Tuesday, July 15, 2014

Tuesday’s Cupful: Background on Spicy Adobo w/ Crab Paste

A creamy gravy, too

This version of adobo just might kick the other renditions to the curb.  We sampled this pork adobo at Pampanguena Cafe.  The crab paste and coconut milk form smooth gravy that’s rich and satisfying.  Meanwhile, the diced chiles add an accent that spicy food lovers will enjoy.  The coconut milk accounts for a serving lauric acid, which helps to boost the body’s immune system.  We recommend that you use authentic Bun Rieu Cua to make this adobo.  Remember that a little goes a long way with Bun Rieu Cua.           

No comments:

Post a Comment