I can say that I feel better now than the previous days. I had another headache this afternoon after my vanilla blog, so I took a nap and I woke up at half past 5 p.m. I have taken a well-deserved, nice, long bath complete with DIY foot spa and hair treatment. I probably spent about an hour and a half in the shower and darn in feels sooo good (I can hear Meredith Grey saying: Happy, shiny people).
Then I made dinner, my own adobo. It’s not exactly by the book because I made it my own way. If I could only choose seven food in this world that I can eat everyday for the rest of my life it would be: tuna, chicken breasts, pesto, moussaka, watermelons, tabouleh, and tofu. Some people use pork or chicken (of different parts) for their adobo, I use my #2 and #7. Here’s my version of it: Sautee garlic (generous amount and save some for toppings or garnish) and onions in olive oil. Add chicken breasts (cuts are up to ya) till they’re golden. Add apple cider vinegar, soy sauce, and pineapple juice (proportion is 1:1:1 but the quantity depends on how you want your adobo, some like it dry, some like it saucy), salt, pepper, sugar (I used a sachet of Tropicana Slim). Bring to first boil, add chilli powder or flakes (again...it’s your call on how spicy you want it) and on the second boil, this is the only time you add in the tofu (you’re probably wondering why I didn't add it after the chicken breasts) because you don’t want you tofu rubbery. With this, it’s the healthiest thing that melts in your mouth (trust me!). By this time, the chicken breasts and tofu already absorbed a lot of the sauce so you can now add the oyster sauce. Let it simmer for a few. Garnish with parsley flakes and the sauteed garlic you saved earlier. Serve with brown rice or in my case, a slice of brown bread and a mug of pineapple juice. There...that’ll make you happier and shinier!
Then I made dinner, my own adobo. It’s not exactly by the book because I made it my own way. If I could only choose seven food in this world that I can eat everyday for the rest of my life it would be: tuna, chicken breasts, pesto, moussaka, watermelons, tabouleh, and tofu. Some people use pork or chicken (of different parts) for their adobo, I use my #2 and #7. Here’s my version of it: Sautee garlic (generous amount and save some for toppings or garnish) and onions in olive oil. Add chicken breasts (cuts are up to ya) till they’re golden. Add apple cider vinegar, soy sauce, and pineapple juice (proportion is 1:1:1 but the quantity depends on how you want your adobo, some like it dry, some like it saucy), salt, pepper, sugar (I used a sachet of Tropicana Slim). Bring to first boil, add chilli powder or flakes (again...it’s your call on how spicy you want it) and on the second boil, this is the only time you add in the tofu (you’re probably wondering why I didn't add it after the chicken breasts) because you don’t want you tofu rubbery. With this, it’s the healthiest thing that melts in your mouth (trust me!). By this time, the chicken breasts and tofu already absorbed a lot of the sauce so you can now add the oyster sauce. Let it simmer for a few. Garnish with parsley flakes and the sauteed garlic you saved earlier. Serve with brown rice or in my case, a slice of brown bread and a mug of pineapple juice. There...that’ll make you happier and shinier!
My chicken breasts and tofu adobo
So it’s about 8:30 p.m. my time now and I’m in bed already because I have work tomorrow. Nice, long shower - check. A scrumptious, healthy meal - check. Loratidine 10mg for my seasonal allergies – check. Nasovex one puff in each nostril for my sinusitis – check. Panadol Actifast – check. May tomorrow be a great day for all of us and sans N and V for me. Goodnight bloggerland. Zzzzzzzzzzz.
