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ADOBO

January 31, 2009

   

As a Filipino, it is a shame if you don’t know ADOBO. I am engaged to this ever since I learned to eat.  This dish is also prepared in Spanish colonized countries like us.  In the Philippines it is made of pork chicken or the combination of both. The cooking process is slow and is  cooked in soy, vinegar and  crushed garlic, some used bay leaves or anis seeds.  Some cook it with sauce some dries the whole stew in a slow and low fire process.  This is best with tomato and salt. Better if you have “itlog na maalat” ( salted eggs).   You may enjoy this with vinegar and chili, tomatoes with onions and salt, or best as it is.  ADOBO is one comfort food that you will find everywhere in the country.  There are different styles of cooking from the learned chef to the experimental and to the techniques passed from generations to generations.  For me, I prefer the version that is time and taste tested. 

 

When we make ADOBO, it takes us 3 hours or more to complete it. It is because we make sure that we cook iit close to perfection.   It is so soft that you can eat the pork fat as if it taste like “balut”.  Rapsa talaga to bro and sis!!!  My brother cook it toasted and my cousin has a version that is “ADOBO made in Heaven” ( I’ll make a separate blog for this because I can attest that his version is truly heaven sent).  To the ADOBO lovers let us give a toast to this wonderful food that is truly PINOY. Mabuhay ang matatakaw sa ADOBO gaya ko!!! :)  



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