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Adobong Tapa with Liver Spread
1 lb sirloin beef, cut into bite-size pieces
4 pcs cheese hotdog, chopped
2 small cans of liver spread or potted meat
1 red bell pepper, cubed
1 c coconut milk
1½ c water
1 onion, chopped
1 clove garlic, minced
12 pcs black whole peppercorn
1 T fish sauce (patis)
1 t oil
green papaya cubed and blanched
In a sauce pan, sauté garlic, onion, peppercorn in oil until fragrant. Add beef and stir constantly for five min. Add water and let it boil. Add coconut milk and fish sauce. Let simmer for 10 min. Add liver spread and hotdog. Simmer 7 min. Add red bell pepper and siling labuyo, top with green papaya.
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Crispy adobo pupu
1 lb pork belly (liempo), adobo-cut
1 lb chicken, adobo-cut
2 c vinegar
2 freshly ground pepper
2 pcs chicken or pork bouillon cubes
2 cloves garlic, chopped
¼ t salt
Wash pork and chicken, drain thoroughly. In a pan, put pork, chicken, vinegar, ground pepper, bouillon cubes, garlic, salt. Bring to a boil, without stirring, until meat is very tender and a bit dry. Let cool.
In another pan (not nonstick), put cooking oil enough to wet the pan. Gradually add the cooked adobo and fry, a little portion of adobo is advisable to make it crispy. While frying, scrape bottom of pan to loosen sticking bits.
1 lb sirloin beef, cut into bite-size pieces
4 pcs cheese hotdog, chopped
2 small cans of liver spread or potted meat
1 red bell pepper, cubed
1 c coconut milk
1½ c water
1 onion, chopped
1 clove garlic, minced
12 pcs black whole peppercorn
1 T fish sauce (patis)
1 t oil
green papaya cubed and blanched
In a sauce pan, sauté garlic, onion, peppercorn in oil until fragrant. Add beef and stir constantly for five min. Add water and let it boil. Add coconut milk and fish sauce. Let simmer for 10 min. Add liver spread and hotdog. Simmer 7 min. Add red bell pepper and siling labuyo, top with green papaya.
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Crispy adobo pupu
1 lb pork belly (liempo), adobo-cut
1 lb chicken, adobo-cut
2 c vinegar
2 freshly ground pepper
2 pcs chicken or pork bouillon cubes
2 cloves garlic, chopped
¼ t salt
Wash pork and chicken, drain thoroughly. In a pan, put pork, chicken, vinegar, ground pepper, bouillon cubes, garlic, salt. Bring to a boil, without stirring, until meat is very tender and a bit dry. Let cool.
In another pan (not nonstick), put cooking oil enough to wet the pan. Gradually add the cooked adobo and fry, a little portion of adobo is advisable to make it crispy. While frying, scrape bottom of pan to loosen sticking bits.
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