Adobong Gulay(Vegetable stew in vinegar and soy sauce)

 

Ingredients:

• 1 onion
• 3 cloves of garlic (adjust to your taste)
• peppercorn, to taste
• 2 bay leaves
• vegetable oil (2-4 tablespoon)
• potatoes or talong (around 1 lb or so), cubed, sliced
• soy sauce (1/4 c)
• sukang Paombong or your favourite vinegar (1/4 c)
• pepper and sugar to taste (use a generous dash of pepper and a tiny tiny amount of sugar, to bring out the taste of the rest)

Directions:

In a Pan, heat oil then add peppercorn and bay leaves. When the bay leaves start to turn brown, add the garlic. Saute until brown. Then add the onion and fry until translucent. Add the pepper and the sugar, stir briefly to mix, then add the soya sauce and vinegar. Lower heat to medium then add the potatoes or eggplant. Stir briefly then simmer, covered, around 25-30 minutes for the potatoes or around 35-40 minutes for the eggplant. They should be soft but not mushy. Add water if liquid level drops too low.

Serve over rice. Note: Now, in this Lenten season, I decided to try something interesting. Try using the above recipe with whole, hardboiled eggs. Follow the recipe as for the potatoes. When the potatoes are almost done, add the whole, peeled, hardboiled eggs, with a few cut marks (not deep) into the egg white to let the flavour penetrate the egg more easily. This particular dish (adobong itlog) really tastes well the next day.