How to Make Adobong Malutong: The Ultimate Guide to Crisp Adobo Flakes

How to Make Adobong Malutong: The Ultimate Guide to Crisp Adobo Flakes

Adobong Malutong: A Symphony of Crispy Adobo Flakes

Adobong Malutong, also known as Crisp Adobo Flakes, is a culinary revelation that transforms the beloved Filipino Adobo into a crispy, irresistible delight. This culinary evolution involves taking leftover Adobo—typically chicken or pork—and ingeniously turning it into a new dish bursting with texture and flavor.

The process starts by shredding the tender Adobo meat into delectable, bite-sized flakes. These morsels are then pan-fried or oven-baked until they achieve a golden crispness that elevates the familiar Adobo to a whole new level. What emerges is a symphony of textures—crunchy, yet still carrying the rich, savory essence of traditional Adobo.

The magic lies not only in the irresistible crunch but also in the intensified flavors. The frying process caramelizes the Adobo's marinade, creating a delightful blend of savory, slightly sweet, and umami notes. The result is a snack or topping that captures the essence of Adobo in every crispy bite.

Adobong Malutong is not just a culinary innovation; it's a testament to the resourcefulness of Filipino cooking. It transforms a classic into something new, minimizing food waste while maximizing flavor. Enjoy it on its own as a snack, sprinkle it over salads, or use it as a crunchy topping for rice. Adobong Malutong is a celebration of creativity and an ode to the timeless appeal of Adobo in the Filipino kitchen.
How to Make Adobong Malutong: The Ultimate Guide to Crisp Adobo Flakes

Adobong Malutong or Crisp Adobo Flakes Recipe by Kulinarya

Ingredients: Serve 6
  • 1 recipe adobong manok at baboy (stewed chicken and pork in vinegar and soy sauce. )
  • 4 cups cooking oil


  • Cool the chicken and pork adobo to room temperature.
  • Shred meat. Discard any chicken bones.

  • In a preheated deep wok or pan, fry half the adobo flakes in oil until golden brown. A good sign that the flakes are done in when the oil has settled and has stopped bubbling.
  • Once cooked, remove flakes from the pan with the use of a strainer and place in wire basket lined with paper towels. Repeat the frying with the remaining adobo flakes. End.

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