Adobo, quail eggs and rice
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieI’ve cooked this dish twice — the first time, I can’t remember anymore and, the second time, for the noche buena episode of Jessica Soho’s show on GMA Channel 7 which was scheduled to air last Saturday, December 15th, but didn’t. There are slight differences between the two versions.
The first time I cooked this adobo, quail eggs and rice dish, I dropped the shelled hard boiled quail eggs into the adobo sauce and simmered them for a few minutes so that the eggs became light brown in color. I used chopped onion leaves for garnish.
The second time I cooked the same dish, I did not add the quail eggs until I was assembling the dish. In terms of color contrast, the dish looks so much better with the eggs all white instead of brown. Second, I used snipped cilantro (wansuy) for garnish. It’s a trick I learned from Mark Bittman in his book The Best Recipes in the World. Cilantro gives adobo a piquant taste that is indescribably wonderful.
Personally, I think the second version is better than the first so that’s the recipe that you will find if you click the link to page 2.
Tagged: adobo, Budget, Christmas & New Year, coconut milk, Filipino, quail eggs
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This looks good, Connie. Reminds me of my mom’s adobo hidden in her garlic fried rice. She cooked that for me every Saturday in high school, when I have to go up early to school for CAT. That was a looongg time ago. That was the only time she cooked regularly. Now, I am the cook at home.
i have never tried adobo with gata before. i’m imagining the taste na. i love ginataang putahe din kasi. wonderful! wonderful! i’ll try this sa weekend.
Gay, I’m trying to learn to make crispy adobo. Now that is really great with garlic fried rice!
Beng, you should try adobong hito sa gata. Wicked! LOL
what happened to the jessica soho show?
anyways, am gonna try this version.. hopefully my hubby would like this.. he prefers pork adobo over chicken.. it has a funny taste daw.. malansa? i dunno what he’s got in his taste buds but.. well.. the photo looks yummy!!!
Adobo sa gata is really good, we always have that with native chickens we raise at home.
Connie, my mom’s adobo is not even crispy, just small blocks of pork and then with little sauce. She would just make sinangag with all of the adobo then serve it with the adobo hidden within the sinangag.
Gay
gigi, click here for the whole story.
Gay, wow that is intriguing. Adobo hidden in sinigang.
i can’t wait 2 try this…. i might sell it 2 my officemates
I saw this recipes in December and meant to go back to. Today in my search for good chicken adobo, it brought me back here.
Nakakagutom…moreso when I see Gay here
I once tried adobo with fresh rosemary and tarragon. It had a good twist to the final flavor too.
Hi Ms Connie, im a newbie that want to learn a lot about cooking..Do you have any suggestion on how-to’s and by the way where could I get wansuy leaves? Thanks you! More power to your website!
Link to cilantro entry
heyy, thank you for the idears cos my 2 quails vb and shelly lay heeps of eggs and i dont no what 2 do with them and noww i can put them in rices.
i am only 12 and i have my own quail farm its awsome!!!!
Hi Ms Connie,
Am just wondering what kind/ brand of soysauce do you use? Its just that when I cooked adobo (pork adobo recipe) it turned out too salty. I double check the amount of ings. that I used and its all correct. So Im thingking maybe the soysauce that I used is too strong…I used dark soysauce. Thanks Ms Connie
The amounts are guides. What’s too salty for you might be just right for me. Always adjust to suit your taste.