Saturday March 22

We're having people over, so we decided to see if we could do some home cooking for them to enjoy. So far on the menu, we're planning to do Lumpiang Shanghai, Pork Adobo Ribs, Chicken Barbecue Skewers, and Turon.

We're going to see if we can use new recipes, or do a take on old ones for this foray.

The first one up is pork adobo ribs.


I like doing things simple. So a lot of the recipes are easy.

• Cut up the ribs length-wise, stick them in the crock pot, add a few cloves of garlic, minced and peeled, a 1/2 cup of apple cider vinegar, and 1/2 a cup of soy sauce.

• Set the crock pot on high, and let the ribs cook for about 6 hours (or until tender, I like it when the meat almost falls of the bone).

• I added some green onions to the top for added flavour and scent.

• Finally, stick 'em in the oven and broil it for about 5 minutes, just to dry it out a bit.

Next up, is chicken skewers. I like to mix my chicken up between dark and white meat, to add more flavour.

• I got 4 chicken breasts, and 4 de-boned chicken legs.

• Marinate (or in this case cover) the chicken in a mixture of garlic, parsley, olive oil, and salt (which mixed in a food processor until paste-like).

• Cut them into bite sized cubes, stick them onto wooden skewers (cover skewers in water for at least 4 hours prior to this), then add to a barbecue.