Max’s Pork Binagoongan Php 275.00

Max’s Pork Binagoongan is a dish of tender pork cubes sautéed in a rich, mildly sweet and salty shrimp paste. This classic Filipino dish is served on a bed of fried eggplant and garnished with tomato wedges, fine julienned green mangoes, sprinkled with chopped spring onions.

Max’s Chicken Caldereta Php 352.00

Max’s Chicken Caldereta, a hearty chicken stew in a thick tomato-based sauce with potatoes, carrots, red and green bell pepper and green peas. This dish has the right level of spiciness. Both dishes are great with steamed white rice. LOTS of steamed white rice! If you are figure conscious, I say stop worrying about the pounds and just dive in! One order is good for 2-3 persons.

These will be available until October 15 and will be served with a complementary serving of white rice and a Pepsi softdrink. This promo is for dine-in customers only,but Max’s Pork Binagoongan and Chicken Caldereta are also available for delivery.

Log on to www.maxschicken.com to find the nearest Max’s near you.

The food is great! From classic Filipino dishes to Japanese food, there’s something that will satisfy everyone’s taste buds.

Dampa is famous for it’s seafood dishes. You can buy fresh seafood, even meat, from the market next door and then, for a very small fee, have it cooked from one of the concessionaires in Dampa. Have it cooked any way you like- steamed, grilled, buttered- it’s all up to you.

Or you can choose from the wide range of dishes the concession stands have to offer. There’s laing, rellenong inihaw na pusit, pork barbecue, etc.

I’ve been to several dampas, and the Dampa at Farmer’s Market is actually one of the nicest dampas I’ve been to. While it is right next to the market itself, it’s actually very clean, and well ventilated. the market’s smell doesn’t seem to reach the place as well.

They’ve got airconditioned function rooms that you can rent. The room can accomodate a small party of 20 upto probably 50. There’s also a videoke machine you can use if you feel like singing. they also serve alcohol. but if you wish to bring your own, Dampa charges a small corkage fee. The same applies to food you bring in like cakes, dessert, and the like.

Dampa
Farmer’s Market, Araneta Center
Cubao, Quezon City

My sister taught me this recipe years ago, and I’m so glad she did.

Simple Pork Adobo Recipe

Ingredients
1 kilo pork (I use liempo or pork belly for my adobo)
1/2 cup soy sauce
1/2 cup white vinegar
2 tablespoon sugar
10 cloves of garlic, crushed
2 bay leaves
freshly ground black pepper

Combine all ingredients in a casserole pan and marinate for at least 30 minutes. Make sure that all the meat is covered with the marinade.

Put the pan over high heat until it boils.

Lower the heat and let it gently simmer until pork is tender, stirring occasionally.

If you prefer your adobo dry, remove excess sauce when the meat is already tender, and continue cooking the adobo until it dries up.

What I love about this adobo recipe, aside that it’s so easy to prepare and cook, is that the meat is thoroughly seasoned. Plus, the remaining oil and sauce makes for good adobo rice

To make adobo rice, scoop out the meat from the pan after cooking. Take off the excess oil, leaving enough to coat the rice. Also, make sure that you leave enough of the adobo sauce. Put in the left over rice, and toss until every grain is covered in adobo goodness.

Recently, I found a renewed fascination for bentos, due in part to Kaoko’s creations. I’ve been trying to find the right opportunity to make a bento, and that opportunity presented itself when Nina suggested we have a picnic at the La Mesa Eco Park in Quezon City. I thought about what I was going to bring. It had to be something easy to prepare, something that we definitely like to eat because we would be sharing, and something Filipino. And adobo definitely is all three! So I decided to bring an adobo bento to our trip to the park. I paired it up with brown rice and a siding of fried eggplant, diced tomatoes and bagoong (sautéed shrimp paste).

The Bento

Adobo has been synonymous to Pinoy food for as long as I can remember. If you asked someone to name a Filipino dish, chances are the answer you’ll get is “adobo”. Ask a fellow Pinoy or foreigners who have Filipino friends and contacts, and most of the time, that is going to be the answer. I don’t know why, but it just seems to be the case.

Adobong Liempo

This is so easy to cook. I used pork belly cut into cubes, and started by sautéing it in oil with chopped garlic and onions. I sautéed it until all the pink is gone and before adding a tablespoon of oyster sauce. Next, I poured in the soy sauce which I allowed to simmer before adding in the cane vinegar. I brought it to a boil, lowered the flame, and allowed it to simmer until the sauce has reduced and thickened, and the meat is tender. I continued to simmer it on low heat until most of the sauce has been absorbed by the meat, and the fat has been rendered. I then allowed the pork meat to fry a little bit in the fat before taking it off the flame.

Kamatis, Talong at Bagoong

While I waited for the adobo to cook, I worked on my side dishes. I fried slices of eggplant, diced some tomatoes and scooped out some bagoong from the jar.

Brown Rice

After the food has cooled slightly, I proceeded to put the bento together. Since I don’t have bento boxes, I used some disposable microwavable plastic containers which we already had. I used three containers in all, and to give it a more Filipino feel, I lined the containers with banana leaves. For garnishes, I used a tomato peel rosette for the adobo, and some banana leaves cut like bento grass for the rice.

This is KainPinoy.com’s first time to join the Lasang Pinoy challenge. Thank you Ajay for hosting this round!