|Adobo Flakes Wrap|
I made a huge vat of adobo recently. It was so huge that we had it for three meals and still, there was more. So, to change it up a little I decided to make adobo flakes. When I was living in San Francisco and my mom would come to visit, she would never head home without leaving a mound of adobo flakes in my fridge. It was her labour of love and it was simply the best! It could be consumed in so many ways: either on it's own, with eggs, as a sandwich, on a salad - I can go on and on. One version created by my pasta-loving brother-in-law, Mr. Noodleman was mixed into his spaghetti with marinara sauce. What a discovery! It may sound weird I know but it added heft and great flavour to a simple tomato sauce. We had so much of it one night, we almost passed out on the couch.
So now it was my turn to make adobo flakes. There definitely is room for improvement in my version. I just flaked the meat and cooked it down with the leftover sauce until all the liquid was absorbed. Then, I fried this in a little bit of oil until it turned to a brown crisp. I need to find a way to make it as fine and crisp as mom's but I have to say that it was still super yummy and crunchy. What's even better is I found yet another way of having these magical leftover flakes one hungry afternoon. All I had in the fridge was the adobo flakes, feta cheese, wraps and spinach. So my adobo flakes wrap was born out of:
1 naan wrap
1 small bunch of baby spinach
1/2 cup or more of adobo flakes
about 6 cubes of feta cheese (I used low fat and it was very good.)
1 T Hoisin sauce
1 T Japanese mayo (optional)
If I had access to kesong puti here, I would definitely use it. But anyhow, the feta worked really well and the combination of the adobo with the Hoisin just made it oh so delicious. A quick lunch that got two thumbs up from Mr. P.