Adobong Manok sa Gata

Adobo is a Spanish word which means seasoning or marinade. It can be a general term of marinated dishes. This recipe is very common and popular dish here in the Philippines reason maybe it is considered as the Philippine National Food.

Adobo has a different versions of cooking available nationwide. It can be pork adobo, chicken adobo or a combination of this two. The dish originated from the northern part of the Philippines. It has been developed commercially and adapted to other foods.

Adobong Manok sa Gata (Chicken Adobo In Coconut Milk) is another version to the traditional Chicken Adobo. A freshly squeezed gata or coconut milk, hot chili pepper and sometimes some atsuete is added to give the dish some color.

Here are the ingredients of our chicken recipe, Adobong Manok sa Gata;

1 kilo chicken, cut into serving pieces
¼ teaspoon salt
¼ cup soy sauce
¼ teaspoon peppercorn
1 head garlic, minced
½ cup vinegar
1 cup thick coconut milk
2-3 pieces long green chili

This chicken recipe is so easy to cook. All you need to do is to combine the first 6 ingredients in a saucepan. Bring to a boil then simmer until the chicken is tender. Add coconut milk and long green chili. Cook for about 5-10 minutes or until the sauce thickens, serve hot.

Still looking for other recipes for chicken? Try these chicken recipes available for you that you’ll surely love.
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Prawns in Coconut Milk ( Ginataang Sugpo)

Here's another recipe that my husband loves to eat. Actually this is just my first time to cook Ginataang Sugpo or Prawns in Coconut Milk. I don't have plans to cook this for our dinner the other week but I was convinced to buy Sugpo(Prawns) when I saw it. Let me share to you my way of cooking Ginataang Sugpo.

Ginataang Sugpo Ingredients:
(Prawns In Coconut Milk Ingredients)

200 grams prawns
15 grams siling pangsigang ( green chili peppers )
1 tsp oil
50 grams petchay Tagalog
1 cup coconut milk
1 tbsp bagoong alamang (to taste)
25 grams bell pepper(optional)
1 onion, chopped
1-2 tbsp garlic, finely chopped
1 small ginger, chopped
1 shrimp cube

Well, this is just easy to cook. You don't need to be a pro for you too to be able to cook this. First, saute onion, garlic, ginger and prawns in a pan. I didn't use cooking oil for sauteing. I used butter or margarine since it gives a different taste. So it's up to you if you're going to use oil or butter for sauteing. Now, add the "bagoong alamang" to taste and the shrimp cube. Saute for about 1-2 minutes. Add coconut milk, bell pepper, long green chili and petchay Tagalog. You may also replace Petchay with repolyo (cabbage) if you don't have it. Actually, I don't have the fresh coconut milk so what I used is 1 can of the evaporated cream milk. Steam until the prawns is cooked or until coconut milk is creamy. Serve hot.

By the way, my Ginataang Sugpo is a little bit spicy. Just put some siling labuyo according to your desired spiciness.

Hmm, ang sarap sarap!

I'll be posting more recipe's next time!!!

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