marvin gapultos

Filipino chicken adobo simmered in soy sauce, vinegar, and spices until fragrant and tender.

Easy Filipino Chicken Adobo Recipe

(65 ml) soy sauce

vinegar

garlic,

black peppercorns

bay leaves

chicken thighs

Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.

Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.

Variations: While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes.Use freshly ground black pepper instead of whole peppercorns.For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo. For a saucier adobo, double the amount of soy sauce and vinegar.To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.

Kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk is just the ticket: the greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent.

Kale Greens in Coconut Milk from 'The Adobo Road Cookbook' Recipe

onion, diced

1-inch (2.5-cm) piece fresh ginger, peeled and minced

1–2 Thai chili peppers,

shrimp paste (see note)

(125 ml) Shrimp Stock, or water

(375 ml) coconut milk

Salt,

black pepper,

Heat a large wok or sauté pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan, and then add the onion and stir-fry until the pieces wilt and begin to lightly brown, 2–3 minutes. 

Add the garlic, ginger, chili peppers, and shrimp paste to the pan and cook until fragrant, about 1 minute. 

Toss the kale into the pan, and then cook and stir until the kale cooks down and wilts, 1–2 minutes.

Pour the Shrimp Stock and coconut milk into the pan and stir to combine. Bring to a boil, and then reduce heat to low and simmer, uncovered, until the kale is tender, 10–15 minutes. Season to taste with salt and black pepper. Serve with steamed white rice.

Note: You can omit the shrimp paste and instead stir in 1 tablespoon of ﬁsh sauce when adding the coconut milk and water. Otherwise, you can season with additional salt.

As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tasty playdough), and his use of mango as a topping guarantees sweet success.

Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook' Recipe

Tapioca

(75 g) small dried tapioca pearls

(250 ml) water

Rice Flour Balls

(150 g) glutinous rice ﬂour

(125 ml) water, plus more as needed

Porridge

(400 ml) unsweetened coconut milk

(125 ml) water

salt

(100 g) sugar

mangoes, peeled, deseeded and diced

Soak the tapioca in the 1 cup (250 ml) of water in a small bowl for 30 minutes.

While the tapioca is soaking, make the rice balls. Combine the rice ﬂour with the 1/2 cup (125 ml) of water in a large bowl and mix until a dough comes together. The dough should be slightly tacky and you should be able to form the dough into a large sphere. If the dough is too dry and crumbly, slowly add more water, one tablespoon at a time, until the dough can hold its shape.

Form the rice ﬂour balls by pinching off about a teaspoon of the dough and rolling it between your palms to form a small sphere about 1/2 in (1.25 cm) in diameter. You should be able to make about 20 small rice balls from the dough. Cover the rice balls with a damp paper towel and set aside.

Drain the tapioca in a ﬁne-mesh sieve set over the sink and rinse with cold running water. Allow the tapioca to continue draining over the sink.

To make the porridge, combine the coconut milk with the remaining 1/2 cup (125 ml) of water in a large saucepan. Stir in the salt and the sugar and bring the mixture to a boil over high heat. Reduce the heat to low, and then add the rice balls to the saucepan and gently simmer, stirring to ensure the rice balls don’t stick to each other. Continue simmering the rice balls until they are cooked through and become pleasantly chewy, 3–5 minutes. As the rice balls simmer, they will become ﬁrmer and expand slightly. 

Increase the heat to high and return the liquid to a boil. As soon as the liquid boils, turn off the heat and stir in the drained tapioca pearls. Continue to stir until the tapioca becomes tender and translucent, 2–3 minutes. If the porridge becomes too thick for your liking, you can thin it out with more water or coconut milk.

Stir in the mangoes and serve the porridge warm.

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Easy Filipino Chicken Adobo Recipe

Kale Greens in Coconut Milk from 'T...

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Easy Filipino Chicken Adobo Recipe

Kale Greens in Coconut Milk from 'T...

Tapioca Pearls with Coconut Milk an...

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