Adobong Palos (Eel)

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! ~ Connie
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Ingredients :

1/2 kilo of eel (palos)
1 head of garlic, crushed
1/4 c. + 1 tsp. of vinegar
1/4 c. of light soy sauce
6 peppercorns, pounded
1 bay leaf
1 bunch of kangkong (water spinach)
2 hard-boiled eggs, shelled
1/2 c. of cooking oil
water
salt

How to :

To clean the eel:

Place the eel in a glass bowl. Boil 2 c. of water with 1 tsp. of salt and 1 tsp. of vinegar. Pour boiling water over the eel. Let stand for 2 minutes, rinse under tap water, drain well and dry with paper towels. Cut crosswise into 1-1/2″ slices.

Wash the kangkong well. Pick the leaves and tender stalks. Discard the hard stalks.

Place the eel slices in a skillet. Pour over the vinegar and soy sauce. Add the peppercorns, crushed garlic and bay leaf. Set over high heat and bring to a boil. Cook for 1 minute; turn the eel slices over and cook the other side for another minute. With a slotted spoon or spatula, transfer the eel slices to a plate and cool. Reserve the liquid.

Heat another skillet. Pour in the cooking oil and heat until it starts to smoke. Lightly fry the eel slices until golden on both sides. Drain on paper towels and set aside.

Pour off the cooking oil from the skillet until only 1 tsp. remains. Reheat and stir fry the kangkong. Pour in the reserved cooking liquid. Simmer for 2 minutes.

To serve:

Arrange eel slices on one side of a plate. Place the kangkong on the other side, leaving the center free. Place the hard-boiled eggs between the eel and the kangkong. Pour the sauce over. Serve hot.

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June 13, 2003  Print This Post   
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Comments

4 Responses to “Adobong Palos (Eel)”
  1. Charmaine says:
    April 13, 2006 at 2:18 pm

    How come you don’t have recipes anymore? If you still do, how do i get to them without having to click in so many places? Before it was easy to get to your recipes… pls let me know. Salamat.

    Reply
  2. Connie says:
    April 14, 2006 at 2:16 am

    The recipes are there, Charmaine. Click the links to page two. There is a link right below the title and below the text.

    Reply
  3. benito mendoza says:
    August 28, 2007 at 11:54 pm

    just about cooking

    Reply
  4. Gus Hansen says:
    April 29, 2008 at 9:44 am

    Hey..where can I purchase eels? How do you clean them? :) I love eels.

    Reply
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