|amount of forethought required: 1.5 hours with ingredients handy|
stuff yll need
stuff yll do
T_____ fondly recalls a ton of Filipino food from growing up but these days doesn't eat the meat that usually goes along with it. She described what adobo tastes like and, after many many iterations, we've arrived at this recipe.
Definitely consider pairing this with tomato salad. The cool sweetness of the tomato offsets the salty spice of the adobo.
I am obsessed with Filipino flavors. The ratio of sour, spicy, and sweet is perfect for me. It's a struggle though to find it vegetarian, so I've been working on a few recipes with the help of T_____'s memory.
Beyond Meat brand chik'n strips were perfect for this dish, but they were discountinued :( we're hunting to find our favorite replacement still.
For even more nuanced and nice flavor, marinate the whole thing over night and then cook for an extra hour. It's good as hell but we never think ahead to do it much.
If you have trouble finding some of the ingredients, here are some subs we've found work well:
|sukang iloco (sugarcane juice vinegar)||white wine vinegar|
|sukang maasim||white vinegar + more chili flakes, apple cider vinegar|
|chik'n strip||soy curls, tempeh, pre-fried tofu|
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.