ADOBO

When Rich got back from work, I could tell from the look in his eyes that he was dog tired. He's a gracious host and has this kind of spirit that only someone from the Pacific islands would understand. Hawaiians call it the Aloha spirit but most Filipinos take it for granted. There is a certain kind of hospitality and kindness that is ever present in him.

I have sensed this spirit ever since I first met Rich long ago. There was a time when I would see him occasionally at our friends' house in Daly City. Then he disappeared for the longest time probably because he found a girlfriend. But I remember hoping that he would return someday because that spirit and energy he had was so refreshing. He did return and I have counted my blessings since.

I told Rich to sit down and relax because it was time for some home cookin'. I am probably one of the laziest people I know but if I have all the ingredients in front of me, I really don't mind cooking. In fact, I enjoy it because there's hardly anything else in the world that is similar to creating something from scratch and having other people consume it. You can give gifts like candy to someone and they can eat it, but candy is manufactured by companies. You can give your heart and your love to someone, but they can not eat it. Only homemade food can come from the heart and also be edible.

Food nourishes the body and spirit and for Catholics, the body of Christ is consumed during communion. Bread literally turns into flesh. Some say the way to a man's heart is through his stomach. Think about a mother's joy after watching her family smile after a good meal and you will begin to understand why cooking means so much to me.

So here's my recipe for adobo which can easily be the national dish of the Philippines:

Ingredients
2 lb. Chicken or pork or both
1/2 cup soy sauce
1/2 cup cane vinegar
3 bay leaves
5 cloves garlic
2 tsp. peppercorns

Pour soy sauce and vinegar into large pot. Of course, the higher the quality soy sauce and vinegar, the better your end product. Crush garlic and peppercorns and put into pot. Throw bay leaves in along with the meat. Bring to boil then reduce to simmer and cover. Cook this for about 20 minutes until meat is just done.

To add some texture to the meat, remove it and cool slightly. Then dip it in an eggwash and dust with flour. Fry the pieces of meat in some oil. If you are worried about all the fat, you can also broil the pieces but the texture just won't be the same. While you are frying, reduce the liquid from the pot to about half its original amount. When meat is nicely browned, return pieces to pot and get ready for some serious grubbin'.