Believe it or not, when you ask a foreigner what Filipino food he/she has tried and love, the default answer would be ADOBO. There are a handful of delectable Filipino dishes that one could think of but why does Adobo stand out the most? I am guessing it is the distinct taste each Adobo recipe has to offer. Each recipe has its own uniqueness or twist. I believe there is no legit comparison as to who makes the best recipe unless of course one would omit the basic ingredients of Adobo.
For my part, I love my Adobo in shredded crispy form aka Adobo Flakes. My adobo flakes recipe is not the recycled leftover one that’s why it takes a bit longer to prepare but I don’t mind doing as I know that it is always a hit to my family and friends. The best part is, since it is Adobo, it doesn’t spoil fast. That’s why if you are cooking it, you don’t need to worry about having too much because you can always keep the remaining ones and have it for later. And I’m sure you’ve heard what they say about Adobo in Filipino: “Habang tumatagal, lalong sumasarap” – English translation (I really can’t think of a better way how to say it, but thanks to my friend Benz for helping me out on this one): “The longer you keep it, the more flavorful it becomes”. As you read along the ingredients below, you would be able to find out the twist I have added to the normal recipe. Would you be able to tell what it is? *wink* Let me know how it goes and if you have any questions, please comment below. Until next time, happy eating! -NING ADOBO FLAKES INGREDIENTS 1 lb. Chicken Breast about 4 pieces (cut into quarters) 1 Can (240ml) Pineapple-Orange Juice 1 Clove of Minced Garlic 1 Large Chopped Onion 3 Tsp. Vinegar ¼ Cup Soy Sauce 2 Tbsp. Brown Sugar Oil for Frying Bay Leaves (optional) DIRECTIONS Saute onion and garlic until light brown. Add the rest of the ingredients. Once the chicken pieces become tender, manually shred the meat using forks and cook until dry. Add a generous amount of oil and stir-fry the adobo flakes until it becomes crispy. Serve hot on top of plain or garlic fried rice and side with your favorite dipping sauce.
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"people who love to eat are always the best people - julia child"Archives
October 2016
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