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Special Adobo
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Special Adobo Special Adobo. This adobo version is requested by a reader from OPC Facebook . The request was to make an adobo that combines pork, chicken, tofu, egg, liver and gizzard. I do have some adobo combination in the archives and in fact I have also a pork and tokwa adobo but it is not yet published. But this is the first time I do an adobo with everything. At first I was thinking how to cook the adobo combination which has ingredients that require different cooking times. Until another OPC Facebook reader post the recipe of his version of adobo that has everything. My version of adobo that has everything which I called Special Adobo is a bit simpler. It does not require frying, except the tofu, I know it is a bit troublesome and takes some skills to re-fry cooked adobo. The ingredients are added in stages to even out the cooking times. For the egg I used canned quail eggs. But if fresh quail egg is available just hard boil them first, you may use chicken egg if you wish. Here is the recipe of my Special Adobo. Ingredients: | |
1/4 kilo | pork belly, cut into large cubes |
1/4 kilo | chicken thighs, deboned, cut into large cubes |
1/4 kilo | chicken liver, cut in half |
1/4 kilo | chicken gizzard, cut in half |
1 canned hard boiled quail egg, about 20 pieces 1 big block firm tofu, cut into large cube, fried | |
1/2 head | garlic, crushed |
1/2 tbsp. | peppercorns |
2-3 | bay leaf |
3-5 pcs. | dried red chili |
1/2 cup | white vinegar |
1/2 cup | soy sauce |
1 tbsp. | sugar |
salt to taste |
Cooking procedure:
In a large sauce pan place the chicken gizzard, garlic, vinegar, soy sauce and add 1 to 2 cups of water, bring to a boil and simmer for 10 to 15 minutes. Remove scum that rises. Add in the pork, dried chilli, peppercorns and bay leaf and continue to simmer for 8 to 10 minutes. Add more water as necessary. Add in the chicken and continue to simmer for 8 to 10 minutes and until the liquid is reduced to half. Correct saltines if required. Add in the quail eggs and fried tofu on top, continue to simmer at low heat until most of the liquid has evaporated and has turn into an oily sauce. Serve with a lot of rice.
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