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Published by denfan

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Categories:Types, Recipes/Menus
Published by: denfan on Mar 16, 2010
Copyright:Attribution Non-commercial


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Pork Adobo / Chicken Adobo • • • • • 1 Tbsp. garlic, chopped 1 Tbsp. cooking oil (Canola) 1 Kilo pork liempo (belly), cut up to bite size pieces OR 1 Kilo chicken leg quarters, cut up into drumsticks and thighs ½ cup soy sauce 1 cup water

1. In a casserole, sauté the garlic in oil until fragrant, add chicken and brown slightly, add the soy sauce and water 2. Let all ingredients boil until half cooked, about 20 minutes

• • • • • • • • • • •

2 Tbsp. Oil ½ cup shallots 4-5 pieces black dried mushrooms, sliced ¼ cup dried oyster (optional) 4 cups uncooked rice, washed and drained Pork or chicken adobo ½ cup soy sauce 7 cups water 8-10 Chinese Mustard / Mustasa leaves Green onions, sliced (for garnish) Peanuts – Fried (for garnish)

1. Soak black mushroom in hot water until soft, then slice thinly.

1. In a separate pan, sauté ½ cup shallots in 2 Tbsp. oil until transparent. 2. Add: sliced black mushrooms, dried oyster, uncooked rice, pork / chicken adobo, mustasa leaves 3. Mix and coat rice well with oil 4. Add: ½ cup soy sauce, 7 cups water, and adobo sauce 5. Mix all ingredients thoroughly. 6. Transfer to a rice cooker. 7. To serve: transfer to a bowl and garnish with green onions and peanuts.
Note: • • • You can prepare the adobo ahead the night before, so that when you put it all together in the rice cooker, the mixture is not too hot. Use Coconut Brand soy sauce – it has more “kick” in terms of flavour You can substitute Chinese Pechay / Pechay Tagalog for the Mustasa, just slice it into small, bite sized pieces

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