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
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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