Home >> Munchin' >> Chef Bruce Lim’s Creamy Adobo Pasta recipe @ElectroluxPH housewarming

A few weeks ago, we were invited to a “housewarming party” to celebrate the new office of Electrolux Philippines at the W Bldg. on 5th Avenue in Bonifacio Global City (take note: there are so many W buildings in BGC!)

The kitchen was to die-for because it showcased the latest in Electrolux appliances including their flame-less induction ranges, power blenders and built-in microwave ovens.


A highlight of the party was a cooking demo by the brand’s newest endorsers to kick off Electrolux’s Delightful-E Yummy campaign. And one of them was noted chef Bruce Lim who shared his recipe for everyone’s comfort food adobo, this time interpreted in a creamy pasta version.

Chef Bruce Lim

Yes Virginia, sometimes adobo is better without rice. Try something new and eat it with pasta!

adobo pasta

Actually, Chef Bruce’s version called for penne but the dish is good with other pasta variants as well. We sampled the dish after the demo and it was just so delish, the kind that inspires you to make one at home pronto!

Here’s his adobo pasta recipe:

1. Bring to a boil 500 g. pasta and cook al dente (ideally 10-11 minutes)

2. Make sauce using the following ingredients:

– 500 g. chicken or pork adobo (leftover is better)
– 100 g. adobo sauce
– 400 g. culinary cream
– 50 g. chopped onions
– 20 g. sliced garlic
– 30 g. butter, unsalted
– salt and pepper to taste

To prepare sauce, saute onions & garlic in butter until browned. Add adobo meat, then adobo sauce and cream. Simmer until the cream has thickened lightly. Season to taste with salt & pepper

3. Add pasta to the pan and mix with the sauce. Garnish with approximately 100 g. shaved parmesan cheese before serving. Good for 2-3 persons.of b

(Blogger’s note: the secret to this dish is using really tasty adobo. Also, culinary or cooking cream (the imported version we see in the grocery) is more expensive but infinitely better than ordinary all-purpose cream).

Janice Villanueva

Up next: mompreneur Janice Villanueva, founder of the Mommy Mundo online community, took the podium to show us her Quick Bangus Belly recipe. I also liked it because it put a new spin on cooking bangus (milkfish). It reminded me of puttanesca sauce.

Her recipe:

1. Season a few pieces of bangus belly with salt & pepper, then drizzle with olive oil.

2. In a separate bowl, combine diced onions, tomatoes, chopped anchovies, garlic, olive oil, salt and pepper.

3. Spread mixture over bangus belly.

Janice said the best thing about this dish is that it can be cooked in an oven toaster. Set toaster at 210 degrees and cook until slightly brown, around 15 minutes.

Follow @ElectroluxPH on Twitter and Instagram or check out www.facebook.com/thelittlewhitebook for handy tips and tricks useful for hands-on mommies!

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the author

This blog is my own happy place where I've written on a sundry of topics since 2004. Am an entrepreneur and busy mom who's passionate about travel, food and fitness. Email me at annalyn.jusay@gmail.com for inquiries & collaborations....thank you!

One Comment

  1. Matthew says:

    The main difference in culinary cream and the others is the fat content. Higher fat content makes for more expensive cream.

    When you find a good source, keep them in mind, always. There’s a lot of variation in pricing across Manila, for identical products.

    – Matthew

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