Asado ni Ima

Here I go again.

The real pleasure in eating is to rediscover that flavor that brings memories back. I guess I'm waxing romantic because I just hit the big 5-oh and long for that flavor now that my taste buds have been numbed by a half century of abuse.

The Chicken asado of my dear Capampangan grandmother has been replicated in its entirety first by my mother, then by our cook, Fe, who had the diligence and patience to actually write down the recipes she learned. This is the bottom line of taking the ordinary and transforming it into legend.

The succeeding words are not mine, but Fe's transcribed from her handwritten scribble. (i will try to translate into english as necessary)

Ingredient:

1 whole chicken
3 pcs garlic
2 tbdsp vinegar
1 onion
1/4 cup soy sauce
1 red bell pepper

Paraan ng pagluluto

Igisa ang sibuyas bawang soy sauce veingar and red bell pepper

(Sautee onions garlic soy sauce and bell pepper, cut into strips i might add)

ilagay ang manko na hinati sa pahaba sa ginisang sangkap at tubigan ng isang tasa

(Place the chicken split in half lengthwise on the sofrito and add i cup water)

at hayaang lumambot ayon sa gusto.

(allow to soften as desired, she obviously acquired the capampangan flair for vagueness)

at pagluto na ay alisin ang manok sa sabaw at patuluin ang manok.

(when done, remove from broth and allow chicken to drip - i guess you set aside and let the liquid from the chicken drain off)

at ang sabaw na natira palaputin sa pamamagitan ng cornstarch & flour

(with the remaining broth thicken with cornstarch & flour, now this part i dont understand, you can make a roux with flour or disperse cornstarch in an equal amount of water)

at bago ihain ang manok ay ifrito ng kunti and manok sa kunting mantika at pritohin ayon sa gustong laki pagkatapos iprito at ihain

(and before serving the chicken, fry in a little oil, that means brown on both sides, as desired, i prefer it a bit burnt over a high heat, then allow to sit in the sauce and baste before serving.)

I can't imagine this dish without salt or pepper. Just the nutty flavor of the fried chicken skin blending with the soy sauce, and the sweetness of bell pepper weaves a magic flavor uncomplicated by herbs and spices. Just the unfettered mixture of the chicken leached into the soy sauce.

I would definitely take a sauvignon blanc for this one