July 12, 2006
Learned this many years ago from a friend who used to be the favorite chef in their family before she settled down. There are many adobo versions from the Philippines’ many regions. In the Bicol region, where they like their food hot and spicy, their adobo version is cooked with coconut milk and lots of chili. I featured this in a previous post after I got the recipe from a Filipino restauranteur who appeared on Martha Stewart’s show. This time, I sauteed garlic, onions & tomatoes, adding a small amounts of apple cider vinegar ( we prefer to use cane vinegar in the Philippines ) and soy sauce into the sauce. I prefer adobo with a combination of chicken and pork. Adobo may very well be the Philippines’ national dish. I guess it’s one of the better known dishes in Philippine cuisine which has been accepted by the international palate. Adobo may have just the perfect combination of flavors that appeal to almost everyone, something we Filipinos should be proud of.