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  • 3 months later...

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 by countrystyle
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  • 2 months later...
  • 2 weeks later...

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.

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  • 4 weeks later...

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 suka

3. 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 toyo

5. Kapag nareduce na yung sabaw, salain ang karne saka iprito sa kaunting mantika, hanggang sa pumula

6. Ibalik ang sabaw sa i-reduce pa ng kaunti at lagyan ng sili

 

:thumbsupsmiley:

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