robbalucas

Catalyst. Creative. Triathlete. Speaker. Cigar Aficionado. Amateur Behavioral Psychologist. Fresh Spring Roll Addict. Paraplegic at the moment.

powered by babaLucas

© rob balucas
all rights reserved

“If I’m going to be the guy in the chair…

“If I’m going to be the guy in the chair, I’m going to be the best guy in the chair.”

// Carlos Moleda
5-time Ironman Champion, Wheelchair Division
Summited Kilimanjaro on a Mountain Handcycle in 2016

“We have a natural tendency to assume that a remarkable chemistry between two souls is …

couple

“We have a natural tendency to assume that a remarkable chemistry between two souls is confirmation that they are meant to be together.

In the heat of profound feelings, it seems counter-intuitive to imagine ourselves separate from our beloved. But chemistry and longevity are not necessarily bedfellows. Just because we feel earth-shatteringly alive with someone doesn’t mean they are supposed to be our life partner. They may have come for a very different reason – to awaken us, to expand us, to shatter us so wide open that we can never close again. Perhaps they were sent from afar to polish the rough diamond of our soul before vanishing into eternity. Better we surrender our expectations when the beloved comes.

(S)he may just be dropping in for a visit. Is the kettle on?

// Jeff Brown
Taken from An Uncommon Bond

“I would rather be ashes than dust …

fire-bigsur

“I would rather be ashes than dust!

I would rather that my spark should burn out in a brilliant blaze than it should be stifled by dry-rot.

I would rather be a superb meteor, every atom of me in magnificent glow, than a sleepy and permanent planet.

The function of man is to live, not to exist.

I shall not waste my days trying to prolong them.

I shall use my time.”

// Jack London

American author, Journalist, & Social Activist
1876 – 1916

“If one person tells you you’re a horse…

“If one person tells you you’re a horse, they are crazy.
If three people tell you you’re a horse, There’s conspiracy afoot.
If ten people tell you you’re a horse, it’s time to buy a saddle.”

// Jack Rosenblum
Author

babaLucas filipino adobo recipe

Finally published.

My Filipino side doesn’t really make Adobo. Nor Pansit, nor Lumpia for that matter. About 10 years ago, I finally took matters into my own hands and went … where else? … Google to find authentic recipes. I came across a cookbook at a Filipino event. I watched hilarious videos on youtube.

I tried them all and made my own recipe below.

But as mentioned, finding coconut or sugar cane vinegar is KEY. White Vinegar is too strong and really sucks and just straight up isn’t authentic. Go to Ranch 99 in the Bay Area, or a local Asian / Filipino market. Pick up some frozen Shanghai lumpia too. Why not.

 

babaLucas clean adobo
Serves 4
Clean version of Filipino Chicken Adobo - meaning using healthy ingredients and easy cuts of chicken.

Adobo is the national dish of the Philippines. Most warm-weather countries have through the centuries developed recipes that preserve food while flavoring it. This dish is different than many because of its strong component of vinegar. It is at once sour, salty, and drenched in garlic.
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 2 lbs - Chicken, boneless skinless chicken thighs (OR add some drumsticks for bone flavor)
  2. 1 head - Garlic, coarsely chopped (yes, an entire head!)
  3. 1 - thumb-sized piece of ginger, coarsely sliced
  4. 1 cup - Organic Tamari Reduced Sodium Soy Sauce (or more to taste - or any soy sauce will do. I advise reduced sodium)
  5. 1 cup - coconut vinegar or sugar cane vinegar (this is the KEY authentic ingredient - find at Ranch 99 or other asian market)
  6. 1 cup - water
  7. 1 tsp - ground black pepper (or more to taste)
  8. 10 - black peppercorns (optional)
  9. 2 - bay leaves
  10. 2 tbl spoons - cooking oil
Instructions
  1. 1a - [optional] marinade the chicken over night. In a bowl, combine the vinegar, soy, ground black pepper, garlic, and ginger. Add the chicken OR pour over the chicken in a separate bowl and cover OR add chicken to a ziploc and pour over and seal. Let marinade in refrigerator over night.
  2. 1 - Heat the cooking oil in a large, heavy-bottomed frying pan. Lightly brown garlic and ginger over medium-low heat (about 5 minutes).
  3. 2 - Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes).
  4. 3 - Add vinegar, bay leaves, both peppers, soy sauce, and water and simmer, partly covered, until the chicken is done. About 45 minutes OR as long as possible (2 hours or so) over low heat with barely a light boil.
  5. 4 - Remove the bay leaves, serve chicken over rice with a generous spooning of sauce.
Notes
  1. You can substitute pork for the chicken, or mix the two.
  2. In the Philippines it is the custom to marinate the meat for two days rather before simmering. To marinate the chicken.
  3. This dish is too strongly flavored to go well with wine; try serving it with beer.
rob balucas https://robbalucas.com/