Asian cooking
- Beef with sate babi sauce
- Chicken, chicharo and quail eggs stir fry
- Sweet and sour chicken fillets
- Chicken and spinach stir fry
- Vietnamese spring rolls
- Speedy’s winter melon soup
- Sam’s Japanese rolls
- Beef, mushrooms and tofu stir fry
- Oriental noodles with peanut sauce
- Fried chicken and cabbage fried rice
How to cook
- The pasta connection
- A more flavorful pancit canton (chow mein)
- Sweet and sour fish: don’t forget the ginger
- Reheating fried spring rolls
- Pinoy pesto
- Braised bangus (milkfish) fillets
- Aromatic (and tastier!) spring roll wrappers
- Oven-roasted crispy pata
- Meals in a flash
- Oven-grilled breaded chicken
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Adobong Palos (Eel)
The traditional adobo eel (called palos by the Filipinos) is given a new look and variety when served with the leaves and tender stalks of kangkong (water spinach) and hard-boiled eggs.
When we discard skins or hard stalks of vegetables, like “discard the hard stalks” of the kangkong, or “discard the hard core” of the cabbage or the chayote, or “discard the hard stems” of the black mushrooms, I only mean that they are not to be included in the dish. But, in our house, we don’t throw them away. They make great feed for our hamsters. Even the carrot skin and lower portions of leeks and onion leaves are not thrown away. Why feed the hamsters with pellets everyday when they can have fresh vegetables? We accumulate less garbage too.
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Comments
4 Responses to “Adobong Palos (Eel)”
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How come you don’t have recipes anymore? If you still do, how do i get to them without having to click in so many places? Before it was easy to get to your recipes… pls let me know. Salamat.
The recipes are there, Charmaine. Click the links to page two. There is a link right below the title and below the text.
just about cooking
Hey..where can I purchase eels? How do you clean them?
I love eels.