Adobo with Quail Eggs


there are many ways to cook Adobo, but for me, I like it dry (you just need to remove the extra soysauce and vinegar, and fry it). hahaha!

although the Korean vinegar and soy sauce tastes differently from Philippine brands. It was difficult at first to mix and come up with the ideal adobo taste. But ofcourse, lots of garlic would give more flavor.

I brought this to our Lunar New Year’s potluck. I think they liked it!

Thanks to my mom to taught me how to cook. But my mom’s cooking is still the best ^^


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