Tikman: Spicy Adobo Ranga-ranga | Cook Eat Right

Prepare the ranga ranga shells by cracking them open to retrieve the meat.

Clean the ranga ranga meat thoroughly to remove sand and intestines that could affect the flavor.

Remove the operculum from the ranga ranga shells.

Boil the ranga ranga meat for 5 minutes to soften and remove any fishy taste.

Heat a 12-inch skillet and add cooking oil.

Once the oil is hot, add minced garlic and sauté.

Add chopped onions and ginger, stirring to combine.

Add red bell pepper and siling haba, mixing well.

Incorporate the ranga ranga meat into the sautéed mixture.

Add soy sauce, vinegar, oyster sauce, and a bit of liquid seasoning.

Pour in water and add sugar for sweetness.

Season with pepper and laurel leaves, and add siling labuyo for spiciness.

Let the mixture boil for 10 minutes to cook the ranga ranga meat thoroughly.

Equipment Needed

Spice Level:

Dietary

Allergens