Baked Orange-Lemon Garlic Chicken
Technically, we have oranges in the house(along with grapes, apples, bananas, and watermelon) because my husband needed the mesh bag that holds the oranges. While going through the pictures of custard cake the other day, I realized that the bowl of oranges is quite prominent in some of the pictures. I thought about how delicious it would be to make orange flavored custard cake too. But I know I probably need to take a break from making another dessert for at least a week. Cooking with oranges is still something I wanted to do though so I decided to use 1 orange for a chicken marinade.
A very simple marinade involving citrus, soy sauce, and fresh garlic. That combination is such a really good marinade that could go with either pork, chicken, or beef. And here comes Baked Orange-Lemon Garlic Chicken.
Pork Steak W/ Onions
Here’s a pork adaptation of a much-loved Filipino dish called Bistek(beef steak). This is so easy to make you can whip it up real fast for either lunch or dinner. I’m assuming of course that you already have rice cooked in the rice cooker or leftover rice in the fridge waiting to be warmed in the microwave. The waiting part comes from the marinating process which can take about 30-35 minutes, longer if you’re not that hungry or in a hurry.
I for one marinated the pork, did my Turbo Fire workout for 45 minutes, started sauteing after workout, went to take a shower for 20 minutes, went back to cooking to add the onions in the end, then ate lunch 10 minutes after. I know, I probably shouldn’t have been taking a shower while that was cooking in the stove but hey, it worked for me. I don’t advice that for anyone, of course. Just wait after you take a shower(or whatever else you’re doing) which in turn will marinate the meat a bit longer.
| Pork Steak W/ Onions |
- 2-3 pounds of pork, sliced thinly
- 3/4 cup soy sauce
- 1 lemon
- 1 tsp of Worcestershire sauce(optional)
- 2 cloves of garlic, crushed
- 1/4 cup of water
- sprinkle of red pepper flakes(optional)
- 1 large onion, sliced in rounds
- 2 tbsp of oil
- In a marinating bowl, combine soy sauce, Worcestershire sauce(optional), lemon juice, crushed garlic, and sprinkle of red pepper flakes. The latter is optional. Store in the fridge to marinate for at least 35 minutes or overnight. The longer the better.
- Heat oil in a pan. Take the garlic from the marinade, cook it the pan for a 30 seconds, or less. Add the marinated pork into the pan. Add water, stir and cover the pan. Let that cook in medium heat until the pork is tender. Stir a couple of times.
- Add the sliced onions to cook until soft and translucent.
- Serve with white rice.
Pork & Chicken Wings White Adobo In Apple Cider Vinegar
I am familiar with white adobo but I’ve never really cooked it. I’ve always made my adobo with soy sauce. While going through chicken recipes 2 weeks ago for my weekly link love, I stumbled upon the Adobong Manok sa Patis(Chicken Adobo in fish sauce) recipe from The Cook’s Mobile. The recipe inspired me to make my own white adobo but I didn’t have any fish sauce which was just fine coz I was just really into the “white” concept. That would be easily accomplished by using plain salt. Then I saw the apple cider vinegar in my pantry and that’s when an idea came to me. I’ve always used regular vinegar but why not use a different kind this time around? A much stronger kind at that.
Tortang Talong W/ Leftover Lemon-Pork
So I finally made that Tortang Talong that I was craving for a month ago but was too lazy to make. Not only did I labor over making 1 tortang talong, I dressed it up too by adding cutup leftover lemon-pork.
Pork Roast W/ Fruit Cocktail Juice
The proper Filipino term for this pork roast dish is Pork Hamonado. I actually learned the recipe from my fellow foodblogger Iska. Her version is simmered in a regular pot for hours. I decided to use crock-pot for my version.
Pinakbet Sans Okra and Calabasa
After braving the Farmer’s Market a few weeks ago, I stopped at the Filipino store on our way home and grabbed a few items for my Pinoy Goodies supplies. I also ended up grabbing fresh vegetables to make one of my favorite Filipino dishes which is Pinakbet. If you haven’t noticed, my pinakbet is missing a couple of key ingredients. These are okra and calabasa (squash). Well, I’m allergic to okra, and I forgot to grab a quarter of the calabasa at the store. I saw sitaw (long green beans), bitter melon, and eggplant and I forgot about the squash. Oh well. Good thing I didn’t forget the alamang. That’s the itty bitty pink fermented shrimp you see all around.
