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fmed

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Everything posted by fmed

  1. An Izakaya crawl at Robson and Denman for dinner and drinks - http://maps.google.com/maps/ms?ie=UTF8&hl=...620c6cfbde1d81a (Hapa, Kingyo, the Guus, Zakkushi for specifics) Aurora or Boneta for Dinner Tojo's, Shiro or Octopus' Garden for sushi/omakase (lunch?) Breakfast? - A coffee is all I usually have...perhaps at Artigiano. Some regional Chinese - a drive to Richmond or Sun Sui Wah perhaps Seafood - Blue Water
  2. Filipino bagoong. (I notice there are other Flips participating here). Bagoong is the lees left over from making fish sauce (patis in the Philippines). Flips use it like anchovies in many dishes. I like to make a dip (essentially Filipino bagna cauda) for tart unripe mangoes by frying bagoong and garlic (and sometime hot pepper) together. Yum!(?) Wiki: http://en.wikipedia.org/wiki/Shrimp_paste
  3. I second Megabite...I always ask for "thin crust". The Megadeals are true to their name.
  4. Tell us your recipe for this. How do you make it? ← I no longer use a recipe per se I just "glug" the ingredients into a pot. Here's an eGullet Recipe for one that is very close to how I make it: http://recipes.egullet.org/recipes/r321.html Don't worry about marinating (step 10...though this step is beneficial to the dish). Just dump everything in stainless pot and simmer uncovered. I like to add a bit of sugar to aid in caramelization. Put on some rice (ideally in a rice cooker) then chill out for a bit. Give the adobo a stir once in a while. At around the 30-40 minute mark, I take the meat out of the pot and the reduce the liquid to thicken slightly. Adjust seasoning (esp salt - saltiness depends on the soy you used - I like to use reduced salt soy which allows me control over saltiness). I fry off the meat in a frying pan until the meat is browned and crispy. Then take out the bay leaf and pour the reduced sauce on top. Some people forgo this step and serve it as a stew....it works just fine that way too. Serve with the steamed rice and some sort of crisp vegetable side dish - a simple sliced tomato works perfectly) It is supposed to be quite salty and tart. For variations: -Add olives or large capers (or some sort of pickle...onions might work well) right near the end of reduction. -Add reconstituted dried tomatoes at the end -Add fish sauce or anchovies to enhance umami -Add fresh chilies half-way through -Add onions near the beginning -Add coconut milk and turmeric about half-way through (this prolongs the cooking by about 15 mins) - this is actually an authentic "hills" variation called "adobong dilaw" - "yellow adobo") -Add cubes of fatty pork at the beginning of the cooking cycle. I sure you can see the potential for other non-traditional variants - cumin, curry, lemon grass, wine, balsamic, lemon/lime juice/zest, etc. Mark Bittman has a couple of recipes - one where he grills the meat prior to serving. -f
  5. (First time poster, long time lurker) A Filipino Chicken Adobo only takes about 3/4 of an hour end-to-end. Make rice while it is simmering. It keeps very well, and like many stews, it gets better after few days of refrigeration. I like to simmer it off till the liquid evaporates and helps create Maillard crispy bits. It's a rustic dish and thus the recipe is very flexible.
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