Spicy Chipotle Adobo Ribs sa Gata

Spicy Chipotle Adobo Ribs sa Gata

Hello Everyone! Okay I lied… Well not exactly. You see, last week I said that that would be my last Coconut post for the month. Technically it is since it’s already February, but I do have one more Coconut post to share *cheeky grin* The recipe that I’m going to share with you guys tonight was actually not planned at all. I didn’t want this to end up in my already growing archive of recipes that I never get around to posting because it doesn’t fit with the current theme that I have going. Lucky for me tonight’s dish still fits! Let’s just say that this is a special Chinese New Year post to welcome in the Year of the Pig!

I saw a post on Instagram a while back, towards the beginning of the year I believe, of a new dish that Max’s Restaurant put out which is their Adobo Ribs. I haven’t had the chance to try it yet, but it made me want to try it out at home for myself, with my own twists of course – the twists being adding chipotle peppers for a spicy kick and stewing them in coconut milk as well – to fit with the theme of course *cheeky grin*

Spicy Chipotle Adobo sa Gata (Marination Process)

Adobo can mean marinade, sauce, or seasoning. It is a highly popular Filipino dish amongst locals and even foreigners. I remember when I was still studying in Australia, my taxi driver asked me where I was from. I told him that I was born in Brunei, but a Filipino by blood. To which he replied, “Oh I love the Philippines! And I love… What’s that dish called? Chicken Adobo!” Basically any non-Filipino that I’ve talked to throughout the years, Chicken Adobo and Sinigang are their favourite Filipino dishes.

Anyway, the cooking process of adobo is indigenous to the Philippines. Pre-colonial Filipinos often cooked or prepared their food with vinegar and salt to keep them fresh longer in the tropical climates of the country. To make adobo, you start off by marinating any variant of meat, seafood, or vegetables in vinegar, soy sauce, fresh garlic, black peppercorns, and dried bay leaves. It is then simmered in the marinade until the meat is tender. The dish is characteristically salty and sour in taste.

Now adding gata to the classic adobo makes the dish not only hearty, but also rich and creamy. Would you believe me if I said I’ve never had adobo sa gata before? I mean, I’ve had adobo countless of times growing up, but never with gata – until about a few weeks ago when we had lunch out after our Sunday morning mass. It felt like I had discovered a whole new world of adobo!

Spicy Chipotle Adobo sa Gata Ingredients

PREP TIME 1 HOUR | COOKING TIME 45 MINS | SERVES 4

INGREDIENTS

  • 1 kg pork ribs
  • 5-6 dried bay leaves
  • 3 chipotle peppers in adobo sauce, sliced or minced
  • 3 garlic cloves, crushed
  • 2 garlic cloves, sliced thinly
  • 1/2 cup coconut milk (fresh, canned, or frozen)
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup dark soy sauce
  • 1 tbsp whole black peppercorns
  • Red bird’s eye chilli, to garnish

METHOD

  1. In a large cooking pot, add the pork ribs together with the soy sauce, crushed garlic, whole black peppercorns, dried bay leaves, and chipotle peppers. Marinate for a minimum of 20 minutes. If you have time, marinate for an hour for the flavours to really infuse into the meat.
  2. Add the vinegar and water. Cover and cook over medium-high heat for about half an hour. Once done, turn the heat off and leave it aside, covered, for a further half an hour. The residual heat* from the cooking process will further cook and tenderise the meat.

*Residual heat, or residual cooking, or carry-over cooking, is when food continues to cook after it has been removed from a heat source. The heat held within the food itself raises its overall temperature before it starts to cool down.

  1. Meanwhile, heat about 2-3 tablespoons of oil in a small frying pan. Fry the garlic slices until golden brown, about 2-3 minutes. Drain and set aside.
  2. Turn the heat back on again on low and bring it back to a slow simmer. Once simmering, add the coconut milk in. It is important to slowly bring it back up to a simmer to avoid curdling the coconut milk. This happens when it is heated too quickly. Cook for a further 15 minutes.
  3. Once done, turn the heat off and transfer to a serving plate. Garnish with the fried garlic slices and chopped bird’s eye chillies. Serve with steamed jasmine rice and enjoy!

Spicy Chipotle Adobo sa Gata

Spicy Chipotle Adobo sa Gata

And with that, I would like to wish all my Chinese Family, Friends, Followers, and all those who are celebrating, a Happy Chinese New Year! May the Year of the Earth Pig bring you happiness, prosperity, good health, peace and success! 恭喜发财 Gōngxǐ fācái!

BON APPÉTIT

– Ally xx

myTaste.com

Chicken Adobo

Chicken Adobo

Hello Everyone! For those of you who don’t know (or haven’t read the about me section of this blog), I was born and bred in Brunei, but I have the blood of the Philippines running in my veins. Even though I have never really lived in my country of residence, I am very familiar with the many cuisines the Philippines has to offer. This is through my travels to the Philippines, and of course also from my mothers cooking.

Tonight’s recipe is one that was always on the menu when I was growing up as a kid, and up to today, it is one of my go to dishes if I want a quick and hassle-free dinner. Its got the proteins, and all you really need is to load it up with carbs, which usually is just steamed rice and a side of boiled veggies to go with it. A perfect meal (well for me that is), especially since I get home at around 8/8:30pm after a good workout at the gym, a hassle-free dinner is just what I need. All you really have to do is add all the ingredients to a pot, simmer for 20 minutes and ta-da! How easy is that? I’ve read other recipes where it says to marinate the chicken beforehand anywhere from 30 minutes to 3 hours, but I honestly don’t think it needs the marinating, it tastes just as good the way my mom taught me how to make it!

Chicken Adobo is a very famous Filipino dish. I say famous because, besides swear words being the number one thing people say they know when I tell them I am Filipino, “do you know how to cook Chicken Adobo?” is the next thing they’d ask. It may not look that appetising; I know, I struggled to make Chicken Adobo look aesthetically pleasing on a plate but I just couldn’t, but believe me when I say this dish tastes amazing!

Chicken Adobo Ingredients

PREP TIME 5 MINS | COOKING TIME 20-25 MINS | SERVES 4

INGREDIENTS

Chicken Adobo Ingredients

METHOD

  1. Combine all ingredients in a large pot. Cover and bring to boil. Once boiling, lower the heat and let it simmer for about 20 to 25 minutes until sauce is reduced and thickened, and the chicken is tender. The great thing about this is you don’t have to stir it around!
  2. Serve with steamed rice and a side of veggies of your choice.

Chicken Adobo

As you can see the chicken does produce a lot of oil, so what I usually do is separate the chicken and set the sauce aside in the fridge for a few hours until the oil has settled. Once it has settled, I then scoop out the oil and heat the sauce up again.

BON APPÉTIT

– Ally xx

myTaste.com