www.womanthismonth.com Chicken Adobo (Philippines) 1kg chicken breast, cut into large cubes 80ml soy sauce 2 cloves garlic, crushed and chopped finely 60ml cooking oil 500ml water 3 bay leaves 40ml apple cider vinegar 10g white sugar to taste salt to taste pepper l In a large bowl, combine the soy sauce with the chopped garlic. l Add the chicken pieces and stir to coat with the marinade overnight. l Place the cooking oil in a pan and apply heat. l When the oil is hot, carefully place the marinated chicken and cook well. l Add the water to the bowl that contained the marinade, pour this into the cooking chicken and bring to a boil, with the bay leaves. l Simmer for 20-30 minutes or until the chicken is tender. l Add vinegar and sugar. Stir and cook for five more minutes. l Add salt and pepper to taste; serve hot with rice. Food Multicultural Blend While November is the time to give thanks in America, it is also a time to show our gratitude to all of those close to us before 2012 becomes yet another page in our collective history books. It is also a time to say “bon voyage” as some depart for their vacation. If Bahrain has taught me anything, it is the diversity of food and the wonder of opening your heart to the cuisine of distant lands and that of your friends. Having travelled among other GCC nations and within the Middle East region as a greater entity, I find that it is this multicultural mix that is the glue that binds this nation together. We are an eclectic blend of nationalities, but we have all made this tiny island our home. The longer we remain, the harder it is to ever consider a departure and the more we learn about one another and the influences our cooking has upon the greater whole of the nation. With franchise eateries from Britain, America, South Africa, Australia, Asia and India, our culinary marketplace is immeasurable to say the least. For this month’s recipes, I have chosen dishes from Thailand, India, Philippines and Korea as a “thank you” to those who have given us all so much to be grateful for. So far from their homelands, these recipes would make a fine addition to any farewell or end of year feast. As the year ebbs towards its penultimate month, we tend to visit others more than usual to say our hellos and appreciation for a year almost completed in safety and for the love and sake of friends. By James Claire 56 | November 2012
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