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Once You Pop You Can't Stop Adobo Pate

Posted by c5 on 2006.02.13 at 21:34
food mood: party food
Tags: ,
Otherwise known as portable adobo. Adobo is the best food in the world. I can eat it everyday for a year (we have adobo at least three times a week).

Got raves about this dish from slapandpop (who had a taste of this from some other person). She was only able to provide me with the list of ingredients, so I had to wing the rest of this Chow Project.


chicken breasts (half a kilo; skinless, deboned and cubed)
pork  (half a kilo; skinless, deboned and cubed)
chicken liver (half a kilo -- make sure it's all liver and there's no apdo)
garlic  (one head; chopped)
red wine (about a cup)
vinegar (about 1 cup)
olive oil
soy sauce
all purpose cream (1 cup)


a huge sauce pan (or wok)
chopping board and knives


First, cook the adobo. Here, you can do your favourite adobo recipe, just keep the liquid to a minimum as the pate requires a dryer adobo. I like my adobo this way:
Sautee the garlic in olive oil for 30 secs, then add the chicken bits. Mix everything, making sure the chicken is well oiled, then pour vinegar. Don't mix the ingredients until the vinegar is bubbling, otherwise, the vinegar won't cook and the adobo will be uber sour.

Once the vinegar has boiled, add the pork. Pour the red wine on it. Allow to boil. Then add the chicken liver. Drizzle with soy sauce (depending on how dark you prefer your adobo; I use about 2 tablespoons). Allow the entire thing to simmer for about 5 minutes, then season with salt, pepper and sugar. Turn off the flame when the liver is cooked.

Tip:  Make the adobo saltier and spicier than usual. Most of the flavour will disappear once you start blending the adobo with cream.

Let the dish stand and cool for about 30 minutes. Your blender will appreciate it.

Separate the chicken liver from the rest of the meat. Blend the chicken liver until smooth. Pour into a bowl. Then blend the meat and the cream until well combined. In a bowl, mix the chicken liver smoothie and the blended meat.

Tip: If the adobo has too much liquid, separate the meat from the sauce before blending. Add the sauce as you blend to make sure that you don't end up with a water-y pate.

Serve with warm bread or crackers. Or make papak with your fingers!


servings fairlycloudy at 2007-06-24 10:50 (UTC) (Link)
By the way, according to a source, ADOBO MOUSSE daw dapat pangalan nito kasi kapag pate daw eh dapat puro liver.
servings c5 at 2009-09-24 07:28 (UTC) (Link)
Hmm... Classically, a mousse is mostly made out of eggs and cream, and that can pate include any spreadable minced meat. Maybe your source meant pate de foie gras, which is at least 80% liver... But I'm just a couch cook, I'm no french chef so I'm probably wrong...
servings fairlycloudy at 2009-09-24 07:36 (UTC) (Link)


Ang saya ng sagot mo. Sabagay, hindi naman kapani-paniwala nga nagsabi nito. Lying bastard ito eh. Haha.
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