Difference between revisions of "Adobong Labong"
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# Heat 2 tablespoons [[oil]] in a [[skillet]] and saute [[garlic]] until light brown and [[onion]] until transparent. | # Heat 2 tablespoons [[oil]] in a [[skillet]] and saute [[garlic]] until light brown and [[onion]] until transparent. | ||
# Stir in [[pork]] and shrimps and cook until shrimps are done (when they are pink). | # Stir in [[pork]] and shrimps and cook until shrimps are done (when they are pink). | ||
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# Add remaining 3 tablespoons of [[oil]] and cook for another 10 minutes. | # Add remaining 3 tablespoons of [[oil]] and cook for another 10 minutes. | ||
# Add [[salt]] and [[pepper]] to taste. | # Add [[salt]] and [[pepper]] to taste. | ||
| − | [[Category:Filipino Meat | + | [[Category:Filipino cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Pork stock and broth Recipes]] | [[Category:Pork stock and broth Recipes]] | ||
[[Category:Bamboo shoot Recipes]] | [[Category:Bamboo shoot Recipes]] | ||
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[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| + | [[Category:Seafood Recipes]] | ||
Latest revision as of 16:42, 15 July 2012
Description
Labong is the tagalog term for bamboo shoots. The inner portion is the fleshy part which is eaten. The outer covering is layers upon layers of sheaths covered by silky, powdery stuff that is highly allergenic. So one has to take the covering out to get into the tender fleshy part.
Filipino vegetarians have experimented with ways to create vegetarian adobo dishes. One of those is the bamboo shoot adobo, although this particular recipes is not vegetarian.
Ingredients
- 5 tablespoons vegetable or corn oil
- 1 tablespoon minced garlic
- ¼ cup minced onion
- ½ cup pork, boiled for 15 minutes and cut into ½-inch cubes (save I cup stock)
- ½ cup shelled, deveined and minced shrimp
- ½ tablespoons patis or salt
- 1 cup reserved pork stock
- 3 cups bamboo shoots cut into 2-by-2-inch squares
- 4 tablespoons white vinegar
- salt and freshly ground pepper to taste
Procedures
- Heat 2 tablespoons oil in a skillet and saute garlic until light brown and onion until transparent.
- Stir in pork and shrimps and cook until shrimps are done (when they are pink).
- Add patis or salt, stock and bamboo shoots.
- Simmer for 15 minutes add vinegar.
- Continue simmering until the liquid has been reduced by half.
- Add remaining 3 tablespoons of oil and cook for another 10 minutes.
- Add salt and pepper to taste.
