Made Adobong Gulay again for a Fourth of July party one of my friends was throwing… As promised in my first blog about making Veggie Adobo, I made some tweaks. This time, the dish turned out better (and looked a lot better, too).
Putting the potatoes in before the eggplant made sure the potatoes were softer (but not too soft). Onions were also more visible this time (I’ll find a happy medium to Dan’s and my liking in re: to onions).
This time, the usual suspects (redskin potatoes) were cut a little bit longer…
Here are the potatoes with the spices and oil mixed in… The curry powder produces both a wonderful yellow color on the potatoes and an equally nice scent.
The unfortunate thing about curry powder, though is it makes everything it touches yellow, and that tint doesn’t go away easily (I think there’s still a yellow curry powder mix spot on the counter).
…and the finished potatoes…ready for the potluck.
This batch of Potatoes with Afritude was made for the same potluck party I made the Adobong Gulay. I’d say I’m almost there… I don’t remember if I actually mixed the spices and olive oil in separate batches like I said I would (since I was doing a lot of cooking…) , but this batch definitely had a better balance between potato and spice than the first try.