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  • 2 weeks later...

my hubby and I both have different recipes for our adobo and we always have a cook off

I must admit I like his alot...but the big stinker won't share his recipe.

 

I use red wine vinegar on mine and only Lauriat soy sauce, and put liver and hard boiled eggs.

Mine is too fancy daw sabi nang hubby ko. But during our cook-offs, mine manages to earn a lot of votes. hehehe

Edited by hottlipss
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on my adobo I put curry powder, some gata, cayenne pepper powder, lots of spices (oregano, basic leaves), i also put sauteed browned sweet onion rings, and potatoes..

 

 

the potatoes makes the adobo a complete meal (without a need for rice), since potatoes is also carbs.. the onions puts the sweet flavor on the adobo..

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marckymac try my twice fried adobo...use the same ingredients as your favorite one...vinegar,soy sauce, laurel leaves, plenty of garlic, whole black pepper..marinate several hours and cook..when the pork is already tender remove the gravy, add more oil and fry the pork depending on how crispy you want it, when crispy enough put back the gravy and saute for several minutes. then take out the adobo from the pan leaving some oil and gravy and fry your left over rice..voila! you have adobo rice...nagutom ako bigla

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pohtek! nakakagutom!!! :boo:

 

syet, kasama sa top favorites ko yang adobo. thanks, guys, for sharing your recipes! Keep them coming! :thumbsupsmiley:

 

para naman may contribution din ako...

 

Aside from the usual (vinegar, soy sauce, laurel, pamintang sangkatutak, lots of garlic, etc), i also put mirin (sweet rice wine) and a little sesame oil towards the end of cooking. it gives a nice oriental hint. :P

also, i think sukang iloko is the best vinegar to use. yung maitim. :D iba talaga yung lasa nya. :D i also like it when the pork is very tender, to the point na medyo sticky na sya but the meat is still intact, hindi yung naghihiwalay. :thumbsupsmiley:

 

POHTAH!!!!!!!!!!!!!!!!!! NAGUGUTOM NA AKO!!!!

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Ngina Ngina yan ... Adobo ng Ina mo

 

More oriental touch:

Soy bean paste

 

 

pohtek! nakakagutom!!! :boo:

 

syet, kasama sa top favorites ko yang adobo. thanks, guys, for sharing your recipes! Keep them coming! :thumbsupsmiley:

 

para naman may contribution din ako...

 

Aside from the usual (vinegar, soy sauce, laurel, pamintang sangkatutak, lots of garlic, etc), i also put mirin (sweet rice wine) and a little sesame oil towards the end of cooking. it gives a nice oriental hint. :P

also, i think sukang iloko is the best vinegar to use. yung maitim. :D iba talaga yung lasa nya. :D i also like it when the pork is very tender, to the point na medyo sticky na sya but the meat is still intact, hindi yung naghihiwalay.  :thumbsupsmiley:

 

POHTAH!!!!!!!!!!!!!!!!!! NAGUGUTOM NA AKO!!!!

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i think jeidms' twice fried adobo is called adobado. with all that oil youre not inviting mr cardiac arrest are you? jk. anyways, i do enjoy adobo cooked that way from time to time

hotlipss, ur adobo with red wine is nice. have u tried using sherry instead? it has a bit stronger flavor than red wine. butb then again it depends on what wine u use.

art of war, my mom used to use balsamic vinegar bec its the closest thing to sukang iloko and she being an ilokana misses it (i think its in the vineagr that makes each adobo taste different from other regions).

havent tried the one with curry. would it still be called adobo if u use curry? dont get me wrong but i loooovvvee curry.

the best adobo would still be anybodys' leftover adobo, stored in the fridge for at least three days for all the flavors to come out, and eaten with a dry crusty bread drenched in olive oil. sarap

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i think adobo refers to the dish and adobado refers to the way it's cooked. adobo is a means of prolonging the 'shelf life' of the meat (preservation) and requires basically that it be cooked in vinegar (salt/ soy sauce & pepper are basically added to add taste). the complete recipe changes depending on the region of the Philippines where it's cooked.

 

three of my favorites:

adobo sa gata

adobo sa patis and

fried adobo

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Guest ------(-@

Marinate pork cubes in a mixture of 1/3 vinegar, 1/3 soy sauce, 1/3 water. Add pepper corns and garlic in the marinade. Fry the pork cubes (in a wok) until they're brown, then add the marinade. Add some bread crumbs and reduced. Then take out the pork cubes and do a quick fry in another pan. I then put back the meat back into the sauce and simmer down. Serve the adobo, put rice (add garlic) into the wok to make adobo flavored, garlic fried rice....

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hhhmmm, adobo ng ina ko is pork cooked in lots of garlic, vinegar, black pepper and salt. pag luto na, she adds cooking oil to fry the pork hanggang mag-brown yung garlic at magtutong yung adobo, hehehe! the tastiest part siempre is the tutong or what we call sa bahay na "adobo tidbits". it's dry adobo nga pla. yung mantika ang sinasabaw namin sa rice.

 

i love my mom's adobo with ginisang munggo or ginataang kalabasa!

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marinate pork and chicken wit vinegar, soy sauce, a lil oil, rosemary, crushed garlic and msg.

 

boil it for a few mins, then fry the meat until it's nearly cooked. depends on you if you want it crispy or not. then put it back on the marinate and boil it til its done. add a bit of water if you dont want it dry.

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marinate pork and chicken sa pineapple juice. set aside... after 10 mins gisa madami bawang, ilagay marinated pork and chicken, when its juicy na, put a little vinegar and toyo. then if make malambot na, lagay ng pork cubes konti water pakuluin. lagyan ng pamintang buo, continue pakulo. kailangan malambot na talaga. tapos konti red sugar i like matamis kasi. :) lagyan ng laurel. last is pineapple juice and chunk. :*

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ako naman, what i do is this: I fry a lot of garlic till it's golden brown and then I fry the meat kasama na nung bawang just so that the meat is seared and brown. Then I put in the vinegar, I use cane vinegar or honey vinegar (which u can buy in tagaytay) and scrape the pan of the drippings ng meat....after that I put in some water , ground pepper, patis and some soy sauce. I let it simmer till its malapot na....Yummy!!!

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  • 1 month later...
Guest ------(-@
i think jeidms' twice fried adobo is called adobado. with all that oil youre not inviting mr cardiac arrest are you? jk. anyways, i do enjoy adobo cooked that way from time to time

hotlipss, ur adobo with red wine is nice. have u tried using sherry instead? it has a bit stronger flavor than red wine. butb then again it depends on what wine u use.

art of war, my mom used to use balsamic vinegar bec its the closest thing to sukang iloko and she being an ilokana misses it (i think its in the vineagr that makes each adobo taste different from other regions).

havent tried the one with curry. would it still be called adobo if u use curry? dont get me wrong but i loooovvvee curry.

the best adobo would still be anybodys' leftover adobo, stored in the fridge for at least three days for all the flavors to come out, and eaten with a dry crusty bread drenched in olive oil. sarap

 

got to agree on this one, adobo gets better a couple of days later, the meat would be so infused of flavors - super sarap! oh, and don't forget to cook fried rice sa pinaglutuhan nung adobo... :thumbsupsmiley:

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kakagutum naman!! btw has anyone tried making adobo with just salt? jaz letting the oil of the meat cook itself? syempre u have to cook it with slow fire...makaluto nga then check for my blood pressure...haha

 

What I know of Adobo is that the standard ingredients are Vinegar, Peppercorn, and Garlic. Without these ingredients, it cannot be called Adobo. All other ingredients added will depend on what variant it is. My own version of Adobo is to cook the meat ( if you're cooking chicken pork adobo, don't put the chicken until such time that the pork is almost cooked. This will prevent overcooking the chicken) with just the 3 ingredients mentioned above. Eventually, the water content of the vinegar will evaporate and dry up but the flavor will seep into the meat. Oil from the meat will then be left as the sauce. When the chicken and pork are already tender, add enough soy sauce to give your adobo some color.

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