I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Bayawak, or monitor lizard, is a type of carnivorous lizard that is native to Africa, Asia, and Oceania. In many parts of the Philippines, bayawak is prepared as an exotic delicacy. This particular exotic recipe is inspired by recipes from the Filipino province of Ilocos Norte, where my family came from.
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- 250 grams bayawak, sliced
- 1 1/2 cups water
- 2 bay leaves
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1/2 tablespoon white sugar
- salt, to taste
- black pepper, to taste
- 1 plate
- 2 small bowls
- 2 medium bowls
- measuring cups
- measuring spoons
- chopping board
- cooking spoon
- Heat oil in a pan.
- Saute bayawak until golden brown.
- Add the remaining ingredients to the pan. Cook until tender.
- Add more water if necessary. Cook until the water has cooked off.
- Serve adobong bayawak with your favorite alcoholic drink.
- Add fresh garlic and onions if preferred. Saute garlic and onion first—before adding the other ingredients.
- Make it spicy by adding fresh bird's eye chilies or chili garlic oil.
- Add more liquid if necessary.
- Serve adobong bayawak as a pulutan or hors d'oeuvre.
Another Adobo Recipe
- Adobong Sitaw With Crunchy Fried Tofu: A Filipino-Inspired Dish
Have you ever tasted Filipino adobo? It is a popular dish from the Philippines, usually made with meat, that is savory, sour, and sometimes sweet. I created a vegetable version of this dish, which I call adobong sitaw with crunchy fried tofu.
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