Creamy chicken adobo.

Do you miss being asked “chicken or beef?” during flights? Traveling is on hold but we can still have easy, creamy meat dishes while staying at home. 

Every household claims to make “the best” adobo, but you can experiment by adding chicken-flavored evaporated milk to your favorite adobo recipe to make it richer. You can also add savory evap to cook a fuller-flavored chicken curry. 

Beef calderata is a favorite Filipino ulam, and some recipes call for canned liver spread, peanut butter, grated cheese—sometimes all of those! Next time, try cooking calderata with beef-flavored evaporated milk which can also be used for a beef-and-mushroom ulam. For easier cooking, consider using the new Alaska Creamy Evap which comes in chicken and beef flavors. 

Creamy Chicken Adobo

  • ¾ kg chicken 
  • 1 head garlic, smashed                                         
  • ½ c soy sauce                                         
  • ⅔ c vinegar                                         
  • 2-3 pcs bay leaves                                         
  • 1 tbsp whole peppercorn                                         
  • ¼ c oil
  • ¾ c water                                         
  • 2 tbsps oyster sauce                                         
  • 1 pack Alaska Creamy Chicken Evap                                         
  • Salt and pepper, to taste                                         

In a bowl, marinate chicken pieces in a mixture of garlic, soy sauce, vinegar and peppercorn. Set aside for 30 minutes. Remove chicken pieces and set marinade aside. 

Heat oil in a pan and brown chicken. Add smashed garlic and saute until lightly browned. Pour reserved marinade, bay leaves, water and oyster sauce. Bring to a boil and cook until chicken is tender and cooked through. Season with salt and pepper. Stir in Alaska Creamy Chicken Evap then remove from heat.  

Creamy chicken curry.

Creamy Chicken Curry

  • 1 tbsp butter                                         
  • 4 tbsps curry powder                                         
  • 4 cloves garlic, chopped                                         
  • 1 pc onion, sliced 
  • ¾ kg chicken                  
  • 2 tbsps fish sauce                                         
  • 1 pc carrot, cubed
  • 1 pc medium potato, cubed
  • 1 c water                                         
  • 1 pc red bell pepper, julienned
  • 1 pack Alaska Creamy Chicken Evap                                         
  • Salt and pepper, to taste                                         
Creamy beef caldereta.

Creamy Beef Caldereta

  • 1 tbsp oil                                         
  • ¾ kg beef, cubed                                         
  • ¼ c  soy sauce
  • 4 cloves garlic, chopped                                         
  • 1 pc onion, sliced 
  • 1 c water                                         
  • 1 small can liver spread 
  • 1 250-ml pack tomato sauce
  • 1 pc carrot, cubed
  • 1 pc potato, cubed
  • 1 pc green bell pepper, cubed
  • 1 pack Alaska Creamy Beef Evap                                         
  • Salt and pepper, to taste                                         
  • Marinate beef in ¾ cup of soy sauce. Set aside for an hour.

In a deep skillet, quickly brown all sides of the beef. Remove beef from the pan and set aside. In the same pan, saute onion and garlic in oil in medium heat. Return the beef and add 1 cup of water. Let boil, then lower the heat. Simmer for 2 hours or until tender.

Dissolve the liver spread smoothly into the broth. Add the tomato sauce. Mix well. Toss in the carrots, potatoes and bell peppers (optional to fry these separately beforehand). Simmer for 20-30 minutes, or until the vegetables are tender but not mushy.

Lower the heat and add the Alaska Creamy Beef Evap. Season with salt and pepper.

Creamy beef with mushroom.

Creamy Beef with Mushroom

  • 1 tbsp oil                                         
  • ¾ kg beef sirloin, cut into strips                                         
  • ½ c soy sauce                                         
  • 4 cloves garlic, chopped                                         
  • 1 pc red onion, sliced  
  • 1 small can button mushrooms, pieces and stems                                        
  • 1 c water                                         
  • 2 tbsps oyster sauce                                         
  • 1 pack Alaska Creamy Beef Evap                                         
  • 1 tsp cornstarch, dissolved in 3 tbsps water                                         
  • Salt and pepper, to taste                                         
  • Marinate beef in ½ cup soy sauce. Set aside for an hour.

In a skillet, lightly fry the beef. Remove beef from the pan and set aside. In the same pan, saute the onion and garlic in oil in medium heat. Return the beef and add the mushroom. Stir to combine. Add water and let it boil. Lower the heat and simmer until tender.

Add the oyster sauce and finish off with the Alaska Creamy Beef Evap. Lower the heat further and add the cornstarch slurry. Simmer until thick. Season with salt and pepper.