Quail Adobo (adobong Pugo)
Quail Adobo, or Adobong Pugo, is a classic dish in Kapampangan cuisine that features tender quail cooked in a savory and tangy adobo sauce. This dish is a favorite for its rich flavors and unique twist on the traditional adobo.
Ingredients
- 8 quails, cleaned and pat dry
- 1 cup soy sauce
- 1 cup vinegar
- 1 head garlic, minced
- 1 teaspoon whole peppercorns
- 3 pieces bay leaves
- 1 cup water
- 2 tablespoons cooking oil
- Salt to taste
Instructions
- In a large bowl, combine soy sauce, vinegar, garlic, peppercorns, and bay leaves. Marinate the quails in this mixture for at least 30 minutes.
- Heat oil in a pan over medium heat. Sear the marinated quails until lightly browned.
- Pour the remaining marinade and water into the pan. Bring to a boil, then reduce heat and simmer for 30 minutes or until the quails are tender.
- Season with salt to taste. Serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 5g
Supplies
Bowl Pan Tongs
Tools
Stove Cutting Board Knife
Serving suggestions
Serve the Quail Adobo with a side of steamed white rice and a fresh tomato and onion salad.
Tips & tricks
For a richer flavor, you can also add a splash of coconut milk to the adobo sauce.
Cost
$15