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.

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