Introduction
Adobo is really a type of preparation, which in Philippine cuisine - is stewing in vinegar and soy sauce. This is a great Vegetarian dish. There are lots of Adobo recipes and you may use meat. This really is my very own type of cooking this Adobo but you'll find other Adobo recipes while using website within my intro to my cook book. Go try them out. You'll be pleasently surprised. Within the recipe below I favor while using Phillipine Palm Vinegar or Paombong as it is referred or regular White-colored Vinegar but you should use any Vinegar you want.
Use this recipe with whole, hardboiled eggs. Stick to the recipe when it comes to taters. Once the taters are nearly done, add some whole, peeled, hardboiled eggs, having a couple of cut marks (not deep) in to the egg white-colored to allow the taste penetrate the egg easier. This specific dish (adobong itlog or egg adobo) really tastes well the following day. Any Adobo dish tastes better still whenever you allow it to take a couple of days.
Adobo is really a type of preparation, which in Philippine cuisine - is stewing in vinegar and soy sauce. This is a great Vegetarian dish. There are lots of Adobo recipes and you may use meat. This really is my very own type of cooking this Adobo but you'll find other Adobo recipes while using website within my intro to my cook book. Go try them out. You'll be pleasently surprised. Within the recipe below I favor while using Phillipine Palm Vinegar or Paombong as it is referred or regular White-colored Vinegar but you should use any Vinegar you want.
Use this recipe with whole, hardboiled eggs. Stick to the recipe when it comes to taters. Once the taters are nearly done, add some whole, peeled, hardboiled eggs, having a couple of cut marks (not deep) in to the egg white-colored to allow the taste penetrate the egg easier. This specific dish (adobong itlog or egg adobo) really tastes well the following day. Any Adobo dish tastes better still whenever you allow it to take a couple of days.
Minutes to organize: 20
Minutes to Prepare: 30
Quantity of Servings: 8
Ingredients
-
Onions, raw, 1 large (remove)
Garlic clove, 3 cloves (remove)
Peppercorn, 1 serving (remove)
Bay Leaf, 2 (remove)
Vegetable Oil, 3 Tablespoons of (remove)
*Potato, raw, 1/2 cup diced (remove)
Japanese Eggplant, 1 lb. cubed (remove)
*Soy Sauce, 1/4 cup (remove)
Palm or White-colored Vinegar, 1/4 cup (remove)
Pepper, black, 1 dash (remove)
Granulated Sugar, 1 dash (remove
Directions
Inside a Pan, heat oil adding peppercorn and bay leaves. Once the bay leaves begin to turn brown, add some garlic clove. Saute until brown. Adding the onion and fry until translucent. Add some pepper and also the sugar, stir briefly to combine, adding the soy sauce and vinegar. Lower heat to medium adding the taters and eggplant. Stir briefly then simmer, covered, around twenty minutes for that taters and also the eggplant. They must be soft although not mushy. Add water if liquid level drops lacking. You won't want to burn this dish. You simply need enough to pay for ingredients.
Serve over grain. Delivers to eight people for the way much you need to make
Quantity of Servings: 8
Recipe posted by SparkPeople user BOBBIY.
