Kain Na: Pork Adobo Recipe

And so, the time for me to learn how to cook adobo has finally come. 

Being an 18 year-old Filipina, it's such a shame that some Tagalog-speaking white guy on Vimeo's got better knowledge of cooking this dish than I do. I know how to cook Czech and Slovak dishes, so why not this simple and what-seems-to-be-the-universal-ulam of the Philippines that everyone seems to love?

So, having a free day today, I helped my grandmum around the kitchen to prepare lunch.

For those who don't know, "Adobo" (seasoning/marinade) is a name given by the Spanish to an indigenous Filipino dish that made use of vinegar for stewing. And over the years, the adobo has been modified in so many ways that there's never a certain recipe for this dish. At home alone, my mum's, aunt's, and grandmum's versions of adobo greatly differ.

Most of the time, the taste and the ingredients of the adobo highly depend on the preference of the cook and the people who will eat his dish. Some make use of onions, bay leaves, and potatoes, while others don't. Some rule out the soy sauce and just cook the adobo with oil and vinegar. And some even make meatless adobo by replacing pork and chicken with vegetables like eggplants or okras. 

Limitless is the best word to describe the possibilities of cooking adobo, and in this post, I will show you one of the simplest ways to cook it.

Pork Adobo

Pork Belly (Cubed)

Salt

Garlic

Black Peppercorns (Whole and Ground)

Vinegar

Soy Sauce

Water

Olive Oil

***

1. Place the cubed pork belly in a pan, and it with sprinkle a pinch of salt.

2. Mince about three cloves of garlic, and add it in the pan, followed by black pepper.

3. Mix the meat and spices.

4. Add some vinegar and soy sauce.

5. Marinate the adobo for 2-3 hours, but about 20 minutes will do, just for the flavours to sink into the meat.

6. Pour a cup of water into the pan, and bring into a boil. Occasionally stir.

7. Add more water if the meat isn't softened enough and the sauce has dried out.

8. Pour a little amount of olive oil into the pan.

9. Let it stand until the meat is tender enough.

10. Serve.

♥Andz

Quick Dessert: Homemade Avocado Ice Cream - Step-by-Step

I've always loved the creamy texture and taste of an avocado; however, while most people across the globe savoured the goodness of avocados in guacamole, I belong in that minority of sweetened avocado fans.

As a kid, my mum would make the typical Filipino avocado dessert by scooping the avocado flesh and mixing it with milk, ice, and some sugar. Sometimes, we would also make avocado milkshakes. But then again, there's no limit as to how to prepare the perfect sweetened avocado!

Now, here's an easy dessert to make this avocado season: homemade avocado ice cream. This is not an original recipe of mine and there are so many versions of this treat, but I sure know how to make damn good avocado ice cream (or at least that's what my mum says) with the simplest ingredients and the simplest steps.

Homemade Avocado Ice Cream

Avocados

Condensed Milk

Sugar

***

1. Slice the avocado open, take out the seed, and slice the flesh diagonally on both directions.

2. Scoop out the sliced flesh.

3. You can either make an avocado puree with a blender or food processor, or manually mash the flesh with a fork, which I always do, because I want my ice cream chunky.

4. When you're happy with the consistency of your avocado, transfer it into a bowl (if you used a blender or food processor) and add in about a teaspoon of sugar. 

5. Gradually pour the milk into the bowl, and mix well.

6. Freeze the mixture.

7. Serve and enjoy.

*Notes:  

-I didn't place any measurements, because I hardly use them and the taste of the ice cream highly depends on your personal preference.

-I like pairing my avocado ice cream with waffles or milk biscuits - you might as well try them together.

♥Andz

For Papa...

"Im a silent father but deep inside my blood and heart are shouting that I am so proud and happy of my daughter Nina! Let's keep it this way----you can start simple and small but dream BIG! I'm sure you will go a long way."

-Papa

What you’ve just read above is probably the most touching words my Pa has ever said to me. He sent it on the 22^nd of April this year as an e-mail when I was still based in Brno.

It was a time of many good things in my life. I was currently under an internship with AIESEC; I got really good grades for my last semester in my second year in college; and I had just been named as The Flame’s new copy editor.

That is also the first time I felt the pride of my dad for having me as his daughter.

***

I grew up getting nothing more than a “Not bad.” or a “Galing ah.” with a high-five from papa whenever I think I got a high grade or did something I thought was great. But most of the time, I would get a “You can still improve this.” or a “Do better next time.” from him.

For most children smothered with pure and showy fatherly love (especially for daddy’s little girls out there), these comments from my Pa may seem too harsh or a bit too unappreciative. But every father has their own way to bring out the best in their children, and this is how my pa makes me strive for the best and never settle for mediocrity.

I’m pretty sure that he’s the one to blame for my tough stand towards things that I believe in, things that I want to achieve, and things that I know would be good for me.

“Hayaan mo siya,” is one of the most usual lines I hear from papa. When my mum wouldn’t let me wear a worn-out black shirt to some nice mall or to church, he would say “Hayaan mo siya.” When I want to go somewhere, and someone would tell me not to, papa would say “Hayaan mo siya.” And when I get into trouble and can’t find a way out of the situation, he would say “Hayaan mo siya.”

That’s how things go with him. He lets me live, choose my own path, make my own mistakes, and learn from them all. Don’t get me wrong, though. Papa would still always be by my side whenever I need him. And I always need him. He just wants me to learn to stand on my own feet.

Turning me into this independent young woman, who can face the many demands of the society, is probably one of his life’s greatest missions, and I’m very much confident to say that he’s done a fantastic job so far.

I’ve always looked up to Papa. He’s the kindest, funniest, most intelligent, and (of course) the most handsome man I’ve ever known in my life. Watching him succeed in every endeavour that he worked hard for just brings joy and inspiration not only to me, but to the rest of my family and the people around him as well.

I know that calling Papa “the best dad in the world” would be too cliché, as every kid must’ve said that at some point in their lives. Some would even give their fathers tokens like trophies or mugs saying so. But I wouldn’t call my dad the best in the world. I would just say that he’s the best dad I could ever have and I couldn’t thank God enough for blessing me with this amazing man.

HAPPY FATHER'S DAY, PAPA! I LOVE YOU SO MUCH!

My hairstyle's always been interesting. Haha!

My guitar-playing skills? Yep, it's from him.

THE FANGS!

Meanwhile in the kitchen, Andy and her dad have been
spotted sporting the most fashionable hats ever!

Army peeps. LOL!

♥Andz

Dobrou Chut': Smažený Sýr - Step-by-Step Recipe

Smažený Sýr or fried cheese is my favourite Czech food, I must say. And as it's been a while since I last had it, I decided to make some at home. 

It's pretty easy to make, so it wasn't much of a kitchen disaster unlike the Halušky I attempted making with locally-available ingredients (we don't have Slovakia's most-prized sheep cheese or bryndza in the Philippines). Martina said she's still proud of me for making it, though, so yay me!

Going back to Smažený Sýr... My family enjoyed it! My cousin loved it. My mum said she'll teach it to her students come their cooking sessions. And, my grandmum liked it as well. 

It was a success! I just replicated my favourite Czech food in the Philippines! And, I couldn't be happier. I can still improve it, but my first go's pretty impressive, considering that I've never fried anything in my life before, except bacon and Oreos. Yup, this girl's learning how to cook (er, fry)!

Now, let me show you how to make Smažený Sýr...

Smažený Sýr

(Fried Cheese)

-Edam, Gouda, or better yet, Hermelín

-Egg

-All-purpose Flour

-Bread Crumbs

**********

1. Slice the cheese. About 1/3 of an inch is the desirable thickness.

2. Lightly beat the egg.

3. Dredge the sliced cheese in flour

4. Make sure it's completely coated.

5. Then dip it into the beaten egg.

6. Coat it completely.

7. Finally, coat the cheese with bread crumbs. You can pat crumbs 

in areas that are not covered.

8. Fry the cheese slices in a pan. Once one side turns golden brown,

flip the cheese slice on another side.

9. Serve while hot.

Dobrou Chut'!

*Tips:
-Smažený Sýr is best paired with chips or potato croquettes.
-Tartar Sauce or "Tatarská Omáčka" is the perfect dip, although I love Smažený Sýr with barbecue sauce.


♥Andz