keenfunkitten

[keenfunkitten]

ADOBONG ATAY

Adobong atay or Chicken Liver Adobo is made by simmering chicken liver in a sweet and savoury sauce made with onions, ginger, garlic, pepper, oyster sauce, soy sauce, vinegar, sugar and oil. Adobong atay or Chicken Liver Adobo is a variant of the Filipino classic adobo and seared chicken liver pieces greatly compliments the tanginess of the sauce with little hints of heat from the black pepper. So make this chicken liver adobo by following our recipe and you will find a great dish that can be served with steamed rice.

INGREDIENTS:

1 lbs chicken liver, cleaned and rinse well

2 tbsp cooking oil

6 cloves garlic, chopped

1 medium onion, sliced thin

2 bay leaves

1/3 cup vinegar

1/4 cup soy sauce

1 tsp whole peppercorns

1 tbsp sugar

PROCEDURE:

Under low-medium heat, place pan, add cooking oil and allow to heat.

Add garlic. Stir and allow cooking for about 2 minutes until it turns aromatic.

Add onions and allow continuing cooking until translucent and limp.

Add chicken liver and bay leaves. Saute gently and cook for 2 to 5 minutes

Add vinegar, whole peppercorn, and soy sauce and simmer for 2 minutes. Don't stir.

Add sugar and gently stir. Continue simmering for about 10 minutes or when chicken fully cooked.

Turn heat off and transfer immediately to the serving dish. Sprinkle with fried garlic and serve with warm rice.

HEALTH BENEFITS:

Protect against anemia

Promote good eyesight

Good for the body tissues

Support Fertility

Fight against stress

Boost mind, energy and immune system

Good for teeth and bones

Maintain healthy skin, hair and nails

Treat pellagra, a disease caused by the lack of vitamin niacin

Prevent loss memory or Alzheimer’s

NUTRITION VALUE:

Calories 209.8

Cholesterol 282.0 mg

Sodium 2,999.6 mg

Potassium 438.3 mg

Total Carbohydrate 14.6 g

[keenfunkitten]

PORK SINIGANG

Sinigang is a sour soup native to the Philippines. This recipe uses pork as the main ingredient. Other proteins and seafood can also be used. Beef, shrimp, fish are commonly used to cook sinigang. The chicken version, on the other hand, is called sinampalukang manok. I prefer to use either pork belly or buto-buto when cooking sinigang. The latter refers to cuts with bones intact. These are either pork neck bones, chopped spare ribs, and chopped baby back ribs. Pork shoulder and ham can also be used when cooking sinigang.

INGREDIENTS:

2 lbs pork belly or buto-buto

1 bunch spinach or kang-kong

3 tablespoons fish sauce

12 pieces string beans sitaw, cut in 2 inch length

2 pieces tomato quartered

3 pieces chili or banana pepper

1 tablespoons cooking oil

2 quarts water

1 piece onion sliced

2 pieces taro gabi, quartered

1 pack sinigang mix good for 2 liters water

PROCEDURE:

Step1

50 Min

Simmer pork with water with onion and tomatoes for 45 minutes.

Step2

10 Min

Add finger chili, radish, okra and sitaw with 2-minute intervals.

Step3

2 Min

Pour MAGGI MAGIC SINIGANG with Gabi. Stir in kangkong. Transfer into a serving bowl and serve immediately.

HEALTH BENEFITS OF SINIGANG

Detoxifies liver and stomach, controls damage to red blood cells and increases oxygen in blood supply. A good source for anthocyanins which reduces risk of cardiovascular diseases. Source of potassium, which can help lower your blood pressure. Also good for skin health and hydration.

NUTRITION VALUE:

Serving: 6g | Calories: 892kcal | Carbohydrates: 18g | Protein: 20g | Fat: 83g | Saturated Fat: 29g | Cholesterol: 108mg | Sodium: 1067mg | Potassium: 1070mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6710IU | Vitamin C: 42.8mg | Calcium: 157mg | Iron: 4.5mg