Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/2 pound pinagong, cut into 1-inch cubes
- 1 large eggplant, cut into 1-inch cubes
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the garlic and onion and cook until softened, about 5 minutes.
3. Add the soy sauce, vinegar, sugar, black pepper, oregano, thyme, cumin, paprika, turmeric, cinnamon, coriander, and nutmeg. Stir to combine.
4. Add the pinagong and eggplant and stir to coat with the sauce.
5. Cover the skillet and reduce the heat to low. Simmer for 20 minutes, stirring occasionally.
6. Uncover the skillet and increase the heat to medium-high. Cook for an additional 5 minutes, stirring frequently, until the sauce has thickened and the vegetables are tender.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium-High
Serving Size: 4
Nutritional Information:
Calories: 140
Fat: 8 g
Carbohydrates: 12 g
Protein: 4 g
Substitutions for Ingredients:
- Vegetable oil: olive oil
- Soy sauce: tamari or coconut aminos
- White vinegar: apple cider vinegar
- Sugar: honey or maple syrup
Variations:
- Add 1/2 cup of diced tomatoes for a more tomato-based adobo.
- Substitute the pinagong with other vegetables such as bell peppers, zucchini, or mushrooms.
- Add 1/2 cup of cooked chickpeas for a heartier dish.
Tips and Tricks:
- Make sure to stir the vegetables frequently to prevent them from sticking to the bottom of the skillet.
- Taste the sauce and adjust the seasonings as needed.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the adobo over cooked rice or quinoa and garnish with fresh herbs such as cilantro or parsley.
Garnishes:
- Fresh herbs such as cilantro or parsley
- Sliced scallions
- Chopped nuts
- Toasted sesame seeds
Pairings:
- Steamed white rice
- Quinoa
- Roasted potatoes
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Grilled corn
Troubleshooting Advice:
- If the sauce is too thick, add a few tablespoons of water to thin it out.
- If the sauce is too thin, cook for an additional few minutes to reduce it.
Food Safety Advice:
- Make sure to store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before consuming.
Food History:
Adobo is a popular Filipino dish that is typically made with pork, chicken, or fish. This version of adobo uses pinagong, a type of fish, and eggplant for a vegetarian-friendly dish.
Flavor Profiles:
This adobo has a savory and slightly sweet flavor with a hint of spice.
Serving Suggestions:
Serve the adobo over cooked rice or quinoa and garnish with fresh herbs such as cilantro or parsley.
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Region: Philippine