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Adobo

June 13, 2009

 

As part of my Adobo series, I asked my wife to prepared this all time favorite dish of mine for our vacation before school days at Canyon Cove .  What does it take to have a very special adobo that is different from what you can buy in the carinderias? Aside from the technique of blending the right spices, there is still one ingredient that will bring adobo to its perfection. That is time. Time is the element that most of the adobo makers forgot. The longer the adobo is soaked, the taster it becomes.  That is the reason why I ask my wife to prepare adobo a day before we eat it.  During the time you are cooking it, that is still the same ingredient that you have to master, the time for the water to evaporate and for the sauce to blend with the meat.  This is the technique great adobo makers have perfected.  This technique has separted the Ams from the Pros in Adobo cooking.

After you have your adobo cooked, there is still this variety that you might want to try. Dry the adobo with its sauce. It will become flakes that is perfect to a hot steam rice with vinegar and chili as the condiments. 

There is still another way that you might want to explore, stir fry the adobo in tomatoes and onions. Its another variety that was taught to me by my cousin from Marikina which he calls, “Adobo made in Heaven”.

There are diffent varieties that you can do to your adobo that makes it more exciting to eat. The bottomline, adobo padin at rapsa to!!!

 



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Posted by rapsa at 12:57 am | permalink

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