Serious Eats - seriouseats.com

uhm.. pinkabet shouldn't have potatoes and mais con yelo should be served with, as kanavera pointed out, evaporated milk and a bit of sugar. personally i usually have it with evaporated and condensed milk. ;-)

Kare-kare FTW!!!

Thanks for featuring a pinoy dish!

We usually use oxtail and tripe whenever we make kare-kare at home and I find that I like it better the next day because all the colagen in the oxtail has been broken down, which makes the sauce thicker and stickier. A nice version of kare-kare is the seafood one, which can be made using squid, clams, shrimps, and any white-fleshed fish.

The bagoong is really important to this dish, I'd even say that it's one-half of the dish. No matter how well made your kare-kare is, it won't be complete or it won't be superb with subpar bagoong. For me the perfect bagoong is salty, sweet, and spicy. At home making the bagoong for kare-kare takes the same amount of time as making the kare-kare itself.

@KevinGardo: I guess it's not entirely strange because, as you mentioned, your mom is from Mindanao while kare-kare is from Luzon (to my knowledge that is).

Thanks for the recipe, the clarifications and the suggested modifications...will definitely (try to) make this this weekend. ^_^

@peekpoke: the series is called "Mixed Review:" because...why?
*ding* *ding* *ding* *ding* *ding*
It reviews MIXES! You get a "T" for being a troll! ;-)

@pooch: "instant" mixes will forever contain "chemicals", i.e., artificial flavorings, colors, etc. if you detest eating chemicals so much then by all means please stop reading Mixed Review. :-)

Not a fan of chocolate+mint combination so I guess I'll stick with the vanilla or, as suggested by other posters, the cookies and cream versions. :-)

grew up with Yakult and have loved it since i was a kid...i always thought that they should come in bigger bottles...around 250-500 ml! ^_^

@ Ms. Carey Jones: "...Tuna Pie (erk) at Jollibee in the Philippines..." -- don't knock it 'til you've tried...it's quite good. "...and in the Philippines, sweet tomato pasta with hot dogs is sold as "McSpaghetti."" -- McDonald's didn't sell spaghetti when it first opened here in the 1980s but Jollibee did. Jollibee sold Filipino-style spaghetti (sweet, with hotdog slices and "ham") and was selling a lot of it, which is why McD got on the bandwagon. But McD's first spaghetti offering was "Italian"-style (a bit sour but also with hotdog slices), which didn't go over well with 99% of the population, which led McD to reformulate their spaghetti sauce to it's until it got to its current formula...sweet and with hotdog slices. ;-)

I do this all the time, use the marinade to baste the meat while it cooks. Cross contamination my @$$...as long as you got your meat from a trusted source and you handled and cooked it properly.

Milo!

1) It should either be "Adobong Manok" or "Adobo na Manok".

2) Ginger in adobo is not totally unheard of but is a definite no-no IMO.

3) Give me lots and lots of garlic in my adobo.

4) If you liked adobong manok/chicken adobo you should try adobong baboy/pork adobo.

5) Adobo tastes best a day or two after...we always cook at least a kilo of chicken/pork to make sure there are leftovers. :)

@Garvey: that's what immediatelly came to my mind...did they actually pay Bruce Lee's kin to use his image and likeness?

hmmm... @_@

Marketman's in the process of learning how to roast a whole pig...see here:

http://www.marketmanila.com/archives/lechon-round-3-roast-pig-a-la-marketman

Well...in fairnes to the character, I don't think Tony Stark/Iron Man/Robert Downy Jr. had any say on what burger he would be eating. ;P