Cooking with Friends: Jenika Gonzales

The pandemic kind of put a lot of things into perspective for us, especially when it comes to our blog and social media platforms. One thing we’ve been reflecting on is how our little piece of the internet introduced us to so many awesome people and the friendships we’ve made from it.

This inspired us to start a new blog series we’re calling “Cooking with Friends.” We’re meeting up with friends, some you may know, some you may not know, and we’re cooking a meal with them. We’ll learn why they love the meal and the secret ingredients the dishes may have. Then, we’ll share the recipe with you guys! It’s going to be a special way for us to connect with friends and share the experience with you.

First up in our series is Jenika Gonzales. We met online a few years ago and at some social media events. We’ve also been a bit obsessed with what she’s cooking and posting on her instagram JenikaEatsMeat. She’s inspired us to cook a few Filipino recipes and sometimes we text or message her about ingredients or certain recipes when we’re cooking something new at home.

The meal she chose to make with us was Filipino Chicken Adobo and lumpia (served with a side of bok choy). When asked what was important and special about this meal Jenika had this to say: “Chicken Adobo and Pork Lumpia have always been a staple in our family celebrations! There are various recipes for the classic Adobo and Lumpia, but I have found that the simplest ones are always the best! Each family celebration includes both of these dishes and every time it is cooked/served, it brings back many sweet memories and smells with family near and far.”

CHICKEN ADOBO RECIPE

Chicken and Marinade 

• 750g / 1.5 lb chicken thighs (5 – 6 pieces) 
• 4-6 garlic cloves, minced (really more if you are a fellow garlic girl)
• 1/3 cup soy sauce
• 3-4 dried bay leaf

For Cooking

• 2 tbsp oil, separated (vegetable, canola, or peanut)
• 1 1/2 cups (375 ml) water
• 1/3 cup + 2 tbsp white vinegar
• 1-2 tbsp brown sugar (to taste, your preference on how sweet you like it)
• 1 tbsp oyster sauce
• 1 tbsp whole black peppercorns (sub 2 tsp coarsely cracked pepper)

Serving

• 2 green onions/scallions, sliced (garnish)

Instructions:

1. Combine chicken and marinade ingredients in a bowl. Marinate for at least 30 minutes or up to overnight.
2. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from the marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
3. Remove the chicken from skillet and set aside.
4. Add the reserved marinade, vinegar, water, sugar, and black pepper. Bring it to a simmer on medium-high. Simmer for 5 minutes.
5. Add chicken skin side up. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes until the sauce reduces.
6. If the sauce isn’t thick enough, remove the chicken onto a plate and let it simmer by itself – it will thicken much quicker – then return the chicken to the skillet to coat in the glaze. You can also mix a starch-water mixture.
7. Coat chicken in glaze, then serve over rice.

PORK LUMPIA RECIPE

• 1 tablespoon vegetable oil
• 1 pound ground pork
• ½ cup chopped onion
• 2 cloves garlic, crushed
• ½ cup minced carrots
• ½ cup chopped green onions
• ½ canned water chestnuts (optional)
• 2 tablespoons chopped fresh cilantro (Optional)
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon soy sauce
• 30 lumpia wrappers
• 2 cups vegetable oil for frying or as needed

Instructions:

1. Combine all filling ingredients in a bowl. Mix well.
2. You can cook a small amount of the meat mixture to taste, and add more seasoning if needed.
3. Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush the beaten egg mixture or a flour-water mixture on the top end of the wrapper. Roll up until completely wrapped. Perform the same step until all mixture is used.
4. Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
5. Remove from the pot. Let excess oil drip. Serve with sweet chili sauce.

Suggested beverage pairing: light beer or a tropical drink.

We loved the experience of helping a pro make one of her favorite dishes and we hope you’ll join us for more of these cooking sessions!