laviesm 3Speak Podcast: Recent Episodes

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https://3speak.tv/watch?v=laviesm/pyqpjvyl
When I’m busy, I don’t have a lot of time to cook. I can prepare canned goods and other processed foods such as hotdogs but as my little one is still young, I want to add to her diet as much as possible healthy foods. She generally hates vegetables like her Papa but the two meals I get to trick them to eat vegetables are Special Pasta, our version of Aglio Olio, and a bowl of salad. Watch the video above to see my recipe for both.

Ohh.. here are the ingredients in case you’re wondering:

Special Pasta:

Olive oil

Salt

Water for boiling

500g spaghetti

3-4 pieces tomatoes

Basil

2 pieces pork broth cubes

Ground pepper

Salad

Lettuce or other salad bases

Fruits you love (I suggest apples, grapes, and mangoes)

Salad dressing (Caesar salad)

Cucumbers, zucchini (other vegetables)

Protein sources like boiled eggs, nuts, and meats

Just have fun with it!

Anyway, I shot these two as well as the recipe for Hainanese chicken in this video during a staycation in Tagaytay some time ago. I think that’s pretty much all the footage I have of the place so apologies if some of the shots are repetitive. Anyway, enjoy watching the video!

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https://3speak.tv/watch?v=laviesm/kiiroivi
They say, "the way to a man's heart is through his stomach."

My husband's favorite meal is Hainanese chicken served with Hainanese chicken rice, a well-known dish in Malaysia and Singapore. I tried learning how to cook this meal for him. I watched a lot of videos on youtube and read a lot of recipes online. After numerous experiments, here is the recipe that worked for us.

Ingredients Hainanese chicken

3 pieces chicken quarters

4-inch piece of ginger, sliced

Salt

2 stalks of scallions

Water

2 pieces chicken broth cubes

Garlic chives

Sesame oil

Hainanese Chicken Rice

Sesame oil

Chicken fat

3 cloves of garlic

1 tbsp of ginger

4 cups of rice, washed

5-6 cups chicken broth

Cucumber (for garnish)

Sauce

2 tbsp oyster sauce

½ cup chicken broth

1 tbsp seasoning

The format for this video takes inspiration from her 86m2 . I love watching her videos as aside from being a visual feast, they keep reminding me to take things slow. I hope you enjoy watching it.

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https://3speak.tv/watch?v=laviesm/iuxjkqgt
As I promised from my last post, I’ll be posting something more light-hearted on my next post. Today, I will be sharing my recipe of a dish that never fails to warm my family’s heart: my best version of adobo.. This is also my first time posting on 3speak. I hope you guys would like my video, a presentation of my recipe. As always, I am grateful to my husband @marcusen who served as my camera man and sound editor. With that out of the way, let’s get started.

Adobo is probably the most well-known Filipino dish. In the Philippines, though, every family has their special way of cooking this beloved dish. With the Philippine government set to standardize the recipe for adobo, it’s best to share my recipe for this sooner rather than later before it becomes off-standard by government specs. Seriously, Philippine government, #HandsoffMyAdobo :)

This recipe I'm sharing with you combines my family's recipe and some nuggets of technique from Filipino cooking blog favorites, Panlasang Pinoy and Kawaling Pinoy. If followed step by step, you will end up with the right combination of sweet, sour and savory with a garlicky taste that will surely whet your appetite. My husband @marcusen loves this recipe, and I hope you will too.

Ingredients

1 tbsp cooking oil

½ head garlic (minced)

1 piece tomato (chopped)

½ kg pork belly (chopped into 2-inch cubes)

½ teaspoon ground pepper

2 pieces dried bay leaves

1 ½ tbsp. oyster sauce

⅓ cup soy sauce

1 ½ cup water

2 tsps brown sugar

4 tbsp vinegar (cane)

Procedure

In a cooking pot, saute half of the garlic in one tablespoon of cooking oil until golden brown. Set aside.

Yes, I definitely need to learn how to cut garlic more evenly. For tips and tricks, feel free to comment down below.

Saute the other half of the garlic and all the onions. Cook until softened, then saute in the tomatoes. This is my family’s secret. My great-grandmother loves adding tomatoes to every dish. Aside from adding a sweet fruity taste, the tomato is a healthy addition to adobo.

Add the pork belly. Cover the pot and cook for 5 minutes or until the color turns light brown. I like to use pork belly only in this recipe. For me, it’s the best pork part for adobo.

Pour in the oyster sauce, soy sauce, and water. Sprinkle the ground pepper. I always use ground pepper in my dishes because my little one might accidentally bite whole or cracked peppers. Stir and add bay leaves before covering the pot. Let boil in high heat.

Upon boiling, lower the heat and simmer until the meat gets tender. This usually takes around 30-45 minutes depending on the pot and the heat.

Stir in the sugar and pour in the vinegar. Simmer, with the pot uncovered, until there is little liquid left.

Turn off the heat. Serve on the platter. Then, sprinkle that golden garlic on top.

Voila! There you have it! Your mouth-watering adobo. Well, writing that made me hungry.