Every Filipino home boasts of having the best adobo recipe. However, despite the numerous varieties around - from the typical pork-and-chicken with soy sauce and vinegar, to adobong dilaw, to adobo sa puti - the common denominator is the tremendous amount of will power you need to say no to adobo when it's served with a steaming cup of rice.
Adobo flakes, five ways
Although white rice will always be the best accompaniment to adobo, there are at least five other ways you can enjoy one of the variants of the dish - adobo flakes:
1. Adobo aglio e olio
Make a classic aglio e olio sauce by heating garlic and chilli flakes in olive oil. Add in the adobo flakes. Pour sauce over cooked spaghetti noodles. Add in parsley and parmesan cheese.
To make the pasta even tastier, top it with a sunny side egg.
2. Adobo flakes burrito
Heat tortilla to soften. Place adobo flakes, garlic rice, corn kernels, salsa and/or guacamole and cilantro on the tortilla. Roll into a burrito.
3. Adobo fried rice
Beat eggs and cook in a hot wok. Add in adobo flakes, rice and frozen peas, carrots and corn. Season with pepper and chicken salt.
4. Adobo flakes and feta cheese pizza
You can either opt to make crust from scratch or buy a ready-made pizza base. Top the base with pizza sauce, adobo flakes, feta cheese and mozzarella cheese. Bake in the oven.
5. Champorado with adobo flakes
Make sure to fry the flakes until they become extra crispy without being burnt. Instead of dilis, top the champorado with adobo flakes.
An adobo flakes recipe
Here's a basic adobo flakes recipe you can try at home:
Ingredients:
½ kilo chicken breast fillets
½ kilo chicken thigh fillets
2/3 cup soy sauce
1/3 cup white vinegar
1 tbsp Worcestershire sauce
1 head of garlic, half for roasting and half for frying
2-3 pcs bay leaves
1 tbsp whole black peppercorns
Oil
Salt and pepper
Procedure:
1. Take half the head of garlic, slice the top, and place on a small baking pan. Pour oil over garlic and sprinkle with salt and pepper. Roast the garlic in the oven until it turns brown and softens.
2. On a pot, heat oil and add in the chicken. Cook until no longer pink.
3. Mash roasted garlic and add to the pot.
4. Add in soy sauce, vinegar, Worcestershire sauce, peppercorns and bay leaves. Allow to boil. Do not stir.
5. When the chicken is done and is easy to flake, allow to cool. When the adobo has cooled, flake the chicken with your hands or using a fork.
6. Place the chicken flakes on a serving dish. Using a strainer, strain the sauce over the flakes. Keep the adobo flakes in the fridge for 24 hours.
7. The following day, separate the sauce from the flakes. Fry the flakes until crispy. Serve the sauce on the side or over the flakes. Top with fried garlic if desired.
Note:
* Preferably, use Philippine-brand soy sauce and vinegar as they give a deeper, more umami flavour to the adobo.
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