Receta Adobong Kanduli sa Dilaw

by Manny Montala

Adobong Kanduli sa Dilaw 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 yellowish. 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 done.   How to Cook Adobong Kanduli sa Dilaw   Print Prep time Cook time Total time   Author: Manny Recipe type: Fish Recipe Cuisine: Filipino Serves: 2 to 3 servings Ingredients 1 big kanduli, cleaned and cut into serving portions ½ head garlic, crushed ½ cup vinegar 1 teaspoon dilaw (kasubha) 1 tablespoon salt ½ teaspoon peppercorn ½ cup coconut milk Instructions How 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 done. Six servings. 3.5.3226   Try Other Delicious Recipes:Sinigang na Hito sa Miso Another delicious fish style sinigang using catfish. I'm sure fish…Beef Adobo with Coconut Milk (Adobong Baka sa Gata) Adobong baka sa gata is one of the many Filipino dishes that…Beef Pata Paella Paella is a Spanish dish. But Since the Philippines has…