Adobong Gulay Recipe

INGREDIENTS:

• 1/2 kilograms potatoes, cubed
• 1/2 kilograms talong, sliced
• 1 onion
• 3 cloves of garlic
• 2 bay leaves
• vegetable oil (2-4 tablespoon)
• 3/4 cup soy sauce
• 1/2 cup sukang Paombong or any vinegar
• Pepper and Sugar to taste

INSTRUCTIONS:

1. In a Pan, heat oil then add peppercorn and bay leaves. When the bay leaves start to turn brown, add the garlic. Saute until brown.
2. Add the onion and fry until translucent.
3. Add the pepper and the sugar, stir briefly to mix, then add the soy sauce and vinegar.
4. Lower heat to medium then add the potatoes or eggplant.
5. Stir briefly then simmer, covered, around 35-40 minutes until vegetables are soft.
6. They should be soft but not mushy.
7. Add water if liquid level drops too low. Serve over rice.

 

Another Version of Adobong Gulay:

ADOBONG GULAY – Kabucha squash, string beans, garlic, yellow onions, green onions, soy sauce, red and green bell pepper , garlic salt, olive oil and Hoisin sauce.

 

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