From HotMomma’s Kitchen: A Series
by mathe | Thursday, July 9th, 2009 at 5:28 pm | HotMomma’s Kitchen |
Adobo, Laing and Satisfied Churchmates
It has been months since the last time I posted anything about what’s happening in my kitchen. Not that there had been nothing exciting that took place there. It’s just that they were outshone by other, more dramatic happenings in my mundane existence.
For instance, there was the “big move” to WP, which my programmer-friend accomplished in less than two weeks, which for me, is very impressive. You should consider asking me who she is in case you want her services. She is good and very accommodating. Plus, she charges a minimal fee only. 
.
There was also that trip to Alton Towers in May, and other family trips and activities.
I have also been busy with church work these past weeks – well, we are church workers so I should expect to be busy with and in church every week. For example, I not only prepare lessons when I am called to teach on some Sundays. I also cook our food sometimes.
Speaking of which, I cooked the best adobo I have ever cooked in my entire four decades of existence yet, just the other week. I mean, I am a vegetarian and I am never tempted to eat any kind of meat but this time, it was different. I was almost compelled, no forced, no, yes, tempted, to take a bite of that soft, quivering pork fat.
But then, you know, in real life, vegetarians do not ever get tempted to eat any part of an animal soI behaved myself eventually.
HotMomma's take on the classic Filipino dish, Adobo
This is HotMomma’s chicken-pork adobo. My churchmates loved it they almost canonized me right that very day. Of course, I didn’t let them because I won’t be able to cook them another batch of this dish if they did.
Adobo is the Philippines’ national dish. It perfectly reflects the culture, temperament and history of Filipinos. Anywhere in the world, where there are Filipinos, there is this aromatic dish. Cooked slowly in soy sauce, vinegar and spices, it does not fail to beckon happy memories of long Sunday lunches back home, of closely-knit families dining together, and of parents bringing a jar of this all-time favourite to their son or daughter when they get a chance to visit him/her in the big city where he/she studies. Adobo has been with Filipino families for centuries, and it will be with them forever.
That is why it is always a pleasure to cook adobo for friends, churchmates, heck, for anyone who cares for a bite of our national dish.
Then, I paired my adobo with laing, my all-time specialty here in the UK. It was phenomenally-received, as usual, with two of our Londoner-churchmates wondering on their way that day, whether they would taste it. Their prayers were answered. Even with barely two hours before we left for church, I insisted on cooking laing, even if the hubby was having doubts about the timing.
It was a very Filipino type of lunch which everybody enjoyed.
Next time, I will share about the hubby’s second attempt at cooking a proper meal.
See yah!
Other Thoughts
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