Wandering Adventure Party

Hello. Is that regular flour empanada wrappers dusted with cornmeal or did you make corn wrappers?

(I am lazy and buy the Goya wrappers) Looking at that is making me hungry!

I definitely want to make the sauce thicker/syrupy. Thanks!

For the past month, every time I open the freezer and see the leftover box of burgers from 4th of July I just sigh and shut the door.

Thank you so much for this!

We used to make fried rice almost every weekend, sometimes with ham, spam, hotdog, longanisa, chorizo, kielbasa, etc… until the price of eggs went up to $10 a dozen.

Oohhhhh, thank you!

Is it a taco? fajita? or quesadilla? You decide.

This is another forgiving non-recipe recipe, make it how you like it. I’ve made it before with beef and fish (tilapia) and it’s been in my family’s meal rotation for a few years now. Yum! Serves 2 kids or 1 adult.

It’s called Mura Mura. They have regular and infused with mango or pear. Enjoy.

Edit: marinate for 30 minutes then pat dry with paper towels.

…with carrots, mushrooms and onions and marinated in sake before cooking. Served over plain rice. Delicious even though the mushrooms got stuck under the skin.

LMAO! I was thinking the same d@mn thing. Thank you, you made my day!

Edit: should’ve wiped the steam off the camera but I was getting Hangry

cross-posted from: https://lemmy.myserv.one/post/19433619

ATK’s recipe calls for 8 bone-in chicken thighs, I used drumsticks because that’s what I had. I used 2 bay leaves instead of 4 because the ones I have were big (LAXMI brand from India). Instead of using 3/4 cup cider vinegar, I used fresh squeezed calamansi and 1/2 of a lemon to make 3/4 cup.

Traditionally, Filipino chicken adobo requires Datu Puti vinegar and Silver Swan soy sauce. At least that’s what my grandmother used to tell us. I used Kikkoman because of its lighter and slightly sweet flavor. Also, that’s what I grew up with.

Depending on what region you explore in the Philippines and which families you meet, there’s always a variation of that Filipino chicken adobo. My aunt makes it with chicken feet for the collagen and my uncle adds muscovado sugar when he makes adobong baboy.

Unlike my grandmother, ATK’s recipe is very forgiving. Does your family have a special way of making the national dish of the Philippines?

Recipe Source: America’s Test Kitchen 20th Anniversary TV Show Cookbook, page 130

I love potatoes!

LOL! That’s how my grandma taught us to make rice.