Best 6 Filipino Clam Adobo Recipes

FILIPINO CLAM ADOBO

Steps:

• In a 4-quart stockpot, boil shelled clams in garlic, vinegar, peppercorns and water. (Doesn't say for how long, fresh clams until done or precooked canned clams, 10 minutes?).
• Heat oil in frying pan.
• Remove clams from broth.
• Fry clams in oil until browned.
• Place clams back into broth and simmer for 10 minutes. Add salt or patis to taste.
• Serve hot with sticky rice.

FILIPINO FISH ADOBO

Steps:

• Combine all ingredients in a saucepan, except oil.
• Marinate for one hour. (Traditional method is at room temperature, I put it in the refrigerator.).
• On stovetop, bring to a boil.
• Cover and simmer for 5 minutes.
• Remove fish and set aside.
• Boil sauce until reduced to half and set aside.
• Heat oil in frying pan and fry fish until browned.
• Pour sauce in with fish and simmer for 3 minutes.
• Serve hot with sticky rice.

FILIPINO VEGETABLE ADOBO

Steps:

• Wash and sort spinach or greens.
• Separate leaves and cut stems into 1-inch lengths.
• Saute garlic in oil, and when it is golden brown, add the spinach or greens, lemon or lime juice, soy sauce and salt.
• Cover and bring to a boil. Add freshly ground pepper to taste. Serve hot with sticky rice.

ADOBO STYLE SHRIMP (FILIPINO)

Steps:

• Wash shrimp and cut off whiskers. Drain.
• Place in pan or wok, add all ingredients except sugar and cooking oil.
• Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size.
• Drain shrimp (along with garlic). Set sauce aside, and add the sugar.
• Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT.
• When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp.
• [Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's].
• [Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.].
• Put on serving platter and garnish with chopped scallions (optional).
• Serve with steamed Jasmine rice.

FILIPINO BEEF ADOBO WITH COCONUT MILK

Steps:

• In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
• Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).
• Bring mixture to a boil then simmer about an hour or until the meat is tender.
• Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.
• Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
• Good served with rice.

SLOW COOKER FILIPINO CHICKEN ADOBO

Steps:

• Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
• Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).