To make, here’s what you’ll need: For the Crepes & Corned Beef
1 cup flour
1/2 cup milk
1 tsp vanilla extract
1 tsp ground cinnamon powder
1-2 tbsps sugar
1 can Exeter corned beef
1 tsp ground red pepper
1. In bowl, add flour, milk, egg, sugar, vanilla extract and cinnamon (should make 3-4 crepes). Mix thoroughly with whisk/ spoon.
2. Put frying pan on stove to medium heat. Add 1 tsp canola oil. Using a ladle, pour mix into pan. Let cook 1-2 minutes on each side till golden brown. Remove and cook rest of mixture. Set aside.
3. In same pan, add 1 tbsp canola oil (leave stove setting on medium heat). Add 2-3 tbsps corned beef. Mash, let cook for 2 minutes.
4. Add 1 tsp ground red pepper. Let cook another 2 minutes. Remove and serve beside crepes. Drizzle some maple syrup over crepes (or not, up to you).
5. To fold crepes: Fold in half, then fold in half again
**Another way to do this is by making corned beef crepe roll-ups; to do that just lay the crepes flat as they come out of the pan. Spoon the corned beef mix down the center, roll and cut into halves.**
Adobong manok Recipe
- Chicken, cut into serving pieces — 2 1/2 to 3 pound
- White vinegar — 3/4 cup
- Soy sauce — 1/4 cup
- Onion, thinly sliced — 1/2
- Garlic, crushed — 4 to 6 cloves
- Bay leaf — 1-2
- Peppercorns — 6 to 8
- Salt — 1 teaspoon
- Water — 1 cup
- Oil — 1/4 cup
- Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for 1-4 hours to marinate.
- Place the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out.
- Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Remove from heat and set aside.
- Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened.
- Toss the browned chicken pieces with the reduced sauce and serve with rice.
- Adobong Manok na Gata (Chicken in vinegar sauce with coconut milk): Use 1 cup coconut milk instead of the water.
- Pork Adobo: Substitute 1 1/2 pounds of cubed pork for the chicken. The pork is usually browned in oil first and then simmered with the rest of the ingredients. Pork adobo is probably even more popular than chicken.
- Using a combination of pork and chicken is very popular.
- Sautéing the chicken or pork can be eliminated if you like, but it adds a lot of flavor and color.
- Vary the proportions of vinegar and soy sauce to your taste.
- Sugar cane vinegar is used in the Philippines, but white or cider vinegar can be used.
- Add a little sugar to round off the tartness if you like.
- Add 1 cup pineapple to the simmering sauce or use pineapple juice instead of the water.