Adobo In­dul­gence

F&B World - - WORD OF MOUTH -

Ev­ery­one has their own adobo pref­er­ences: some like it vine­gary, oth­ers just chicken and no pork, and some twice- fried. When it comes to Project Blank’s adobo though, it seems like ev­ery­one agrees that it’s de­li­ciously good. The bottled adobo flakes is a prod­uct of Marge Pateña and her fam­ily us­ing a recipe they have long cooked at home and have now de­cided to share with ev­ery­one else. “It is dif­fer­ent from other adobo flakes be­cause we don’t use vine­gar and lau­rel leaves to cook it,” says Pateña. To ac­com­mo­date vary­ing tastes, they’ve also re­leased three va­ri­eties: reg­u­lar, mild spicy, and spicy. The flakes are drenched and pre­served in oil, which also makes for a fla­vor­ful in­gre­di­ent when cook­ing fried rice to go with the adobo.

Project Blank’s adobo comes in 300gram bot­tles and sells for P350.

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