Adobo Flakes

Appears in
Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

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Recently my brother Tris mentioned that he goes to Glenda Barretto’s restaurant, Via Mare, regularly to order the adobo flakes, because they remind him of Nanay’s angel hair, which was made from leftover boiled chicken, finely shredded, marinated in vinegar, salt or soy sauce, and garlic and then deep-fried until crisp. I use leftover chicken adobo for my version.