Adobo Ng Ina Mo?

[ChiliMac]

gudday guys n gals,

 

i am an adobo freak :boo: i believe we have more than a dozen different ways to cook adobo. some are dry, some are masabaw, some adobo use vinegar only some soy sauce lang. how about in your family? how do you cook your adobo? :thumbsupsmiley:

[jason5678]

try adding pineapple to the dish yummy

[hottlipss]

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 March 28, 2006 by hottlipss

[THUG]

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..

[doha_babe]

the usual toyo, datu puti vinegar, tubig, paminta leaves, paminta, bawang, onions, siling labuyo (hilig ko kasi ang maanghang na foods), oil, sugar, asin.put everthing in a pot and antayin maubos tubig at ang maiwan na lang yong juices nya fr. toyo, oil &vinegar

[jediM]

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

[King`Of`Klubbs]

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.

also, i think sukang iloko is the best vinegar to use. yung maitim. iba talaga yung lasa nya. 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!!!!

[Wyld]

try adding pineapple to the dish yummy

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I actually do this. And I put some of the pineapple juice w/ the sauce of my adobo... gives it a hint of sweetness :thumbsupsmiley:

[lomex32]

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.

also, i think sukang iloko is the best vinegar to use. yung maitim. iba talaga yung lasa nya. 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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[G.I.]

add pula asukal and sili green para di masyado nakakasuya adobo

[anjinsan]

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

[juandelacruzband]

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

[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....

[mitchelle]

nako sarap ng adobo ng nanay ko!

[dolphin722]

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!