Adobong Pinoy

Adobo is a traditional Filipino dish and is always a favorite in every Filipino household. Even foreigners have learned to love this delicious dish and is now known all over the world.
Here's a simple recipe which I use at home when cooking chicken adobo.









Ingredients:
1 kilo chicken, chopped
1/2 cup soy sauce
1/2 cup vinegar
1 medium size onion, chopped
2 cloves of garlic, crushed
2 slices of ginger, crushed
2 bay leaves
salt
pepper


Directions:
Place chicken in pan, add garlic, ginger, onion and bay leaves. Add vinegar, soy sauce and a dash of salt and pepper. Cover and cook for about 30 min. Bring to boil. Lower heat and taste (according to your preference). Simmer for 15 min.


You can now enjoy your delicious adobo. Best when eaten with rice.

Mango Float

There are times when you really want to eat something sweet and delicious. So we extract all our resources to satisfy our cravings.
This is our favorite recipe at home, my mom always make this dessert during family gatherings. It is very easy and it takes just minutes to prepare. I have also been an expert in making mango float, like trying different toppings and varying the layers and shapes.

INGREDIENTS

1	pack	200g handypack Grahams
3	tablespoons	Grahams, crushed
1 1/2	cups	all-purpose cream (1 cup = 250ml brick)
3/4	cup	condensed milk
2	cups	mangoes sliced(if you don't want mangoes, you can use fruit cocktail)

PROCEDURE
1. DO FILLING. In a bowl, combine chilled cream and condensed milk.

2. LAYER. Lay 8 pieces of crackers in an 8 x 13 rectangular pan. Pour cream on top and top with sliced mangoes. Repeat process to make 2 or 3 layers, ending with the cream and sliced mangoes on top.

3. FINISH. Sprinkle crushed grahams on top of cream.

4. CHILL and serve.

viola!!!you now have a delicious dessert!!

Grilled Brined Shrimp with Mango Salsa

mmm..another mouthwatering recipe from yahoo!!



Ingredients

1. 1 medium mango, diced
2. 2 tablespoons finely chopped red onion
3. 1 teaspoon finely chopped jalapeno
4. 2 teaspoons finely chopped peeled ginger
5. 3 tablespoons fresh lime juice
6. 2 teaspoons extra-virgin olive oil
7. 1/3 cup kosher salt
8. 1/3 cup brown sugar
9. 1 quart cold water
10. 1 1/4 pounds jumbo shrimp, peeled and deveined
11. 1/4 cup extra-virgin olive oil
12. 2 tablespoons coarsely chopped cilantro, plus cilantro sprigs for garnish
13. 1 teaspoon honey
14. 2 teaspoons finely chopped garlic
15. 1 tablespoon chopped parsley
16. 1/4 teaspoon crushed red pepper flakes, or to taste
17. 2 tablespoons dry white wine

Directions

1. Combine the mango, red onion, jalapeno, ginger, lime juice and 2 teaspoons of the olive oil in a bowl. Cover and refrigerate for at least 30 minutes or up to 2 days. Season to taste with salt.
2. Stir the salt and brown sugar into water until dissolved. Add the shrimp and refrigerate for 30 minutes.
3. In a medium bowl, whisk the remaining 1/4 cup of olive oil with the chopped cilantro, honey, garlic, parsley, red pepper flakes and wine and set aside.
4. Remove the shrimp from the brine and rinse thoroughly, then pat dry. Toss the shrimp with the marinade. Transfer the shrimp and marinade to a resealable plastic bag and marinate for at least 20 minutes or up to 45 minutes in the refrigerator.
5. Preheat the broiler or a grill. Cook the shrimp until just cooked through, about 1 1/2 minutes per side. Arrange the shrimp on plates and top with the mango salsa and cilantro sprigs. Serve warm or at room temperature.

Yield: 4 servings

(source)