Adobong Tupa


Adobong Tupa
Adobong Tupa. Most Pinoy will keep away from lamb, I think it is miss understood. To most Pinoy lamb is smelly, gamey like goat. It is true but if it cleaned and prepared properly, lamb taste great, the meat is sweeter than beef and juicier.

Lamb Adobo

To cook our Adobong Tupa, first buy fresh, removed and discard the fats, this is where all the gamey smell come from. To make sure that all the gamey smell is removed, I had to marinate the meat with vinegar, salt and some pepper and bay leaf before cooking my Adobong Tupa.

Here is the recipe of my Adobong Tupa.

Ingredients:

Lamb Chops

1/2 kilo lamb, fats trimmed, cut to serving pieces
1/4 cup soy sauce
1 cup vinegar
1 tbs. peppercorns
2-3 pcs bay leaf
1/2 head garlic peeled, crushed, chopped
1 thumb size ginger, skinned, cut into strips
3-5 green long chili
salt and pepper
cooking oil

Cooking procedure:

Adobong Tupa - Cooking Procedure

Marinate the lamb in 1/2 cup vinegar, 1 tsp. salt, 2 to 3 pcs of bay leaf and 1/2 tsp. pepper for 15 to 30 minutes before cooking. Drain and discard marinade. In a frying pan fry the lamb in batches until color changes to golden brown and start to sizzle. I a medium size saucepan put in seared lamb, pour in 2 to 3 cups of water, then add in the remaining vinegar, soy sauce, ginger, onion, garlic, peppercorns, bay leaf and chili. Bring to a boil and simmer in medium heat for 15 to 30 minutes or until tender and the liquid is reduced to an oily sauce. Correct saltiness if required, Serve hot with a lot of rice.

See other related adobo recipe:

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