It’s the day after Thanksgiving and as expected we have leftovers. I did something totally new with it this time, I made adobo flakes.
I had my first taste of adobo flakes at Via Mare Cafe, where it was originally created by the owner Glenda Barretto. They serve this with garlic rice and egg. It’s like toasted chicken adobo that is extra crispy, crunchy and flaky. One usually makes this from leftover adobo. Since I didn’t have adobo just leftover turkey meat, I had to cook it into adobo first by adding 1/2 cup soy sauce, 1/2 cup of combination of rice vinegar and cane vinegar, 1 tsp of ground black pepper, 2-3 bay leaf and 4-5 cloves minced garlic and about 1/4 cup water if needed. I let this simmer for about 20 minutes. Then let it cool and sit so that all the flavors and seasonings get absorbed.
Then I strained the meat and flaked it with two forks. Then in a non-stick pan I fried or browned the turkey flakes in hot oil until crispy. Do this in batches, it takes around 10 minutes for the meat to become brown and crisped so make sure to continuously stir and cook over low heat.
I served this over my leftover wild rice with mushrooms and a sunny side egg. This will go very well with garlic rice too.