Ingredients with Measurements:
- 1 cup bagoong (shrimp paste)
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp black pepper
- 1/4 cup water
- 2 tbsp cooking oil
Special equipment needed:
- Large skillet or wok
- Wooden spoon
Step-by-step instructions:
1. Heat the skillet or wok over medium heat and add the cooking oil.
2. Once the oil is hot, add the minced garlic and sauté until fragrant.
3. Add the chopped onion and continue to sauté until translucent.
4. Add the bagoong and stir-fry for 2-3 minutes.
5. Add the vinegar, soy sauce, brown sugar, bay leaves, and black pepper. Stir well to combine.
6. Pour in the water and bring the mixture to a boil.
7. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
8. Taste the adobo and adjust the seasoning as needed.
9. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 33g
- Protein: 10g
- Sodium: 400mg
Substitutions for ingredients:
- White sugar can be used instead of brown sugar.
- Pork or chicken can be added to the dish for extra protein.
Variations:
- Add sliced green chili peppers for a spicy kick.
- Use coconut vinegar instead of regular vinegar for a different flavor.
Tips and tricks:
- Use a wooden spoon to stir the adobo to prevent the shrimp paste from sticking to the skillet.
- Adjust the sweetness and sourness of the adobo to your liking by adding more sugar or vinegar.
Storage instructions:
- Store leftover adobo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the adobo in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the adobo in a traditional Filipino clay pot for an authentic presentation.
Garnishes:
- Top the adobo with sliced scallions or cilantro for a pop of color.
Pairings:
- Serve the adobo with a side of steamed vegetables, such as broccoli or bok choy.
Suggested side dishes:
- Garlic fried rice
- Lumpia (Filipino spring rolls)
- Pancit (Filipino stir-fried noodles)
Troubleshooting advice:
- If the adobo is too salty, add a bit more sugar and vinegar to balance out the flavors.
Food safety advice:
- Make sure to cook the adobo thoroughly to prevent any foodborne illnesses.
Food history:
- Bagoong adobo is a traditional Filipino dish that originated from the northern region of the Philippines.
Flavor profiles:
- The dish is savory and slightly sweet with a hint of sourness from the vinegar.
Serving suggestions:
- Serve the adobo family-style in a large bowl or platter.
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Region: Philippine