ADOBONG ADOBO

ADOBONG ADOBO

Halo halo friends!We are back again this weekend with a special meal inspired by the greatest classic recipes.Of course we are going to add a twist as we well know that cuisine should always be progressive and combine creativity with that "je ne sais quoi" that I call my complete lack of any cooking skill.
But let's get down to business with a champions treat today, for no special reason at all : adobo steak and friends ( which would be a special improved adobong spinach!)

As my mom used to say, treat yourself as if you are special every weekend. Actually she didn't say that , but I couldn't work in "dress warm and wear a hat" into today's cooking class.
Aaaaaanyway, let's get cooking!
-step 1: open your cold beer for inspiration. We chose a season beer to spice up the mind and body.

-step 2: start the steak adobo by frying the fine selection of Kobe beef for a few minutes. Or if there's a sale use that meat too. A cow is a cow I always say. Unless it's not a cow.We'll call her Betty for now. Add the soy sauce and water in the mix to make it look more colorfull. Betty wants to swim!
-step 3: after it swims for a while in its nice salty bath, Betty would like a treat. That's when we add in a mixture of ambrosia! Ambrosia is what we call 2 spoons of honey combined with the finest red wine vinegar and steak spices! Yum! The honey is extremely relevant to the mix as it offers texture and a sweet flavor to the sauce. Betty is now happy, as well as the honey bees which are an important part of our world. Yes we need to protect them or else there's no more flowers! No more flowers means unhappy girlfriend on several anniversary occasions which inevitably leads to you cooking alone on a summer weekend and starting a blog about food that no one reads. But let me get back to the main subject, Betty.

-step 4: Betty is now inevitably drunk and it's time to throw in the last ingredients, green bell pepper and onion. Also black pepper. More! More! More! ( said Betty). Yes, that's what she said.
Aaaaand we are done, Betty is spiced up and ready for the dress up.

Dressup:

This should be Adobong Kangkong water spinach but since we need to adapt to the reality of our canadian situation we'll just do spinach and water separately. And put some creativity in the mix.
-get the burner going and chop chop chop some garlic. Brown it nicely, even if it's not your favorite color.
- get ready for the twist: more meat because it's still an adobo, whatever vegetarian or not we pretend to be. No, we won't start a conversation on that subject, vegetarian food will be done some other time, ok?

- add the soy sauce vinegar and water in the mix to create the special savory bath that is the source of food legends. Betty approves.
-add pepper. More! More! More!
- now add the super spinach. Spinach makes you strong and full of iron and in the adobo tastes even better. Also what my mom used to say, but without the adobo part.Or the strong part. Or iron. Yes, she said "spinach" once or twice.

Aaaaanyway it's done. Serve with brown rice ( because your feminine silhouette is important) and enjoy it as much as I got bored preparing it. Sarap!