Meet Eumir: Born in the Philippines, raised in San Francisco Bay Area and spent a good amount of his life in the central coast of California. He currently lives and works in San Francisco as a technologist and loves to eat. Eumir has been cooking seriously since the age of 8 and has been extremely passionate about gastronomy ever since. Nothing brings him back home like some good adobo (especially the multiple things you do with the left overs).
Hometown: San Francisco
Favorite Memory About Filipino Food:
When I was a kid I would go home after school everyday and my Mom would have a plate of hot and fresh pansit ready.
What makes adobo special?
There are a handful of dishes that remind me of my childhood and adobo is one of them, but most of all I'm in it for the leftovers. You can make adobo fried rice, adobo sisig, adobo tacos, adobo over potatoes, adobo salad, adobo egg rolls, adobo sliders, adobo noodles, adobo quesadillas, etc. Make this on a Monday and you've got a different kind of adobo dish for the rest of the week.
Eumir's Adobo Recipe
- Approx 3lbs boneless chicken thighs/legs with skin on roughly chopped around 2"x2"
- 1 cup apple cider vinegar
- 1/2 cup brown sugar
- 2/3 cup decent Japanese soy sauce or Tamari (Yamasa, Aloha, San-J)
- 1.5 cups water
- 2 whole heads of garlic (1 head peeled and sliced thinly, 1 head peeled and crushed finely)
- 1/4 large onion (diced)
- 2 thai bird chilis (1 red 1 green, finely chopped)
- Whole peppercorn to taste
- Finely cracked peppercorn to taste
- 1/2 bay leaf (to be removed after cooking
- 1 small slice of ginger (to be removed after cooking)
- 6 boiled eggs (peeled)
In a deep pot mix vinegar, sugar, soy sauce, both crushed and sliced garlic, onion, ginger, bay leaf, whole peppercorn and bring to boil.
Add all of the chicken and simmer for 1 hour. Add boiled eggs and simmer for another 1 to 1.5 hours (just until the chicken is tender and starts to break apart).
Remove entire contents of pot and place in another cool pot to stop the cooking process.
Let adobo sit for 2 hours in room temperature. This is very important as the flavor enhances as the adobo sits longer.
Serve in individual bowls, top with chopped thai bird chilis. Enjoy with white rice.
Adobo fried rice
Perfect for morning breakfast, using your adobo leftovers.
- 1 cup of cold pre-made adobo (recipe above)
- 3 cups cooked white rice, refrigerated over night and still cold
- Fried egg (you know how to make this)
- 4-6 cloves of crushed garlic
- 1 tsp vegetable oil
- Mini heirloom tomatoes sliced in half (optional: toss with a little fish sauce, thai bird chilis and cilantro)
In a large frying pan add oil and crushed garlic to the cold
pan and cook on medium heat until the garlic is very light brown and slightly
crispy
Add 1 cup of adobo and turn the heat up very high (add a
little more adobo sauce to be safe)
Break chicken using the back of a wooden spoon, as fine
(shredded) as you can while the heat start to build. This should be easy as the
chicken will already be very tender.
Continue to actively mix the contents of the pan as the
sauce starts to reduce.
Once adobo sauce reduces by 1/3 and starts to thicken, add
cold white rice while slowly breaking it with your hand.
Continue to mix and cook on very high heat until all of the
rice is covered in shredded chicken and adobo sauce. Cook until fairly dry and
some of the rice starts to toast. Make sure you are actively scraping the
bottom of the pan as it will start to burn/stick from the sugar in the adobo.
Completely remove from pan once you have finished.
Serve with a fried egg (or 3) on top along with heirloom
tomatoes.
Would you like to be a part of Project:Adobo?
No comments:
Post a Comment