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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Adobong Palos (Eel)

The traditional adobo eel (called palos by the Filipinos) is given a new look and variety when served with the leaves and tender stalks of kangkong (water spinach) and hard-boiled eggs.

When we discard skins or hard stalks of vegetables, like “discard the hard stalks” of the kangkong, or “discard the hard core” of the cabbage or the chayote, or “discard the hard stems” of the black mushrooms, I only mean that they are not to be included in the dish. But, in our house, we don’t throw them away. They make great feed for our hamsters. Even the carrot skin and lower portions of leeks and onion leaves are not thrown away. Why feed the hamsters with pellets everyday when they can have fresh vegetables? We accumulate less garbage too.

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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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