Filipino Clam Adobo Recipes

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FILIPINO CLAM ADOBO



Filipino Clam Adobo image

Another recipe from "The Philippine Cookbook". Pretty tasty. Can make with shelled mussels as well. Serve with sticky rice.

Provided by Engrossed

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups littleneck clams, shelled (fresh or canned)
1 tablespoon garlic, finely minced
3 tablespoons white vinegar
1/2 teaspoon black peppercorns
1 cup water
2 tablespoons vegetable oil
salt or patis

Steps:

  • In a 4-quart stockpot, boil shelled clams in garlic, vinegar, peppercorns and water. (Doesn't say for how long, fresh clams until done or precooked canned clams, 10 minutes?).
  • Heat oil in frying pan.
  • Remove clams from broth.
  • Fry clams in oil until browned.
  • Place clams back into broth and simmer for 10 minutes. Add salt or patis to taste.
  • Serve hot with sticky rice.

Nutrition Facts : Calories 149.6, Fat 7.9, SaturatedFat 1, Cholesterol 38.6, Sodium 65.7, Carbohydrate 3.7, Sugar 0.1, Protein 14.6

FILIPINO FISH ADOBO



Filipino Fish Adobo image

Another recipe from "The Philippine Cookbook". Haven't tried it yet but am sure it's tasty! Serve with sticky rice.

Provided by Engrossed

Categories     Stew

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs skinless trout fillets, cubed (or similar fish)
1 tablespoon garlic, finely minced
1/3 cup apple cider vinegar
1/4 cup water
1 teaspoon salt (original calls for 1 tablespoon!)
1/4 teaspoon fresh ground black pepper
1 small bay leaf (optional)
3 tablespoons vegetable oil

Steps:

  • Combine all ingredients in a saucepan, except oil.
  • Marinate for one hour. (Traditional method is at room temperature, I put it in the refrigerator.).
  • On stovetop, bring to a boil.
  • Cover and simmer for 5 minutes.
  • Remove fish and set aside.
  • Boil sauce until reduced to half and set aside.
  • Heat oil in frying pan and fry fish until browned.
  • Pour sauce in with fish and simmer for 3 minutes.
  • Serve hot with sticky rice.

Nutrition Facts : Calories 400.7, Fat 21.8, SaturatedFat 3.5, Cholesterol 131.5, Sodium 506.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 47.2

FILIPINO VEGETABLE ADOBO



Filipino Vegetable Adobo image

Another recipe from "The Philippine Cookbook". Haven't tried it yet. Bet it's tasty. Serve with sticky rice.

Provided by Engrossed

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs spinach (authentic is kangkong "swamp cabbage") or 2 lbs mustard greens (authentic is kangkong "swamp cabbage")
1/2 tablespoon garlic, finely minced
2 tablespoons vegetable oil (original calls for 1/2 cup!)
1 tablespoon fresh lemon juice or 1 tablespoon lime juice
3 tablespoons soy sauce
salt (original calls for 1/2 tablespoon!)
fresh ground black pepper

Steps:

  • Wash and sort spinach or greens.
  • Separate leaves and cut stems into 1-inch lengths.
  • Saute garlic in oil, and when it is golden brown, add the spinach or greens, lemon or lime juice, soy sauce and salt.
  • Cover and bring to a boil. Add freshly ground pepper to taste. Serve hot with sticky rice.

Nutrition Facts : Calories 123, Fat 7.7, SaturatedFat 1, Sodium 933.8, Carbohydrate 9.7, Fiber 5.1, Sugar 1.3, Protein 8

ADOBO STYLE SHRIMP (FILIPINO)



Adobo Style Shrimp (Filipino) image

Yes, you can pretty much "adobo" anything. Here is an adapted recipe I found somewhere online that I tweaked a bit here and there. [The original recipe contained MSG as one of the ingredients.] I don't know if this is "authentic" per se, because all cooks have their own preferences, but it does follow the basic recipe. Hope you enjoy!

Provided by cali_love

Categories     Filipino

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 lb medium shrimp, unshelled
1/2 cup vinegar
1/4 cup water
1/8 cup soy sauce
5 garlic cloves, minced
1 tablespoon salt
1 teaspoon pepper
2 tablespoons cooking oil (or as you see fit)
1 tablespoon sugar
2 tablespoons scallions, to garnish (optional)

Steps:

  • Wash shrimp and cut off whiskers. Drain.
  • Place in pan or wok, add all ingredients except sugar and cooking oil.
  • Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size.
  • Drain shrimp (along with garlic). Set sauce aside, and add the sugar.
  • Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT.
  • When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp.
  • [Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's].
  • [Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.].
  • Put on serving platter and garnish with chopped scallions (optional).
  • Serve with steamed Jasmine rice.

FILIPINO BEEF ADOBO WITH COCONUT MILK



Filipino Beef Adobo With Coconut Milk image

This is from "The Philippine Cookbook". It's a great tasting recipe. My favorite. I think the recipes that use coconut milk have Indonesian influence due to their proximity. This recipe can also be made with pork or chicken.

Provided by Engrossed

Categories     Stew

Time 3h40m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs stewing beef chuck, cubed
3/4 cup white vinegar
1 head garlic, peeled and crushed
1/2 cup soy sauce
4 bay leaves
1 1/2 tablespoons whole black peppercorns
1 tablespoon fresh ground black pepper
1 tablespoon sugar
4 tablespoons vegetable oil
1 tablespoon salt or 1 tablespoon patis
1 (12 ounce) can coconut milk

Steps:

  • In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
  • Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).
  • Bring mixture to a boil then simmer about an hour or until the meat is tender.
  • Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.
  • Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
  • Good served with rice.

Nutrition Facts : Calories 818.6, Fat 64, SaturatedFat 28.5, Cholesterol 156.5, Sodium 2670.4, Carbohydrate 12.7, Fiber 2, Sugar 6.4, Protein 46.6

SLOW COOKER FILIPINO CHICKEN ADOBO



Slow Cooker Filipino Chicken Adobo image

This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.

Provided by michellekay

Categories     World Cuisine Recipes     Asian     Filipino

Time 5h10m

Yield 8

Number Of Ingredients 6

6 pounds skin-on, bone-in chicken thighs
2 teaspoons whole black peppercorns
12 cloves garlic, smashed and peeled
4 bay leaves
½ cup soy sauce
1 cup distilled white vinegar

Steps:

  • Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
  • Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 580.6 calories, Carbohydrate 3 g, Cholesterol 212.2 mg, Fat 35.4 g, Fiber 0.4 g, Protein 58.5 g, SaturatedFat 9.9 g, Sodium 1094.5 mg, Sugar 0.3 g

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