Crock Pot Chicken Adobo

Crock Pot Chicken Adobo
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Now I am not a fan of adobo, in the Navy, on the 4 ships I served on, adobo was on the menu every week, and sometimes twice a day. This is the first adobo recipe on my site, and I will try this as well, as it has been many years since I have eaten adobo. This is also a 5 ingredient and slow cooker meal so that is a bonus.
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Crock Pot Chicken Adobo
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Now I am not a fan of adobo, in the Navy, on the 4 ships I served on, adobo was on the menu every week, and sometimes twice a day. This is the first adobo recipe on my site, and I will try this as well, as it has been many years since I have eaten adobo. This is also a 5 ingredient and slow cooker meal so that is a bonus.
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Ingredients
Servings: servings
Instructions
  1. Add the soy sauce, vinegar, garlic, and onion to your slow cooker.
  2. Slice the chicken into 1 to 1 1/2 inch pieces, add to the slow cooker and mix with the marinade to coat all the chicken.
  3. Cover and turn on your slow cooker to the Low setting for 5 to 6 hours. Check for tenderness and doneness at the 5 hour mark.
  4. To thicken the sauce slightly, 30 minutes before serving, set the slow cooker to the High setting, stir, and leave the cover tilted to allow some of the liquid to evaporate.
  5. Serve with rice.
Recipe Notes

Figure about 60 Baht for the chicken. For 6 servings, this is about 30 cents per serving.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Corn Soup with Quail Eggs

Corn Soup with Quail Eggs
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This is a Filipino soup, and it sounds delicious, and quick to prepare dish. This is from a good friend is very authentic. This can be a breakfast, lunch, or light dinner. On my to cook list for sure.
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Corn Soup with Quail Eggs
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This is a Filipino soup, and it sounds delicious, and quick to prepare dish. This is from a good friend is very authentic. This can be a breakfast, lunch, or light dinner. On my to cook list for sure.
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, add the water and broth and bring to a boil then add the creamed corn, stir, and allow to come to a boil again then reduce to a simmer and cover, stir often and cook for 15 minutes. Add water as needed.
  2. Add the spring onion and season with salt and pepper to taste. Simmer for 2 minutes. Pour in the cornstarch and water mix (slurry) and simmer for 1 minute.
  3. Crack in the chicken egg and stir, some people like it clumpy, some like it less clumpy like egg drop soup, your preference. Add the quail eggs, cover, turn off the heat and leave on the burner. Let this sit for 5 minutes.
  4. Stir and then transfer to a serving bowl and enjoy.
Recipe Notes

Low cost.

Provided by Panlasang Pinoy and the link to this recipe is here.
United States.

Sipo Egg II

Sipo Egg II
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is a creamy version of this side dish, and certainly sounds good. On my to cook list for sure, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Sipo Egg II
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is a creamy version of this side dish, and certainly sounds good. On my to cook list for sure, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, add the oil and butter, when hot, the shrimp, cook the shrimp about a minute on each side, remove the shrimp and set aside.
  2. Same pan, add a splash of oil if the pan is dry and cook the onion and garlic until the onion is soft, then add the carrots and peas and stir often and cook for 3 minutes.
  3. Pour in the water and bring to a boil, hold that for 1 minute then reduce to medium heat. Add the shrimp and quail eggs and stir in.
  4. Add the soup and cream, stir to mix well, add the cashews, season with salt and pepper. Simmer for a minute or two to heat everything through and thicken a bit.
  5. Serve as a side with any dish.
Recipe Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.

Shortcuts: Perfect Hard Boiled Quail Eggs, Condensed Cream of Mushroom Soup.

Provided by Panlasang Pinoy and the link to this recipe is here.
United States.

Sipo Egg I

Sipo Egg I
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Sipo Egg I
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a measuring cup add the cold stock and mix in the corn starch, set aside.
  2. In a large non stick pan, melt the butter then cook the garlic and onion until the onion is soft, add the mixed vegetables and cook, stirring often, for 3 minutes.
  3. Pour in the stock, add the cashews, shrimp, and quail eggs. Bring to a low simmer and cook, also stirring once in a while, for 3 minutes.
  4. Mix in the sesame oil and season with salt and white pepper powder, serve as a side dish with any meal.
Recipe Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

The Filipino Burger

The Filipino Burger
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A good friend sent me this recipe, and it does sound good just based on the meat used, ground beef mixed with Longanisa sausage. This does sound like a sloppy mess but that is the fun part with burgers. The measurements are approximate until I can make this. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
The Filipino Burger
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A good friend sent me this recipe, and it does sound good just based on the meat used, ground beef mixed with Longanisa sausage. This does sound like a sloppy mess but that is the fun part with burgers. The measurements are approximate until I can make this. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Mix the ground beef and the sausage together.
  2. Fry the patties, season with salt and pepper to taste, since it has pork in it make sure it is fully cooked. Just before removing from the pan, add the cheese on top of each patty and the avocado slices.
  3. While the patties are cookie, fry the eggs in another pan, sunny side up is perfect. Place a fried egg on each patty.
  4. Prep the rolls as follows; bottom bun, mayo, french fries, kimchi coleslaw, then the patty with the avocado and fried egg. Top bun with mayo.
  5. Enjoy!
Recipe Notes

Figure about 100 Baht/500 grams of beef and about 50 Baht for the sausage. Cheese would be minimal. For 4 servings, this is about $1.10 per serving.

Shortcuts: Longanisa Sausage, Kimchi Coleslaw, Sandwich Rolls.

Provided courtesy of good friend, Stephen Connell.
United States.

Longanisa (Filipino Sweet Sausage)

Longanisa (Filipino Sweet Sausage)
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This is a popular sausage in the Philippines but originates from Spain. Can stuff in hog casings or just make patties. Not sure how many patties this would make, I will edit this after I make this.
Prep Time
2-24 hours
Cook Time
10-20 minutes
Prep Time
2-24 hours
Cook Time
10-20 minutes
Longanisa (Filipino Sweet Sausage)
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This is a popular sausage in the Philippines but originates from Spain. Can stuff in hog casings or just make patties. Not sure how many patties this would make, I will edit this after I make this.
Prep Time
2-24 hours
Cook Time
10-20 minutes
Prep Time
2-24 hours
Cook Time
10-20 minutes
Ingredients
Servings:
Instructions
  1. Put all the ingredients in a bowl (except the casings) and mix well until fully combined. Cover bowl with a plastic wrap, let it marinate in the fridge for at least 2 hours or overnight.
  2. If stuffing in a casing, twist the casing about every 2-3 inches and tie off. If making patties, scoop up some meat mixture and roll into a ball and flatten to a circle about 3-4 inches across and just under 1/2 inch thick, place between wax paper or foil sheets. For casings or patties, place in the fridge overnight before freezing to let them dry out a bit.
  3. To cook the links, place uncut sausages in a pan, prick each link 1-2 times then add water to the pan about half way up on the sausage and cook on medium heat. Cook until the water is nearly all gone and turn the sausages occasionally. To cook the patties just heat a splash of olive oil in a pan and add the patties, cook one side until golden brown then flip and cook the other side, about 5-7 minutes per side.
Recipe Notes

Go with pork should and grind the meat yourself, this would be about 60 Baht/600 grams. The pork fat would cost about 20 Baht/250 grams. Overall this would be low cost.

Adapted from an internet recipe.

Stuffed Eggplant (Rellenong Talong)

Stuffed Eggplant (Rellenong Talong)
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This is another dish from the Philippines, and sounds really good, this will use Chinese eggplant, which is readily grown here, unlike the larger purple eggplant that was just recently introduced and is grown in a limited number of areas and is more expensive.
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Stuffed Eggplant (Rellenong Talong)
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This is another dish from the Philippines, and sounds really good, this will use Chinese eggplant, which is readily grown here, unlike the larger purple eggplant that was just recently introduced and is grown in a limited number of areas and is more expensive.
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Split each eggplant in half, but not all the way through and spread apart, grill skin side down until steam rises from the eggplant, remove from the grill, let them cool, and peel off the skin, set aside. Internet photo.
  2. In a skillet, heat 1 tablespoon of cooking oil and cook the garlic, onion, and tomato until starting to get soft. Then add the ground beef and brown until cooked through, maybe 8 minutes or so.
  3. Add the soy sauce, pinch of salt and pepper, remove from heat and set aside.
  4. Pour the eggs into a large shallow bowl. Heat a clean a pan with about 1/2 cup of cooking oil, type of oil is up to you.
  5. Place a split eggplant in the hot oil, scoop about half of the ground pork mixture and distribute on top of the eggplant and pat that down, then pour on about 2-3 tablespoons of the beaten egg over the ground pork. Hint, scoop some of oil in the pan over the egg mixture, this will help keep it from falling apart when you flip it.
  6. Gently flip the eggplant using 2 spatulas if possible to cook the other side. Cook for 3 to 4 minutes on low to medium heat.
  7. Remove from pan and serve, 1 split eggplant per serving. Serve with a sauce of your choice and steamed rice.
Recipe Notes

Low cost.

Provided by Panlasang Pinoy and the link to this recipe is here.
United States.

Stuffed Mussels (Relyenong Tahong)

Stuffed Mussels (Relyenong Tahong)
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This recipe is from the Philippines, and sounds very good to me. Mussels are inexpensive here, make sure you clean any grass they have been feeding on if getting local. I am looking forward to making this. You can serve these as an appetizer or as a main dish with rice on the side.
Servings Prep Time
4-5 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 15 minutes
Cook Time
30-40 minutes
Stuffed Mussels (Relyenong Tahong)
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This recipe is from the Philippines, and sounds very good to me. Mussels are inexpensive here, make sure you clean any grass they have been feeding on if getting local. I am looking forward to making this. You can serve these as an appetizer or as a main dish with rice on the side.
Servings Prep Time
4-5 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare the mussels by soaking them in hot water for a few minutes, this will open the mussels and then spread the shells apart, the shell with nothing on it, take off and discard, swish the shell will the mussel attached in the water a bit to clean it off and remove any impurities. If there is any grass tufts showing, remove those from the mussels as well. Set these aside.
  2. Preheat your oven to 180 C.
  3. In a mixing bowl, add all the ingredients except the mussels, mix well to combine.
  4. Scoop up around 1 to 1 1/2 tablespoons of pork mixture and using your hands, stuff it into and onto a mussel. The shell will look like a rounded mound. Repeat until all the mussels have stuffings. Place each mussel on a baking sheet.
  5. Bake for 30-40 minutes or until starting to brown, you want to make sure the pork is cooked through.
  6. Remove from the oven, arrange on a serving plate, serve with a dip of your choice if desired.
Recipe Notes

The pork would cost about 50 Baht/500 grams. The mussels however, I cannot price them until I buy some from a local fisherman. So I will leave this as is until I get an accurate price, for now I will say low cost.

Provided by Panlasang Pinoy and the link to this recipe is here.
United States.

Kinilaw

Kinilaw
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This is a native dish to the Philippines and is similar to Ceviche of Central and South America. This is a marinated raw fish dish that you must use fresh caught fish, preferably by you so you know it is fresh. The fish is "cooked or rather cured" with the vinegar and lemon or lime juice. Tuna and Blue Marlin seem to be the preferred fish of choice. I look forward to making this. Measurements are approximate.
Kinilaw
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This is a native dish to the Philippines and is similar to Ceviche of Central and South America. This is a marinated raw fish dish that you must use fresh caught fish, preferably by you so you know it is fresh. The fish is "cooked or rather cured" with the vinegar and lemon or lime juice. Tuna and Blue Marlin seem to be the preferred fish of choice. I look forward to making this. Measurements are approximate.
Ingredients
Servings:
Instructions
  1. Cut the fish fillets into cubes, no bone or skin, place in a large bowl and sprinkle with salt and pepper to your liking and mix together.
  2. Add the rest of the ingredients and mix. Place in the fridge for about 1 1/2 - 2 hours. Drain marinade and serve cold.
Recipe Notes

I cannot price this but would be low cost for tuna if you caught yourself or bought from a local trusted fisherman.

Remember, FRESH FISH ONLY!

Provided courtesy of good friend, Edward Coleman.
Philippines.

Spicy Vinegar

Spicy Vinegar
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This is a Filipino vinegar used extensively there and can be used to marinate raw fish or as a dipping sauce. The longer you let this sit, the spicier it becomes.
Servings
2-3 cups
Servings
2-3 cups
Spicy Vinegar
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This is a Filipino vinegar used extensively there and can be used to marinate raw fish or as a dipping sauce. The longer you let this sit, the spicier it becomes.
Servings
2-3 cups
Servings
2-3 cups
Ingredients
Servings: cups
Instructions
  1. Ad the chilies, ginger, garlic, onion, and peppercorns to a large jar, cover and shake them up a bit to mix them. Pour in vinegar to fill the jar or at least cover the ingredients. Cover tightly and store for at least 3 days before use but it can be stored for longer and will get spicier.
Recipe Notes

Low cost.

Adapted from an internet recipe.