Day 15: Adobong Manok with Quail Eggs

There are about a million and one recipes on adobo. Every household has its own special recipe that's been handed down from generation to generation. I'm sure that as this blog goes along, I'll be trying several versions. This recipe is a deviation from the traditional garlic, vinegar, soy sauce and meat or fowl mix; I used coconut milk and quail eggs which is not entirely unusual since a lot of families have been maximizing the use of coconut milk which is abundant in these parts. Adobo with Quail eggs and coconut milk is a class of its own and certainly a most welcome twist.

I boil about 24 quail eggs and set them aside. I'll acutally use only about 15 to 18 of the eggs and the remainder is just for snacking. Next, I cut a whole piece of chicken into several pieces and place it in a pot, pour equal parts of soy sauce and vinegar (3/4 cup each), a whole head of garlic or as much garlic as you'd want that's been crushed and peeld, 2 bay leaves, 1 tablespoon of whole peppercorns since we like our adobo a little spicy - besides, by adding coconut cream into the sauce, the spiciness is somehow muted. I simmer the chicken till it's almost cooked and then add half a cup of coconut milk. Once the chicken is cooked, I add the cooked quail eggs and half a cup of coconut cream (kakang gata) to make it really creamy. I just let the pot boil again. Once it boils, I turn off the heat and it's ready to be served.