How To Cook Adobong Muh-Knock

A friend emailed me this video of a white guy cooking chicken adobo. I wonder if he had a script or he really knows how to speak Tagalog. It's fun to hear a white guy say "sangkuchahin". Adobong muhknock - ang suhrap suhrap. Enjoy!

Pata Tim

 pata tim and steamed baby bokchoy

Pata (pork hocks) Tim and Pato (duck) Tim are Filipino dishes that are similar in taste but cooked in different ways. Pata Tim is stewed in a pot and Pato Tim is steamed. I have never eaten both outside of the Philippines, not in Hong Kong and not here in the US. Filipinos know these are Chinese in origin but from which region is not clear. Some say it's from Guangzhou (Canton), others from Fujian (Fukien). I consulted my cookbook CHINESE REGIONAL COOKING by Deh-Ta Hsiung and the closest and the only entry is from Sichuan, a duck dish called SOY BRAISED DUCK which is first deep fried then steamed for over 2 hours. The ingredients and cooking method are very very similar to Pato Tim. The cooked duck is then served on a bed of blanched seasonal greens much like the Tims I remember eating back in Manila. The following recipe which is my entry to Lasang Pinoy 23: Crock Pot Cooking has all the seasonings from this cookbook. I stewed the pork hocks until the meat is coming off from the bones. Dining on a plateful of the fatty meaty gelatinous pork, baby bokchoy, and steamed rice was like being transported back home. Delicious!

Pata Tim
2 ½ pounds pork hocks
2 T chopped scallions
1 T chopped ginger
¼ C hoi sin sauce
¼ C soy sauce
¼ C dark brown sugar
1 tsp salt
1 C rice wine or sherry
1 C water plus more if needed
baby bokchoy, well cleaned and dried

1. Place all ingredients except bokchoy in a pot and bring to a boil, skim off top.
2. Turn heat to very low, cover and simmer for 3 - 4 hours or until meat is very tender. Once in a while check and add water or sherry if needed. There should be about a cup and half of sauce.
   
3. Steam bokchoy for 3 minutes, set aside, keep warm.
4. Turn heat off and transfer cooked meat into a serving platter.
5. Remove bones and discard. Arrange cooked bokchoy around the meat. Pour the sauce all over the meat.
   
6. Serve with steamed rice.

7 Things Weird About Me

This is a 'weird' meme that I got from Dhanggit. I was not sure if there are enough weird things about me because I view myself as rather blah and dorkish. I have an obsessive personality, yes, but that's about it. Examining myself closely I found out I am kinda weird after all, or maybe not.

1. I have a medicine phobia, particularly for aches and pains and for the last 21 years have not taken any. I seldom get headaches but when I do I refuse to take them and just wait for bedtime to sleep it off. The mild headache usually disappears by the next morning.
2. I like quirky, foreign language, and slasher movies specially the Japanese ones; the bloodier, the better. I can't stand sappy love stories and girlie flicks.
   
3. I love doing assorted crossword puzzles, play Nintendo DS (favorites: Animal Crossing, Phoenix Wright Series) and Wii games. This may be an indication that I'm approaching my second childhood, not actually weird, but because of my age it may be weird.:)
4. I am addicted to two things: reading and watching movies. I don't know if this is considered weird but I read an average of 3 books and watch 3 movies on DVD per week. The books I read are mostly fantasies, fantastical, mysteries with real life people in it, already dead or still alive, British mysteries, paranormal. I particularly dislike self-help books and romance novels.
   
5. I have an obsessive compulsive personality with regard to washing hands most specially when cooking. A Filipino couple who came for dinner observed that I constantly wash my hands in between chopping/preparing the ingredients, they actually counted the times I washed my hands. I thought this is the norm but they told me it is not.
6. My clothes have the same color/shade (brown skirt/pants and off white, blue, light pink, or purplish tops for winter) and linen material with similar color combination during summer. When I was still working at the Asian Development Bank (25 years ago) a co-worker commented and asked why I wear linen everyday.
   
7. I have an aversion to diamonds. The reason is a long story and I will not bore you with the details. Let's just say I don't want to look like a Christmas tree, heheh. The few tiny ones I own have been buried in a drawer for the past 18 years. Occasionally I would wear my mikimoto choker at weddings and anniversaries but for everyday I use the jewelry (natural stones, leather, crystals, rice pearls, etc.) that I make myself.

I'm also not tagging anyone but feel free to examine yourself and do this weird meme. You might surprise yourself.

Crêpes

crêpe with sweetened cream, sliced bananas, and chocolate sauce

2 weeks ago I watched the Japanese movie Linda Linda Linda about a High School all-girls rock or J-pop band. The movie is about a tradition in Japanese schools' fall or holly festival where they have a number of food and souvenir booths and the highlight is the performance of several rock bands towards the end of the festival. The drummer of the group is working in a booth that sells crêpes, the most popular are the banana with chocolate sauce on a bed of sweetened whipped cream. It made me crave for the banana chocolate combo which I used to have in Hong Kong in one of the Japanese coffee shops where the coffee machines look like they belong in a laboratory, see photo below. Those machines make really good coffee, btw. That was nearly 20 years ago when I developed a taste for anything Japanese. Our apartment was a few minutes from the Causeway Bay area where there were (I'm not sure if they are still there) 4 Japanese department stores: Sogo, Matsuzakaya, Mitsukoshi, and Daimaru, and several coffee shops. Daimaru was the one I went to regularly because of their bake shop which is located at the entryway on the ground floor. When I was done with the grocery and household shopping (my first santuko knife which I still use, a pair of leather gloves which I still use, and a 3-fold umbrella that, you guessed it, I still use after almost 20 years!), I stopped by the bakeshop watching and waiting for the still warm milk loaves being sliced by a machine and for the buns (kashi-pan) filled with chocolate or vanilla cream and sweet azuki bean paste. In my honest opinion the Japanese bakeries make the creamiest, softest, most delicious breads and buns. I miss those breads, but at least I had my fill of choco-banana crêpes today. Mmmmm.

Photo: Peter DaSilva for The New York Times

Crêpes
7/8 cup flour
¼ cup sugar
1/8 teaspoon salt
3 eggs
1 teaspoon lemon zest
2 tablespoons cognac
2 tablespoons melted butter
1½ cups milk

• Sift flour, sugar, and salt into a bowl. Add eggs, one at a time and mix until free of lumps. Mix in lemon zest, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes. Heat a crêpe pan or a 10-inch non-stick skillet and rub with a little butter. Pour some batter on the pan and tilting about to let it run over the bottom in a fairly thin layer. When lightly browned at the bottom, turn carefully and brown on the other side. As each crêpe is cooked, remove to a hot platter and keep warm. Re-butter pan as needed.

Filling suggestions:
- sweetened whipped heavy cream, sliced bananas, chocolate sauce
- sweetened cream (or pastry cream), sliced strawberries and Nutella