Filipino Beef Adobo With Coconut Milk Recipes

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FILIPINO BEEF ADOBO WITH COCONUT MILK



Filipino Beef Adobo With Coconut Milk image

This is from "The Philippine Cookbook". It's a great tasting recipe. My favorite. I think the recipes that use coconut milk have Indonesian influence due to their proximity. This recipe can also be made with pork or chicken.

Provided by Engrossed

Categories     Stew

Time 3h40m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs stewing beef chuck, cubed
3/4 cup white vinegar
1 head garlic, peeled and crushed
1/2 cup soy sauce
4 bay leaves
1 1/2 tablespoons whole black peppercorns
1 tablespoon fresh ground black pepper
1 tablespoon sugar
4 tablespoons vegetable oil
1 tablespoon salt or 1 tablespoon patis
1 (12 ounce) can coconut milk

Steps:

  • In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
  • Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).
  • Bring mixture to a boil then simmer about an hour or until the meat is tender.
  • Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.
  • Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
  • Good served with rice.

Nutrition Facts : Calories 818.6, Fat 64, SaturatedFat 28.5, Cholesterol 156.5, Sodium 2670.4, Carbohydrate 12.7, Fiber 2, Sugar 6.4, Protein 46.6

CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATA)



Chicken Adobo with Coconut Milk (Adobo sa Gata) image

In the Philippines, adobo is both a beloved cooking technique and a tangy marinated and braised meat dish. It'sakin to the French coq au vin, but with a flavor all its own. You can use different types of meat or fish, but chicken is a favorite. Serve with steamed or fried rice.

Provided by Yana Gilbuena

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h40m

Yield 8

Number Of Ingredients 17

1 ½ cups spiced cane vinegar
1 ½ cups soy sauce
¾ cup brewed coffee
½ cup packed dark brown sugar
2 tablespoons coconut oil
8 chicken leg quarters
1 tablespoon coarsely chopped garlic
⅓ cup minced shallots
¼ cup minced garlic
3 tablespoons whole black peppercorns
6 bay leaves
cheesecloth and kitchen string
½ pound fresh shiitake mushrooms, stems removed and caps thinly sliced
½ pound oyster mushrooms, sliced
1 ½ cups coconut cream
2 tablespoons ground turmeric
2 green onions, chopped

Steps:

  • Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
  • Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
  • Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
  • Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.
  • Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.

Nutrition Facts : Calories 667.6 calories, Carbohydrate 49.8 g, Cholesterol 139.8 mg, Fat 31.6 g, Fiber 2.6 g, Protein 45.5 g, SaturatedFat 15.6 g, Sodium 2879.5 mg, Sugar 38.4 g

COCONUT MILK CHICKEN ADOBO



Coconut Milk Chicken Adobo image

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut - present in three forms: milk, oil and vinegar - brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

Provided by Angela Dimayuga

Categories     dinner, easy, grains and rice, one pot, poultry, soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons coconut oil
15 garlic cloves, roughly chopped
2 teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper
1/2 teaspoon red-pepper flakes
4 pounds bone-in, skin-on chicken drumsticks and thighs
1 cup unsweetened coconut milk
1/2 cup coconut vinegar
1/2 cup soy sauce
8 fresh bay leaves
Cooked rice, for serving

Steps:

  • In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
  • Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
  • Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
  • Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.

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