I really love to eat seafood especially those with shells. My top favorites are tahong, buranday, and talaba. These are all sea shells found here in Leyte and Samar. But there’s another sea shell that caught my interest and became my most favorite seafood.
Introducing, “Sarad” which is a kind of seashell that is found in the bodies of water of Calbiga, Hinabangan, Paranas and Jiabong Western Samar. However, Sarad is mainly cultured in Villareal, Western Samar.
This dish is one of the best sellers’ of the most well-known Seafood and Grill Restaurant in Tacloban City which is Ocho’s Seafood and Grill. That’s why every time we go to Ocho, we always order Spicy Adobong Sarad and I will never be get cloyed with it.
Spicy Adobong Sarad is another adobo recipe cooked using the Filipino Adobo way. The difference is it is spicy. You will really enjoy eating this savory dish like I did. And so I tried cooking it myself too.
Check out this recipe on how to cook your very own Spicy Adobong Sarad.
1 kilo sarad
1/3 cup vinegar
1/4 cup soy sauce
3 cloves garlic, crushed
1 onion, sliced
1 pc. ginger, sliced
1/2 teaspoon black pepper
2 red chili peppers, chopped
3 tbsp sugar
1. Wash sarad with running water.
2. In a casserole, saute onion, garlic and ginger.
3. Add the sarad.
4. Then add the soy sauce and vinegar.
5. Simmer for 5 minutes.
6. Add the sugar and black pepper.
8. Season salt to taste
9. Lower heat to medium-high and continue to cook until meat is very tender and there’s little sauce left.
10. Add the chili peppers.
11. Serve with steamed rice.
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AIRRA MAE ASTILLA DACUT
LEYTE NORMAL UNIVERSITY ABCOM INTERN