Special Mixed Adobo

Special Adobo
Special Mixed Adobo. This adobo version is requested by a reader from OPC Facebook . The request was to make an adobo that combines pork, chicken, tofu, egg, liver and gizzard. I do have some adobo combination in the archives and in fact I have also a pork and tokwa adobo but it is not yet published. But this is the first time I do an adobo with everything.

Special Mixed Adobo Recipe

At first I was thinking how to cook the adobo combination which has ingredients that require different cooking times. Until another OPC Facebook reader post the recipe of his version of adobo that has everything.

Special Adobo OPC Facebook

My version of adobo that has everything which I called Special Adobo is a bit simpler. It does not require frying, except the tofu, I know it is a bit troublesome and takes some skills to re-fry cooked adobo. The ingredients are added in stages to even out the cooking times.

Special Mixed Adobo

For the egg I used canned quail eggs. But if fresh quail egg is available just hard boil them first, you may use chicken egg if you wish. Here is the recipe of my Special Adobo.

Ingredients:

1/4 kilo pork belly, cut into large cubes
1/4 kilo chicken thighs, deboned, cut into large cubes
1/4 kilo chicken liver, cut in half
1/4 kilo chicken gizzard, cut in half
1 canned hard boiled quail egg, about 20 pieces
1 big block firm tofu, cut into large cube, fried
1/2 head garlic, crushed
1/2 tbsp. peppercorns
2-3 bay leaf
3-5 pcs. dried red chili
1/2 cup white vinegar
1/2 cup soy sauce
1 tbsp. sugar
salt to taste

Special Adobo - Cooking Procedure

Cooking procedure:

In a large sauce pan place the chicken gizzard, garlic, vinegar, soy sauce and add 1 to 2 cups of water, bring to a boil and simmer for 10 to 15 minutes. Remove scum that rises. Add in the pork, dried chilli, peppercorns and bay leaf and continue to simmer for 8 to 10 minutes. Add more water as necessary. Add in the chicken and continue to simmer for 8 to 10 minutes and until the liquid is reduced to half. Correct saltines if required. Add in the quail eggs and fried tofu on top, continue to simmer at low heat until most of the liquid has evaporated and has turn into an oily sauce. Serve with a lot of rice.

See other adobo recipes:



8 comments:

imriz said...

you bet, i'll try this some other day,i did save up the procedure. i <3

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Chowhound said...

This looks fabulous ut-man! I always like it when you say "Serve with a lot of rice." I hope it's white rice though. I've tried desperately but I could never like the brown stuff, ekk! It's like a vampire living on True Blood. Where do you come up with these recipes? I hope it's okay if I steal it one of these days and feature it in my blog (with citations, link and proper credit to your blog of course ;-). I very rarely feature Pinoy recipes, I just get home sick so I just lurk in blogs like yours and MarketMan's (who sadly has said goodbye for now but is threatening to end it all). Keep up the good work!

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ut-man said...

hehehee, I suppose it’s a white rice, I prefer Jasmine Rice. There is nothing really especial on my recipes I just make it as simple as i can. Sure you can always use OPC recipes they are there to be shared. Oh yes I have read MarketMan’s last post I just hope it’s just a temporary leave. Once again thank you Chowhound.

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ziggy said...

hahaha! as soon as i read special adobo i clicked on it right away. yey to quail eggs! i think so too that cooking adobo should not be a huge hurdle. just put them all together in the pot and let them get their jiggy on.

apparently, MM cannot hold his self back he had a new post there.

and i love the way you ended the recipe. WITH A LOT OF RICE!

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ut-man said...

Hi ziggy, I always tough that the like of adobo dishes is best enjoyed with a lot of rice. Yes MM is back hehehee.

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Anonymous said...

omigosh... THE ultimate adobo! :D
-jazzie

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ut-man said...

Jazzie, yes it is:)

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Anonymous said...

Yay!I've been trying to make this kind of adobo even before discovering this site. But i can't get the right proportion of the adobo's spiciness and sweetness. I'll try it for sure. Thank you for the recipe!
-April

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