filipino adobo

Filipina-British-American Immigrant

Hey everyone! I’ve been following this tumblr for a while and I love it. Not only has it addressed problematic representations of Asian people in the past, I have also learned a lot on portraying other non-Asian people of colour. I’m currently working on an alternate universe-dystopian novel where the Cold War turned “hot” but with people of colour as the main characters. I have come across novels that portray this, but it’s often from a white person’s perspective.

While I am fully Filipina by blood, I identify as a Fil-Brit-Am: born in the Philippines, lived in England for 12 years and currently live in America. Below is what I have experienced and/or observed.

Beauty Standards

Just like what some people have said on here, whiter = more attractive. In the Philippines, walk into any beauty store and you’ll instantly see tons of skin-whitening products. With women, pale skin was a beauty staple; with men, being handsome meant being “tall and dark”, but not “too dark”. In England, it was such a double standard. I went to a mainly white secondary/high school where for white girls, it was attractive to have tanned skin (the more tan = more attractive) while girls of colour were seen as the opposite. In America, you were “exotic” (my situation) or shamed.

Daily Struggles/Culture

Oh man. Balancing conservative Filipino values with those of the less conservative English was a struggle, especially going through puberty. While it was normal for my friends to hang out in the park after school everyday, date who they wanted and just get home before it was dark, my parents gave me a strict curfew (always way earlier than when my friends would go home) and pressured me to not date until finishing college. Back then, I resented my parents for what I saw as my lack of freedom. Looking back now, I understand why. We lived in a neighbourhood where crime was relatively high and during the time, it was also where a surge of immigrants from East Asia flowed into the UK. As you can imagine, our presence wasn’t welcomed. My parents were simply trying to protect me.

Dating and Relationships

For a lot of immigrants, education was THE way to progress to a more secure future. During my teenage years, my parents emphasized this with the whole “no dating until you finish college and have at least some form of a stable job”. They mellowed out after some time. In some talks with my mother, she said that my dad and her would prefer me to marry a Filipino because they would have a better understanding of our culture. However, if he is a good man, loving etc, the race wouldn’t matter. 

Food

In England, I discovered staples such as the “English breakfast”, cake with custard, scones, fish and chips, Indian curry while keeping to Filipino dishes at home (adobo, pancit anyone?). Even though I had the option to bring lunch to school, I decided to have meals from the cafeteria. Whether that was from a moment of other children thinking my lunch food was weird or I feared of being seen as different, I can’t remember. In America (with more diverse communities anyway), they’re more open to food of other cultures.

History Repeating in the Workplace

Philippines - you’ve guessed it: colonialism. From beauty standards to power, whiteness is seen as the best. Just like another poster has said, it makes me sad that Filipino culture has been eradicated through the ages and that I never got to experience it.

England and America - Having benefited from colonialism, there is a lot of colonial mentality (though subtle). From stories I’ve been told from my parents and their generation, this is common in workplaces. White people are fine working with people of colour until they hear that a person of colour is applying to be their manager. Then they suddenly have a problem (with the whole mentality of “people of colour can’t be leaders” crap). 

Identity Issues

With three cultures part of my identity, I never really knew what my identity was or even how to identify myself. I always had the feeling of “belonging everywhere and nowhere” at the same time. it was only until last year that I discovered a term for it: third culture kid (or fourth for me I guess). Third culture kids are people who have developed multiple cultures from having lived in multiple places: one from their parents’ culture, one they grew up in and the third being a combination of the two. It has helped me with my depression, as it stemmed from the fact that I had no label to call myself while everybody else seemed to. If you are like me, I would suggest the book Third Culture Kids: Growing Up Among Worlds by Ruth E. Van Reken and David C. Pollock. It helped me a lot.

Misconception/Micro-aggression/Religion

In England, discrimination was more towards the Asian community (in particular, the Muslim community despite living there for a long time). In secondary school (high school), I had the typical comments of “chink” and talking to me in a mocking Chinese accent. I remember one time when a guy asked me where I was from - I answered “Philippines” and he immediately said, “so basically Japan?” *rolls eyes* 

As I was raised Catholic, the family went to church every Sunday. After some time, due to some pressure from my mother, I became an altar server. We became pretty close to the church community. What I didn’t remember is when we first attended mass, (as my parents told me later) they had openly looked at us with disgust. This shocked me as I couldn’t imagine the church goers being so mean. Talk about “loving your neighbour”. Makes me wonder what would have happened if I didn’t become an altar server…

Things I’d like to see less of

- Asian women being portrayed as submissive, shy, petite or as the Dragon Lady

- Asian women only being seen as scientists (with the whole smart, nerdy Asian trope). What about writers? Mechanics? Musicians? Leaders even?! One of my characters is an Asian woman who is an investigative journalist.

Thing’s I’d like to see more of 

- Asian people being friends with or at least, being respectful towards non-Asian people of colour (in particular, black people). It’s my hope that my generation and the ones after ours will bridge that gap.

- That writers of colour get more representation. 

I look forward to learning more from y'all!!

Read more POC Profiles here or submit your own.

Adobo (Spanish for marinade, sauce, seasoning) is the immersion of raw meat in a stock or sauce, composed of paprika, salt, oregano, garlic & vinegar to preserve and enhance the flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice is native to Iberia, namely Spanish & Portuguese cuisine. It was widely adopted in Latin America & other Spanish/Portuguese colonies, including the Azores and Madeira. In the Philippines, the name adobo was given by Spanish colonists to an indigenous cooking method that also uses vinegar.

Chicken Adobo

Ingredients:
Chicken thighs
Soy sauce
Vinegar
Brown sugar
Bay leaves
Garlic
Onion
Chicken bouillon
Corn starch (for thickening the sauce)
Water
Black pepper corn
Eggs

Directions:
1. Marinate chicken for 2-3 hrs with soy sauce, vinegar, bay leaves, chicken bouillon, black pepper, brown sugar

2. Sauté garlic and onion in oil, throw in chicken and sauté
3. Pour in soy sauce, vinegar, black pepper corn, cilantro, egg, chicken bouillon, corn starch, water, bay leaves and brown sugar
4. Simmer on low for 30 min covered.
5. Add more corn starch if not thick enough.


I don’t have exact measurements because I cook with my senses, sight, taste, feel, smell and I believe taste is subjective. So good luck!

A Wish Upon a Bay Leaf -- Adobo Recipe

I helped a little with a question about magic and bay leaves, so I thought I’d expand on the recipe I was talking about. (:

This is pork adobo, its a Filipino dish that I grew up on. For me, this stew is a source of comfort, and when I’m upset, my mom made it for me often (as the bay leaf’s magical properties include protection). Also bonding! I enjoy making it for friends and family. A shared pot of adobo and rice opens up positive channels between people you love, and people you are growing to love (not to mention this is absolutely delicious, you’ll want a huge pot of it anyway! Haha~)

Here’s a list of ingredients you’ll need:

  • Soy Sauce (1 ½ cup) (There isn’t much I know about any magical properties of soy, but it is very, very salty! And salt is a good thing)
  • Distilled White Vinegar (¼ cup) (Element: FIRE! For enthusiastic energy!)
  • 1 table spoon whole pepper corns (Element: FIRE! Banish negativity and evil influence!)
  • Salt (pinch) (Cleansing!) (Element: EARTH! Purify and ground yourself)
  • Boneless Pork ribs or Pork Belly (2 lbs ) (Element: FIRE! Profuseness, dramatic energy and hella tasty flavor!)
  • 2-3 fresh, crushed garlic (Element: FIRE! Break curses and hexes, demolish what’s holding you back)
  • 2-3 Bay Leaves (Element: FIRE! Bring money, success, protection, divination)

Tools (magic or otherwise):

  • Athame or other sharp knife
  • cutting board
  • large cauldron or another nice sized pot with a lid
  • Big spoon for stirring
  • Large mixing bowl (glass preferred)

Click Below to learn how to cook this amazing recipe

Keep reading

4

hey guys, im making a zine!

i love to cook, i love making filipino dishes, and i love to draw! why not put all of em together? i don’t have a specific title for this series yet, but it’s gonna be little recipe zines… and all filipino dishes, too! each zine will have a list of ingredients, and a short comic explaining how to cook them into the dish!

i’m gonna kick off this project with one of the most popular filipino dishes around… CHICKEN ADOBO! it’s chicken stewed in a soy sauce and vinegar based broth!

anonymous asked:

what r ur fav filipino dishes??? (im filipino as well and im always wondering what other filipinos like!)

chicken adobo, chicken tinola, tapsilog, binignit, lomi, pancit canton, palabok, arroz caldo~

Recipe: CHICKEN ADOBO IN COCONUT SAUCE WITH PINEAPPLE

Because the recipe for this was requested. Typing this on my phone while eating this for lunch.

1 pound chicken thigh fillet cut into chunks

½ cup (Filipino soy sauce, not the Japanese Kikkoman, try to buy Datu Puti brand)

2 Tablespoons worcestershire sauce

1/3 cup white cane vinegar (white regular vinegar will do or also try to buy Datu Puti white vinegar at a Filipino store)

¼ cup extra virgin olive oil

3 bay leaves

1 whole head of garlic, cloves separated, peeled and sliced

Cracked black pepper to taste

- Marinate the chicken pieces with all these ingredients overnight in a ziploc bag. The next day, pour entire contents of ziploc bag in a tall enough saute pan, add ½ cup canned pineapple chunks and 3 cups of water. Turn on heat to high until it boils then turn heat to low and simmer slowly, braise for 30mins-45mins or until you are left with a third of liquid, reduced sauce.

Add, ½ cup unsweetened coconut cream (for cooking, preferably made in Thailand)and simmer until sauce thickens.

Serve with plain boiled white rice.

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Adobo (Filipino “Let It Go” Parody) - Mikey Bustos

Yeah this video needs more views. If you’re a pinoy/pinay (or not whatever) you need to watch this. It’s just too perfect.

Why do we spell the country as ‘Philippines’ but the language as 'Filipino’?
— 

Philippines is an old English name of the country. It was a Spanish colony, the Spanish name for the country is Islas Filipinas. Then the people of the Philippines decided to choose a new language to become the national language. They chose a language called Tagalog. Tagalog called the Philippines the same way as Spahish.

Subsequently they decided to rename Tagalog to Filipino to highlight its role as a national language. And English just borrowed the name.

/u/czallo

angel-ani  asked:

Me, a white: [makes a Filipino recipe for Chicken Adobo, substituting a couple ingredients due to availability/allergies/preference] OKAY Me, a white: [Makes chicken adobo, but with some weird cultural mishmash garment on, uses strange American spices and ingredients for no reason?? Calls it the improved/healthy version, films it, posts to FB and makes money] NOT OKAY

^

Filipino Chicken/Pork Adobo!

One of my favorite dishes to make is Chicken or Pork Adobo. It’s a traditional Filipino dish that is always super comforting to me. It’s really easy to make once you’ve got everything set out (it can even be no chopping if you’re using pre-sliced pork or chicken and pre-minced garlic). I usually make a huge batch and freeze it if I know I’m gonna busy week and it freezes REALLY well. Also, each Filipino family has it’s own recipe for Adobo, so you may have had it with variations in it like sugar or coconut milk in the sauce, but this is just the way my family makes it and has the simplest ingredients. It uses cheap cuts of meat, so you can make a lot with a tight budget!

Ingredients

  •  2-3 lbs of pork belly, or really the cheapest cut of pork you can find, in one inch cubes, or 2-3 lbs of chicken (thighs and legs work best)
  • ½ cup of soy sauce
  • ½ cup of vinegar
  • 4 cloves or 4 tsp garlic, crushed or minced
  • 3 bay leaves
  • 1 tsp whole black peppercorns (if using ground pepper, I use 1/3 tsp)
  • Optional: 2-3 hardboiled, shelled eggs

Directions:

In either the pot you’re cooking in or a big tupperware container, combine all the ingredients and let it marinate for 1-3 hrs. The longer you let it marinate, the tastier and juicier the meat will be.

After the meat is marinated, if using pork, brown the meat on all sides but don’t cook all the way through. If using chicken, just skip this step.

Add the sauce and rest of the ingredients to the pot and bring to a boil, then lower the heat and let simmer for 30 mins with the lid on, stirring occasionally. 

Uncover the pot and let the sauce simmer and reduce down for another 20-30 minutes or until the meat is tender. If you’re using eggs, you can add them 2-3 minutes before you serve it so the eggs soak up some of the sauce.

Serve over rice! It makes 4-6 servings, depending on how hungry you are :) 

Note: you can adjust the sauce proportions to your liking. If you like things more sour than salty, use more vinegar; if you like it saltier than sour, use more soy sauce. If the sauce is too strong, you can always add water! Also, the fattier cuts of meat are the best because they keep the meats nice and tender and keeps the meet from drying out! Hope y'all enjoy!

2

Homemade Octopus Filipino Adobo

My first ever attempt at cooking octopus!

It’s crazy to think that with a few ingredients that alienesque thing has turned relatively appetising! Anyway, I cooked the adobo the way my mum said I should cook it (plus any other recipes I looked at seemed way too complicated for me) - Filipino adobo! I marinated it first in some lemon juice and soy sauce. Lemon helps tenderise meats so I figured with octopus being tougher than squid. The acidity in the lemon can help start breaking the octopus down and tenderise it without having to blanche the octopus first (lazy way- I know!)

So it tasted very good, just like any good squid adobo however, I should have really cut it smaller for it to have tasted better. Apart from the big bits, the rest were tender and tangy. I will definitely buy octopus again and b braver with my recipes.

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Peppercorn Chicken - Filipino Adobo

Show Me Love 

Today is my 11th month of being happily married to my bestest bud and bestest man I ever met in my entire life, my husband. 

Every month we celebrate each month we are married (yes, we still are in the honeymoon stage) and we always and forever will be grateful God made us end up together. In any marriage, I believe, each person making up ½ of the union should always look and remember everything that is good and amazing about their other half and always be grateful for their existence in his/her life. When you are married to a person that always brings out the best in you and always make you smile and absolutely fucking fuzzy and blissful in the deepest depth of your very core, you better be very grateful every single day, so you learn how to value that person really well and never ever ever take him/her for granted. I must have done something really good in my lifetime for me to end up with such a wonderful, kindest and loving man. 

Anyway, why this picture of a Filipino sausage (Longganisa) when I am just babbling about warm fuzzy hitched love? Well, because my husband always celebrates my nationality by patronizing Filipino food every wedding monthsary we breezed through. You see I am a Filipina and my husband is American, a burger and steak loyalist really, but come our special day of the month, he eats Filipino food and buys Filipino products by himself to surprise me and put a huge huge smile on my face. And so today, he took home 3 grocery bags of Filipino products and the following are his hoards…

4 Skewers of Pork Barbecue

1 pack of Longganisa (Filipino sausages)

1 pack of red hotdogs (yes, RED hotdogs)

Several flavours of Lucky Me Instant Pancit Canton (noodles)

Tobi Spicy Mexican Style Peanuts (his very favourite)

Star Anise

Mama Sita’s Flavour Packets (Sisig, Pancit Bihon Guisado, Adobo)

Canton Noodles (egg noodles)

Chopsuey Veggies Pack

Coconut Water

Knorr Liquid Seasoning 

Datu Puti Soy Sauce (VERY essential for cooking Filipino Adobo)

It’s the simple (yet very profound in effort and meaning) everyday things really and  I can’t ask for anything more.