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December 5, 2012

Ve-G-Choplets Adobo with Potatoes

Yesterday when I woke up from a quick siesta, I felt a little pain in my right shoulder. I changed my dress and went to get a massage nearby. When I arrived at the massage parlor, only two massage therapist were working. I was asked to wait for a few minutes. I informed my sister of my whereabouts in case I couldn't come back early to cook for dinner. Twenty minutes had passed before my name was called. At least I didn't have to wait  forever but I knew I would be late.

When I opened the door to my apartment, I saw my sister in the kitchen  preparing dinner. I asked her what she's cooking. She told me she's cooking adobo. I told her I hadn't blog about it so she waited until I came back to get my camera.

 Adobo is considered as the national dish of the Philippines. The stew can be made with either chicken, pork or both cooked in vinegar, garlic, bay leaves, black peppercorn and soy sauce. In my family, both mom and sister are vegetarian so we use soy protein in place of meat whenever we cook adobo. We cook it the easy way too!

Ve-G-Choplets Adobo with Potatoes

2 medium potatoes, chopped
60 g wheat and soy protein (Ve-G- Choplets), chopped
1 medium onion, chopped
soy sauce
juice of 1 1/2  Thai lime (you can use lemon or calamansi juice)

Heat  oil in pan over medium heat. Fry the potatoes until lightly brown and crisp.

 Place the potatoes in one side of the pan. Add the onions and saute until soft and translucent.

Add the chopped ve-g- choplets. Cook for  about 2 minutes, stirring it from time to time until the potatoes are tender and the choplets are nicely brown.

 Season with soy sauce and lime juice and stir in. Adjust the seasoning if necessary.

 Transfer into a plate. Serve with rice. Enjoy!

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