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ADOBONG ANTIGO |
| Cooking
time: -- |
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Servings: 5 |
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Ingredients |
| 2 lb Chicken or pork, cut in serving
pieces |
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1/4 c Vino blanco/five-year-old
rum |
| 4 ts Soy sauce |
5 Cloves garlic |
| 1 c Buko juice (coconut water) |
1 Small head garlic,
crushed |
| 2 ts Salt |
1 c Vinegar |
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| Cooking
Instructions |
Marinate the meat in the
vino blanco or rum, soy sauce, garlic, salt,
pepper and vinegar, for at least two hours.
Drain. Fry meat till
golden, pour off excess oil and add buko juice.
Simmer till tender
and adobo begins to give off oil. Fry the extra
garlic and sprinkle
on the adobo before serving.
From Filipinas Magazine - May
1995 issue |
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