Virgilio’s Pork Adobo

This simple recipe was given to me by a good friend, team mate in Last Minute Tri Team, Master Griller of Virgilio’s Food Services – Billy Lopez in the Philippines.

For all our friends missing home we hope this recipe will bring you some comfort.

Ingredients

4 tbsp / Olive Oil

4 clove / Garlic minced

1 clove/ Shallot minced

1 tbsp/ whole black pepper or 2 tsp coarse crushed pepper

750g/1.5lb pork shoulder

1/3cup (85ml) soy sauce

3 bay leaves fresh or dried

1 tsp brown sugar

2 green onions/scallions, sliced as garnish

Instructions

  1. Sauté your shallots and garlic in oil till it gives out light fragrant
  2. Add in Soy Sauce, Vinegar & Bay Leaf, sauté for another minute
  3. Add water to meat level to cook till meat is tender and sauce reduced
  4. When sauce is reduced by about half add brown sugar to taste.
  5. Serve warm over white rice, garnish with Scallion

 

 

Special thank you Virgilio’s for letting us share this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Satay sauce chicken

Came across by chance the pre-mixed Satay Sauce. The lesson learn from this is really getting to know your wet-market suppliers well – as most Mothers advise. I have a favourite ‘Aunty’ that I go to for my Chinese sauces and ingredients e.g salted vegetables, peanuts for soup, dry red dates, wolf berry …. And the list goes on. Always make a point to chat with these ‘Aunty and Uncles’ because they will give you tips on what to purchase and which brand of sauces taste better.

Ingredients

4 tbsp / Olive Oil

1 clove / Garlic

1 clove/ Shallot

8 – 10 pcs Chicken Wing (in the wet market your poultry butcher will ask if you want to half it)

1 tbsp /Japanese cooking wine or cooking sake

1 tbsp/ Japanese Mirin

Instructions

Fry the garlic and shallots till light golden, put into your wok the chicken wing – this is to make sure you sear your chicken wing with flavor of the garlic and shallots.

Mixed the pre-made Satay Sauce with 100ml water, ½ a teaspoon of soya sauce mixed well before pouring in to the wok to cook together with the chicken.

 

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Tempeh & Jackfruit Tumeric Curry

Tempeh and jackfruit tumeric curry might sound like a newfangled recipe but in truth, it’s as traditional as it gets. In Malay, the dish is also known as Tempeh Masak Lemak and young jackfruit has long been used in Malay cooking.

Ingredients

Spice Mix

6 Shallots (peeled)

4 Cloves – Garlic

4 Bird’s Eye Chilli

1 Medium Onion

2 inch square Belacan

3 inch Fresh Tumeric

The Rest

200g Tempeh

200g Young Jackfruit

2 stalks Lemongrass

4 Kaffir Lime Leaves

2 Slices Fresh Galangal

3 tbsp Olive Oil

Salt to taste

Instructions

 
 
Prepare
  1. Slice tempeh into three cm thick slices. Place into oven at 160 degrees for 15 minutes. You may also air fry. This step is to roast the tempeh ever so slightly so it remains firm when added into the gravy later.
  2. If using Karana’s jackfruit, measure out the desired amount, pat dry and set aside.
For the spice paste
  1. While the tempeh bakes in the oven, combine turmeric, shallots, garlic, onion, chillies, belachan and water in a blender.
  2. Blend until it turns into a uniform paste.
  3. Heat up a pot with some oil on medium heat
  4. Once it’s hot, empty out blender with spice paste into the pot. Stir to avoid burning. Add water if the paste is too thick.
  5. As the paste cooks, remove tempeh from the oven, and allow it to stand.
  6. Add in the kaffir lime leaves, sliced galangal and lemongrass.
  7. Taste. The spice paste is ready once the oils emerge and the turmeric’s sharpness is no longer detectable.
  8. Once you’ve reached this stage, pour in 100ml of coconut cream. Add half a cup of water and salt to taste. Stir and allow to simmer.
  9. As it simmers add in the jackfruit and tempeh. Continue simmering for five minutes.
  10. Best served warm with steamed rice. Bon apetit!

We’re always looking for great, tasty, healthy food. Share with us your favorite dishes & recipes to info@fit2go.asia. Send us pictures of this recipe and let us know what you think!

Thanks to Yo Ripe for the recipe
Download Yo Ripe and unleash your kitchen!

 
 

Laksa with Quorn

A delicious noodle dish flavoured with chilli and ginger, and made with Quorn Pieces.

Ingredients

300g Quorn

1 tbsp sesame oil

2 cloves of garlic, crushed

3cm piece of root ginger, grated

1 red chilli, diced

1 tsp turmeric
2 tsp curry powder

4 spring onions onion, diced
100g green beans, cooked for 5 minutes in hot water

4 tbsp light soy sauce

400ml coconut milk, light

100ml vegetable stock

150g fine rice noodles, cooked according to pack instructions (approximately 300g cooked weight)

2 tbsp fresh coriander, finely chopped

Juice of 1/2 lime

Salt and pepper to taste

Instructions

 
 
  1. Heat the oil in a large pan and gently fry the garlic, ginger, chilli and spices for 2-3 minutes. Stir in the Quorn Pieces and fry for a further minute
  2. Add the spring onions, green beans, soy sauce, coconut milk, vegetable stock and noodles. Bring to the boil then simmer for 5-10 minutes until all the ingredients are piping hot. Add the coriander and lime juice

Thanks to Quorn for letting us share this fabulous product and recipe.

We’re always looking for great, tasty, healthy food. Share with us your favorite dishes & recipes to info@fit2go.asia

Send us pictures of this recipe and let us know what you think!