Dusit Hospitality Management College is welcoming, engaged and committed to excellence in hospitality and culinary education for the benefit of our students and the hospitality industry. Located in the Philippines, we equip our future professionals with technical, interpersonal and managerial competencies to prepare them for management and leadership roles in hospitality and culinary organizations.

 

Gani's Adobo Rice Boodle Topping Recipe

  • Two hospitality management college students in the library
  • Two hospitality management college students reading a textbook
  • Group discussion during hospitality management class
Gani's Adobo Rice Boodle Topping Recipe

An all-time favorite adobo made 100-times better with a fresh and healthy combination of fresh salad greens.  Adobo will surely be one of the preferred dishes to be cooked during this season– do cook more and mind for leftovers. This fun and tasty dish is a one-punch knockout for a family of five or three super hungry frontliners.

How to Cook Gani’s Adobo Rice Boodle Topping

Ingredients

2 cups Leftover adobo, chicken or pork, shredded
½ cup Adobo Braising Liquid
5 cups Day-old Steamed Rice
3 tbsp Garlic, minced
5 pcs Egg
Bunch of Salad greens, optional
Oil for shallow frying    

Tomato-Onion  Creamy Adobo Salsa                                                      
¾ cup Tomato, diced
1 tbsp Onion, diced
2 tbsp Mayonnaise
Calamansi/Lemon juice                
Adobo Braising Sauce

Serving Size

Good for 2 to 3 persons

Procedures

Before firing up for cooking, ensure that all ingredients and utensils are prepared accordingly and positioned within reach.

  1. Crack eggs into clean bowls, remove chipped shells, and discard if the eggs are not fresh. 
  2. Heat oil in a pan until smoking point.  Shallow fry eggs one by one, until the sides are crispy but the yolk is still runny.  Flip and fry until crusty but keep the center of the yolk runny.  This will be achieved by keeping the oil hot. Set aside.
  3. To make the dressing of the salsa, mix together mayo, adobo braising sauce, and citrus juice.  Season to taste with salt and freshly ground pepper.  Toss in tomato and onion and set aside in the fridge until ready to use.
  4. Tip-off some oil in a pan. Leave enough oil to fry garlic. Fry until golden brown and strain.   
  5. On the same wok, toast the shredded adobo meat.  Remove half of it and toss in the rice.  Pour in the adobo braising sauce and toss rice until evenly coated.  Season with salt and pepper to taste.
  6. To assemble, put the rice in the middle of the bowl.  Arrange fried egg on one side and a bunch of torn greens on the other.  Sprinkle with the toasted adobo meat and fried garlic.  Finish with a dollop of salsa and drizzle some creamy adobo dressing on salad greens. ENJOY!
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