ADOBO LOCO RECIPE
Ingredients:
1/2 kilo chicken, cut into pieces
1/2 kilo pork cubes
1/2 cup vinegar
1/2 cup liquid seasoning
2 8g sachets Maggi Magic Sarap
1/2 cup crushed garlic
cooking oil
Procedure:
1. Stew chicken and pork in vinegar, liquid seasoning,
Maggi Magic Sarap and garlic over low heat for at least 1 hour
or until very tender. Add water if necessary.
2. Drain sauce from the meat and reserve for later use.
3. When cooled, remove chicken meat from
the bones and flake together with the pork meat.
4. Return flaked meat to the pan with the reserved sauce
(keep at least 1/2 cup for the adobo rice).
Cook until the sauce has completely evaporated.
5. Drizzle additional oil over flakes if needed.
Fry until desired crispiness is achieved.
For Adobo Rice:
Ingrerdients:
2 tbsp cooking oil
2tbsp chopped garlic
4 cups cooked rice
1/2 cup reserved adobo sauce
1 tsp Maggi Magic Sarap
Procedure:
1. Heat cooking oil. Fry garlic until brown.
2. Add cooked rice and stir until coated with oil and garlic.
3. Drizzle in reserved adobo sauce. Put just enough so as not to make the rice soggy.
4. Season with Maggi Magic Sarap.
For Adobong Kangkong:
Ingredients:
2 tbsp cooking oil
1/2 cup minced garlic
1/2 cup vinegar
2tbsp soy sauce
1 tsp Maggi Magic Sarap
1/2 tsp sugar to taste
3 cups kangkong cut-ups
Procedure:
1. Heat cooking oil. Fry garlic until brown.
Reserve around 2 tbsp. of toasted garlic for later.
2. Add vinegar and soy sauce to the pan with the garlic.
Season with Maggi Magic Sarap and sugar to taste.
3. Stir in kangkong cut-ups and cook until covered for 3 minutes.
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