Monthly Archives: September 2010

Chicken Liver Adobo


Copy and paste the picture of chicken liver adobo I did last week to this blog—CHECK. Holding back this writer’s saliva as this picture appears before her while doing this post’s draft– XXXXXXXX!!!!!!!! Arg, I am so tempted to delete this photo on my screen! It’s 9:32 pm and I got no  plans to defrost a pack of chicken livers to silence my nagging craving at this hour.

It is, hands down, one of my fave comfort dishes. I am totally ignited like wildfire when a plate of this adobo is served before me as in LAMON! The slightly sour-garlicky-malinamnam components do make for a perfect triumvirate. Of course, this dish is best partnered with sinangag (garlic fried rice).

High in cholesterol but low in fat and a perfect source of protein, my desire to eat it just looks away from the downside. My bad– Oh well, sarap eh!

Chicken Liver Adobo

1/2 kilo chicken liver (hearts removed)

1/2 cup white vinegar

1 whole head of garlic, minced

3 tbsps spring onion, finely chopped

3 tbsps soy sauce

2 cups of water

2 laurel leaves salt and pepper to taste

1/2 cup canola oil


In a bowl, season liver with salt and pepper. Combine with garlic, vinegar, soy sauce and water.

Bring to a simmer until liquid is reduced to half. Add oil and continue to simmer until ninety percent of the marinade has evapotated and the oil slightly beginning to fry the liver.

At this point, you want the oil to dominate the sauce while retaining some liquid from the marinade. Add laurel leaves and cook for 3 minutes more.

Top with spring onions and serve hot with rice.


Sole Fillet In Quick Tomato-Mushroom Medley Sauce


In one of our trips to our favorite Belinni’s Italian Restaurant at Cubao X, we decided to look away from our staple-usual faves of pasta and risotto to try another Italian dish that we haven’t tried. SOLE FISH— the menu emphasized how bestseller their sole fillet was via the marking that meant it was a must-try.

With great expectations, we looked forward to having the first bite of the dish. When the plate of sole arrived, what greeted us was a payatot (thin) piece of fish, bone in and all. The sauce didn’t even help at all. Ugh, what a letdown.

So this explains why I made my own. My style, my way and you can’t say otherwise because this is MY blog! Hahaha! In Filipino, walang kokontra!!! (Nobody can’t oppose!)


Sole Fillet In Tomato-Mushroom Medley Sauce

5 whole sole fillets, seasoned with salt and pepper

5 large tomatoes, diced

2 medium-sized red onions, sliced

6 cloves of garlic, minced

1/2 cup flour

1 can button mushrooms, thickly sliced

2 tsps dried basil

1/2 cup white wine

salt and pepper to taste

olive oil


Lightly dredge sole fillets on flour. Pan- fry until slightly brown on both sides. Set aside.

In a skillet, saute onion, garlic and tomatoes. Continue stirring until tomatoes have been completelycrushed and mashed turning into a chunky tomato sauce. Add basil, mushrooms and white wine. Let it simmer for another 3 minutes.

Top on sole fillets while hot. Serve immediately.

Molo Soup


Hot, hot, hot!

Literally and figuratively, molo soup is HOT!

The warm, comforting and soothing effect of this soup are enough reasons to make this a staple in your kitchen menu. The solid combination of chicken, pork dumplings and the garlicky flavor of the broth just make a perfect soup.

Especially lately that it has been raining, molo soup should be the excellent comfort food with a wet weather at the backdrop.

Molo soup

For the pork dumpling:

1/2 kilo ground pork

1 onion, minced

1 egg

4 tbsps flour

salt and pepper to taste

molo wrappers

For the chicken broth:

1 pc chicken thigh/legs

salt and pepper to taste

1 onion, quartered


1/4 cup deveined shrimps, chopped

1 medium onion, sliced

1 head of garlic, minced

2 tbsps patis (fish sauce)

1/2 cup dahon ng sibuyas (green spring onions)


To make the broth, season chicken with salt and pepper. In a pot, cover with water and add onion. Cook until chicken is tender and cooked. Shred chicken and set aside. Meantime, keep stock for later use.


The pork dumplings are made by seasoning the ground pork with salt and pepper and adding onion, egg and flour. Mix well and wrap in molo wrappers. Set aside.


In another pot, saute onion, garlic, chicken and shrimps. Season with patis. Add chicken stock and bring to a boil. Once boiling, drop dumplings and cook for ten to fifteen minutes. Top with dahon ng sibuyas (green spring onions). Serve hot.

Chicken Arrozcaldo



I’ve been told many times over that chicken arrozcaldo isn’t as popular in a lot of provinces as it is in Manila. Outside the metro, it is usually served when somebody is sick or not feeling well. It’s not something you may order outside their homes. Quite the opposite here in Manila where you find it from the posh five-star hotels down to the most modest eatery at any given place. Chicken arrozcaldo is a favorite– anywhere, anytime.

The classic way of preparing chicken arrozcaldo would be using chicken choice cuts, bone-in and all. In my version, I already pre-boil and shred chicken that would be mixed in with the rice. I guess am too lazy to trim off meat from the bones while it’s immersed in the arrozcaldo–too messy.

Over at the Yrastorza household, chicken arrozcaldo is quite a staple viand on the dining table– sick or not, we all eat this like crazy. One of the many heirloom recipes from Mom, we never eat this without the ‘budbod’ of dahon ng sibuyas and roasted garlic. Eating this without the two would be like having your kare-kare without the bagoong or something like that. The concept of having condiments to go with it is enough excitement for me. Super love!

Chicken Arrozcaldo

1 whole breast of chicken, seasoned with salt and pepper, boiled and shredded

2 cups uncooked malagkit rice

two thumb-sized ginger, sliced

1/2 cup dahon ng sibuyas, chopped

2 heads of garlic, finely minced

2 tbsps fish sauce (patis)

1/4 tsp kasubha

6 pcs calamansi, halved

salt and pepper to taste


1 liter chicken stock (from the boiled chicken)


Saute garlic in oil until golden brown. Drain excess oil. Set aside in a small container.

Meantime, in a casserole, saute ginger and onion. Add chicken and malagkit rice. Stir for about a minute until rice grains are well coated. Season with salt and pepper. Add chicken stock.

Cook until rice is tender. Make sure you constantly stir the arrozcaldo while it cooks. You may add chicken stock or water to adjust consistency.

Finally, add kasubha. Continue stirring for the next 3 minutes.

Serve hot with the condiments (dahon ng sibuyas, roasted garlic, calamansi and pamintang durog) on the side.



I once made my bully love me after I fed her with my Mom’s bam-i. Almost abruptly, she started being nice to me after her first plate of my bam-i. This dish is so good, I eat it like there’s no tomorrow.

One of mom’s many signature dishes, I love this one for many reasons. For one it is a symphony of flavors that get me going for seconds ALWAYS when it is served. The linamnam factor of the canton and sotanghon combined, the juicy chicken that dictates the general taste of the pansit, the asim (sour component) of the calamansi that goes well in contrast with the garlicky taste and aroma the garlic gives  just blows me away. Ahh, give me that plate of bam-i now!


500  grams canton

300 grams sotanghon

2 whole chicken breasts, boiled and shredded

2 medium-sized carrots, cut into strips

1/2 cup dahon ng sibuyas, chopped

3/4 cups celery, chopped

5 pcs calamansi, halved

1 onion, sliced

2 heads of garlic, minced

1 liter chicken stock

3 tbsps fish sauce (patis)


salt and pepper to taste


In a casserole, saute garlic until golden brown. Drain excess oil. Set aside.

In the same pan, saute onion until translucent in color. Add chicken and celery. Season with salt and pepper and fish sauce. Throw in carrots and stir for about two minutes.

Add chicken stock and bring to a boil.

Mix in pancit canton and sotanghon.

Cook until liquid is gone and pancit tender and moist.

Prepare roasted garlic, calamansi and chopped dahon ng sibuyas in mini containers and use as ‘budbod’ once pancit has been served.

Serve with your favorite toast.