Here is a standard recipe for M (my friend Precy's daughter). This is probably considered the "national dish" of the Philippines. Very popular as an everyday dish hence there are hundreds of variations. Even I myself have about 3-4 variations - and that's only for the adobo with meat. So here is the standard recipe for this well loved Filipino food.
Adobo
1 kilo chicken or pork - chopped into serving size pieces
1/2 cup vinegar
1/4 cup soy sauce
5 cloves garlic - minced or mashed
1/2 cup water
2 bay leaves
1 tsp peppercorns
1/2 Tbsp brown sugar (optional)
- In a pan or pot, combine the meat, garlic, peppercorns and bay leaves. Pour vinegar on it - do not stir.
- Bring to a boil, stir and turn the meat. Simmer for about 10 minutes.
- Stir in the soy sauce, sugar and water. Simmer until meat is tender. Add more water if you want more sauce or if it is drying out too much.
- [Optional] Pan fry or deep fry the meat very briefly just to brown the outside and bring back to the sauce.
- [Optional] Add some thickener like cornstarch dissolved in water to the sauce. Simmer again for a few minutes. Serve.
*Method 2:
Substitute the following procedures for steps 1-3:
- Increase soy sauce to 1/3 cup and then combine all the ingredients in a pot and bring to boil.
- Turn heat down and simmer until meat is tender (chicken - 30 mins., pork - 1.25 hours).
- Continue with steps 4 and 5.
1 comment:
ayan, nakakita rin ako ng ibang style sa adobo. I have been cooking my adobo with everything in the kaserola right away. I will try your style probably during winter time pag ala masyadong fresh veggies. Baka yan yung inaabangan kong klase ng adobo na natitikman ko nun sa mga classmates ko.
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