The Lentil Soup from Apartment 4B
A Lebanese red lentil soup Marisol learned from her neighbour Hana, cooked in 30 minutes for under 150 pesos, with notes on lemon, cumin and what to do with leftovers.
Chicken Adobo Without the Argument
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Show notes
Chicken Adobo Without the Argument
Every Filipino family has an adobo and every one of them is correct. Marisol cooks hers from start to finish in this episode, about 25 minutes of talking and simmering, and explains each decision along the way so you can adjust it to your own kitchen.
- The shopping list: chicken thighs, cane vinegar, soy sauce, garlic, bay, peppercorns
- Why she browns the chicken first and her mother never did
- The 20 minute lid-on, 10 minute lid-off rule
- Potatoes, eggs or neither
The written recipe is read slowly at the end with both metric and cup measures. Next week: a lentil soup from a Lebanese neighbour.
Transcript
Hello, hello, welcome to One Pot Tuesdays. I am Marisol Dimaculangan, and I am standing at my stove in Quezon City with a pot, a chopping board, and a kilo of chicken thighs. This is a cooking show you can cook along with, because each episode is about as long as the dish takes. Today we are making chicken adobo, and I know that every family has their own and every family is right, so I will just tell you mine and why. We will talk about the vinegar and soy ratio, why I brown the chicken when my mother never did, the lid-on lid-off rule, and the great potato question. At the end I read the recipe slowly, twice, so you can write it down. Get your garlic peeled. You are listening on Witspeak Podcasts.
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