Receta Adobong Kanduli sa Dilaw

Adobong Kanduli sa Kanduli is one of the kinds of edible catfish. Compared to “hito”, also called catfish but with black skin, kanduli has shiny silvery gray skin with a big head. This fresh water catfish is abundant on placed near Laguna lake. This recipe is not the usual adobo with soy sauce but instead coconut milk is used and the coloring comes from kasubha, similar to saffron to make the color of the dish a little To cook adobong kanduli; Combine fish with garlic, vinegar, dilaw (kasubha), salt and peppercorn. If the vinegar is too sour, add water. Add coconut milk and boil until fish is   How to Cook Adobong Kanduli sa Dilaw   Print Prep time Cook time Total time   Author: Manny Recipe type: Fish Recipe Cuisine:…