|Chef Rob Pengson's Creamy Chicken Adobo, I'm up for a challenge!|
It's been quite a while since I've been able to see how they cooked the Creamy Chicken Adobo. I'm sure you've seen my post here a couple of days back but I've been rearing to make this at home. I'm not a chef, but I do cook. I could call myself "experimental" if there's a word for it. I can cook really mean pork dishes and I don't hold back on flavor, but what made me a little giddy during that afternoon of cooking was that they challenged us, that every dish would be special if we had Nestle Cream in it. I'm up for that!
They gave us kitchen tools and bricks of Nestlé All Purpose Cream to make it easier to recreate the dish at home!
Now everyone has got their own Adobo recipe, mine's a little different because I want it to be a little spicy. I cooked with pork in lieu of chicken for dinner this evening as I wanted it to be a little "nutritious" too. I kid, of course I wanted a little fat on the dish!
Here's my recipe:
1/2 Kilogram Pork Steak cut into strips
2 Table Spoon Canola Oil
2/3 Cups Vinegar
1/2 Cup Maggi Soy Sauce
1/2 Tea Spoon Maggi Magic Sarap
3 Laurel Leaves
3 Cloves Garlic Crushed
1/2 Tea Spoon Sugar
1/2 Table Spoon Pepper Corn
1/2 Table Spoon Ground Pepper
1pc Thai Bird Chili
1/2 Cup Water
1 pack Nestle All Purpose Cream
Marinate the Pork First in 1 Table Spoon Maggi Soy Sauce for about 30 Minutes. In a pan, pour in 2 Table Spoons of Canola Oil and let it become hot first. Drop in the pork strips and let it brown on the sides, then set it aside. On the same pan, pour in the vinegar and let it boil a little. Then put in the pork steak strips back, the garlic, then the rest of the Maggi Soy Sauce and the water. Add the peppercorns, a dash of pepper, the sugar, the Thai Bird Chili and half a tea spoon of Maggi Magic Sarap. You can also add the 3 Laurel Leaves and let it simmer. If the sauce reduces, turn off the heat and add in the Nestle All Purpose Cream. Make sure you mix it thoroughly. In a bowl, serve the Pork first in a mound then pour in the sauce. This is best paired with a cup or two of white rice. Enjoy!
The reason why I had the cream added at the end was to make it not separate from the oil. I like my Pork Adobo be extra creamy and it was so good I had seconds, no I had thirds!
They were right, adding Nestle Cream to everyday dishes can really make it special. When I had this dinner with my family this evening, they said the dish was weird. I waited a bit and voila! The rice for 5 people suddenly disappeared... and so did the Creamy Pork Adobo.
Thank you for letting me know that my everyday dishes CAN become VERY SPECIAL just by adding Nestle All Purpose Cream. You can do it too, trust me on the cream!
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