According to Wikipedia,
"A signature dish is a recipe that identifies an individual chef. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. In practice a chef's signature dish often changes with time or they may claim several signature dishes."
A lot of people ask me what my signature dish is. I'm not really sure that I have one, but one of the dishes that most people request from me is my Lamb Adobo, so maybe that might be my signature dish.ni haven't made it in a long time, as Kevin does not like adobo. In fact, he does not like anything that has vinegar, because he doesn't like sour food. But today was an exception. My mom requested it.
Here is my recipe. I hope you guys make it and let me know how you like it!
2 kilos cubed boneless lamb shoulder
1 cup peeled whole garlic cloves
1/2 cup soy sauce
1/2 cup balsamic vinegar
1 tsp garlic powder
5 pieces bay leaves
1 tsp crushed black pepper
1 heaping tablespoon brown sugar
2 lamb bouillon cubes (Knorr has them abroad, if not available, replace with chicken cubes)
4 cups water
Boil everything together and simmer until the lamb is tender, and the sauce is slightly thickened. Adjust seasoning as needed. Serve with hot rice! Sooooooooo goooood!!!!
