Lumpiang Shanghai & Adobo

Many Filipinos view adobo as comfort food, something which everyone is expected to know how to make after seeing one's mother or household kusinera cook this dish a gazillion times. But every home has its own version of adobo, based on how sour or salty one's preferred palate is. Mine tends to lean towards the vinegarey side; even growing up I would want a little bowl of vinegar, often with crushed garlic and some salt, by my plate and dip whatever in it. My left eye would sometimes close slightly in the sourness of it all, coupled with the little shiver one gets when you taste something so delicious. Now that may sound over the top, but when I like something I do not hold back! (Image from http://www.kalynskitchen.com/2005/10/pork-cooked-in-pickling-style-adobong.html) ADOBONG MANOK AT BABOY 1 lb lean pork, cut into 2 to 3 in cubes 1 lb chicken (some people prefer boneless thighs or breasts, cut into chunks; wings can also be used) 1 cup vinegar (preferably Pine...

Here's a quick and easy recipe for the meatless days of Lent. I tweaked a recipe given by Cris, one of my co-workers. 1 pint grape or cherry tomatoes Extra-virgin olive oil Balsamic vinegar Salt Pepper Fresh pasta (I used 9 oz of Buitoni linguini) Garlic, 4 - 6 cloves, chopped Mozzarella Insalata Fresh basil leaves Capers Baking dish, 9" x 9" or larger Pre-heat oven to 375 degrees Fahrenheit. Wash and cut the tomatoes in half. Place the tomatoes in a glass baking dish, add olive oil, balsamic vinegar, salt and pepper. Toss lightly to coat. Bake for 15 to 20 minutes. Cook pasta following package instructions and drain --- do not rinse. Warm olive oil over low to medium heat and add garlic --- do not let garlic brown. Add roasted tomatoes and turn heat off. Add pasta, fresh basil leaves, and some capers. Toss lightly, adjusting seasoning. Add fresh grated mozzarella insalata just before serving or at the table. Serves 4 with left-overs. This dish tastes gr...