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garlic fried rice, leftover chicken adobo (because it's better the day after) and a salad made of chopped tomatoes, onions and hot peppers!

esmerelda, isn't it awesome with coconut milk? i usually add it a little later during the cooking process so that the flavor of the soy and vinegar has time to get into the chicken. i would say i put in the coconut milk somewhere between the last 15-20 minutes of cooking. then again, i cook my adobo on low so that the meat is just about ready to peel itself off the bones.

leave out the ginger! throw in a hot pepper for good measure. . .and @Bettydee, love the pork and chicken combo. i eat my adobo with a chopped tomato and onion salad, rice (sauce poured on top), and some mongo.

fluffer nutter on toasted white bread.

leche flan cake. basically, it's cake baked with flan in a steam bath. when you remove the cake from the pan, you end up with cake on the bottom, flan on top. the caramelly goodness from the flan drips down and stains the cake. words simply cannot express.

foie gras fat? come on! no self-respecting filipino mother would dare serve something that unhealthy to her children. . .

hope you got to enjoy the tocino with garlic fried rice, fried eggs and atsara -- that's the filipino breakfast of champions!