Adobo Fried Rice

A little twist to our usual Adobo fare

Ok, let me be honest with you, this was just an experiment, but the I have been toying with the idea for a few months before I made it. Yes, I do have2 bandehados of them, hehe! I actually made if for a paying corporate client, who I had catered for 2 weeks for their training sessions. I know, I know, I shouldn't have experimented, hehe! But just I said, I have had the recipe in my mind for a few months now, so I was quite confident I could make it work. I mean it is still Adobo, and surely you fellow Expat Mommies out there will agree with me that we can make one mean Adobo with our eyes closed! :)
And so, this recipe will come in two parts. First would be Fried Chicken Adobo, and then this would be the main component for the Adobo Fried Rice. For this particular recipe, I will cut down on the ingredients so that it would serve a family of 4-6 or thereabouts. :)

Sinigang na Hipon

Perfect for those idle Friday lunches :)
Aint' that photo above just mouth-watering? :)
Though I must admit, our shrimps here in Qatar is nothing compared to the shrimps and prawns available in the Philippines. But then, shrimps are shrimps are shrimps and surely, except for those who developed an allergy to these babies, we could not resist a shrimp dish once laid out on the table.
Our family is no different. Even the kids love them. Have you seen my Garlic Butter Shrimp post last month? That was an instant hit! And for a mom like me, it's always heartwarming when your kids love the food you've laid out on the table. Right? 
On this particular weekend, the Expat Daddy got about two kilos of them from the Abu Hamour Fresh Market so we had extra to make this Sinigang, one of my all time favorite dishes. Of course most you Adobo fans out there may disagree, but for me Sinigang is my Ultimate Signature Pinoy Dish! :)

Ingredients:
1kg medium shrimps
2 large tomatoes, halved
1 large radish, sliced
string beans, sliced
okra, sliced
eggplant, sliced
1 small onion, sliced
1 clove garlic, crushed
lettuce (kangkong is preferable, if available)
4-5 cups water (or rice wash)
2 tbs Knorr Sinigang Broth Powder (other brands would do)
salt to taste

Method:
In a pan, put the water the crushed garlic and the tomato. Bring to a boil and simmer until tomatoes softened and starts to disintegrate. Put in the Sinigang Broth powder and salt. Cover and continue boiling for about 2-3 minutes to blend the flavors.
Add the vegetables one at a time starting with the radish which takes the longest time to become tender. When the radish is fork tender, add the string beans, then the eggplant, okra and onion.
Add in the shrimps. Cover and let simmer for about 5 minutes, or until the shrimps change in color.  Add the lettuce, cover and simmer for another two minutes. 
Turn off heat. Keep covered and let sit for about another 2 minutes. The residual heat will continue to cook the lettuce/ kangkong.
Serve with hot rice and a dipping sauce combo of fish sauce, lemon and chili. Enjoy!


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