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Archive for February 4th, 2011


I had to cook early for dinner because I haven’t made my blog yet for today.  It’s not really that much of a problem since I still haven’t visited the blogging clues they churn out everyday here at WordPress, to make this daily challenge easy.  Maybe when I’ve gone out of subjects to blog about, I will join the others writing about those subjects at hand.

I opened the refrigerator door and what were left  in the freezer were  one whole deboned chicken breast,  a pack of pork sirloin plus mixed veggies,  a small pack of a  frozen cream dory and yes, lots of eggs for breakfast.  We are due for our  weekly marketing tomorrow so these are more than enough for lunch and dinner. I was scouring our cupboard for some ingredients to go with what I had in mind but the curry powder was not enough for one cooking. I was thinking of making a pork curry for dinner, then I saw this pack of instant Phad-Kapraow paste which my daughter brought home from Thailand late last year. Phad Kapraow is a combination of vegetable oil, chili, seasoning sauce, holy basil (kapraow) leaves and garlic.  It’s a ready-made paste which you can just pour into the dish while cooking.

What to do, what to do? Adobo is a recipe which is uniquely Filipino using vinegar, pepper, soy sauce, garlic and ginger. I thought of making one but why not use Phad-Kapraow paste for a change? I didn’t add vinegar and soy sauce though since the spicy flavor of the paste is good enough for the recipe. I am wondering what to call this since it turned out really yummy, I’ll just give you the basic ingredients if you want to experiment on it just like I did.

1 whole chicken breast – deboned
1 whole piece pork sirloin
4 cloves garlic
small piece of ginger
1 head onion
salt to taste
ground black pepper
1 tsp. sugar
2 cups coconut milk

Saute pork and chicken together and let it simmer until tender. Add coconut milk and lower the heat, cook until the oil is visible, then add the Phad-Kapraow paste last. For garnish, I fried 3 pieces of medium-sized potatoes, cut into cubes and a whole medium-sized red bell pepper to add color to the dish. Hubby says, it’s good but I am still wondering what to call it really. We have this standing joke that when we can’t identify a dish (because we invented it), we call it “maskipaps” which means “maski papano” in Tagalog (anything goes in English). Would it be okay if I name it, Arlene’s Thai Chicken-Pork Adobo? What do you think?

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