Recipe #37: ADOBO FLAKES

For our first recipe this year, I decided to share one of my favorite dishes — Adobo Flakes — which is another variation of the popular adobo. This recipe and our version of Adobong Tuyo has a few similarities in flavor. Both dishes exude the distinct aroma and savory of garlic. The big difference is in the texture because Adobo Flakes is shredded.

Another interesting reason why I love this recipe is that you can turn most leftover pork and chicken meat into Adobo Flakes. Your leftover Chicken Tinola or Pork Sinigang can be instantly transformed into this adobo version without the conflicting taste in your mouth. Garlic and vinegar are strong enough to overpower other flavors. Why throw away and waste your food if there are ways to save time and money with leftover recipes like this?

Adobo Flakes can be served as toppings on rice (or fried rice) or as filling in bread. Add fried egg or salted egg and fresh sliced tomatoes on the side. Prepare it using your weekend leftover food and bring it to your school or office for lunch on Monday. You may now stop wondering how those yummy Adobo Flakes in fancy restaurants are being made.

Read on to learn how. 🙂

Adobo Flakes

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Of Holidays and Birthdays

Considering that several holidays were celebrated in the past couple of months, I feel that I failed to deliver what this blog was supposed to provide. Most food blogs had shared with their readers some great recipes for the holidays. I wish I had also done so. But unfortunately, time did not permit.

So many things occupied my time and kept me from updating this blog for the past couple of months. I’m actually amazed that there are still people visiting my blog and sending me e-mails even if there were no recent postings. Juggling my time with work, school, and personal life is not easy — to say it mildly — despite that I’ve been working and studying from home for more than three years now.

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