ADOBO FLAKES 1 kg chicken breast fillet 1-2 cups water ½ cup soy sauce ½ cup white vinegar 2 tbsp. minced garlic 1 tbsp. black peppercorns 6 pcs. bay leaves 1 tsp. salt cooking oil

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I have shared many Adobo recipes, name it.

May kulay dilaw, merong niluto sa gata, may binalot sa dahon, at kung ano-ano pa.

But this one is extra special.

Dahil pag hihirapan natin ito, kailangan mo muna magluto ng Adobo.

Hihimay-himayin and then it did deep fry.

Pero trust me, the outcome.

Pag pinabaon mo ito sa anak mo or hinanda mo sa catering business mo or on a Sunday special occasion.

Extra bongga.

This is Adobo Flakes.

So of course, you're gonna start on the base first.

You know my tip, we used to sell Adobo, we used to serve.

Or sell then because it can also be for takeout.

We used to serve Adobo Flakes in our restaurant before.

What we're using is beef.

Why beef?

Because the scraps of our steak, we slow cook it just like what we're gonna do now.

We slow cook it or you can even use a pressure cooker.

After that, you'll freeze it.

You'll flake it or you'll flake it first before you freeze it and then you deep fry it.

My gosh!

It's so delicious.

Basically, you can use pork, beef, or chicken.

If you don't like pork, beef, or chicken, you may also use tuna.

You just crumble it or even bangus.

It can also be.

So I'm using chicken simply because this is the most affordable.

And even now, we need to be a bit budget conscious, right?

Chicken breast fillet into my pot.

I will just put that on my pot.

And then we put the usual Adobo seasoning.

I have here my soy sauce.

You pour it there.

This can is a waste.

I will wash it with vinegar.

Vinegar.

And then I also have here minced garlic.

You can also use pounded garlic.

Black peppercorn.

Bay leaves.

A bit of salt.

Because we really need the meat to be really tasty since you will flake it and then you will deep fry it.

And then just a little bit of water.

Just enough to cover the meat.

So there, like that.

So when the meat is already covered, we will just simmer it.

For chicken, about 30 minutes is already okay.

When it's already tender, you may already grill it.

For pork, give it 40 to 60 minutes.

For beef, about 1.5 hours or you can also use a pressure cooker.

So turn on the flame and then let it boil.

When it boils, I will lower the flame a bit and then we will cover it.

So there, it's already boiling.

It already smells like Adobo.

This sauce, don't waste it because that's also the sauce that we will make later on.

So what I'm going to do now, since it's already boiling.

I will lower the flame a bit, set it to medium.

Medium flame.

So there, and then I will cover it for 30 minutes for my chicken breast fillet.

And then, let's go back.

Okay.

So this has been boiling here for around 30 minutes.

And as you can see, the chicken breast is already tender.

It's already puffing up.

So I'm already removing it.

And this one, we will let it cool for a while before we flake it.

Actually now, you may just push it like that, it will already flake.

But let's let it cool for a while.

And this one, the one left here in the casserole.

That is also our sauce.

So what I'm going to do, I will just remove these bay leaves.

Wait a bit.

There's a small chicken breast, it's a waste.

Okay, so this is already our sauce.

And now, you can thicken it.

Using two ways, you may reduce it.

Which means you will boil it until it thickens or you can also put slurry.

Good.

I taste it first.

The sauce is already tasty.

I already like the taste of it.

So I will just put slurry to thicken it.

Just a little bit of slurry.

So I have here just cornstarch and water.

Just a bit.

This is already our Adobo sauce.

And while you're boiling it, if you can already flake this.

You just flake it like that.

You may also taste it.

Tasty.

That's what we like.

The one that you won't go through just with the sauce.

The meat itself needs to be delish.

Okay.

This is still a bit thickening so a little bit more of my slurry.

Okay, this is it.

It's like gravy style.

I'm going to turn off the heat and I'm ready to fry the Adobo flakes.

Preferably, after you flake it like this.

So there it is, right?

After you flake it, you freeze it first.

It would look better if it's frozen, if you freeze it.

Because it would really dry so it would be more crispy.

I have here, I have my freezer from yesterday.

So there, it's still a bit yellow.

This is what I'm gonna fry today.

I'm already heating the oil here.

Let me open the sauce again.

I'll put a little bit of brown sugar, just a bit.

Just to balance.

The one with salt and a bit of sweetness, just a little bit.

Let's say a teaspoon.

Perfect.

And I don't know if it's just me but I like this spicy.

So I'm just gonna put a bit of chili flakes.

Just a bit of chili flakes, just a bit.

For the heat.

Okay, that's it.

Set aside your sauce.

I will set this aside first because I'm gonna fry it first.

I'm already heating my oil.

Let's see if it's hot already.

You drop a piece.

Oh! See.

Mmm...

So if it's frozen, just crush it a bit.

The oil needs to be hot.

And it's better if you soak it with oil.

Let's see.

A little bit more.

Okay, you want it super crisp.

So there, you can see it, right?

It's already crispy but just a bit more.

A little bit more but do not over fry it because it would be bitter.

If it's too much.

Because it needs to be fluffy, that's why I'm doing it like this.

For the health conscious, of course, you may also air fry it.

If you like.

There it is, right?

For less oil because this is really indulgent food.

Fried then rice.

So there, it's already near.

Actually, you have to listen to it.

When you feel like, there it is, right?

It's a bit...

When you hear like it's already...

So there, the mmm...

I don't know if you can hear it on my lapel.

It's already near and of course, the oil is already peaceful.

Okay.

You remove it.

And then I'll fry more.

Make sure that you clean your oil properly, you won't leave anything.

Because it would be bitter.

Okay, and then this one.

One last batch.

Oh!

I turn off the oil, the fire.

Sorry, not the oil.

When it's floating like that, you turn off the fire immediately.

And turn it on again.

When your oil is too hot, you will see.

The result is a bit flaky.

So there it is, right?

It's like it has some flaws.

The result is better.

But of course, you experience that sometimes, it's floating.

But this one is also good, my first fried one.

Oh my God!

It's just that it's not that good.

It's still delicious, I hope it's all.

And while I'm frying that, I will also fry it a bit here.

I will borrow some oil.

Because it's partner is fried rice.

And I have here toasted garlic.

This is my Madayang Sinangag, I already have toasted garlic on the side.

There it is.

There it is, right?

You toast a lot of garlic already.

So that when you wake up in the morning, you won't be in a hurry anymore.

What I am doing before.

What I am doing before, especially when you have a lot of visitors.

On the rice cooker itself, I will pour the toasted garlic.

So there it is, right? You have instant Sinangag already.

It's not hard at all.

Okay.

When it's garlic rice, I really put a lot of garlic.

This one looks good.

I turn off the fire already.

Okay, so let's increase our rice a bit.

Okay, turn it off.

Turn off the flame.

And then I will also remove it.

Look how nice is this.

It's amazing.

And to be honest.

It's really true even if I heard it.

To be honest, the food cost of this is really cheap.

So if you're a restaurant owner, you sell this Adobo Flakes.

I have told you before, my God.

In a day, how many Adobo Flakes can we sell?

It's rare, 20 to 30.

We just open that on the night, okay?

Because the customers really like it.

Because it's a lot, it's like mountain.

You know that, right?

Then you pour the sauce and then you put egg as a partner.

So egg.

I'm so stingy, I'm gonna fry egg.

Where is my pan here?

I'm so stingy.

So there.

I will fry egg here.

Right?

Because I want the bottom to be crusty.

Let's get some oil here.

Okay.

Coat it with oil.

When I was a kid, I ask my mom to buy non-stick pan.

She told me that, you know what?

If you're really good at cooking, non-stick or not the pan.

The egg won't stick.

At first, I don't believe it.

Until now, I want to fry egg more on this.

Okay, high flame.

And then you put your egg.

Season it with some salt.

And don't let it sink, let it form a crust there.

And then you can easily remove the egg.

If you want it to be a bit red, a bit cooked.

So there.

Go.

That's what I want because the sides are a bit toasted.

Well, we have our own type.

I respect you.

You can also use non-stick pan.

So there.

This is how the egg is in Thailand and in Spain.

The sides are really toasted.

It's really delicious.

The flavors of the egg are coming out.

It's like the egg is really hard to make.

With a lot of expertise.

There it is, right?

Even on the cheap pan that we cook.

There it is, right?

I told you.

You don't need a non-stick pan.

And because of that, let's taste it.

It's like this.

Okay, it's like this.

The plating of Mahiwagang Adobo Flakes with a lot of washing.

Garlic Rice.

I'm just showing you this Jetta portion, okay?

For those who do Jetta.

Adobo Flakes.

Sauce.

If you're gonna feed it to your child, you put the Adobo Flakes in a separate container.

Even the sauce aside.

You give it instructions.

When it comes to lunch or recess, you pour it on the crispy Adobo Flakes.

You put the one beside you, just like that.

And then this is the sauce.

There it is, right?

Even the rice.

And then of course, the egg.

Let's taste it.

It would be nice to eat this with bare hands

but it's just that your child might use bare hands in school.

The teacher would scold you.

Let's taste the Adobo Flakes first.

Oh my God!

I will turn this off.

You might not be able to hear the crispy sound.

Although me, I want it to be more spicy.

Let's taste it.

It's good that I use chicken because it's very sinful.

It's so delicious because it's fried.

Sorry, okay?

My fried foods are really my comfort food.

My egg, I fried it perfectly.

Rice.

Oh my gosh!

You boil the chicken already.

You boil the chicken already.

There might be someone asking,

How about if I don't have time to freeze it?

Then let's try it now.

Look at it, when I drop a chicken here that I didn't freeze.

Right?

We both think the same.

Although me, sometimes there are recipes that need to be soaked.

You need to wait overnight.

Oh my gosh!

I can't wait sometimes.

I don't like to wait sometimes.

Even me, I feel sleepy.

Let's see.

It's also worth it.

But of course, it's not that beautiful.

Oh my God!

Because I didn't shave back then.

I let them shave.

They shave faster than me.

Look at my shaving.

It also looks effective, right?

You don't need to wait for Junakis or Jusawa or yourself anymore.

Right?

Right?

I'm sure your wife will crave for it.

You don't need to freeze it anymore.

I lied.

I'm hungry.

I made a mistake.

But honestly, in the food service, it's better to freeze it.

But the choice is yours.

I'm going to see you all soon.