Glenda Barretto's ideal picnic recipes.

Chicken Adobo

2 pc whole chicken, 1.4-k size each
1 ½ c vinegar
¾ cup soy sauce
2 tbsp garlic, minced
4 pc bay leaves
½ tsp peppercorn, crushed
½ liter water (2 c)
2 c oil for frying

Cut each chicken into serving pieces and place in a bowl with the rest of the ingredients, except for oil. Marinate in the refrigerator overnight.
Place chicken pieces with marinade in a casserole. Add water and bring to a boil. Reduce heat and simmer for about 30-40 minutes or until chicken is tender. Remove chicken and strain the sauce.
In a frying pan, brown the chicken pieces in hot oil until crisp on all sides. Drain in a colander and transfer to a platter. Reheat the sauce and reduce to a thick, flowing consistency, strain, then pour over chicken.

Broiled Pork Belly

2 k pork belly, sliced thinly
Marinade:
1 tbsp salt
1 ½ tsp peppercorn, crushed
2 tbsp garlic, minced
2 tbsp brown sugar
2 tbsp soy sauce
Dipping Sauce:
1 ¼ c vinegar
¾ c soy sauce
2 tbsp garlic, minced
Combine all marinade ingredients. Marinate pork overnight.
Remove pork and grill until meat is cooked through. Place pork on a platter and keep warm.
Combine ingredients of dipping sauce together. Serve sauce on the side.

Suha at Labanos

1 pc pomelo (approximately 960 g)
1 pc radish, julienne (approximately 250 g)
Dressing:
1/8 c olive oil
½ tbsp French mustard
¼ tbsp cane vinegar
Dash of salt and pepper
Dash of white sugar
1 pc spring onion, for garnish
10 g lettuce

Peel and segment pomelo. Combine with radish and set aside.

In a mixing bowl, combine the ingredients for the dressing and set aside.

Toss pomelo-radish mixture with the dressing. Arrange lettuce on salad plate and top with pomelo-radish salad. Garnish with spring onion.

Quick picnic checklist

* Two large, sturdy coolers or styrofoam chests for hot and cold dishes
* Tight-lidded plastic containers
* Small re-sealable plastic bags
* Lots and lots of ice
* Comfy picnic blanket
* Picnic baskets or hampers
* Tablecloths
* Cling wrap
* Moist towelettes in case soap and water are not available
* Disposable plastic or paper plates
* Sharpie/Marker
* Hard-wearing plastic forks and spoons
* Plastic glasses
* Paper napkins or paper towels
* Bread knife or sharp knife
* Can opener or corkscrew
* First-aid kit
* Kitchen towel
* Insect repellant
* Candles or matches for night picnic
* Sunscreen
* Lightweight folding chairs/stools
* Garbage bags for your rubbish

Things to remember

* Bring food that doesn't spoil easily, such as dishes cooked with soy sauce or vinegar.
* Pack the cold stuff (salad greens, cold cuts, juices, cut fruits, cheeses or wines) directly from the refrigerator or freezer into the cooler.
* Put food in the cooler in the order opposite to serving them, meaning the food you'll eat last should be packed first, at the very bottom.
* Hot food should be taken directly from the heat source, packed in insulated containers and arranged accordingly in the thermo box.
* Divide the food into meal-size portions and pack according to when you plan to serve it.
* Cut up fresh fruit in bite sizes before placing in self-sealing plastic bags or tightly sealed plastic containers.
* Bring desserts in serving sizes, such as cupcakes, muffins, cookies and bars.
* Pack the perishables into the cooler only when you're almost ready to leave.
* Place cooler in shade upon arrival at the picnic site and keep lid closed whenever possible.