Monday, 30 August 2004

The National Dish

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.


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)
  1. In a pan or pot, combine the meat, garlic, peppercorns and bay leaves. Pour vinegar on it - do not stir.
  2. Bring to a boil, stir and turn the meat. Simmer for about 10 minutes.
  3. 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.
  4. [Optional] Pan fry or deep fry the meat very briefly just to brown the outside and bring back to the sauce.
  5. [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:
  1. Increase soy sauce to 1/3 cup and then combine all the ingredients in a pot and bring to boil.
  2. Turn heat down and simmer until meat is tender (chicken - 30 mins., pork - 1.25 hours).
  3. Continue with steps 4 and 5.

1 comment:

Manang said...

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.