Chicken Adobo in Achuete

One of my favorite chicken dish, adobo cooked dry in achuete oil with no soy sauce. Check out simple recipe below and give it a try. This can also be done for pork or squid.

You will need:
  • 3 lbs. chicken legs with skin, cut into serving size
  • 1 cup datu puti vinegar (or any white vinegar)
  • 1 whole head garlic, minced
  • 1/2 teaspoon whole peppercorn
  • 1/2 teaspoon ground black ground pepper
  • 5 pieces bay leaf
  • 1/2 teaspoon sugar or more to taste (optional)
  • 1/2 teaspoon salt or more to taste
  • 2 teaspoon achuete powder (annatto)
  • canola cooking oil or any kind

How to:
  1. Dilute achuete powder in 5 tablespoon cooking oil, set aside
  2. Using a wok brown garlic in 1/4 cup cooking oil.
  3. Add chicken slices to the wok and stir fry till chicken turns golden brown.
  4. Season with salt and ground pepper. Stir fry for few minutes.
  5. Add vinegar, sugar, peppercorn and bay leaves and bring to a boil.
  6. Once it start boiling reduce heat to medium, cover pot and stir occasionally. Simmer till chicken is fully cooked.
  7. Add achuete oil and stir well. Simmer in medium low heat or till sauce thickens.
  8. Remove wok from heat and serve.

Pan Seared Salmon

It is a work day but I am craving for a good pink salmon steak so I got some from a nearby grocery store. I prefer to grill or bake but not today. Just season the fish, pan sear on olive oil and enjoy with lots of lemon wedges.

  • 5 tablespoon olive oil (or low salt butter)
  • 2 salmon steak
  • 3 cloves garlic, minced fine
  • salt and ground pepper to taste
  • sea salt
  1. Season fish with minced garlic, salt and ground pepper on both side.
  2. Drizzle some olive oil in a heated not stick pan. (You can use butter or any cooking oil instead)
  3. Place the salmon in the pan and sear both side for about 4-7 minutes in medium heat.
I usually covers the pan while searing to allow the salmon to cook evenly from the steam of the olive oil and keeping the salmon moist.

Serve immediately with lot of lemon wedges and some green salad and/or brown rice. Enjoy!

Steamed Cassava Cake

You like cassava for dessert? Then this easy to follow simple recipe is a must try. Less sweeter and no oven needed.

You do have the option to add custard like topping or just keep it plain. I would say give this recipe a try. You might like it, I know I did.

For Cassava Cake:
  • 1 lb. grated cassava
  • 1/2 cup condensed milk
  • 1/2 cup coconut milk
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon low salt butter or any kind, melted
  • wilted banana leaves
For Topping:
  • 1/2 cup condensed milk
  • 1/2 cup coconut milk
  • 2 egg yolk
  • 1/3 teaspoon vanilla extract
  • 1/3 cup grated cheese (optional)

  1. Clean banana leaves well and microwave for a minute, set aside.
  2. Place enough water in the steamer and bring to a boil.
  3. Using a deep bowl beat eggs then add the butter, condensed milk, coconut milk and vanilla. Mix well.
  4. Cover baking pan with wilted banana leaves.
  5. Pour cassava mixture and tightly cover the pan with aluminum foil.
  6. Steam for 45 minutes or till fully cooked.
  7. Once cassava cake is fully cooked remove pan from the steamer and allow it to cool for at least 5 minutes before removing the aluminum foil to avoid the steam from burning your skin. Save the aluminum foil for later.
*You can check if the mixture is fully cooked by poking a toothpick. If the toothpick comes out clean then it's cooked.*

Adding Topping:
  1. While waiting for the cassava cake to cool off mix the topping ingredients (egg yolks, condensed milk, coconut milk and vanilla extract) in a bowl.
  2. Pour mixture slowly on top of the cooked cassava cake and top with grated cheese.
  3. Cover again with aluminum foil and return to the steamer.
  4. Steam for 20 minutes or till topping is fully cooked.
  5. Remove pan from the steamer, allow to cool and serve.
I do like to eat it fresh of the steamer but others like to wait. Sometimes depends on how long I can wait.

Serve with your favorite beverage. I prefer hot tea with my freshly steamed cassava cake during rainy days.

Chocolate Yema Cake

This no-bake Chocolate Yema Cake recipe is easy to follow. No need of oven, just steam the cake and fill with Yema. I also added grated cheese for extra taste.

Cake Ingredients:
  • 2 cups cake flour
  • 1 cup white sugar
  • 1/2 cup cocoa powder
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup evaporated milk
  • 1 cup cooking oil
  • 2 teaspoon vanilla extract
  • 1/4 cup mayonnaise
  • 1 tablespoon coffee powder
  • 2 cups warm water
  1. Sift flour, sugar, cocoa powder, baking powder and salt.
  2. Beat eggs, milk, cooking oil, vanilla and mayonnaise.
  3. Combine coffee powder and warm water and mix to the egg mixture.
  4. Slowly add the dry ingredients to the egg mixture.
  5. Mix well and transfer in a greased 8 inch round baking pan.
  6. Steam for 40-45 minutes or till cake is fully cooked.
  7. Set cake aside and allow it to cool.

 Filling and Topping Ingredients:
  • 2 can condensed milk
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded cheese (optional)
  1. Beat egg yolks in a sauce pan.
  2. Add condensed milk and vanilla extract.
  3. Cook mixture while continuously stirring over low heat until becomes thick.
  4. Remove pan from the heat and allow to cool.
  • Cut the cake crosswise. Set aside the other part of the cake.
  • Spread 1/3 of the Yema mixture on the bottom side up of the cake. Spread evenly and sprinkle half of the grated cheese.
  • Place the other slice of cake on top and spread the remaining Yema mixture making sure you cover the whole cake.
  • Sprinkle the remaining grated cheese on top.
  • Refrigerate for at least 30 minutes before serving.

Ginisang Upo sa Hipon

Sautéed squash with shrimp has always been one of my favorite. Not only easy to cook but taste good too when served with steam rice and grilled or fried fish on the side. 

  • 1 lb. shrimp, peeled and cut crosswise
  • 2 lbs. upo (squash), peeled and cut into bite size
  • 4 cloves garlic, minced
  •  1 medium size onion, sliced
  • salt and ground pepper to taste
  • 1 teaspoon fish sauce (optional)
  • 2 tablespoon cooking oil
  • 1/2 cup water

Cooking Instructions:
  1. In medium heat sauté garlic and onion in cooking oil till caramelized.
  2. Add shrimp and stir for a minute.
  3. Add slices of upo, stir and cook for few minutes.
  4. Add water, fish sauce, ground pepper and salt if needed.
  5. Cook for few minutes or till upo is fully cooked.
  6. Remove from heat, serve hot and enjoy.

about the cook

An Ilongga living in the US of A who loves to share her cooking and photography talent. Not a professional but a trying hard amateur cook and photographer. All of this for the love of food.