2 cups cooked Harvester’s Shortgrain Rice
2 cups left over Adobo Meat (any adobo)
Oil for frying
1 cup Adobo Sauce
2 tbsp cornstarch slurry (2 tbsp cornstarch 2 tbsp water)
1/3 cup Diced Tomatoes
1/3 cup Diced red onions
1/3 cup Diced Salted Red eggs
4 tbsp Atchara (garnish)
2 tbsp Toasted garlic (garnish)
1 plastic wrap (for rolling the rice)
Fry left over adobo meat until crispy, drain excess oil in paper towels.
Cook 1 cup Harvester’s Premium Sticky Rice according to package instructions.
Simmer adobo sauce and thicken with cornstarch slurry and cook until sauce thickens.
In a bowl, combine diced tomatoes, chopped red onions and salted egg.
Spread 1 cup of cooked rice on plastic wrap square around 4 inches wide and half an inch thick. Add fried adobo meat and the tomato salted egg mixture. Roll then cut I inch thick.
Top with achara and toasted garlic. Dip in thickened adobo sauce.