Claudine’s Adobong Ilonggo
Ingredients:
½ kg chicken
½ kg pork liempo
1 tsp garlic, crushed
2 slices ginger, crushed
1 pc onion, sliced
1 tsp whole peppercorn
1/3 c vinegar
2 tbsp Knorr Liquid Seasoning
½ c water
1 tsp achuete powder
1 sachet Knorr Real Sarap
Procedure:
In a small bowl combine all ingredients except chicken, pork and achuete. Add Knorr Real Sarap to season.
In a wok, place the pork and the chicken, taking care that the pork is closer to the bottom of the pan.
Pour in the rest of the ingredients. Bring to a boil and lower heat to a simmer until tender.
Dissolve achuete powder in 1 tbsp of water and mix into the meat.
Continue cooking until the oil comes out. Mix well. Serve.
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Hi, I will give claudine’s recipes a try. I guess this is masarap kag manamit gid ya.. keep on..