicken from the chinese restaurants.

Living in the Philippines I can have Chicken adobo any day of the week if I wanted.

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"If you hear a voice within you saying that I am not a painter, then by all means paint and that voice will be silenced."

That's very true. I miss my aunts homecooking back in P.I. I also miss eating in the calenderias. There's this place in my hometown called KFC (Kanto Fried Chicken) , it's about 10 minutes walking distance from my house. I prefer native chickens for my adobo coz they don't produce that much fat after you cook 'em. Plus they're tastier than poultry breed chickens.

You're wife is really lucky. Her man can cook!

Yes I miss our native foods Bruce,.. very much.

+37

I remember those corner restaurants I've eaten in places like that before, but when im with my wife she does not let me. She doesn't even let me get a quick coconut or Gulaman (think thats what its called) She fears I'll catch some kind of desease or something. She thinks there too dirty. Yea I know thats the bad side about my wife.

+88

Yes, it's true. Hepa A & B.

+37

We'll visit you sometime in Seattle Julius. Be sure to prepare some good pinoy foods. hehehe.

As to eating in carenderias in the Philippines, I don't suggest that you eat there. Sometimes, the foods are not prepared well and most often the utensils are not sterilized.

Anyway, am a frequent visitor of carenderias but I choose the place very well.