Dish

Adobong pugô

Quail adobo

Adobong pugô is a flavorful and tender dish that is perfect for those who love the taste of quail. The quail is first sautéed with garlic, onions, and tomatoes before being simmered in a mixture of vinegar, soy sauce, and spices. The result is a tangy and savory dish that is perfect for any occasion.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Stew

Origins and history

Adobong pugô is a traditional Filipino dish that has been around for centuries. It is believed to have originated in the northern part of the Philippines, where quail is abundant. The dish was originally made with pork or chicken, but over time, it has evolved to include other ingredients such as tofu and mushrooms.

Dietary considerations

This dish is suitable for those who are on a low-fat diet. It is also gluten-free and dairy-free.

Variations

There are many variations of adobong pugô, depending on the region and the cook. Some versions use coconut milk to make the dish creamier, while others add chili peppers for a spicy kick. Some cooks also add other vegetables such as eggplant and squash to make the dish more nutritious.

Presentation and garnishing

Adobong pugô is usually served in a deep dish with the quail and sauce on top. It is often garnished with chopped scallions or cilantro.

Tips & Tricks

To make the dish more flavorful, marinate the quail in the vinegar and soy sauce mixture for at least an hour before cooking. This will allow the flavors to penetrate the quail and make it more tender.