Adobo is considered the national dish of the Philippines. This dish consists
of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf,
lots of garlic and whole peppercorns. The stew is allowed to cook until the
meats are tender and the remaining sauce slightly thickened. Some people
prefer their adobos dry which may entail frying them afterwards, while others
prefer them moist served in their original sauce. As a style of cooking, it
can be applied to fowl, fish, shellfish and vegetables.
Adobo
Adobo recipes
Chicken and Pork Adobo
Adobong Antigo
Adobong Moderno
Eggplant Adobo
Chiken Adobo in Coconut Milk
Other Adobo Recipes on the Net
Chicken and Pork Adobo
Chicken and Pork Adobo
1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
soy sauce
oil
Add vinegar, water, garlic, salt, bay leaves and pepper into a large
casserole. Bring to a boil. Add the meat, cover and bring to a boil.
Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce
and cook for an additional 10 minutes. Remove met and reduce sauce.
Remove sauce to a bowl. Put oil into the casserole and brown cooked
meat. Drain oil from the casserole, and return the reduced sauce back
with the meat.
Serve with rice.
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Adobong Antigo
From Filipinas Magazine - May 1995 issue
For more Filipino recipes from Filipinas Magazine delivered right to your doorstep, why don't you take out a subscription?
1 kilo (2.2 lbs) chicken or pork, cut in serving pieces
1/4 cup vino blanco or five-year-old rum
4 tsp. soy sauce
5 cloves garlic
2 tsp salt
1 cup vinegar
1 cup buko juice (coconut water)
1 small head garlic, crushed
1. Marinate the meat in the vino blanco or rum, soy sauce, garlic,
salt, pepper and vinegar, for at least two hours. Drain.
2. Fry meat till golden, pour off excess oil and add buko juice.
Simmer till tender and adobo begins to give off oil. Fry the extra garlic
and sprinkle on the adobo before serving. (5 portions)
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Adobong Moderno
1 kilo (2.2 lbs.) chicken thighs
1/2 cup native vinegar
2 tbsp soy sauce
1 small head garlic, crushed
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup water
1 eggwhite, beaten
1/2 cup flour
1/2 cup cornstarch
1/2 tsp salt
1/2 tsp ground pepper
1. In a saucepan, combine chicken, vinegar, soy sauce, garlic, salt and pepper. Bring to a boil and simmer. When the mixture dries up,l add water and continue cooking for about 15 mins until chicken is tender.
2. Remove chicken from pan and strain remaining sauce. Set aside.
3. Debone chicken and cut in half. Combine flour, cornstarch, salt and pepper. Dip chicken in eggwhite and dredge in the dry ingredients. Fry in hot oil
until golden and crisp.
Adobo Dip
1 cup mayonnaise
1/4 cup adobo sauce
2 tbsp parsley, minced
1 tsp garlic, minced
Combine ingredients and serve with the adobo (5 portions).
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Eggplant Adobo
From Pacific Crossings by Lily Gamboa O'Boyle, Acacia Corporation, New York, 1994>
Ingredients
5 cups diced eggplant, cut in 1 1/2-inch cubes
salt to taste
1/4 to 1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30
minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until
brown and set aside. In a small sacuepan, simmer soy sauce, vinegar, garlic
and pepper for 5 minutes. Add eggplant, cover and cook over low heat for
7 minutes, stirring occasionally. Serve hot.
This beautiful book, Pacific Crossings can be yours by ordering through amazon.com righ here:
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Chicken Adobo in Coconut Milk
Ingredients
2 tablespoons garlic, minced
1 onion, chopped
2 tablespoons olive oil
1 whole chicken, cut into 8-10 pieces
3 cups coconut milk, divided
1 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh ginger, grated
3 tablespoon vinegar
1 small piece chili (optional)
In a soup pot, saute garlic and onion in 2 tablespoons olive oil.
Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and
vinegar. Bring to a boil and simmer uncovered until chicken is very tender,
about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot
and spicy. Add remaining coconut milk, stir and simmer 2 to 3 minutes until
sauce is thick and oily. Serve hot over rice.
Chef's note: Coconut milk is found in Hispanic or Asian food sections
in canned or pwedered forms. If usijng powdered form, follow package
instructions to make coconut milk.
From Lily Gamboa O'Boyle's Pacific Crossings. Acacia Corporation, New
York, 1994.
This beautiful book, Pacific Crossings can be yours by ordering through amazon.com righ here:
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Other Adobo links/recipes:
Epicurious dictionary
From the Filipino Page of Culinaria On Line,
an excellent source of any recipe imaginable. Please visit the site!
Chicken Adobo - from Ma. Elena Francisco
Chicken Adobo - from Carolyn Pe
Chicken Adobo - from Kirk Marple
From Amy Gale's recipe collection
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