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Open Face Adobo Flakes
with Mango Chutney

Ingredients:

4pc sliced baguette
2c adobo with 3tsp sauce, shredded (see Adobo recipe)
1pc salted egg, chopped
1/2c mayonnaise
1c cucumber, sliced
1/2c tomato, chopped
3tbsp parsley, chopped
3tbsp cooking oil

Chutney

1c ripe mangoes, chopped
1/4c sugar
6tbsp vinegar
5tbsp red onion, chopped
1/2 tsp red pepper flakes
1tsp ginger, chopped
100g raisins
1clove garlic, chopped
1/4 tsp mustard seeds
1/8c water

Procedure:

- combine vinegar, water and sugar in a pot and boil while stirring until sugar is dissolved.
- add the rest of the chutney ingredients then simmer uncovered until syrupy while stirring occasionaly. Transfer in a bowl and let it cool at room temp.
- in a bowl combine adobo sauce and mayonnaise, set aside.
- heat cooking oil in a pan and fry shredded adobo meat until crispy.
- on a baking tray, arrange baguette and spread with adobo mayo sauce, layer with cucumber slices, then top with salted egg followed by mango chutney. Add adobo flakes on top and garnish with tomatoes and parsley.
- toast in salamander grill or toast in a 250F preheated oven for about 2minutes. Serve hot with goat cheese on the side.