Filipino Chicken in vinegar sauce

Adobo is regarded as the national dish of the Philippines. It has its origins with the Spanish colonists, but the Filipinos happily adapted it as their own. The vinegar marinade makes a dish that keeps very well, and can be eaten over several days.

Ingredients
1 kg Whole chicken, cut into portions
3/4 cup white or balsamic vinegar
4 to 6 cloves of garlic, crushed
1 – 2 bay leaves
1/2 each onion, thinly sliced
1 cup water
1 teaspoon peppercorns
1/4 cup oil
1/4 cup soy sauce
1 teaspoon salt
Method
1. Mix the chicken pieces with the vinegar, soy sauce, onion, garlic and seasonings in a large pot, and allow to marinate for 1-4 hours in the refrigerator.
2. Add water, bring to the boil on the stove and then reduce heat. Simmer for 30-45 minutes until the chicken is cooked through and tender. Add water when necessary.
3. Remove chicken from sauce and pat dry. Heat oil in a skillet over medium-high flame and sauté chicken pieces until browned. Remove to a plate.
4. Boil down the remaining sauce until thickened. Toss the chicken pieces in the sauce, and serve with (jasmine) rice.

Quick Coconut Pudding

Ingredients:
2 cups of milk (or half a liter)
2 dl powdered coconut milk
4 tbsp corn starch (maizena)
1 dl sugar
1 tsbp vanilla sugar (optional)
1 small can young cocunut meat cut into strips
Roasted dry coconut flakes (optional)
Method
1. Mix milk, coconut milk, corn starch and sugar with a plastic hand mixer, and let it stand for about 10 minutes.
2. Boil the mixture gently in a pot, stirring constantly to avoid lumps from forming.
3. Reduce heat and simmer for about 10 minutes, still stirring constantly, or until the mixture thickens.
4. Add coconut strips.
5. Pour into small bowls and garnish with roasted dry coconut flakes.
6. Refrigerate for a few hours before serving.