This local version of nachos combines the timeless flavors of adobo and the light crispiness of lumpia wrappers (yes, you read that right).
Preparation Time: 15 minutes
Cooking Time: 55 minutes
5 sheets lumpia wrapper (or 12 pieces wonton wrapper)
1 cup cooking oil
FOR THE ADOBO
½ kilogram chicken, cut into bite size pieces
3 tablespoons cooking oil
½ cup soy sauce
8 cloves garlic, chopped
1 piece bay leaf
¼ teaspoon ground pepper
¾ cup vinegar
3 tablespoons fish sauce
1 teaspoon sugar
FOR THE SALSA
½ cup corn kernels
4 pieces tomatoes, chopped
1 piece red onion, chopped
2 tablespoons cilantro, roughly chopped
1 piece red chili
Juice of 1 lemon or lime
FOR THE SOUR CREAM
1 cup all-purpose cream, refrigerated
1 tablespoon lemon juice
Pinch of paprika
1 In a sauce pan, heat oil over medium heat.
2 Sauté garlic and chicken until all surfaces are brown.
3 Pour vinegar and simmer until the amount of vinegar is reduced to half. Then add soy sauce, bay leaf, sugar, and ½ cup of water. Simmer for 30 minutes or until chicken is very tender and falling off the bone. You might have to add water, ¼ cup at a time, once in a while as the sauce might dry up
4 Add fish sauce and simmer for 10 minutes more.
5 Cool down and shred using a fork and spoon.
6 To make the salsa, mix all ingredients in a bowl and chill.
7 Prepare the sour cream by filling a mixing bowl with ice cubes and a bit of water. Place on top of it another empty mixing bowl. Pour the all-purpose cream into the empty stainless steel mixing bowl, sprinkle with paprika and using a wire whisk, begin to emulsify the cream. The consistency will thicken. Add the lemon juice and use immediately.
9 Deep fry the lumpia wrappers. Drain excess oil and lay on a flat surface.
10 Assemble the nachos. For each wonton, top with the shredded adobo, 1 to 2 teaspoons of freshly made sour cream, then the corn salsa.
This recipe was originally published in the June-July 2015 issue of Breakfast Magazine.