Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe

Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe. One of the recipes that intrigue me on the recent episode of SBS Australia TV’s Food Safari - Filipino Food Episode was the chicken adobo by Ricky Ocampo. On that episode Sydney cafe owner Ricky Ocampo shares his grandmother's recipe of chicken adobo.

I was fascinated by his cooking method of chicken adobo which involves frying the chicken first before adding the soy sauce, vinegar and other aromatic ingredients. Below is the segment where Chef Ricky Ocampo shares in details how to cook his grandmother's chicken adobo.

SBS Food Safari Chef Ricky Ocampo's Chiken Adobo

Now if you are interested in watching the full episode of the SBS Australia TV’s Food Safari Filipino Food episode click the link below.

SBS Food Safari - Filipino Episode

Today I tried to replicate Chef Ricky Ocampo’s Food Safari’s chicken adobo. First of all I would strongly recommend using only the freshest chicken that you can buy. The aroma of the adobo cooking in our kitchen was very evident I tough even our neighbours would have smelled it. The chicken adobo was indeed taste good as claimed. The only negative comment is the final product was very oily because of the generous amount of oil during frying and the oil that rendered from the chicken skin and fats during frying. I would suggest reducing the amount of oil used in frying and if one is really a health buff use skinned chicken. Here is the recipe of my adaptation of Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe, go ahead have a try.


Ingredients:

1 kilo chicken, cut into large servings
1 cup apple cider or white balsamic vinegar
1/2 cup soy sauce
1/2 head garlic, peeled, crushed and chopped
2 tbsp. freshly coarsely ground black pepper
3-4 pcs. bay leaves
1/4 cup cooking oil


Cooking procedure:

In a large frying pan heat the cooking oil until it start to bubble.

Lightly fry the chicken for 10 to 15 minutes on all sides or until golden brown.

Add in the garlic and continue to fry for 2-3 minutes until the garlic are lightly browned.

Add the bay leaves, coarsely ground black pepper and soy sauce, continue to cook for 2 to 3 minutes. Now add in the vinegar, bring to a boil and reduce the heat to moderate to low.

Cover and let simmer for 25 to 30 minutes or until the liquid is reduce to an oily sauce. Serve with a lot of hot rice.

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Adobong Baboy sa Gata, Pork Adobo in Coconut Milk

Adobong Baboy sa Gata, Pork Adobo in Coconut Milk. Most Pinoy love cooking with coconut milk or ginataan. Some of the best Pinoy food are cooked with coconut milk. Even the national dish adobo has a version with coconut milk. Now if you have been craving for adobo in coconut milk and looking for a simple recipe then look no further, today I would like to share my version of a simple Adobong Baboy sa Gata.

For this recipe I used the canned coconut cream, I do love and hope to cook my ginataang dishes using fresh coconut milk but it is not readily available in my location. Using canned coconut milk is convenient but there’s nothing better than using fresh ingredients. I do have also a chicken version of adobo sa gata using coconut powder, just click the link Adobong Manok sa Gata should you want also to try cooking adobo sa gata using coconut powder. The cooking methods are basically the same. Here is the recipe of my version of Adobong Baboy sa Gata.

Ingredients:

1 kilo pork belly, pork rasher, cut into serving pieces
1/2 cup white vinegar
1/4 cup soy sauce
1 big can canned coconut cream
1 head garlic, crushed
1 tsp. pepper corns
3-5 pieces bay leaf
2-3 pieces long green/red chili
1-2 stalks lemongrass, trimmed, crushed
salt

Cooking procedure:

Place the pork in a large sauce pan, pour 1 to 2 cups of water. Add in vinegar, soy sauce, garlic, peppercorns, bay leaf and half of the coconut milk, bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender add in the remaining coconut cream and continue to simmer until most of the liquid has evaporated and has turned into an oily sauce. Add in the long chili and cook for another minute. Serve hot with a lot of rice.

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