September 6, 2011



Adobong pugo ingredients:
1 kg. quail-deboned
1 tsp. pounded peppercorn
1 tbsp. minced garlic
2 tbsp patis
1/2 cup vinegar
1/2 cup water
1/2 cup olive oil
2 tbsp. macerated garlic

Adobong pugo procedures:
1. Marinate the deboned quails in salt, pepper, garlic, salt and patis for 30minutes.
2. Cook marinated quail for 30 minutes in water and vinegar.
2. Simmer quails until sauce is thick and oily.
4. Heat the olive olive oi, toast the garlic until light brown.
5. Serve with toasted garlic.

Serves 4-6 persons.

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