Another popular adobo variation especially for those who loves vegetables.
This is also one of my personal favorite. The good thing with this dish is that you can turn it to vegan by replacing pork with tofu or tokwa. Again, there are several versions of this meal. I hope you like this one. 😉
I grew up in Malabon (a small city at the northern part of Metropolitan Manila known for its fish sauce industry and perpetual floods), but unlike my lola, I never liked fish when I was a kid. Unless if it’s bangus or tilapia.
Daing is one of the oldest and cheapest known method of food preservation. In the Philippines, the usual process is by drying the salted fish under the sun and the wind removing the moisture from the meat. But since we don’t have the luxury of time of sunbathing the bangus for a long period of time, we will make daing na bangus in a much quicker way.
Making gravies for your fried food is not as hard as it seems.
Remember the chicken stock and pork stock from our previous recipes? If you have kept those, you can make a very delicious gravy for your fried dishes. You can also use the gravy as a topping for your rice or mashed potatoes.