Chef Deejay Santos' Adobo recipes
You want to join the SM Super Chefs but you're not yet confident with your Adobo recipe? This might help you! Chef Deejay Santos, the chef of Sysu - the company behind San Remo, Clara Ole, Lee Kum Kee and McCormick, shares his adobo recipes. You might get some inspiration here:
Kikkoman Rosemary Scented Chicken Pork Adobo
Ingredients:
1/2 kg pork (pigue/liempo or kasim). Cut into small cubes.
1/2 kg chicken (drumstick or wings). Adobo cut
6 tbsps Kikkoman Soy Sauce
3/4 cup vinegar
1 cup water
2 tbsps oil
1/2 cup garlic, minced
2 tbsps rosemary
1 tbsps black peppercorns. Crushed
1/2 tbsps sugar
1/2 cup water
2 pcs laurel leaves
Procedure:
1. Place all ingredients in a heavy bottom stock pot or braising pot.
2. Simmer for about 30-40 minutes until pork cubes are tender.
3. Cook until brown on all sides.
4. Serve immediately while hot. Serves 8 - 10.
Lee Kum Kee Chinese Chicken Pork Adobo
Ingredients:
500 grams pork lean, adobo cut
500 grams chicken, adobo cut
¼ cup cooking oil
8 pieces Garlic, crushed
1 tsp peppercorns
½ cup vinegar
½ cup LEE KUM KEE Soy Sauce
Brown sugar to taste
1 piece Bay leaf
2 tbsp LEE KUM KEE Panda Oyster Sauce
Procedure:
1. Wash chicken & pork well & drain.
2. Marinade chicken & pork with LEE KUM KEE Premium Soy Sauce, vinegar, pepper, garlic, and bay leaf for 30 minutes.
3. Drain chicken & pork from marinade. Set aside the reserved marinade.
4. Heat frying pan and add cooking oil. Fry the chicken & pork until brown on both sides.
5. In same pan, put in the reserved marinade, sugar, and LEE KUM KEE Panda Oyster Sauce.
6. Simmer over low heat until liquid has been reduced by half. Serves 8 - 10.