Wednesday, October 27, 2010

Filipino Apritada

By nature my eyes slant a bit more.  I wouldn't say coin slots.  More almond shaped.  I do own a pair of tight eyes though, I'll admit that.  My skin color is similar to seared short ribs, a roasted golden brown. All signs that I'm Filipino.

First generation Filipino in the states, its easy to lose the customs of the culture.  Instead of having white rice in every meal, I eat a lot of hamburgers and mexican food.  I'll eventually get the itch.  Soy sauce and vinegar in some sort of stew (with white rice of course.)  It's difficult for me to survive a week without Moms traditional food that brings me closer to the motherland, a pacific ocean away.  
Mama Lulu's Apritada
Yield: 4 servings

Ingredients                                                    Amounts
Chicken- Legs                                                       8 ea.
Bay Leaves, crushed                                            2 ea.
Vinegar                                                                1/2 Cup
Tomatoes, Roma                                                1 1/2 ea.
Carrots, medium sized,                                       1 ea.
Potatoes, Russet, 1/2" thick                                 1 ea.
Canola Oil                                                              3 Tbsp.
Patis, fish sauce                                                      3 Tbsp.
Garlic, cloves, smashed, rough chopped                3 ea.
Onions, Large dice, 1" cubes                                 1/2 ea.
Soy Sauce                                                                 1/3 Cup
Water                                                                        1/2 Cup

1.   Clean chicken legs by tearing off the excess fat with a Chef knife or desired weapon.  Season with salt and pepper.
2.  In a cold pot place chicken, bay leaves, and vinegar.  Blast to a boil and reduce vinegar by half.  Stir chicken midway so that all parts of the chicken receive the vinegar flavor.  

3.  Warm up a separate saute pan on high heat and add oil.  Drop garlic till golden or filipino color and add onions till translucent or soft.  Add tomatoes and cook till skin wilts and aroma has been released.  Cool the pan with soy sauce and heat to a boil.  Reduce by half.  Marry vegetable mixture with chicken. 
 4.  Add water and bring chicken and vegetable mixture to a boil and reduce heat to a medium simmer. Add the potatoes and carrots.  Cook for approximately fifteen minutes or until vegetables can be easily pierced with a spoon and chicken is cooked through. 
 5.  Serve with white rice and eat with a spoon and fork for the full Filipino experience.