A scientist in the kitchen

I hear stories of siblings fighting over the same chicken parts which fortunately for us in the family, we have different favorite part. My sister and my dad likes the leg and thigh parts, my mom likes the wings and me, I love the breast part!

We could never one whole chicken so leftovers are usually made into sopas or in the case with our roast chicken for Noche Buena, we cooked into adobo the next day. You would have though that we would be very full from Christmas eve dinner and a reunion on Christmas day itself, but then, what with all the running after my young cousins, we were so tire and hungry at the end of the day. So roast chicken adobo it was, along with leftover rice which we cooked into garlic fried rice.

Leftover Roast Chicken Adobo

Cut chicken into serving pieces. Place in a pan, including all spices that were used during the roasting process. Add a cup of vinegar, half a cup of soy sauce, 3 or more crushed garlic cloves, a cup of water and some freshly crushed peppercorns. Bring to a boil till volume of liquid is half. Remove liquid and reserve, add a tbsp of cooking oil and stirfry the chicken (so that chicken does not stick to the pan). Place chicken on the side of the pan Add 3 or more freshly crushed garlic, sauteeing the garlic till brown. Mix chicken and garlic and pour back the reserved liquid. Bring to a boil and then turn off fire.

Popularity: 22% [?]

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The Noche Buena feast is my especialty. Often, I start thinking of what to serve on Christmas eve dinner as early as October. I start getting excited on what to cook, often influenced by what cooking show or recipe book I am into at the moment. Now, food blogging has added another dimension to my cooking, getting ideas on herbs and spices, dishes and presentation. Christmas eve dinner often would have roast chicken and noodles or pasta. Plus, tsokolate eh and some sweets which are mostly gifts from friends.

I am already busy in the morning of December 24, having decided what to cook for the Noche Buena feast and a light dinner before that.

This year, my sister and I decided to have roast chicken once again with yet another variation. Also the noodle is sotanghon with carrots and shiitake mushroom. What is special about the noodles is that we used a particular brand we could only get from Iligan City (a pasalubong from my uncle, Mom’s elder brother). And instead of store-bought chicken, we used native chicken which we raise in our backyard.

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Here’s the Christmas lunch version I blogged previously for the Waiting for Christmas food blogging event.

I basically followed the same recipe except that I added 1/2 cup of rice wine along with the oyster sauce. Oh, and also more Chinese celery!

Popularity: 29% [?]

Each year, on my father’s side of the family, the whole clan gathers for a Christmas lunch. It used to be that Christmas lunch was spent in my grandmother’s house, each family bringing some dish for luck. There would be lots of food, laughter and gifts for everyone. A time to update and keep in touch. Lots of stories and games for the yound and young at heart. Time for me to measure how much my nieces and nephews have grown taller (I am barely five feet!) since the last time I saw them. I really like it there, as after a lunch I can have siesta in my Lola’s bed. Though during those times, it becomes everybody’s bed - from grandchildren to great-grand children all wanting to snuggle in Lola’s bed.

Lola passed away several years ago, and my father’s siblings decide to rotate hosting the Christmas lunch starting from the eldest sister to the youngest. Lunch is always potluck and as early as October, I start daydreaming about what dish to bring. We usually bring turkey caldereta or make turkey ham. Sometimes it’s a chicken dish from the free-range chicken we raise at home. For this year, my mom has decided we’ll bring braised pork and tofu for lunch. Mom has been cooking new dishes lately, reading from magazines or learning from cooking shows. She seldom cooks so it is really a special occasion when she does. She made this dish several weeks back when I wasn’t at home. It seems my dad liked it as he requested this dish one weekend I was there. So to the kitchen, my mom, sister and I went. My mom dictated what to prepare and how to cook. My sister and I taking turns to cook the dish.

Waiting for Christmas? You bet! We’re making the dish for lunch with the whole clan. Take note, though, that this is not what we serve traditionally. For a more traditional Christmas fare, I still have to decide what to cook.

Braised Pork and Tofu

500 grams liempo/pork belly
2 cloves garlic, minced
1 medium sized onion, diced
2 tbsp soy sauce
1 tsp pepper, crushed
250 grams tofu
1/2 cup oyster sauce
1 bunch Chinese celery
2 tbsp sesame oil
1 tbsp flour dissolved in 1/4 cup water

1. Cut pork into one inch cubes and boil in water till tender. Reserve 1/2 cup of broth.
2. Fry tofu till brown on the outside. Cut into one inch cubes.

Frying tofu blocks

3. Saute garlic and onion in 2 tbsp cooking oil. Add the pork cubes and mix. Saute for a few minutes till
4. Add soy sauce and pepper. Mix till meat is browned. Add the reserved broth and the oyster sauce. MIx well then add the fried tofu. Make sure sauce coats tofu all over.
5. Add the Chinese celery and mix for a few seconds. Add the dissolve flour and mix all over. Make sure that the Chinese celery is not overcooked. Remove from fire then add the sesame soil.
6. Serve in plate and garnish with Chinese celery.

Popularity: 30% [?]