Recipes for Adobo, Beef Nilaga and “Fried Kadiri”

 

Nobody in my family knows the exact proportions of ingredients but if I

someone who is not a good cook

can figure it out so can you

Verified by mom and dad

this is how I’ve interpreted the directions they’ve given me 

which again isn’t very specific 

 

 

Pork Adobo

All the sites say to add vinegar and Ben and I couldn’t figure out how my father’s pork adobo masks the vinegar taste so well

and he just told us that he doesn’t use vinegar

 

Toyo

Pork or chicken 

Actually, you could make adobo using any meat

Lemon 

2 table spoons of oyster sauce

Soy sauce 

Salt + pepper to taste

Onion

Garlic (minced)

 

Don’t marinate, just go right to the sautéing

 

Nilaga

Boil beef ribs till it’s soft

Once soft, add onion and potatoes, quartered 

Saute Cabbage (Feel free to add bok choy or any leafy greens)

Use boiled water to make sabaw but scoop the bubbles out periodically.

Add big ground pepper and salt to taste

 

Sinigang is basically the same but has lemon instead of pepper

 

Fried “Kadiri”

Ate Micah cooked this a few times for us in the Philippines. Originally it was just garlic and rice, but this recipe is an amalgamation of  how she makes it, how I make it and how my mother makes it.

 

Cook rice

Cut the spam into cubes and fry them

Chop vegetables and fry them alongside spam

Crush garlic and fry them alongside spam and vegetables

Scramble 3 eggs and fry them alongside spam, vegetables, and garlic

Add salt and garlic powder

Add in rice

Add in 1 table spoon of salted butter or margarine. Or however much you want

The saltier it is the more nostalgic it is 

For me at least

 

I tried it once with oyster sauce and it was pretty good

so you could also do that

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Enjoy!