mong23 Posted June 30, 2009 Share Posted June 30, 2009 -water, soy sauce, vinegar, salt, pepper, sugar, garlic powder, onions, ketchup, fried pork and chicken.tas ilagay lahat sa pressure cooker haha. after 30-40 mins masarap na. Quote Link to comment
masternikki Posted July 1, 2009 Share Posted July 1, 2009 hindi masarap adobo ng mommy ko, masarap sa kusinera ko Quote Link to comment
SQUIRTERBITCH Posted October 31, 2009 Share Posted October 31, 2009 adobo with gata (coconut milk) ok sarap pramis! :thumbsupsmiley: Quote Link to comment
magtatah0ng Posted October 31, 2009 Share Posted October 31, 2009 yun base adobo ni ermat - vinegar, soy sauce, peppercorns, garlic, bay leaf tapos iba-ibang variations ang pwede gawin: adobo sa gata, chili ketchup, chili garlic, ginger, patis, star anise, cinammon favorite ko dati yun chili ketchup version, tapos naging favorite ko din yun adobo sa gata. Quote Link to comment
countrystyle Posted November 2, 2009 Share Posted November 2, 2009 (edited) dito pa lang sa last page, 3 na nagbanggit ng ketchup sa adobo... kakaiba ah, ngayon ko lang narinig yon. ang gusto ko pa rin the traditional adobo ng nanay ko syempre! palambutin ang baboy (liempo da best) sa suka, bawang, laurel, asin, pamintang buo, katiting na asukal (walang pang toyo!).pag malambot na at konti na lang ang sabaw, mag gisa ng bawang, ilagay ang ang baboy (malakas dapat apoy) at lagyan ng toyo habang hinahalo ng konti. after a minute or so tapos na! tuyong adobo na napakasarap! pwede mo rin ilagay yung konting natirang sabaw na nagmamantika na pinagpakuluan kanina. Edited November 2, 2009 by countrystyle Quote Link to comment
batman2272 Posted November 2, 2009 Share Posted November 2, 2009 liempo,chicken.chicken gizzard,atay puso,sibuyas,bawang,pamintang buo,asin,suka,toyo,sama sama lang lahat yun.add water konti pag konti nalang yung sauce.pag luto na,hinaan yung apoy for abt 5mins para lumabas yung mantika.dun sa last 5mins ilagay yung puso n atay ng manok para d tumigas. Quote Link to comment
magtatah0ng Posted January 16, 2010 Share Posted January 16, 2010 sarap talaga ng adobo! ulam ko kanina adobong liempo at chicken thigh, yun variation ng sauce may halong paprika at konting honey slow-cooked ng isang oras ansaraappp! adobong itik din ang sarap mas malasa kaysa manok. Quote Link to comment
monazario Posted January 18, 2010 Share Posted January 18, 2010 Yung gamit na part ay ribs haluan mo ng pigue para sa tabareduced yung sauce into oil na may konting residue ng toyo at suka..PERFECTION! Quote Link to comment
masternikki Posted January 21, 2010 Share Posted January 21, 2010 :thumbsdownsmiley: Quote Link to comment
boogernights Posted February 3, 2010 Share Posted February 3, 2010 i have already tried cooking adobo with kamatis. really good. and the chinese style adobo. absolutely delish. and of course, the dry adobo, thats my favorite. i cook it then keep it in a garapon with all the fat. let it cool and stand until its all coagulated lard already.. then when i eat it, i scoop a few spoonfuls into a skillet and fry it. HEAVEN. **try using pinakurat instead of your usual vinegar when making adobo. the spice really picks it up a notch. kung walang pinakurat, try using sukang paombong, or sukang iloko or sinamak. Quote Link to comment
darknight2272 Posted February 4, 2010 Share Posted February 4, 2010 try pineapple juice instead of vinegar.sarap Quote Link to comment
reix Posted March 1, 2010 Share Posted March 1, 2010 1. Maggisa ng bawang, tapos ilagay yung babaoy (i prefer the kasim part, at yung maraming taba)2. Ilagay ang suka, kaunting tubig, paminta, laurel, HUWAG HAHALUIN!! hintaying mawala yung maasim na amoy ng suka3. Habang naghihintay maghalo ng kaunting asukal sa toyo (mas maunti ng bahagya kaysa sa suka)4. Kapag nawala na yung maasim na amoy ihalo ang toyo5. Kapag nareduce na yung sabaw, salain ang karne saka iprito sa kaunting mantika, hanggang sa pumula6. Ibalik ang sabaw sa i-reduce pa ng kaunti at lagyan ng sili :thumbsupsmiley: Quote Link to comment
Muska Posted May 15, 2010 Share Posted May 15, 2010 Can you recommend me to where i can find some good resto's here that serves killer adobo? Quote Link to comment
magtatah0ng Posted August 15, 2010 Share Posted August 15, 2010 I added Cervesa Negra to my chicken adobo. Pwede! Medyo nag dark lang sa kulay pero masarap. Next time siguro bawasan ko ng toyo para hindi masyadong dark. Cervesa Negra is a little sweet and not too bitter so I thought it would be safe to try. Ayos. Quote Link to comment
kitoy Posted September 2, 2010 Share Posted September 2, 2010 My lola's adobo has no toyo and she adds a lot of fried garlic. My girlfriend's adobo is different, it has toyo but the pork is fried first kaya malutong siya pag kinagat. Sarap. Quote Link to comment
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