Adobo, is the concsidered as the Philippines’ National Dish. There are different versions in every region or even household there. Adobo Flakes are usually made with leftover adobo whether pork or chicken, flaked and fried to crispy perfection! I haven’t posted an adobo recipe so I’ll post one from scratch. Since my husband and I are trying to eat healthier after an indulgent vacation at the Grand Cayman, I used chicken tenders for this dish and served it with brown rice. Another common thing in the Filipino household is the ensalada/salad and I used cucumbers here to add freshness to the whole dish! You can serve this salad with almost any fried viand. Happy eating!
For the Adobo:
- 1 lb chicken tenderloins
- 1/4 cup vinegar
- 1/8 cup soy sauce
- 1/2 tbsp garlic powder
- 1 pc bay leaf
- 1/2 tbsp salt
- 1/2 tsp pepper
- 1 cup water
- oil for frying
- additional soy sauce to taste
- Put all the ingredients, except the last two in a pot and boil for 30-40 minutes. Once cooked, drain (save the stock) and set aside to cool.
- Re-boil stock until reduced.
- When it is ready to be handled, flake the chicken pieces into shoestring thick pieces.
- Fry in oil until crispy. Drain and dab in paper towels.
- Put the flaked chicken back in pan. Drizzle and coat with reduced stock. Add a few dashes of soy sauce to taste. Serve with rice, salad and egg if desired.
For the Cucumber Salad:
- 1 cucumber, quartered (peeled if desired)
- 1/2 piece red onion (preferred over white for salads), finely chopped
- 1 piece tomato, diced
- salt, pepper and crushed red pepper flakes to taste
- 1 tbsp white sugar
- cilantro, chopped
- 4-5 tbsp vinegar
- Combine cucumber, onion and tomato in a bowl.
- Season with salt, pepper, red pepper flakes and sugar.
- Coat with vinegar and adjust taste. Add water by the teaspoon if too sour for your liking.
- Sprinkle with cilantro before serving.