Keeping up with Trends

By Mary Gajda   Asian Noodles-Taste the Far East Susan Fassbender is chef at Asian Noodle in Bay City, specializing in Filipino cuisine and Asian fusion. With a goal of staying humble and keeping up with what’s trending in the restaurant and food industry, Fassbender is true to her task. This popular chef has provided us with a family style recipe that serves 4-6 people and provides a taste of the Far East. Chicken Adobo 

• 3 1/2 lbs whole chicken, quartered and cut to pieces
• 1 1/2 cups rice vinegar
• 1 cup coconut milk
• 1/4 cup gluten-free soy sauce
• 12 garlic cloves or 1/4 cup chopped garlic in water
• 3 bay leaves
• 1 1/2 tsp freshly ground black pepper
• 1/4 cup oil (olive or liquid butter)

Step 1: In a large bowl combine all of the marinade ingredients. Add the chicken pieces and turn to coat in the marinade. Refrigerate at least 2 hours or overnight. Step 2: In a large pot, heat 1/4 cup oil and add the chicken and marinade over high heat. Let it boil stirring occasionally. Step 3: Simmer until the marinade thickens, about 20-25 minutes. Remove bay leaf. Serve with cooked jasmine rice and pickled mango.­

By Mary Gajda

 

Asian Noodles-Taste the Far East

Susan Fassbender is chef at Asian Noodle in Bay City, specializing in Filipino cuisine and Asian fusion. With a goal of staying humble and keeping up with what’s trending in the restaurant and food industry, Fassbender is true to her task. This popular chef has provided us with a family style recipe that serves 4-6 people and provides a taste of the Far East.

Chicken Adobo 

• 3 1/2 lbs whole chicken, quartered and cut to pieces
• 1 1/2 cups rice vinegar
• 1 cup coconut milk
• 1/4 cup gluten-free soy sauce
• 12 garlic cloves or 1/4 cup chopped garlic in water
• 3 bay leaves
• 1 1/2 tsp freshly ground black pepper
• 1/4 cup oil (olive or liquid butter)

Step 1:
In a large bowl combine all of the marinade ingredients. Add the chicken pieces and turn to coat in the marinade. Refrigerate at least 2 hours or overnight.

Step 2:
In a large pot, heat 1/4 cup oil and add the chicken and marinade over high heat. Let it boil stirring occasionally.

Step 3:
Simmer until the marinade thickens, about 20-25 minutes. Remove bay leaf.

Serve with cooked jasmine rice and pickled mango.­