Adola, tinobo and yummy porkchops

Anne was telling me today about her adventure in making adobo. I'm not used to calling her Anne. Dayang...the adventures of dayang.

Anne: Pwede palang maglasang tinola ang adobo.

Me: Anu raw?

Anne: Kase kase I followed the recipe and it said to put ginger.

Me: Anong nangyari?

Anne: Ayon, pagkagat mo lasang adobo tas pag matatapos mo nang kainin naglalasang tinola.

She's invented a new dish, calling it adola, or tinobo whichever you want it to be. Read about it at: http://demensya.blogspot.com/2006/09/adolatinobo-lesson-learned-for-today.html

So promising her my adobo recipe here it goes:

250g chicken, chopped
250g pork, cut into cubes
3-4 cloves crushed garlic
1 bayleaf
Black peppercorn
1 cup vinegar
1 1/2 cups dark soy sauce
chicken stock
salt
oil

1. Heat oil in a deep pan. Fry the chicken until golden brown. (Anne...golden ha hindi brown)

2. Add the garlic, bayleaf and peppercorn.

3. Cover the chicken with stock halfway. Simmer until chicken is cooked. (Anne
ulit...blup...blup...blup as opposed to blupblupblupblupblup)

4. At this stage the stock should almost be evaporated. Add in the vinegar and soy sauce to taste. It's better to add the vinegar and let it evaporate a little bit to take out the sharp taste. Afterwards add in the soysauce a little bit at a time. You might not need the full 1 1/2 cups of soy sauce.

5. Let the sauce simmer. You can let it evaporate until sticky or take off from the heat if you want a bit more sauce.

Pictures to follow.

I had a good dinner last night. After a crummy day at work, I was glad to be home. Mike didn't have work so as I got home he was preparing dinner. The thing with my husband is food prepared for me always has to be special. I'm not ashamed to say that...life is good. Last night we had Dutch inspired mash, Baked porkchops, brocolli and gravy. The mash was mixed with apples and spring onions. Different but it works really well with the porkchop.