Makes 1/2 cup
I always have a small jar of this simple and versatile condiment in my kitchen. It can be used to garnish everything from rice, noodles, soups, and salads to grilled meats and is particularly useful for enhancing the savory flavor of vegetarian dishes. If you refrigerate scallion oil, bring it to room temperature before serving.
Heat the oil in a small pan over moderate heat. Add the scallions and stir 10 seconds. Immediately remove from the heat and transfer the oil with the scallions to a small bowl. Place in the refrigerator to cool for 10 minutes. (This helps the scallions stay green.) Remove and set aside at room temperature until ready to serve. This sauce will keep up to 2 weeks stored in the refrigerator in a tight-lidded jar.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.