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Chicken Adobo in Coconut Milk Adobong Manok sa Gata 6 servings applepiepatispate

For the Marinade:1 1/2 cups rice vinegar1 cup coconut milk1/4 cup soy sauce12 whole garlic cloves, peeled3 bay leaves1 tablespoon whole peppercorns6 chicken leg quarters, approximately 3 to 4 poundsdried or fresh chiles, to taste (optional)Notes:As with short ribs adobo, the original recipe calls for 1 1/2 teaspoons of ground pepper. I used whole berries and doubled the amount to reduce the grittiness of the broth. I sometimes add habanero and chile de arbol chiles to the sauce for a spicier adobo. Mix all of the marinade ingredients together. Add the chicken pieces and turn in the marinade to coat. Refrigerate for at least 2 hours or overnight.In a wide heavy pot or dutch oven, bring the marinade and chicken to a boil over high heat, arranging the chicken in a single layer if possible. Lower the heat to maintain a gentle simmer. Cover the pot with a tight lid and braise for 25 to 30 minutes, until cooked through and tender.If serving the next day, let cool to room temperature while uncovered before storing in the refrigerator.To Serve:Prepare a grill or preheat a broiler. Transfer the chicken to a large plate, ensuring that the peppercorns and bay leaves stay in the pot. Add the chiles to the sauce (if using) and reduce over medium-high heat until thickened to the consistency of heavy cream. While the sauce is reducing, grill or broil the chicken until heated through and slightly charred.Strain the sauce to remove the whole peppercorns and bay leaves. Pour the sauce over the grilled or broiled chicken and serve with rice.

Cold Tea Noodles Serves 4

1 tablespoon japanese genmaicha green tea

1/2 lb chinese water noodles or japanese udon noodles

1 (14-16 ounce) package firm tofu, well drained

1 (3 1/2 ounce) package enoki mushrooms

1/2 cup radish sprouts, washed and dried (or more to taste)

5 scallions, sliced into thin rounds (green onions)

1/4 cup cilantro leaves light soy sauce, to taste

japanese sesame oil, to taste

fresh ground black pepper, to taste (or Shichimi togarashi Japanese spice mixture, available at Asian markets) Bring two quarts water to 180°F (85°C) and add tea. Steep for 3 minutes and pour through a sieve. Reserve liquid for cooking the noodles. Bring the reserved tea to a boil and add noodles. Cook for about 5 minutes, or until noodles are al dente. Remove from heat and allow the noodles to remain in the liquid until it has cooled. Remove noodles from liquid and place in a bowl, covered, overnight in the refrigerator. The next day, put tofu on a plate and cover it with several layers of paper towels. Press any excess moisture from it by placing a two-pound weight on top of the paper towels. Remove weight and paper toweling after 15 minutes. Carefully slice the tofu into 1-inch (2.5cm) cubes and set aside. Place noodles on four plates. Scatter tofu and remaining ingredients over all. Serve with soy sauce, sesame oil and seasoning.