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Monday, May 27, 2013

Adobo Around The World By the Chefs on Parade 2013

Slow Braised Belly of Pork and Chicken Roulade with Smoked Bacon-Mushrooms
By Chef Allan Chan, Exec. Chef of Manila Pavilion Hotel

Braising stock:
30ml Cooking oil
120 gms galangal (blue ginger)
50 gms ginger young
7 gms star anise
3 gms cloves
8 gms cinnamon stick
100 ml white sugar
160 ml black balsamic vinegar
2 liter water
600 ml dark soy
120 gms whole garlic clove
200 gms dried chili

1.      Sweat the galangal in oil for a few minutes, followed by adding star anise, cloves, cinnamon stick, stir well and continue to sweat further minutes.  When most ingredients start to have the fragrant aroma, add white sugar to caramelize it.  Once the sugar gets crystallized, pour in black balsamic vinegar to de-glaze, add water and bring to a boil.  Add dark soy, whole garlic clove, dried chilli.  Mix well and bring to a boil then simmer the stock until ready to add pork belly and slowly braise.

160 gms pork belly (X5)
70 gms Chicken leg boneless (X5)
10 pcs. Smoked streaky bacon
110 gms shitake mushrooms

2.      Trim and slice the pork belly lengthwise, divided into two portions.  Debone the chicken leg with skin-on, divided into two portions.  Lay the smoked bacon evenly on pork belly, followed by the boneless chicken leg and lastly the shitake mushrooms.  Press the layered meat firmly and roll, tie the meat with butcher’s strings tightly

Orange Mint Relish:
2 pcs. Orange segment
2 pcs. Orange zest grated
3 gms Tarragon leaf shredded
3 gms Mint leaf julienne
3.      Grate the skin of the orange for zest into a small mixing bowl, remove the skin from the left-over of orange, cut into segments. Mix with the zest then squeeze out all the juice.  Mix in the shredded tarragon and julienned mint leaves. Chill until ready for use.

Coconut-Pandan Froth:
80 ml Coconut milk
30 gms pandan leaf
4.      In a small sauce pot, pour in coconut milk and pandan leaves.  Bring to a boil, simmer until the flavour of the pandan is released. Reduce the amount until thick then use a hand-blender to blend the mixture until light and foamy.

Chicken Adobo “Chinese Lou Mei” style
By Chef Alexander Chong, Executive Chef of the Heritage Hotel Manila

400 gms pork belly, cut into large cubes
400 gms chicken thighs with bone cut into large chunks
150 gms chicken liver cut in half
150 gms chicken gizzard cut in half
5 pcs hard boiled egg
1 Soya beancurd, cut into large cubes, fried
100 gms garlic
100 gms ginger shredded
½ tbsp whole black peppercorns
2-3 bay leaves
15 pcs. Dried red chilli
½ cup white vinegar
¾  cup soy sauce
1 tbsp dark soy sauce
1 tbsp sugar

1.      In a pot, bring water to a boil.  Put in the pork belly, chicken gizzard and the cut chicken.  Cook for 10-15 minutes, then set aside.
2.      In the same pot, cook the chicken liver for about 3 minutes, then set aside.
3.      In a saucepan, add in some oil and fry the garlic and ginger until brown in color, add in the chicken, gizzard, pork, vinegar, soy sauce, and 3-4 cups of water, bring to a boil and simmer 10-15 minutes.
4.      Add in dried chilli, peppercorns, hard boiled eggs, and bay leaves then continue to simmer for 8-10 minutes.  Add more water if necessary and continue to simmer for another 8-10 minutes or until the liquid is reduced to half.
5.      Lastly, add in dark soy sauce and sugar.  Serve with fried tofu and steamed rice.

Chicken Adobo and Sweet Potato Parmentier
By Chef Jean-Louis Fresnel/Christophe Allain

850 gms chicken jumbo wings or thighs
1 kg sweet potatoes
½ liter of vegetable or chicken broth

20 ml soy sauce
2 tbsp brown sugar
2 garlic cloves
1 spring onion, minced
2 tbsp ginger, minced
1 tbsp curcuma, minced
1 tsp salt
2 tbsp white vinegar (best with marinated shallots)
1 tbsp citrus fruit juice (mixed calamansi and orange)
Aromatic herbs (thyme, laurel, celery, coriander)
Mixed peppercorns

1.      Cook the sweet potatoes then make a puree
2.      Make the marinade with all the ingredients, and then incorporate the chicken wings cut in half. Leave to marinate at least 2 hours in the fridge.
3.      Dry the chicken and cook it slowly, adding the broth gradually.  Reduce slowly until you obtain the texture of a syrup.
4.      Unravel the chicken, then grow as parmentier, like trifle (layer by layer) in each of the plates.
5.      Coat with sauce and then serve.

Green Bean Adobo
By Chef Dirk Fiedler, Executive Chef, Makati Shangri-La

240 gms ground quail meat
60 grms chopped bacon fat
30 grms shallots, sliced
9 tbsp lite soy sauce
8 tbsp white vinegar
½ cup of white quail stock
4 cloves garlic, thinly sliced
Seasoning crushed black pepper (or Szechuan pepper)
280 grms trimmed whole green beans

1.      Preheat oven, spray with cooking spray and add onion and garlic
2.      Saute for a few minutes then add ground quail and bacon bits
3.      Add black pepper, continue cooking until almost cooked
4.      Add green beans and stir.  Add quail stock and cook until  green beans begin to get tender
5.      Add the soy sauce and vinegar.  Stir until green beans are cooked. Season to Taste.

Quail Adobo
By Chef Dirk Fiedler, Executive Chef, Makati Shangri-La

12 pieces of Quails, tunnel boned
250 gms of Foie gras
250 gms of white bread
30 gms raisins
8 tbsp soy sauce
6 cloves garlic, mashed
500 ml quail stock
¼ cooking oil (vegetable or grapeseed is fine)
3 pieces fresh or dried bay leaves, few crushed peppercorns (about 3 per quail)
4 tbsp cane or malt vinegar

  1. In a container, combine soy sauce and garlic, then marinade the tunnel-boned quails for at least 3 hours or up to 24 hours.
  2. Mix foie gras, white bread and raisin, season to taste
  3. Heat the oil in a large sautée pan on medium heat.   When the oil is hot, add in the quail and brown all sides, about 2 minutes per side. You might have to work in batches for this, as you do not want to overcrowd your pan.  Set aside browned quails.
  4. Sautee onions and garlic.  Pour in the remaining marinade of soy sauce and garlic.  Add the quail stock one cup at a time and bring to a boil.  Taste and adjust by adding the rest of the water.
  5. Add the bay leaves and crushed peppercorns.  Add the quail back and simmer on medium-low to low for 30 minutes, or until tender.  Do not let it come to a hard boil.
  6. Stir in vinegar and shake the pan around to disperse it.   Simmer for another 10 minutes, or until tender.   Remove the quail and set aside.  Reduce sauce and strain over the quail.  Let it set and keep hot until time to serve.

Mushroom Adobo Spring Roll
By Chef Dirk Fiedler, Executive Chef, Makati Shangri-La

6 pieces spring roll wrapper
600 gms mixed forest mushrooms (small to medium size)
¼ cup olive oil
2 tbsp white vinegar
½ to 1 head garlic cloves, peeled, slightly smashed
Black pepper to taste
2-3 tbsp soy sauce
500 ml oil to fry

  1. Put mushrooms, oil, vinegar, soy sauce, and garlic in saucepan with a tight-fitting lid.  Cover and bring to a boil
  2. Reduce heat and simmer about 30 minutes.  Uncover and simmer until liquid is reduced and dry
  3. Add pepper to taste, chop mushrooms
  4. Use spring roll wrapper and roll chopped mushrooms in wrapper
  5. Shallow fry in corn oil until crisp
Glazed Guava
By Chef Dirk Fiedler, Executive Chef, Makati Shangri-La

30 gms cup firmly packed light brown sugar
12 slices guava
¼ cup guava juice
¼ cup fresh lemon juice or vinegar

  1. Caramelize sugar then add guava
  2. De-glaze with quail stock
  3. Bring ingredients to a boil in a small saucepan over medium-high heat
  4. Reduce heat to medium-low, simmer 7 minutes or until tender until glaze thickens and reduces slightly while stirring often.
  5. Remove from heat; cool and set aside
On the Dish:
Green bean and quail. Top with  quails and adobo sauce, glazed guava and roasted almonds.

Chicken Adobo Tuscan Style
By Chef Mervyn Whitfield, Executive Chef Piccolo Mondo & Sophia’s

½ kilo chicken thigh fillet
 2 cloves garlic, crushed
1 cup balsamic vinegar
½ cup water
1 bay leaf
2 tbsp peppercorn (black)
½ cup olive oil
25 gm butter
¼ cup soy sauce

1.      In a saucepan combine vinegar, water, garlic, and chicken
2.      Bring to a boil.  Lower heat to a simmer and add bay leaf and peppercorn
3.      Cook until chicken is tender, then remove and set aside
4.      In a wok or frying pan, heat olive oil and butter then add chicken and brown on all sides
5.      Remove chicken and arrange on platter (after draining off excess oil)
6.      Blend soy sauce and reserved liquid. Pour over the chicken.
Serve with boiled, sautéed

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