Passport & Plate - 7-Decade-Perfected Chicken Adobo

brooklynzjuan — Thu, 13 Mar 2014 04:13:49 GMT

Ingredients
Original recipe makes 5 servings

2 ½ pounds of chicken breast (cut into large cubes)
3 large cloves of garlic (chopped)
½ large sweet onion (sliced)
5 bay leaves
¼ cup toyomansi
¼ cup apple cider vinegar
1 tablespoon patis (fish sauce)
1 tablespoon olive oil
4 cups water

How to prepare this recipe
PREP/CLEANING:

1. Fill a large pot half way up with water. Add cubes of chicken to water. Let boil for 15 minutes or until albumin (white protein) rises to the surface of the water.
2. Carefully separate boiled chicken from the pot and dump the water.
3. Rinse the pot of any residual albumin.
4. Rinse boiled chicken of any residual albumin.

COOKING:

5. Place boiled chicken in pot. Combine with water, toyomansi, apple cider vinegar, garlic, onions, and bay leaves. Cover pot and simmer on medium-low heat for 1 hour.

6. After 1 hour, chicken should be brown and tender. Add fish sauce and olive oil. Cover and simmer on medium-low heat for an additional 10 minutes.

Chicken adobo can be enjoyed simply served alone or with rice.

The story behind this recipe
This past February, my Lola died. I didn’t grow up with her so I didn’t cry. Mama wept uncontrollably; she was just starting to bond with her mother.
Philippines 1945: Lola was 20 years old, had 3 kids, and was separating from Lolo. Thinking that his social habits and Lola’s youth were not suitable for parenting, Lolo took his children to live with distant relatives in a sparse village 3 hours outside of Tuguegarao. Mama and her brothers grew up with a bevy of cousins under the strict guidance of 2 older women.
I learned how to make chicken adobo last year on Mama’s 70th birthday. As the youngest of 3, I realized that no one knew how to cook her delicious Filipino delicacies. No of us would be able to pass on her recipes. I didn’t want to lose that connection to my family and my Filipino heritage. Also, I wanted bragging rights for being the only one to have Mama’s superhuman cooking skills. We made a plan: late night cooking lesson.
Later, as we started to clean the chicken, I turned to Mama, “Where did you learn how to make chicken adobo?”
“When I was younger, one of the babysitters showed me.” Her slightly accented voice revealed.
As we chopped garlic and sliced onions, Mama shared the tales of her life. How she got the scar on her left hand wrestling a thief over her purse when she first came to the U.S. Why she only liked midnight mass as a child. The way the sun hit Lola’s face the last time she visited Mama before disappearing from her life for years. “I turned away as she got into the car.” Mama said softly. “I didn’t want her to see me cry.”
As my childhood home started to fill with the warm smell of vinegar tenderizing meat, I discovered that this recipe represents 7 decades of life that Mama has lived. Despite having grown up without her mother, she created an unbreakable bond with her children. Although she is my best friend, I had never told her that whenever I leave home, as she waves from the porch, I always turn away so she doesn’t see me cry.

Photos: World Wide View

brooklynzjuan — Wed, 8 Jan 2014 16:59:00 GMT

Been around the world and I, I, I... - www.getlostwithzj.com

Roadtrip - Cruising The Blue

brooklynzjuan — Mon, 4 Nov 2013 14:25:48 GMT

Growing up with immigrant parents in the U.S. has taught me the about the beauty in different cultures. From a very young age, I had an affinity for stories rooted in customs and as an adult, I've aspired to tell such stories with genuineness. My inspiration for traveling the Nicoya Peninsula was the fact that it was one of the 5 blue zones on the planet. So many societies celebrate youth but few actually see the human value of their elders. I wanted to visit somewhere that celebrated their elder population and learn what made people there happy.
I love to travel and have always wanted to create meaningful work. I have yet to work and be paid to create travel content. I have self funded personal projects and I do work as a crew member on independent scripted projects.
Winning this scholarship would mean the world to me because working with Brian Rapsey would be invaluable! I've mostly traveled and shot by myself, or with someone who also hasn't had much experience creating travel content. Working with a mentor would help me really shape my ideas with someone of true skill and give me the much needed tools to create the meaningful work I desire to share with the world.

Happy Being Blue

Passport & Plate - 7-Decade-Perfected Chicken Adobo

Photos: World Wide View

Roadtrip - Cruising The Blue