Saturday, September 24, 2011

Adobong Dilaw

This month's Kulinarya Cooking Club's Challenge is inspired by the colors of the Philippine Flag.


1. You have to use and show Red, White, Blue and Yellow (or shades of them) on your dish from plate or bowl to the garishing.
2. You may include the color of your garnish for as long as it is an edible garnish
3. You may only use one color on ONE non-food item
4. You may use any ingredients for as long as your dish is based or inspired by Filipino food
5. Use of food coloring is allowed for as long as it came from natural ingredients (NOT artificial coloring)

I wish to not complicate and confuse my readers for the visual rules that this challenge requires, So, I am posting a simple recipe patriotically plated and presented... Adobong Dilaw  (yellow), Itlog na Pula at Kamatis (red), Steamed Rice (white) on Blue plate ....

Photo by Chef Mon Urbano
Adobong Dilaw

1 kg Pork Liempo, adobo cut
1/2 c vinegar
as needed Salt
1/2 c water
3-4 pcs Galanggal, choped
1/2 bulb Garlic, finely chopped
Oil as needed

Procedure :

Saute garlic and galanggal until aromatic. Add liempo, vinegar, ground peppercorns and water. Season with salt. Over low heat, simmer until reduced. Adjust taste by adding more salt (according to taste). Stir occasionally until desired doneness.

Garnish : Pansit Pansitan ( this is another story-- will post a recipe soon! )

Food Notes :

1. Serve over Steamed Rice, Fresh Tomatoes and Homemade Itlog Na Pula (Salted Egg) ! 
2. I like my adobong dilaw a little "tostado" --When starting to render fat, fry until brown and crispy!
3. This is my 2nd version of Adobo Recipe here, and there are 7,106 more !