Adobo Rice with Green Mango Topping

Our all-time favorite Adobo with a twist!

ADOBO RICE with GREEN MANGO TOPPING RECIPE

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• 4 cups cooked rice
• 1 cup Adobo sauce
• 1/3 cup thinly sliced onions
• 2/3 cup chopped tomatoes
• 1 cup shredded green mango
• salt and pepper to taste
• 1 cup Adobo flakes, toasted

Procedure:

1. In a wok, heat oil and saute garlic until lightly browned.
2. Add rice and Adobo sauce. Toss until rice is coated with the sauce.
3. In a bowl, combine the onions, tomatoes, and green mangoes. Season with some salt and pepper. 
4. Spoon rice into individual bowls; top with the green mango mixture and toasted Adobo flakes.

Tilapia In Rice, Congee Style

No need to fillet Tilapia on your own. You may use frozen tilapia fillets that are available in supermarkets.

Ingredients:

• 4 Tilapia fillets
• 2 teaspoons salt
• 2 teaspoons oil
• 1 small ginger, julienned
• 1 small onion, quartered
• 3 cups water
• 1 cup uncooked rice
• 10 whole peppercorns, crushed
• 1/2 cup sliced leeks
• 1 small cabbage, quartered
• 1 bunch Chinese lettuce, cut into 3-inch pieces
• fish sauce (patis) or salt and pepper to taste
• miso-tomato sauce

Procedure:

1. Season the fillets with 2 teaspoons salt. Set aside.
2. In a pan, heat the oil then saute ginger and onions. Add water, rice, and peppercorns. Bring to a boil.
3. Add the fish fillets. Bring to a quick second boil. When rice is cooked, turn off the heat.
4. Add leeks, cabbage, and Chinese lettuce. Season to taste.
5. Serve hot with miso-tomato sauce.

To make Miso-Tomato Sauce: In a small skillet, heat 1 teaspoon oil and saute 1 teaspoon finely minced garlic until transparent. Stir in 1/2 cup finely minced ripe tomatoes. Cook for a minute. Add 2 tablespoons miso; mash into the sauteed mixture using fork. Season with 1/2 teaspoon cider vinegar and some pepper. Bring to a boil then remove from heat.