Turn leftover adobo into a tasty silog meal!
oil, for frying
3 cups leftover adobo, shredded
3 tablespoons kesong puti (white cheese), cubed (optional)
seasoned vinegar, to serve
2 tablespoons vegetable oil
3 tablespoons garlic, minced
5 cups rice, cooked
1/2 tablespoon salt
5 medium egg
1 teaspoon chili flakes
Make the adobo flakes: Heat oil in a pan over medium heat. Fry shredded adobo until crispy. Set aside.
Make the sinangag: Heat oil in a pan over medium heat. Fry garlic until almost golden. Add rice and mix. Season with salt. Set aside.
Make the spicy eggs: Heat oil in a pan over medium heat. Cook eggs sunny side-up, then sprinkle chili flakes on top. Set aside.
To serve, place sinangag in a bowl. Add adobo flakes and spicy eggs on top. Top adobo flakes with kesong puti, if desired, and serve with seasoned vinegar on the side.
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