Procedure

1. In a large bowl, combine  lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon soda, and lemon juice. Mix well until sugar and salt is dissolve.
2. Submerge the chicken in the marinate. Marinade for 1 to 3 hours.
3. In a small bowl, combine butter with olive oil, annatto oil, salt, and lemon juice then stir. Set aside.
4. Grill the chicken while glazing it with prepared butter mixture.
5. Transfer the grilled chicken to a serving plate. Ready to serve.

Procedure

1. In a pot boil water and put-in the chicken, simmer till the chicken is tender.
2. Remove the chicken from the pot and set aside the broth. Shred the meat of the chicken into small pieces.
3. Saute garlic and onion in low-medium heat in a cooking pot
4. Add chicken,mushroom, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.
5. Pour the chicken stock and let boil. Simmer for 30 minutes.
6. Add carrot, cabbage  and green onion then cook for 2 minutes more.
7. Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
8. Garnish with toasted garlic and chopped green onions.

Procedure

1. Saute garlic and onion.
2. Add the chicken liver and saute for 3 minutes
3. Put-in boneless chicken and cook for 2 minutes.
4. Pour the broth bring to boil, cover and simmer for 5 minutes.
5. Add shrimp and season with salt and pepper.
6. Add oyster sauce simmer for 2 minutes.
7. Put in cauliflower and cabbage then mix well.
8. Add carrots, snow peas, and bell pepper. cover and simmer for 5 minutes or until vegetables are cooked.
9. dilute cornstarch in 1 cup water then pour mixture in the pot and mix well to achieve the little thick consistency.
10. Serve hot.

1. Heat a large skillet over medium heat add chicken liver, soy sauce, vinegar and 1st part of garlic. Boil till liver is cook. This will take about 10-15 minutes.
2. Remove the sauce from skillet and set aside, add oil and fry chicken liver  in the skillet to get crispy edges and then add 2nd part of garlic sauté it into light brown.
3. Pour back the set aside sauce into skillet and bay leaf and red pepper, cover and simmer for 5 minutes.
4. And it ready to serve but if you want the dry version, keep cooking until the sauce has all but dried up.

1. In a cooking pot or wok, heat oil.
   
2. Sauté garlic and onions.
3. Add chicken turn into slightly brown.
4. Pour the tomato sauce, fish sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes and carrot continue to cook for 10 minutes or until the potatoes are cooked.
6. Add the green, red bell peppers and bay leaf, simmer for an additional minute or two.
7. Salt and pepper to taste. Serve this dish hot with steamed rice.

Procedure

1.  In casserole over medium-high heat add chicken,onion,ginger, pepper corn and fish sauce, simmer for 3-5 mins.
2. Add water and lemon grass then bring to boil, simmer for 10-15 minutes or until chicken are tender.
3. Add chayote simmer for another 3-5 minutes until chayote are cooked.
4. Finally add sili (Finger Peppers)  and cook for another 1 minute.
5. Season with salt and pepper if  required.

1. Heat a casserolle over medium heat add chicken, soy sauce, lemon juiced and water. Boil till meat is tender.
2. Remove the sauce and meat from skillet and set aside, add oil and cook potato and set aside.
3. In same casserole sauté garlic and onion until fragrant. Add the chicken  browning each side of meat.
4. Pour back the sauce, tomato sauce and carrot simmer for 5 minutes. Add bell pepper and potato and simmer for another 5 minutes. Serve with rice.

Are you looking for a perfect dish to serve for the family? Certainly, the Pinoy adobo could be an ideal choice! Recognized as the Philippines’ national dish, adobo is an authentic Pinoy favorite that involves marinated meat stewed in a sauce of vinegar, soy sauce, garlic, bay leaf and black peppercorns. Chicken, pork, or combinations of both, are the most common meats used. Fish and other seafood could also be good alternatives to experiment with.

1. Heat a large skillet over medium heat add pork, chicken, soy sauce, vinegar, water and 1st part of garlic. Boil till meat is tender.
2. Remove the sauce from skillet and set aside, add oil and fry chicken and pork in the skillet to get crispy edges and then add 2nd part of garlic sauté it into light brown.
3. Pour back the set aside sauce into skillet and bay leaf, cover and simmer for 5 minutes. Serve with rice.