I will now share my favorite Filipino dish, Adobo. It has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts. I consider it as the national dish of the Philippines. It is well known worldwide especially in the US. There is also a movie about a Filipino who lives in the US and the title was "American Adobo". Adobo is commonly packed for Filipino mountaineers and travelers because it keeps well without refrigeration. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria. It is a common dish during out of towns, team buildings, friends and family gatherings. There are also many variations of Adobo, there are some with liver, coconut milk, turmeric etc.. This one is tuyo (no soup) version, it is my preferred way of cooking adobo because this is perfect for steamed rice. I hope you can also enjoy my version of tuyong adobo.
Ingredients
1 whole chicken, (cut into serving pcs)
2 medium onion (julliened)
5 cloves garlic (crushed)
1/2 cup soy sauce
1/4 cup vinegar
5 pcs chili fingers
2-3 pcs dried bayleaf
2 tsp ground pepper
2 tsp oil
Instructions
1. In a large pan, heat oil then, saute garlic until it turns to golden brown and add onions.
2. Put the chicken and stir. Simmer for 5 minutes.
3. Pour the soy sauce and vinegar.
4. Add the bayleaf, chilis and ground pepper. Simmer until only left sauce was the oil of the chicken.
5. Serve with steamed rice.
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