Adobong Baka Sa Gata

INGREDIENTS:

1 kilo beef, kampo part, cubed

1 clove garlic, crushed

1/3 cup vinegar

1/4 teaspoon freshly ground pepper

4 cups coconut milk

1/2 kilo papaya, sliced horizontally 

Water to cover the meat

Salt to taste

PROCEDURE:

Put cubed beef, garlic and vinegar in a casserole. Fill with just enough water to cover the meat. Cook until tender.

Pour in coconut milk and put in papaya. Stir slowly until the mixture boils and papaya is cooked. Season with salt and pepper to taste. Simmer.

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Chinese Style Adobo

INGREDIENTS:

1/2 kilogram pork kasim, adobo cut

1/2 kilogram fresh chicken, cut into serving pieces

3 tablespoons crushed garlic

1 tablespoon freshly ground black pepper

2 tablespoons sugar

2 piece bay leaf

1/2 cup soy sauce

3/4 cup vinegar

2 cups water

1 dozen quail egg, hard-boiled, peeled

PROCEDURE:

Combine all ingredients, except quail eggs, in saucepan. Cook over high heat to medium and let simmer. Remove cover and cook for 5 minutes more for sauce to reduce and thicken. Add quail eggs during last minute of cooking.

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Adobong Hito

INGREDIENTS

2 medium size catfish, internal organs removed

1 head garlic, crushed

1/4 cup yellow ginger (turmeric), juice extracted

2 teaspoons Worcestershire sauce

3/4 cup vinegar

1/2 cup melted pork fat

Salt and pepper to taste

PROCEDURE

Wash fish very well and rinse with rock salt. Marinate fish with vinegar for a little time and rub a little salt to remove slimy coating. Rinse in vinegar again. Wash fish with cold water and let dry.

In bowl, combine garlic, yellow ginger juice, Worcestershire sauce and vinegar. Put fish in bowl and marinate. Set aside.

Heat pork fat and fry fish until brown and crisp. Remove and drain excess fat. Pour marinade and another saucepan and bring to a boil. Simmer uncovered until sauce is quite dry. Add fish and simmer until fish absorbs sauce. Season with salt and pepper. Serve hot and sprinkle with chicharon, if desired.

Adobo Flakes

INGREDIENTS

1/2 kilo chicken breast, skinless

1/4 cup finely minced garlic

2 tablespoons Worcestershire sauce

1/4 cup soy sauce

2 tablespoons vinegar

2 tablespoon coarse salt

2 teaspoons freshly ground pepper

2 tablespoons corn oil

Cooking oil for deep-frying

PROCEDURE

Boil chicken breast and garlic in Worcestershire sauce, soy sauce, vinegar, salt, pepper and corn oil until cooked and sauce is reduced to almost dry. Drain remaining sauce; set aside for other use.

Flake chicken. Spread flaked chicken on a tray and air-dry.

In very hot oil, deep-fry dried chicken flakes in small batches until crisp and golden brown. Remove and drain excess oil with paper towels. Serve with steaned rice.