Gulay - Vegetables = talong (egg plant), potato. Adobo is a style of preparation,
which in Philippine cuisine - is stewing in vinegar and soy sauce. - Ken.
3 cloves of garlic (adjust to your taste)
peppercorn, to taste
2 bay leaves
potatoes or talong (around 1 lb or so)
soya sauce (1/4 c) sukang Paombong or your favourite vinegar (1/4 c)
pepper and sugar to taste (use a generous dash of pepper and a
tiny tiny amount of sugar, to bring out the taste of the rest)
Heat oil then add peppercorn and bay leaves. When the bay leaves
start to turn brown, add the garlic. Saute until brown. Then
add the onion and fry until translucent. Add the pepper and the
sugar, stir briefly to mix, then add the soya sauce and vinegar.
Lower heat to medium then add the potatoes or eggplant. Stir
briefly then simmer, covered, around 25-30 minutes for the potatoes
or around 35-40 minutes for the eggplant. They should be soft
but not mushy. Add water if liquid level drops too low.
Serve over rice.
Note: Now, in this Lenten season, I decided to try something interesting.
Try using the above recipe with whole, hardboiled eggs. Follow the
recipe as for the potatoes. When the potatoes are almost done, add
the whole, peeled, hardboiled eggs, with a few cut marks (not deep)
into the egg white to let the flavour penetrate the egg more
easily. This particular dish (adobong itlog) really tastes well
the next day.