SHARE A MEAL SHARE A STORY
SHARE A MEAL SHARE A STORY Refugee Week
Ruchi a Trainer from our Safer Pathways for Culturally and Linguistically Diverse Women Program, grew up in the the Phillipines and has shared her recipe for the famous dish ADOBO.
"Adobo was one of the first things I learnt to make partly because it's practical but mostly because of how tasty it is. I say practical, because the vinegar in it allows the food to last longer and it's always good to have a leftover comfort food. Also, you can use different types of meat or veggies if you want to change things up a little bit.
I suggest that you pour a little bit of the adobo sauce on your rice, mix it up, and enjoy a tastier meal.
4 cloves garlic
1-2 cups soy sauce
1-2 tbsp vinegar
Jalapeño or chilli oil (optional)
- Marinate chicken with soy sauce, crushed garlic, and vinegar for at least 3 hours (however, the longer the better. Marinating for 12 hrs is the best).
- Once the chicken is marinated, start frying the chicken in a small amount of oil until brown on both sides (approx 2 minutes on each side).
- Pour the marinating sauce with the fried chicken and bring into a boil on medium heat. Once it's boiled, add in the pepper or peppercorn and 5-6 bay leaves, simmer the chicken on low heat for 30 minutes or until the chicken is tender.
- Add in jalapeños or chilli oil if you want it to be a bit spicy.
Best served with white jasmine rice and steamed snowpeas and bok choy on the side.
Photo by: Panlasangpinoy.com
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