Channel: Adober Studios

Category: Entertainment

Tags: adober studiospinakbetadobo wingsfood delivery no morestay at homeamateur cookhoney garlic wingsrestaurant recipedine indiyrestaurant disheschicken wingsmulti channel networkbudget friendlyhome recipechefkapamilyaricekapamilya foreverfoodtry at homepinoy recipeyou can try at homesinigang wingsabs-cbnservedquarantinepinoy breakfast ricekapamilya trendingmake at home

Description: COMMENT, LIKE AND SUBSCRIBE NOW!! bit.ly/AdoberStudios Namimiss mo na bang kumain sa restaurant? Worry no more! Here are some restaurant recipes that you can make at home while on Quarantine! #TryAtHome #Quarantine #AdoberStudios Here are the recipes! -------------------------------------------------------------------------------- Pinoy Breakfast Rice Ingredients: 100g tocino, chopped 100g tapa, chopped 100g longganisa 3 pcs. tuyo, flaked 2 cups cooked white rice 2 salted eggs, peeled and chopped 2 tomatoes, diced 4 cloves garlic 3 tsp. soy sauce Cooking oil Procedure: 1. Cook tocino, tapa, longganisa and tuyo. 2. Saute garlic until aromatic and add the rice, cooking it until it is no longer in clumps. 3. Add soy sauce and continue to toss rice around until light brown. 4. Add tuyo, tapa, tocino and longganisa and continue to stir until everything is mixed well. 5. Fold in salted eggs and tomatoes. -------------------------------------------------------------------------------- Kare Kare Skewers Ingridients: 500g pork shoulder, sliced 1 large eggplants, cut into cubes 1 bundle string beans 1/4 cup annatto powder 1-1/2 cups chunky peanut butter ¼ cup cooking oil 6 garlic cloves 1 tablespoon fish sauce salt and pepper to taste Procedure: 1. Blanch string beans, cut into 3-inch long pieces and tie in knots. Cut eggplant into cubes. 2. Mix annatto powder with cooking oil and combine with peanut butter, garlic, fish sauce and salt and pepper. Add the pork slices and massage thoroughly. 3. Skewer the pork onto barbecue sticks alternating with the knotted string beans and eggplant cubes. 4. Grill meat over hot coals for about 2 to 3 minutes each side. When pork starts to lose its pink, baste with leftover marinade. Continue to grill and baste, turning on sides, until meat is cooked through. -------------------------------------------------------------------------------- Pinakbet Fried Rice Ingredients: 125g pork belly, chopped 1 onion, chopped 1 tomato, chopped 1 small eggplant, sliced 1/4 squash, peeled and cut into cubes 3 okra, sliced thinly 3 string beans, chopped 1 small ampalaya (bitter gourd), seeded, halved and cut into 1/4-inch thick pieces 2 cups steamed white rice 1 tablespoon bagoong guisado (shrimp paste) 2 garlic cloves, minced Cooking oil Chicharon Procedure: 1. Boil all vegetables beforehand. 2. Sauté tomatoes, onions and garlic until aromatic. Add pork belly and shrimp paste then cook for about a minute. 3. Add rice and cook until it is no longer clumped together. 4. Throw in all the vegetables and mix while cooking until all the ingredients are distributed properly. 5. Cook the rice for another 8 - 10 minutes while gently scraping the bottom of the pan. 6. Transfer the rice to a serving bowl and top with crushed chicharon. -------------------------------------------------------------------------------- Honey Garlic Adobo Wings Ingredients: FOR CHICKEN: 12 chicken wings 2 cups cornstarch Salt and pepper FOR GLAZE: 6 cloves garlic, minced ½ cup soy sauce ½ cup honey 1 tbsp. vinegar 1 tsp. cornstarch 2 bay leaves Garlic chips for topping. Procedure: 1. Pat dry chicken wings, season then coat in cornstarch. 2. Deep fry until cooked through. 3. Place on paper towel to drain excess oil and allow to dry. 4. Combine garlic, soy sauce, honey, vinegar and bay leaves in a saucepan over medium heat. 5. In a small bowl, place cornstarch and a tablespoon of the sauce mixture and mix to dissolve. Add to the saucepan and stir until slightly thickened. 6. Flash fry chicken in hot oil and place in paper towels to dry again. 7. Toss chicken in glaze and sprinkle with garlic chips. -------------------------------------------------------------------------------- Sinigang Chicken Wings Ingridients: 1/2 kg. chicken wings, around 10-12 pcs. 1 cup flour 1 cup cornstarch 1 pack (40g) Sinigang Sa Sampalok mix Procedure: 1. Rinse chicken wings and pat dry until no moisture is present. 2. Combine flour, cornstarch and Sinigang Sa Sampalok mix. 3. Coat chicken thoroughly and fry until golden, about 6–8 minutes. 4. Drain and let chicken cool for about 10 minutes. 5. Fry again until extra crisp, about 6–8 minutes more. Adober Studios: Youtube - bit.ly/AdoberStudios Facebook - bit.ly/AdoberStudiosFB Twitter - bit.ly/AdoberStudiosTwitter Instagram - bit.ly/AdoberStudiosIG