#SamLikesItHot: Adobo flakes
MANILA, Philippines - I am a huge fan of the Filipino breakfast.
I am all about the warm and fragrant garlic rice, the sunny-side-up egg with the yolk looking like it’s about to burst much like my heart, the cured protein with a hit of acid.
If you really think about it, the taste and texture combinations on the Filipino breakfast plate are pretty spot-on!
For our second dish in our comfort food series, I teamed up with Chef JP Anglo whom you’re probably familiar with from "Masterchef Philippines." If you’re in the surfing scene, you’ve probably seen him on the beach cooking up a feast topless [topless!].
Chef Jayps, as he is affectionately known, recalls being fascinated by the kitchen and everything that goes in it at the tender age of 5, so much so that he would insist on sitting by the kitchen of the restaurants his family would dine in.
This fascination eventually turned into his favorite form of self-expression and he admits to finding absolute joy in feeding people.
Today, Chef Jayps shares with us his favorite breakfast dish: chicken adobo flakes with wok-fried eggs.
If you make a killer adobo [this will work with pork adobo as well], please feel free to use that.
I opted to try out his version of chicken adobo for which you’ll need:
- 1 kilo chicken pieces [bigger pieces are easier to shred]
- 1 head garlic, crushed
- ¼ cup soy sauce or more to taste
- 1 T freshly ground black pepper
- ¼ cup Tanduay white rum [Oi!]
- 2 cups water
- 1 cup vinegar
- 2 bay leaves
- 2 T cooking oil
1. Put vinegar, bay leaves, freshly ground black pepper, soy sauce and water in a saucepan. Cover and cook slowly on low heat for about 10 minutes. While this liquid cooks away, heat the cooking oil in a large wok or deep bottom frying pan. Add in crushed garlic and brown them over medium-low heat.
2. Turn up the heat to medium-high. Add the chicken pieces to the wok to brown. You’ll mostly likely have to do this in batches. Set aside.
3. Deglaze the pan with Tanduay white rum. Chef Jayps says you can also do this with San Miguel Pale Pilsen.
4. Bring the browned chicken pieces into the wok and add in liquid from Step 1. Simmer partly covered until the chicken is done, about 30 minutes. Do not let this come to a boil.
I left my adobo to sit in the refrigerator for 2 days to really get the flavors going.
On the big day, I started by pre-heating the oven to 105 C/220 F. I shredded the chicken pieces into thin long strips [you can do this with 2 forks but I found it easier to do by hand] and lay them in an even layer on a baking sheet covered with aluminum foil.
Cook this in the oven for 10 minutes or until crisped to your liking. You can even crank up the oven a little bit to speed up the process.
While my adobo was turning into flakes, I made Chef Jayps’ wok-fried eggs with kesong puti.
The adobo flakes make about 4 generous servings so we’re using:
- 4 eggs
- ½ cup cooking oil
- About ½ cup kesong puti, crumbled
- Salt and freshly ground black pepper to taste
Add the oil into a wok on low heat and swirl to coat the sides. Crack an egg into a bowl and crumble the kesong puti into another. Transfer cracked egg into the wok when the oil is ready and leave to cook until the whites look set. Top the egg with crumbled kesong puti and slowly wet the egg with oil. Season and set aside. Repeat with the rest of the eggs.
I got extra busy and whipped up some garlic rice to go with everything. I hope you have worked up an appetite. This is going to be delish!
Soft and oozy eggs plus crunchy adobo flakes make for both a flavor and texture triumph! Make sure to break the egg yolk into your garlic rice. If you’re not into that, go do some soul-searching.
This is the kind of breakfast that will turn you into a morning person, the kind that guarantees a great day ahead. It’s also the kind of dish that will make you want to throw silly food rules out the window and eat any time of the day.
Good thing it’s always a good time to garlic rice and shine! - Rappler.com
Chef Jayps (@jpanglo16 on Twitter, @chefjayps on Instagram) is coming to BGC! Watch for his Filipino-Ilonggo restaurant Sarsa scheduled to open in October.
Check out our other recipes:
- #SamLikesItHot: Pizza pot pie
- #SamLikesItHot: Warming chili
- #SamLikesItHot: Kimchi jigae
- #SamLikesItHot: Almond biscotti
- #SamLikesItHot: Bacon-chicken ramen
- #SamLikesItHot: Southern fried chicken
- #SamLikesItHot: Meatloaf
- #SamLikesItHot: Yummy cinnamon rolls
- #SamLikesItHot: Ensaymada bacon burger
- #SamLikesItHot: Chef Aracama's kare-kare
- #SamLikesItHot: Kangkong bagoong with lechon kawali
- #SamLikesItHot: Coffee crusted bistek belly
- #SamLikesItHot: Chef Sau's adobo
- #SamLikesItHot: White lychee sangria
- #SamLikesItHot: Cranberry calamansi scones
- #SamLikesItHot: Yummy summer smoothies
- #SamLikesItHot: Pineapple gazpacho
- #SamLikesItHot: Banana pops
- #SamLikesItHot: Peach mango pie
- #SamLikesItHot: Breakfast quesadillas
- #SamLikesItHot: Cold soba noodles
- #SamLikesItHot: Do-It-Yourself tapas
- #SamLikesItHot: Steak and watermelon salad
- #SamLikesItHot: Cutie cake pops
- #SamLikesItHot: Kesong puti salad with passion-ette
- #SamLikesItHot: Rigatoni with dark chocolate ragu
- #SamLikesItHot: Bananas About You pudding
- #SamLikesItHot: Chicken salad in pita pockets
Sam Oh is a professional TV and events host, radio jock and foodie. Catch her on radio at First Thing In The Morning with Sam and Gibb on Magic 89.9, Monday to Thursday, 6am to 9am. She is also a food blogger. If you have questions or recipe requests, email email@example.com with subject heading SAM LIKES IT HOT.