We Don’t Have to Do All the Cooking
The first few weeks of lockdown opened new possibilities for us in the kitchen. We’ve tried the recipes we haven’t cooked in a while like Kare-Kareng Gulay and Pochero. With leftovers squid ink sauce from Adobong Pusit, we’ve made our own version of Pancit choco en su tinta, while reminiscing Asiong’s (Restaurant in Cavite) delightful specialty. Kitchen multitasking while making sure our food is nutritious and appetizing enough for FB and IG—these are not easy to accomplish, so we deserve a pat on the back for making it to week 4.
By this time though, we’re somewhat exhausted. Not that we are complaining, but we are doing serious business here—preparing more meals than usual and making sure we perform our work-from-home duties. The good news is that we don’t have to do it all. We forget this oftentimes. It’s time we delegate and allow other people to help out and cook. Who knows they might take pleasure in it like you do, too. A little bit of guidance here and there would be good for the beginners to make sure they don’t create a big mess or burn the house down.
Meanwhile, we can have more time to finish our work, play with the kids, and relax. Feel free to share this recipe along with some encouraging words to your new partners in cooking at home—your spouse, siblings, and older kids. While they’re at it, a nice cold glass of Samalamig in this warm weather would be nice.
~From your friends at Mama Sita’s Kitchen
Adobo Fried Rice with Kale Chips
For fried rice:
|2 heads||garlic, peeled and crushed||90g|
|1 pouch||Mama Sita’s Adobo Mix dissolved in||50g|
For baked kale chips:
|3 ½ cups||fresh kale, washed||250g|
|1tbsp||Mama Sita’s Oyster Sauce||15g|
Make the fried rice:
1. Heat oil over medium heat. Fry garlic until nicely browned but not burned. Add Mama Sita’s Adobo Mix and water mixture. Bring to a boil and simmer for 1 minute.
2. Mix steamed rice and stir-fry until evenly combined with Adobo mixture.
3. Top with baked kale chips.
4. Serve hot with cucumber and tomato salad for a complete meal.
Make the baked kale chips:
1. Preheat oven to 250F
2. Remove the ribs of kale and cut leaves into 1 ½-inch pieces.
3. Combine oil and Mama Sita’s Oyster Sauce and brush leaves with this mixture.
4. Lay on the baking sheet, making sure not to overlap.
5. Bake until crisp, turning the leaves halfway through, for about 50 minutes.
If you’re not into kale, you can vary your toppings as you like: shreds of leftover adobo, chops of ham, chorizo, spinach, or frozen peas and carrots perhaps? Share with us your quarantine home cooking experiences!