Thursday, March 28, 2019

Adobo With Annato Oil ( Adobo Sa Atsuete)


The first time I tasted this type of Adobo was during my Brother-in-law's wake. Yeah I know, I started with wake but I won't talk about death, I got you on this. I will talk and I will write about food. I guess death and cancer is a reserved topic and I will share it when the right time comes. My bro-in-law was from Cavite City and until now my sister, his wife resides there. So, from time to time we get to visit her and we actually enjoy the food around the place. Actually, its a small, old city which is very near to Manila. But the food is so... I don't know how to describe it.. historical, traditional, unique..mostly delicious... and today, I will share another type of Adobo. We call it Adobo Sa Atsuete. I combine chicken and pork and its always delicious that way.

Printable Recipe
Adobo Sa Atsuete ( Annato Oil )
Ingredients:
1 kg pork belly slices
1 whole chicken cut into 12 pcs
3/4 cup apple cider vinegar
8 tbsp annato oil or 2 tbsp annato powder with 8 tbsp oil
8 tbsp chopped garlic
3 pcs bay leaves
1 to 2 tsp salt
1 tbsp fish sauce
1 tsp peppercorn
4 pcs chicken liver 
3 cups chicken broth
1 cup water
Direction:
Marinate the chicken pieces with the ff: salt, fish sauce, apple cider, peppercorns and bay leaves for 4 hours or overnight.
In a saucepan, put the chicken liver with 3 cups chicken broth. Let it boil then cooked the chicken liver in a simmering mode for 30 minutes.
Then proceed on making a chicken liver puree by using your blender or you can just mash with the aid of a fork. Set aside the liver puree and set aside also the chicken broth that you use for cooking the chicken liver.
In a wok or sauce pan, put annato oil and fry the chicken and pork by batches. Fry them just to take out the raw look or pinkness.
Next, using the same wok or sauce pan, fry the garlic until the aroma comes out and put the fried pork together with the marinate sauce. Add the remaining chicken broth that you use for cooking the chicken liver. Cover and cooked by simmering for 45 minutes.
Now, add the fried chicken pieces and the chicken liver puree/mashed. Cook for another 45 minutes or until you reach the desired consistency. Add 1 cup water only if necessary. Serve and Enjoy.
Note: How do you make Annato oil? Put together 8 tbsp annato seeds and 8 tbsp oil, heat in a medium fire for 2 minutes, dont burn please. Now you have the oil, strain and use to cook your adobo 
Photo above was cooked by Tita Eva, sister-in-law of my brother-in-law. She is a great cook, and she does pure, authentic Cavite Cuisine. I miss her food and her cooking. Adobo sa Atsuete de Cavite City.
Welcome to Cavite City 

I remember the tree, we use to have one in the farm. I spent the first 6 years of my life in the province, in a very rural area.
The Annato powder in a pack, I also use this before but now I prefer the seeds.

The seeds in a pack

Where's the party?


















9 comments:

  1. Replies
    1. Thank you for dropping by. Have a lovely week

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  2. Looks delicious #happynow@_karendenbid199@gmail is

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    Replies
    1. Thank you Karen. Have a great week ahead.

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  3. Loving the color and the addition of annato oil. The changes I would make is that I would use chicken since I don't eat pork. :D Thanks for sharing at Fiesta Friday party!

    One question - I don't think I can find annato seeds here. If I use the powder, do I also need to cook it? Or just mix the two?? Thanks a lot. :)

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    Replies
    1. Hello Jhuls, I am glad you like this recipe. Using chicken only is also great.

      Annato Powder- fist put the oil, followed by annato powder..just be careful not to burn the powder.( 2 tbsp powder ) and you can add 2 tsp of powder in marinate.

      Hope this help you. enjoy!

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  4. Thank you for bringing this to FF. I think I have seen annato seeds at the grocery with the dried chilis. I will try it.

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    Replies
    1. Thank you Liz. I hope you can try it. Have a great week.

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  5. This will be a delicious recipe! Thanks so much for sharing with us at Full Plate Thursday and you have a great week!
    Miz Helen

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