Canberra Chefs at Home: Kim Cudia | HerCanberra

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Canberra Chefs at Home: Kim Cudia

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Food can bring us comfort in the most challenging of times—so why not turn to Canberra’s vibrant chef community for inspiration?

In partnership with local grocery delivery company Alpha Fresh, we asked some of Canberra’s most inspirational chefs to give us their staple recipes for lockdown—complete with shopping lists!

This week, we’re taking a trip to the Philippines for a traditional dish—Chicken Adobo with Tomato Salad, otherwise known as Adobong Manok with Ensaladang Kamatis—from Lolo and Lola chef Kim Cudia.

Lolo and Lola (Grandpa and Grandma in Filipino) is a vibrant restaurant in leafy Watson and usually buzzes with loyal customers obsessed with Kim and her team’s blend of modern and traditional Filipino fare.

But while Lolo and Lola’s tables are empty due to the ACT lockdown, tonight the feast is coming to your house with a recipe Kim describes as “one of the easiest and tastiest Filipino dishes you can make at home”. Cheers to that!

Chicken Adobo with Tomato Salad (Adobong Manok with Ensaladang Kamatis)

“Adobo is a classic Filipino dish and cooking method that involves meat, seafood, or vegetables marinated and cooked in vinegar, garlic, bay leaves, and whole black peppercorns,” explains Kim.

“Dubbed as the unofficial national dish of the Philippines, Adobo has many variations depending on which region you’re from. Chicken Adobo is one of the easiest and tastiest Filipino dishes you can make at home—a flavourful and comforting dish that requires minimal prep and just a few ingredients!”

“This is my family’s version of Chicken Adobo, a recipe that has been passed down through many generations. No dish makes me think of my family more than this.”

“Eaten with a hot bowl of rice and Ensaladang Kamatis (fresh tomato salad), this is when lunch or dinner truly feels like home.”

Chicken Adobo (Adobong Manok)

Serves 5-6

Prep and cooking time: 2 to 2 ½ hours


  • 1 whole chicken (1.7-1.8kgs), cut into 16 pieces
  • 1 ½ cups (375ml) soy sauce
  • 1 ½ cups (375ml) white vinegar
  • 1 head of garlic, peeled and crushed
  • 3 pcs bay leaves
  • ½ tsp whole black peppercorns


Combine everything in a bowl. Marinate the chicken for at least an hour, or overnight, if you have the time.

After marinating, bring chicken to a boil, then simmer over low heat for an hour or at least until the liquid is reduced by ¾.

Serve with rice and fresh Tomato Salad.

Note: If you don’t have white vinegar, you can use whatever sort of vinegar you have in your pantry!

Tomato Salad (Ensaladang Kamatis)


  • 3 punnets (750g) cherry tomatoes, washed and cut in halves
  • ½ bulb of medium red onion, julienned
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Chopped spring onions, for garnish


Combine cherry tomatoes, red onion, and lemon juice in a bowl. Season with salt and pepper. Garnish with spring onions on top.


Feel free to use whatever type of tomato you’d like! Roma, grape, or gourmet tomatoes will work just as fine!


  • A whole chicken
  • Garlic
  • Cherry tomatoes
  • Red onion
  • Lemon
  • Spring onions
  • Gourmet salad mix

Want to make it easy for yourself? Order all these ingredients and more direct to your door via Alpha Fresh, with next day delivery.

Head to to order now


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