Meet RG: Ms. RG Enriquez is a recipe developer and blogger at AstigVegan.com. She cooks and writes about vegan Filipino food, to prove that Filipino food can be vegan, healthy, and delicious-without losing its soul.
You can also follow her on Facebook: AstigVegan or Twitter – @AstigVegan
Hometown: Cavite, Philippines
Currently In: Hayward, California
Website: www.astigvegan.com
What inspires you to make adobo or Filipino food?
I grew up eating homemade Filipino food that my mom would make for the family. I also would help her out in the kitchen but had never developed a strong interest in cooking until I became vegan.
I want to continue supporting and celebrating Filipino Cuisine so I saw that as an opportunity to either cook naturally vegan Filipino dishes (they do exist!) or veganize Filipino meat dishes using authentic flavors and spices.
Contrary to one might think, my mom has been supportive of my vegan lifestyle. In fact, she has been my food critic/taster to ensure that my vegan Filipino Food taste, I dare say authentic and delicious.
Special memory about Filipino food:
Filipino food has been a part of my life since I was born in a humble little town called Bacoor Cavite, Philippines.
From my mom's cooking to big family parties, Filipino food has become a big part of my identity.
To be living a meatless, cruelty-free lifestyle does not mean I have to give up my Filipino Food. It just means I have to find other ways to come up with the same taste I grew up enjoying. And so far so great.
What makes your adobo special?
Vegan Adobo versions do exist in the Philippines, for ex: adobong kang-kong or sitaw (Chinese long beans), but they're usually a one vegetable ingredient that are not as filling as their meat counterparts.
To make it more heavy and filling, I incorporated the ingredient tempeh. Unlike tofu, tempeh has more texture and has the nutty flavor especially when fried.
Adobo is undeniably one of the most popular Filipino dishes out there. It’s a Filipino food staple recognized for its seasonings. To those unfamiliar with the dish, adobo is basically a marinate of different sauces and seasonings such as soy sauce, vinegar, black pepper, and garlic.
For my version, I’m incorporating a new vegan favorite: tempeh. Honestly, I used to think tempeh was nasty, then I realized I was just trying bad tempehs. After eventually discovering the authentic kind, here’s what I learned: always get the organic, Indonesian style tempeh. Never buy tempeh at the supermarket unless the tempeh is made of pure soybeans (not mixed with grains, rice, etc.). It also makes a difference if it’s organic. My trusted brand so far is "Indonesian Style Tempeh" by Turtle Island. My vegan chef friend, Philip Gelb also makes awesome tempeh from scratch (not sure if he’s selling them though).
To make the tempeh adobo even more special, I added the vegetable kang-kong (sold at most Asian stores in the US as “On-choy“). Kang-kong Adobo is gaining popularity at restaurants in Philippines as more and more Filipinos incorporate a meatless diet.
Tempeh Adobo with Kang-Kong
by RG Enriquez
Makes 6-8 servings
INGREDIENTS:
- 2 packs of organic Tempeh, thinly sliced
- 1 handful Kang-kong or On-choy at Asian supermarkets, chopped in 1 to 2 inch length
- 6-8 cloves of garlic, thoroughly crushed
- 8 tbsp. organic tamari (or more to taste)
- pinch of freshly cracked black peppers
- bunch of fresh sweet basil (or dried bay leaves)
- 6-8 tbsp cooking oil
NOTES:
- Adobo usually uses vinegar but because tempeh could bring out a nice, subtle acidity once marinated, there is no need to use vinegar.
- Adobo is best enjoyed with rice.
- You could either boil the Tempeh in hot water for 10 minutes then transfer to the marinate and marinate for about 20 minutes or fry the Tempeh first then add the seasonings. I prefer the latter for a firmer, fried texture. - Try doing half-half and see which one you would like better.
DIRECTIONS:
- In a medium pan, heat the oil then add the garlic. Saute until the garlic is slightly golden.
- Add the Tempeh. Fry until each side of the Tempeh is dark brown (be careful not to burn it though).
- Add the tamari, basil, and black pepper. Cover and simmer for another 10 minutes. Adjust the seasoning to taste.
- Incoporate the Kang-kong to the pan and combine well. Lower the heat and simmer until the Kang-kong has wilted. Add more tamari and pepper to taste. Pour a bit more cooking oil for a richer taste. Turn off the heat and transfer to a serving plate.
- Serve with a side of rice. Garnish with slices of apricots (yummy but optional).
- You could plate it many ways. I had fun with it and serve it: Fancy restaurant style, Home cooking style, and hors d’oeuvre style-which I substituted Kang-kong with sliced fried eggplants and skewered them with fresh leaves of sweet basil. (see pictures).
Where do you think Filipino food will go in the next few years?
Aside from adobo, name a Filipino food that everyone should try at least once!
Vegan Kare-Kare
If you can share your adobo with dead or alive, who would it be?
My mom, so I know it's Filipino mom approved.
Would you like to be a part of Project:Adobo?
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