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Adobong Tabagak (Tuyo)

This adobo na tabagak recipe is an adaptation of a classic Ilonggo breakfast - binodo. Basically, both are salt cured/preserved but tabagak has been sun-dried while binodo takes more time with the salt without having to see the sun. The basic way of cooking binodo is to first fry this fish (shake off excess salt) then simmer in vinegar. It makes a delicious rice magnet given that (unhealthy) oil, salt and vinegar combination.  
But binodo is not always available in the market or at home thus comes this adapted recipe using tabagak/tuyo which also makes a delicious reinvention.

Here's a simple recipe for Adobong Tuyo/Tabagak.

  • 5-6 pieces tabagak or tuyo 
  • 3 cloves garlic, chopped
  • 1 small onion, sliced
  • 1/4 cup vinegar (or more)
  • 1 teaspoon Soy sauce 
  • 2 pcs. siling labuyo, chopped (optional)
  • Oil
How to make Adobong Tuyo/Tabagak.
  1. In a pan, fry the tabagak until cooked. 
  2. Saute-in garlic and onions. 
  3. Add vinegar and soy sauce then simmer for 5 minutes. You can make it more masabaw by having more vinegar. 
  4. Adjust the flavor (with water and/or sugar) to suit your taste. Add chili if desired.
  5. Serve with hot rice.

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