Honestly I’ve never heard of crispy adobo before. All the while I thought I created something new! Naadik pa nga ako. And for quite sometime I was in this ‘adobo mode’ when using chicken wings. Not until Erwin mentioned to … Continue reading Saucy Pan-Fried Crispy Chicken Wings Adobo
Angelo of Eat Matters decided to tackle egg as an ingredient for the 17th round of Lasang Pinoy. Oh I thought about omelets right away but then, nilagang itlog has always been my favorite. Be it plain hard-boiled eggs as snack or breakfast just like what nourishes a poor Chinese laborer in construction sites here in Beijing, or toppings to a hearty chicken noodle soup. And so I present to you… chicken and marbleized quail eggs adobo.
A lot of things had been said about adobo – the national dish, soul food, the non-Pinoy’s favorite Pinoy food. There are also so many ways to cook adobo and for quite sometime I have always wanted it soupy but nowadays… mean and dark it is, just as I remember it as a kid.
Continue reading “Lasang Pinoy 17: Chicken & Marbleized Quail Eggs Adobo”
Is it too dark to look scrumptious? That is how I remember Mom’s adobo as a young child – mean and dark. Surprisingly, A loves it this way, too. So join me and delve into the dark side of adobo. … Continue reading Chicken Adobo