Compiled Recipe – Bicol Express

Bicol Express

* 3 to 4 tbsp. cooking oil
* 6 cloves garlic, finely chopped
* 1 large onion, thinly sliced
* 1 thumb-sized piece ginger, finely chopped
* ½ kilo leftover adobo
* 1 tbsp. shrimp paste
* 1 (250 ml) can coconut cream
* 2 medium tomatoes, chopped into cubes
* 12 to 15 green finger chilies, sliced
* 3 to 5 bird’s eye chili (siling labuyo), sliced

1) Heat oil in a pot over medium heat. Sauté garlic, onion and ginger until fragrant.

2) Add leftover adobo and shrimp paste. Simmer for 3 to 5 minutes.

3) Add coconut cream and continue simmering for 10 minutes.

4) Add tomatoes and chilies. Remove from heat and serve immediately.


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Compiled Recipe – Adobo Congee

Adobo Congee

*1 cup long grain white rice
* 8 cups seasoned chicken stock
* shredded chicken adobo

1) Rinse 1 cup long grain rice under running water and drain. Put rice and 8 cups seasoned chicken stock (or 2 chicken bouillon cubes dissolved in 8 cups hot water) in a large saucepan. Bring to a boil over high heat.

2) Reduce heat to medium-low, cover pot partially and stir occasionally. Cook for about 1 hour or until rice takes on the consistency of porridge. Top with shredded adobo before serving. Top with soft boiled egg, if desired.

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Compiled Recipe – Adobong Pula

Adobong Pula

* 3 tbsp cooking oil
* ¼ cup annatto seeds (atsuete seeds)
* 1 head garlic, peeled and minced
* 1 kilo pork belly or shoulder, cubed
* 3 to 4 dried bay leaves
* ½ cup white vinegar
* 1 cup water
* salt (to taste)

1) Heat cooking oil in a saucepan over medium heat. Sauté annatto (atsuete) seeds for 2 to 3 minutes; strain oil and return to pan .

2) Sauté garlic in oil for 3 to 5 minutes. Add pork belly or shoulder and dried bay leaves ; cook for 10 minutes. Cook until pork fat is rendered and meat is browned.

3) Add white vinegar and water; simmer for 45 minutes or until meat is tender. Season with salt.

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Compiled Recipe – Yellow Chicken Adobo

Yellow Chicken Adobo

* 4 tbsp vegetable oil
* 1 head garlic, minced
* 1 white onion, sliced
* 1 knob fresh turmeric, sliced
* 750 grams chicken, adobo cut
* fish sauce (patis), to taste
* ½ tsp black peppercorns
* ¼ cup vinegar
* 1 400-gram can coconut milk
* 1 bay leaf
* 1 to 2 green chili (siling pangsigang) , optional

1) Heat oil in a saucepan over high heat. Sauté garlic, onion, and turmeric. Add chicken and stir-fry for about 5 minutes.

2) Season with fish sauce and add peppercorns. Lower heat and cook until chicken renders its own liquid. Stir-fry until chicken is partially cooked and no longer pink.

3) Add vinegar and simmer, making sure not to stir, until acid cooks off, about 5 to 7 minutes.

4) Add coconut milk and bay leaf, simmer until thick and chicken is cooked through. Add chilies, if using, and season with more fish sauce if desired.

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