Comments on: Fried Adobo Flakes

By: Tins

Tins — Thu, 21 May 2009 05:40:46 +0000

Hi Market Manila,

About adobo flakes. I’d like to share my recent experience in cooking adobo. I made a mistake in cooking adobo, which lead to a discovery on how to make thread like adobo flakes.

Mechanics:
1. Combine adobo ingredients in a pressure cooker.
2. Leave it, or in my case forget it.
3. Two hours, release the steam, voila! a thread like shreds of pork.
4. Now transfer everything on a non stick kawale and just continuously stir it until the rest of the sabaw dries up leaving just the oil from the pork.
5. Continue on stirring the adobo until the threads starts to brown.

i hope you try it. it was really good and the process shortens the prep time twice coz you no longer need to shred the pork with your hands.

thanks,
tins

By: chick

chick — Thu, 16 Aug 2007 06:23:30 +0000

sarap! i like it as ulam or even as filling sa sandwich! :D

By: crisiboy

crisiboy — Tue, 10 Jul 2007 13:04:11 +0000

nakakagutom naman….hmmm maluto nga yan one of these days.. ehehehe

By: irene

irene — Fri, 06 Apr 2007 16:24:48 +0000

looks yummy! i should try making this one of these days. ;)

By: mei xiu

mei xiu — Fri, 06 Apr 2007 04:37:21 +0000

I so want to have adobo right now! I’ve never had adobo flakes before as there aren’t any adobo left after a meal!

By: i'lltaketwoplease

i'lltaketwoplease — Thu, 05 Apr 2007 05:23:37 +0000

YUM! I wanted to lick my screen! This post reminded me of a dish I would order at the Aloha Kitchen in Las Vegas, called Adobo fried rice omelet. The stuffing uses shredded pork(maybe chicken too?)adobo and rice fried in it’s sabaw/oil. Then a very thin egg omelet envelopes the stuff and it’s amazingly yummy! esp. at 2am! It’s huge and a meal in itself! I’ve tried making it at home, guessing that I just fry cold rice in some of the manteca of the adobo, drizzle enough of the sabaw to moisten and add the adobo flavor, then add the shredded meat. Then make an omelet! Great, now I’m craving! =)

By: Marketman

Marketman — Thu, 05 Apr 2007 00:01:25 +0000

Obviously, this dish is a universal favorite. Noemi, many folks cook adobo only with vinegar, garlic water and spices. It comes out rather pale but yummy. Then if you want a twist, brush it with some soy sauce and re-fry it then…yum. Marky, I know the apples, my daughter and I bought some last week at the Glorietta branch and I have photos but no post yet… tercer, in our home, the ropa vieja is shredded beef from stewed beef dishes…then tomato sauce is added…super yummy as well!

By: acmr

acmr — Wed, 04 Apr 2007 16:30:22 +0000

Favorite, favorite, favorite! Nakakagutom!

By: ykmd

ykmd — Wed, 04 Apr 2007 16:16:19 +0000

Noemi, do you mean the kind cooked with patis and suka only? I can share my “method” with you if you like (since I don’t have an actual recipe).

By: marky

marky — Wed, 04 Apr 2007 15:01:06 +0000

Hi MM,

I just wanna share. There’s a new stall in megamall (near toy kindom) selling caramel apples. looks good. They’re not using granny smith apples though. :P