one filipino dish a week

When I first got the book Memories of Philippine Kitchens, as a gift, the first thing I looked at was the adobo section. It’s almost like you want to compare how this will stack up to the great adobos that you’ve had in your life. “BEEF SHORTRIBS ADOBO” page 40 was the one that caught my eye. Inevitably, it was the first thing that I tried cooking from the book. And so here it is again as I cook it one more time. I made it just like the book:

3 Tbps canola oil
3 lbs beef short ribs
1/2 tsp sea salt
1 1/2 tsps fresh ground pepper
1 cup chicken stock
1 cup coconut milk
1 cup apple cider vinegar
1/2 cup soy sauce
1 head garlic, cloves separated and peeled
3 bay leaves
3 whole birdseye chiles

Season the ribs with the salt and pepper. Sear the ribs on all sides in the oil. Add the chicken stock, coconut milk, vinegar, soy sauce, garlic bay leaves, black pepper, and chiles. Bring to a boil then reduce heat to simmer for a looooooong time (1 - 1.5 hours). Transfer the ribs to a plate. Increase the heat and reduce the sauce and discard bay leaves and chiles.  Pour sauce over ribs. Enjoy!

For this momentous occasion, a little San Mig Light action from the corner liqour store (some perks of being in Jersey City). Of course adobo and beer go great together… the vinegary, salty and in this case thickness from the coconut milk goes well the refreshing taste of a light beer.

Eat Filipino Food!