adobo part 2

aside from watching current affairs and similar talk show programs on tv and my fascination about the animal kingdom, cooking shows almost always catch my attention. simple, quick to prepare and my familiarity with the ingredients is my only yardstick in trying the menu.

i almost totally missed the cooking segment in a local program last week. it was in the middle of the show when i tuned in and the host with the guest chef were already simmering the chicken. i gathered later that it's adobo they are cooking. what piqued me was the mere mention of one of the main ingredients, sukang pinakurat. never heard about it before. my ignorance. then there was also the twist (they won't showcase it on tv if it's just one of those 'ordinary' adobo): chicken liver sauce!

funny but my taste buds has this peculiar arousal activation control by mere mention of the fusion of condiments.  i couldn't relate to pinakurat but it somehow stirred my curiosity when the host, upon tasting the simmering stock, commented that it's a maanghang. and when the chef saute the chicken liver in the butter, i knew it's gonna taste differently. and it was enough reason to dirty the kitchen once again.

adobo (puti) with chicken liver sauce

chicken and pork (adobo cut)
chicken liver
olive oil (my preference over cooking oil)
margarine or butter
onion
garlic
sukang pinakurat (sweetened - my preference parang mejo chinese taste)
salt, pepper (to taste)
water

Pan #1
1. saute chicken and pork in olive oil and garlic until brownish
2. add salt and pepper
3. put water (if necessary), just enough to cook the chicken
4. add sukang pinakurat and simmer until cooked

Pan #2
1. saute chicken liver in butter/margarine (with a little olive oil) and onion
2. add salt
3. put water, just enough to cook the liver
4. transfer into a bowl and mash

add mashed liver in pan #1 and cook to desired consistency.

enjoy.