Adobo Ng Ina Mo?

[ysabelleflores]

basta ako i like sweet and more toyo taste adobo......miss you mama...

[bluestreak]

try new lagyan chili sauce para may sipa??? sarap yan lalo na ngayun summer!!! :evil:

[sexythang]

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.

[L A D Y R E D]

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. :*

[bathala]

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!!!

[jediM]

i think in the ilocos region they call it adobo when its cooked dry with oil and adobado when the adobo is more on the saucy side or sabaw(not oil) with little sugar.

[ChiliMac]

bravo bravo! those are indeed very good recipes of are beloved Adobo! meron bang adobo ng batangas d2? yung saucy version ng adobo?

[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

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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:

[SLiPBiZKiT]

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

[teepee]

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

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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.

[shetdpwet]

i have my version of our favorite adobo..use the regular vinegar, garlic, salt, laurel leaves and toyo. boil till tender then add oyster sauce. try niyo kung magustuhan niyo.

[ChiliMac]

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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not necessarily teepee, our visayan and mindanaon relatives calls sauteing with just garlic to meat as "adobo" already even without soysauce or vinegar. some adobos are cook with just vinegar only some with soysauce only. there are "tuyot" and there are "masabaw" types of adobo and those ingredients need not be present but nevertheless your adobo is the classic one and most popular among all. cheers dude, peace

[chubCHINITAforHIRE]

yummy un adobo ni mama, wala na sabaw then i tnihk beef p mnsan gngmit nia.... i miss my mom tuloy...

[swithotguy]

ung masrap ung pinapadry ng konti

[RPinay]

Anybody tried cooking adobo with SMB? I found a recipe from an old old magazine (1980s na MOD) pa yata yun. I'll look for it and post it here.

 

:mtc: