호두과자 (Walnut Snack)

It's unexplainable why all of a sudden I just crave for some 호두과자 (hodugwaja), a type of Korean cookie originating in Cheonan, South Korea. It is made by putting in a mixture of pounded walnuts with red bean paste in dough and baking. (wikipedia.org)

It was summer of 2008 when I first laid eyes on these babies. Daniel, from Korea brought some of these on our first team building activity in Bolinao, Pangasinan. Since then, I fell in love with its sweet taste, soft texture outside and crunchiness inside. It was heaven for me.

Now, I'm thinking how I can get some of those soon. I'm thinking of sending money to one of my friends there and asking her to buy some for me. All I need is to ask how much it is and give her some money to send those to me ASAP.

Love's Chicken ADUHHHHBO

If you ask a foreigner about what Filipino dish they're much familiar about, they'd definitely say Chicken or Pork Adobo.


One of the most famous Filipino dishes around the world, Chicken Adobo is our pride and glory.(Errr...it's just one we still have Manny Pacquiao.) As much as I want to share with you how to cook this sumptuous traditional Filipino food, I can't because I never cooked. However, thanks to Google. They've got plenty of Adobo recipes to choose from. But I opted to ask my friend for her own Chicken Adobo recipe.


She invited me and some of our highschool friends over at her place last Saturday for dinner since she prepared Adobo for us. She's very proud of her own recipe and so I couldn't wait to taste it myself. As expected, her Adobo didn't disappoint me and I have friends to back me up on this.


I'm more than proud and happy to share Love's Chicken ADUHHHBO recipe. Hope you all could try this at home. Feast on people!^^

LOVE'S CHICKEN AND PORK ADUHHHHBO

Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
Salt and pepper to taste

Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

Mix the browned pork and chicken back to the sauce(chicken and pork stock) to thicken.

Add salt and/or pepper if desired. Bring to a boil then simmer for an additional 5 minutes.

Note: The chicken and pork stock mentioned above refers to the liquid when you boiled the chicken and pork in vinegar, soy sauce and garlic. Try not to add too much of it so it won't be like a soup dish. Pardon my terrible cooking instructions. I'm such a bad cook.^^