Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
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Filipino-Style Vegetable Adobo with Garlic and Bay
Introduction
I first read about adobo, as with a lot of dishes, in Niki Segnit’s The Flavour Thesaurus – a Filipino way of cooking meat, often pork, with vinegar, garlic and bay leaves. It also works beautifully as a way of cooking vegetables, and I love using the marinade here on crispy Tenderstem broccoli, the rather new and exciting long-stemmed cauliflower, and a good handful of shiitake mushrooms. (You can of course use ordinary broccoli and cauliflower.)
Ingredients
| Tenderstem broccoli | |
| long-stemmed sprouting cauliflower or an ordinary small cauliflower, cut into florets | |
| shiitake mushrooms, whole | |
| garlic, grated | |
| bay leaves | |
| sunflower or olive oil | |
| Chinese or white vinegar | |
| dark soy sauce | |
| To serve: | |
| spring onions, thinly sliced | |
| freshly cooked rice |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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