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Neighbourhood

Sundays at 11am | TV ONE

Episode 27 - Khandallah


 

This week on Neighbourhood, we visit Khandallah – nestled in the hills of Wellington, overlooking the city’s harbour.

In this week’s episode we reveal the nourishing secret behind the sweet sounds of a local Filipino choir and meet a woman whose discovery of a long lost diary led to her family being re-united.

We talk to a dynamic young Muslim woman who is dedicated to helping other migrants improve their communication skills, plus we watch kiwi and Celtic aesthetics combine in a collection of unique art works.

CURATOR BIO
Alda Rezende

In her home country of Brazil, Alda Rezende is something of a household name.  Her career has been a mix of all manner of music styles including jazz, bossa nova, samba, classics, electronic music and pop... She currently performs in and around Wellington with her quintet. Alda is married to a New Zealander she met in Nepal. They returned to New Zealand 7 years ago and currently live in Khandallah with their young son.

KHANDALLAH DISH RECIPE

This week Neighbourhood explores the Wellington suburb of Khandallah where Filipino Choir come together to share good food & music at the home of local woman Flora Muriel-Nogoy.

Filipino Chicken Adobo

Recipe courtesy of Flora Muriel-Nogoy

Level of difficulty : Easy

Servings: 6 -8

Ingredients

Method

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

Cook’s note:

My family would traditionally take the chicken pieces out of the sauce after 30 minutes and allow it to cool to room temperature and pan fry the chicken pieces till it is just slightly brown or caramelised. Beware of splattering oil during this process. Bring the chicken pieces back into the sauce and allow to simmer for another 10 minutes. It’s a great dish to cook a day ahead as the flavour improves.

Different white meat like pork belly or chicken liver can be mixed with chicken pieces.

 


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