Exploring the Flavors of Filipino Adobo Chicken & Cambodian Amok Fish Curry

1.     Filipino Adobo Chicken with Steamed Vegetables and Rice:

 

Filipino Adobo Chicken with Steamed Vegetables and Rice

Adobo is a traditional Filipino meal that is strongly ingrained in the country's history and culture. The word "adobo" comes from the Spanish word "adobar," which means "to marinate." The dish's origins may be traced back to the Spanish colonial period when Spanish conquistadors introduced the practice of marinating meats in vinegar and spices to keep them, fresher, for extended periods. The Filipinos, on the other hand, altered the meal and made it their own by using local ingredients and flavors.

 

·       Nutritious Benefits:

 

Adobo is a Filipino meal high in protein, fiber, and important vitamins and minerals. Filipino Adobo Chicken with steamed veggies and rice is a healthful and flavorful dinner that is simple to prepare. This traditional Filipino meal is a tribute to the country's rich history and culture, and it is guaranteed to satisfy anybody who tries it. 

 

Recipe for Filipino Adobo Chicken with Steamed Vegetables and Rice:

 

Ingredients:

 

1. For the Adobo Chicken:

2. 2 pounds bone-in and skin-on chicken thighs

3. 1/2 cup vinegar

4. tablespoons soy sauce

5. 1/2 cup of water

6. 1 minced head of garlic

7. three bay leaves

8. teaspoons whole black peppercorns

9. 2 tablespoons cooking oil

For the Steamed Vegetables:

1. 2 cups mixed veggies (broccoli, carrots, snow peas)

2. 2 tablespoons butter

3. Season with salt and pepper to taste

To make the rice:

1. Jasmine rice, 2 cups

2. 2 cups of water

3. 1 tablespoon of butter

 

Instructions:

 

a. Cook the Adobo Chicken. In a large saucepan or Dutch oven, combine the vinegar, soy sauce, water, garlic, bay leaves, and black peppercorns. Bring the chicken to a boil over high heat.

b. Once the chicken is boiling, decrease the heat to medium-low and cook for 30-40 minutes, or until the chicken is soft and thoroughly cooked.

c. Take the chicken out of the saucepan and set it aside. Keep the leftover sauce aside.

d. Heat the cooking oil in a big pan over medium-high heat. Cook until the skin is crispy, roughly 2-3 minutes per side after the pan is heated.

e. Pour the reserved sauce over the chicken and bring it to a boil. Reduce the heat to medium-low and let the chicken simmer for another 5-10 minutes or until the sauce thickens.

f.  Cook the Steamed Vegetables. Bring water to a boil in a medium saucepan. Steam the mixed veggies for 3-5 minutes, or until they are soft.

g. Drain the veggies and season with butter, salt, and pepper.

h. Start making the rice. Combine the rice, water, and butter in a medium saucepan. Bring to a boil over high heat, then lower to low heat and cook for 15-20 minutes, or until the rice is tender.

i. Serve the Adobo Chicken with rice and steamed veggies. Enjoy with sliced green onions as a garnish!

 

2.     Cambodian Amok Fish Curry with Vegetables and Rice:

 

Cambodian Amok Fish Curry with Vegetables and Rice

Amok is a traditional Cambodian cuisine that has been handed down through generations. It is a cuisine that is deeply rooted in Cambodian culture and history since it is thought to have been served to the royal court of the Khmer Empire during ancient times.

The term "amok" refers to a style of curry cooked using fish and coconut milk. It is a well-known dish that is popular across Cambodia, particularly in coastal areas where fish is frequently accessible.

 

·       Nutritious Benefits:

 

Cambodian Amok Fish Curry is a delectable and one-of-a-kind meal steeped in Cambodian culture and history. The rich and fragrant components in this delectable curry include coconut milk, lemongrass, and kaffir lime leaves. This cuisine is nutritious and wholesome when served with steamed veggies and rice, and it is guaranteed to please your taste buds. 

 

Recipe for Cambodian Amok Fish Curry with Vegetables and Rice

 

Ingredients:

 

1. For the Fish Curry:

2. 2 pounds white fish fillets, cut into bite-sized pieces (such as cod or tilapia)

3. 1 can (14 oz) coconut cream

4. 3 tablespoons fish sauce

5. 2 tablespoons red curry paste

6. 1 tablespoon brown sugar

7. 1 tablespoon lime juice

8. 3 finely chopped kaffir lime leaves

9.   2 tbsp. chopped lemongrass

10. 1 tablespoon galangal, chopped

11. tbsp minced garlic

12. 1 tablespoon shallots, chopped

13. Season with salt and pepper to taste

For the Vegetables:

1. 2 cups mixed veggies (green beans, carrots, and bell peppers, for example), cut into bite-sized pieces

2. 2 teaspoons of vegetable oil

3. Season with salt and pepper to taste

For the Rice:

1. Jasmine rice, 2 cups

2. 2 cups of water

3. 1 tablespoon of butter

 

Instructions:

 

a. Prepare the Fish Curry. Combine the coconut milk, fish sauce, red curry paste, brown sugar, lime juice, kaffir lime leaves, lemongrass, galangal, garlic, and shallots in a large mixing bowl. Mix until all of the ingredients are properly combined.

b. Add the fish to the mixing bowl and gently whisk to coat with the curry mixture.

c. Divide the fish and curry mixture among four small banana leaf dishes. If banana leaf bowls are not available, use tiny heat-resistant bowls with aluminum foil on top.

 

d. Get a steamer basket or a big pot with a steamer insert ready. For 20-25 minutes, or until the fish is cooked through, steam the fish and curry mixture.

e. Get the vegetables ready. Heat the vegetable oil in a large pan over medium-high heat. Sauté the mixed veggies for 3-5 minutes, or until they are soft.

f.  Season the veggies to taste with salt and pepper.

g. Make the rice. Combine the rice, water, and butter in a medium saucepan. Bring to a boil over high heat, then lower to low heat and cook for 15-20 minutes, or until the rice is tender.

 

h. Serve the Amok Fish Curry with rice and steamed veggies. Garnish with cilantro or sliced green onions and serve.