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.



One Pot Classic Chicken Adobo with Atsuete

Comments

  1. UnknownAugust 31, 2010 at 4:38 PM

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

    ReplyDelete
  2. ChowhoundSeptember 3, 2010 at 12:19 PM

    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!

    ReplyDelete
  3. ut-manSeptember 4, 2010 at 6:46 PM

    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.

    ReplyDelete
  4. ziggySeptember 7, 2010 at 7:33 AM

    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!

    ReplyDelete
  5. ut-manSeptember 7, 2010 at 5:38 PM

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

    ReplyDelete
  6. AnonymousSeptember 28, 2010 at 6:08 AM

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

    ReplyDelete
  7. ut-manSeptember 29, 2010 at 3:32 PM

    Jazzie, yes it is:)

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more