Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

This recipe is a preview

The Roasting Tin Around the World

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

Preview

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.)

Read more Read less

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

Comments are closed.

Follow Rukmini on Instagram

For the latest announcements and everyday cooking tips

Follow
newsletter

Subscribe to Rukmini's newsletter

Get the latest recipes and cookbook news from Rukmini straight to your inbox.

From the book: The Roasting Tin Around The World

Close menu