12 May2008

toppings3

Don’t do this more than once a quarter! Don’t say I didn’t warn you. As I finished this bowl of goodness at lunch, I was silently singing “killing me softly with this adobo, killing me softly, with this adobo, spending my whole life, at Vicky Belo’s, killing me softly…” :) You know the song. Oh, and I don’t mean any harm to Ms. Belo’s business in any way, I just meant I would need her services to rid my mid-section of its unusually high fat content if I kept eating more of this! At any rate, what was I to do with about a third of a large garapon (jar) of slowly cooked, no soy sauce adobo, that I did a post on earlier, here? Adobo rice topped with shredded re-fried adobo, OF COURSE!

toppings1

Take your leftover adobo and shred all of the meat and fat. Put a non-stick pan on high heat, add some fat, then the shredded adobo and don some protective armor as the splattering fat begins…this is admittedly a MESS to make. Then when the meat is browned a bit, add some rice and stir until combined and heated through. If you use enough fat/meat to rice ratio, you will have a wonderful tasting fried adobo rice. It is already delicious in this iteration, but why stop there?

toppings2

For a Cebuano twist, I did a parallel dish with corn grits instead of rice, method is the same as described in the previous paragraph. Oddly, the corn version seemed to absord a phenomenal amount of the pork fat and came out drier than the fried rice. So if you try this version, think even more fat. Because you may not have enough adobo to flavor huge amounts of rice or corn, I would suggest a touch of light Kikkoman or other soy sauce to stretch the flavor into the choice of starch.

toppings4

But I couldn’t just leave things as a simple adobo and rice or corn fried dish. I decided to fry up some more adobo flakes and piled that on top of the adobo fried rice. Throw in some freshly made tomato and salted egg salad dressed with a spicy chili coconut vinegar and a dollop of sweetish homemade acharra, and you are talking a simply fantastic lunch. Deadly on the calorie scale, but like I said, don’t do this more than once a quarter! It was delicious. And now I have to work out for a couple of hours to get over just a fraction of the guilt…

 

COMMENTS:

  1. Gay says:

    Wow! I’m speechless with your adobo rice…

    May 12, 2008 | 1:19 pm

     
  2. Vanessa says:

    ‘Spending my whole life at Vicky Belo’s’? That line is inspired! :-)

    May 12, 2008 | 1:29 pm

     
  3. Artisan Chocolatier says:

    TOTALLY AWESOME!!!!

    May 12, 2008 | 1:41 pm

     
  4. Quillene says:

    IKA NGA EH, KATAKAM-TAKAM!!!!

    SARRRRRRAAAAAP!!!!

    May 12, 2008 | 1:56 pm

     
  5. wil-b cariaga says:

    hahaha. . . when you plan to eat this regularly, it’s like slow suicide, but with the benefit of having very tasty adobo meals, you might want to add torta as dessert too. . . hehehe. . . I never tried making adobo flakes but I think doing this at home rather than having it regularly for lunch in your rice bowl resto would save you lots of money, its quite simple to do, though MM said it could leave a mess in the kitchen. . . mmm craving for adobo flakes now with atchara plus tomato and salted egg salad. . . might try doing cous cous with adobo flakes. . . I got lots of cous cous here, need to use ’em up. . .

    May 12, 2008 | 2:56 pm

     
  6. lojet says:

    Or, you could try making grits (using only water and wetter than the one you pictured), put a glob of butter when it’s in the bowl, grind some salt and pepper (lots of pepper) and mix…then top with fried adobo..yum!

    May 12, 2008 | 3:28 pm

     
  7. dhanggit says:

    at one moment i thought it’s bibimpap.;but i was mistaken its 100% pinoy rice toppings!! sarap!!

    May 12, 2008 | 4:03 pm

     
  8. Katrina says:

    Adobo flakes is one of my favorite Pinoy dishes! We eat this often in my family, and always with garlic rice. Add some green mangoes and bagoong to that tomato and red egg salad, hold the achara (I don’t like it), and it would be a perfect meal for me!

    May 12, 2008 | 4:13 pm

     
  9. Joey says:

    delicious death indeed!

    May 12, 2008 | 5:38 pm

     
  10. Apicio says:

    Sounds like that French campaign against alcoholism, “it kills slowly” to which the bibulous republic’s retort was “ who’s in a hurry?”

    May 12, 2008 | 6:04 pm

     
  11. witsandnuts says:

    Ack! I miss World Topps!

    May 12, 2008 | 6:26 pm

     
  12. Mila says:

    I just had corn grits (is that redundant?) on Sunday, with a large glob of butter, but no adobo. Will have to rectify that soon!
    I love the last one, adobo with adobo rice, double threat, but worth it on these weirdly rainy days.

    May 12, 2008 | 7:15 pm

     
  13. Jdawgg says:

    Hello Marketman,

    Isn’t this dish one of the verions of “Pampabata Dish”?. It suppose to make you look young again. Ha, ha my better half would grow another Bil-bil. I would have to make this dish during summertime here in SF/BayArea so the taba would melt. It’s dangerous to eat this during spring time kasi medyo malamig pa baka ma-stuck sa waitline ni Misis. She tried going on a DIET, but everytime mayroon pagkaing na masarap she’ll TRY IT and guess what she’ll finished it too.

    May 13, 2008 | 4:16 am

     
  14. dhayL says:

    This is a picnic-perfect dish for this summer! I just have to make sure that the hubby has his gout medicine before the intake, otherwise, he’ll be fishing with a “tungkod”, ahahha.

    May 13, 2008 | 5:37 am

     
  15. Silly Lolo says:

    So then my Lolo once told me: Just like sex, adobo can be heavenly when properly paired!

    That Lolo of mine was one smart dude.

    May 13, 2008 | 6:03 am

     
  16. kasseopeia says:

    That dish can kill me softly anytime! *drool*

    May 13, 2008 | 6:31 am

     
  17. lee says:

    Silly Lolo: You rock!

    May 13, 2008 | 7:57 am

     
  18. the husband says:

    Whenever we have leftover adobo, we always fry the leftover meat (pork and/or chicken) and mix the adobo sauce with the fried rice. Delicious! We haven’t tried it your way yet. Maybe this weekend! Thanks!

    May 13, 2008 | 8:31 am

     
  19. edee says:

    yeah a pampabata dish, not that it will make you look young but you wouldn’t reach old age :)

    May 13, 2008 | 5:49 pm

     
  20. joey says:

    Hmmm…this is exactly how I felt when I had a certain XO sauce with rice. And once a quarter? I had it for three meals straight!

    May 13, 2008 | 8:59 pm

     
  21. edel says:

    sinfully delicious!

    May 13, 2008 | 11:49 pm

     
  22. alilay says:

    i had this for breakfast today, medyo nahihilo-hilo na nga ako eh i’ve been eating this adobo since friday night, saturday – almusal, sunday lunch, monday lunch and today – breakfast. fasting siguro ako tonight fruit diet, but wait i am cooking maria clara and betty q’s xo sauce tonight, konti lang promise.

    May 14, 2008 | 6:05 am

     
 

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