Skip to main content

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.



Ingredients
  • 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.
Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...