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Friday, September 02, 2011

Adobong Labong

3 cups labong, sliced and blanced 1 1/2 tablespoons soy sauce
1 cup minced gluten or tokwa 1 medium onion, chopped
5 segments garlic, chopped 2/3 cup gluten stock
4 tablespoons kalamansi juice 5 tablespoons oil
Salt and pepper to taste

Brown garlic and onion in oil.
Add gluten or tokwa. Continue cooking mixture in oil, stirring constantly.
Add soy sauce and labong. Simmer until labong is cooked.
Add kalamansi juice. Continue simmering until almost all of the liquid has evaporated.
Add oil and continue cooking about 6 more minutes.
Season to taste.
Yield 4 to 6 servings.

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