All-Time Favorite: ADOBO

10:50 AM by mari 0 Comments A⁺ a^-

ADOBO. Delicious, isn't it? It is like the most popular dish in the Philippines. Every cook has its own version of it. And every version will take you to another level of great taste and food experience.

Adobo is a general term for a process wherein you marinate your choice of meat, whether it's pork, beef or chicken, and sometimes seafood, in a sauce comprises of different spices such as paprika, oregano with garlic, soy sauce and vinegar for flavors to blast out.

The Philippine Adobo is somehow influenced by the Spanish colonization. However, the techniques in cooking are indigenous, only the name is Spanish-origin. Adobo is known to have a long shelf life, because of vinegar as one of its ingredient, therefore making it as one of the most cooked dish. There are a lot versions that you can choose from.

Photo from latestrecipes.net

PORK ADOBO

The most widely cooked version of Adobo. Pork cooked with vinegar, soy sauce, peppercorns, garlic, and dried bay leaf.

CHICKEN ADOBO

Same ingredients with the pork adobo, but chicken is used instead of pork.

Photo from thefilipinofriends.com

ADOBONG PUSIT (SQUID ADOBO)

What is unique about this version of adobo is that instead of using soy sauce to give its color, the natural ink of the squid is used, thus giving it a distinct flavor.

Photo from feistycook.com

ADOBO SA GATA (ADOBO IN COCONUT MILK)

This adobo is cooked in coconut milk. There are different variations of this recipe in southern part of Laguna anf Muslim Zamboanga.

Photo from logrorecipes.com

ADOBONG DILAW (YELLOW ADOBO)

This version is added with Turmeric (Luyang Dilaw) to give it a distinct yellow color. A native recipe from Laguna.

Photo from yummy.ph

ADOBONG PUTI (WHITE ADOBO)

Same procedures with the usual adobo cooking, only that soy sauce is removed from the ingredients.

Now that I have showed you the popular Adobo versions, it is now my time to give you my own recipe for Adobo. I'll be sharing you my Chicken Adobo recipe that anyone can cook. So let's start!

Ingredients:

-1/2 kilo Chicken, adobo-cut
-1/2 cup Soy Sauce (it may vary according to your taste reference)
-3 tsp. Vinegar
-2 tsp. Sugar
-Black Peppercorns
-Special seasoning (or salt)
-1/2 cup Water
-2 Tbsp. Cooking oil

Procedures:

1. In a pot, combine all the ingredients.
2. Place the pot in a burner and cover it. Let it boil for 10-15 minutes or until it the sauce is reduced by half. The trick here is to NOT MIX IT, otherwise the vinegar will stay raw and you will end up a sour-tasting adobo.
3. When cooked, serve over rice. Enjoy!

Here is the finish product of my own version of Chicken Adobo. :)