Ginger

CHICKEN ADOBO

have you tried making recipes using sodas? i have used an orange soda to bake cakes before, a sprite for making prawns and dark beer for pot roasts, but a coke for filipino adobo? it's kind of new for me. but i've seen so many people have made this adobo so i have to try it. usually, a filipino adobo consists with just few ingredients, a soy sauce, vinegar, garlic, bay leaves and salt and pepper to taste. there are various ways to make an adobo, it really depends on how you like it to be. at the end of the day, it's your taste is what's important.

ingredients:

• 2 pcs chicken breasts (you can use any cut, bone-in is the best)
• 1 tbsp olive oil (any oil will do)
• ginger (depending on your taste)
• garlic (add lots if you like garlic)
• 1 can of small coca cola soda 7.5oz
• 4 pcs bay leaves 
• 1/2 cup vinegar (lower to 1/4 if you are not a sour person)
• 1/4 cup soy sauce 
• 1 tbsp brown sugar
• ground black pepper (to taste)
• salt (to taste)

directions:

1. heat a wok
2. add the oil and sauté the ginger and garlic
3. it's ready when you smell the aroma
4. then add the chicken and stir
5. add the coca cola and stir slowly then cover and let the chicken cooked for about 25 to 30 minutes in medium heat. stir occasionally.
6. once the chicken is cooked, remove from the wok and season the sauce
7. add the bay leaves, vinegar, soy sauce, sugar, and black pepper. make sure you taste the sauce to your likeness. 
8. bring the sauce to a boil 
9. move the sauce to a safe bowl
10. place the cooked chicken back to the wok, then add the sauce. set the heat to high
11. stir to combine then cover and let it simmer until the sauce thickened 
12. take the lid off and keep stirring until the sauce dried out
13. and its ready to served!

enjoy and #happybaking

xo, s

ONE POT MEAL

many people think that rice cooker can only be use for making a rice. rice cooker steam and boil rice so therefore, it can also make some other dishes. so, today, i am showing you one way i enjoy my dish using only the rice cooker. :)

ingredients : for this meal

• 2 cups rice + water to soak the rice
• 1/2 medium size carrots
• 1 medium size potatoes
• 1/4 of a whole onion
• ginger | optional
• 1/2 chayote
• 1 tbsp mirin
• 2 tbsp soy sauce
• t tbsp rice vinegar
• 1 tsp sesame oil
• garlic powder
• furikake seasoning
• water
• cilantro or scallions for toppings

you can absolutely replace all the ingredients with what you prefer except green leafy- although, you can add the green leafy vegetables as a topping. it will get mushy if you add them with the rest of the ingredients in the rice cooker.

instructions :

1. soak the rice with water for 30 minutes 
2. wash / clean the vegetables and cut them into small cubes
3. disregard the water from the soaked rice
4. add the rice into the rice cooker followed by the vegetables 
5. add the seasoning
6. place the rice cooker pot into the rice cooker base and cook just like how you cook your regular rice 
7. enjoy! 

i made a shrimp coconut curry and it was super yummy! i did not even add salt to the dish! :D in case you are interested, here is how i made it, super simple ingredients.

ingredients:

• 3/4 ounce fresh ginger
• 1 red onion
• 3 cloves garlic or more depending on your preference
• 1 1/2 tablespoon curry powder
• 1/2 lime
• 2 cans of coconut milk
• 2 tablespoon vegetable oil
• 1 pound shrimp
• some green leafy vegetables (in my case, i use baby spinach, cilantro and green onions)
• splash of fish sauce
• salt and pepper to taste

directions:

1. saute the onion, garlic and ginger into a heated pan with oil
2. add the coconut milk, curry powder, and fish sauce
3. let the sauce simmer for about 3-5 minutes
4. add the shrimp and cook on a low heat. make sure to not overcook the shrimp
5. add the leafy vegetables and salt and pepper according to your taste.
6. enjoy with rice!

today, i will share with you guys my husband's favorite kimchi recipe. i hope you enjoy making it!

ingredients:

• 1 whole napa cabbage (about 8 pounds)
• 6 pcs scallions
• 2 tsp ginger (grated)
• 1.2 oz garlic (grated)
• 2 tbsp shrimp paste
• 1/2 cup sea salt
• water (enough to cover the cabbage)
• 5 tbsp gochugaru
• 2 tsp sugar

directions:

1. cut the cabbage lengthwise into quarters, and cut out the center. then cut each quarter approximately every 2-inches to make strips.
2. mix the cabbage and salt in a large bowl. using your hands, mix the salt and cabbage together until it softens a bit. you can use gloves, but bare hands are also fine.  then add just enough water to cover the cabbage and let it sit for 1 to 2 hours.
3. while waiting, go ahead and make the paste. combine the garlic, ginger, sugar and the shrimp paste into a bowl, add the gochugaru, and mix well. you can add more or less gochugaru depending on how spicy you want your kimchi to be.
4. drain the cabbage, add more water, and then drain it again 3 times to rinse the cabbage.  let it sit in a strainer and continue to drain for 15 to 20 minutes, ensuring that you drain as much water as you can.
5. once drained, add the rest of the vegetables and the paste and then mix well. make sure every cabbage is coated thoroughly.  you can again use your hands to mix, but this time gloves are recommended as the paste can stain your skin and cause it to burn if you touch your eyes.
6. move the kimchi into jars and push down gently, ensuring that the brine covers the vegetables. make sure to leave at least 1 to 2 inches of space on top as the kimchi will expand during fermentation.
7. you can eat the kimchi right away, but depending on how sour/fresh you like it, let the kimchi jar stand in the room temperature for 2 to 4 days, release the pressure by opening the jar (carefully!) at least once a day.
8. refrigerate and dig in!

i hope you enjoy this recipe! if you do, please share and don't forget to send us photos via our facebook page or instagram! see you again in my next recipe!

xo,
S