Adobong Puti - Foxy Folksy Pinoy Recipes (2024)

FAQs

What are the original ingredients in adobo? ›

Unlike the Spanish and Latin American adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, which includes vinegar (made from palm sap or sugarcane), soy sauce (typically substituting salt), black peppercorns, and bay leaves (traditionally Cinnamomum spp.

“Some people add coconut milk; some cooks add a bit of sweetness in the form of sugar, honey, ripe fruit or even preserves to round out the adobo's sharp acidity and saltiness,” Ponseca writes.

On the other hand, the Filipino adobo base is comprised almost exclusively of vinegar, which not only flavors but also tenderizes the meat.

In Mexico, adobo sauce starts with dried chiles like guajillo and ancho peppers. The chiles are rehydrated and combined into a thick paste with an acid like vinegar or citrus juice and flavorful additions like onions, garlic, cumin, and oregano.

Many Filipino chicken adobo recipes will also tell you that using entirely white vinegar is fine. The first time I made chicken adobo, I used white vinegar and it was quite tasty, though I like this recipe better. Other recipes prefer apple cider vinegar, which is a bit less sharp and acidic than white vinegar.

Add Seasoning. Pour in soy sauce, garlic, black peppercorns, bay leaves and lastly white vinegar. For best results, do not stir the sauce as this prevents the acid from fully evaporating. This is a tip that I learned.

- Add some sugar or honey to the dish. Sugar and honey can counteract the sourness of vinegar and add some sweetness to the dish. You can start with a small amount and adjust according to your taste.

Incorporate Lemon Juice, Vinegar or Sugar

Many cooks combat a salty dish with a splash of lemon juice or vinegar. You can also try mixing in a sweetener like white sugar, brown sugar, honey or agave syrup. The goal is to dilute the soy sauce and to create a harmonious blend of flavors.

The more water you use in your adobo, the longer your adobo cooks. This also means more time for your meat to absorb flavor and fully tenderize. But too much water can waterlog your adobo, which risks losing all the flavor you've already developed up to this point.

If those two vinegars are not available to you, you can also use just distilled white vinegar or palm vinegar. Soy sauce - We recommend using light sodium soy sauce. Water or stock - Chicken stock would provide more flavor and nutrition, but water will work just fine. Bay leaves - A must in adobo!

Why do Filipinos cook with vinegar? ›

"The way this food is cooked is really through a use of vinegar and preservation. In the old days they would use vinegar to preserve the meat over time. So, cooking this dish is a means of preserving food so it's not really a dish it's a process." Adobo, or adobo chicken or adobo pork, is a classic Philippine meal.

Traditionally, cane or coconut vinegar is used. For my own recipe, I chose rice vinegar because it's a little less sharp on the palate. But truthfully, I've made so many last-minute adobos with white vinegar, apple cider, or a combination of whatever I have left in my pantry, and they've all turned out great.

I've since learned that the technique of searing and then softening in sauce extends to other vegetables: Mushrooms, cabbage, cauliflower, okra, squash, and even wilted greens like water spinach all welcome the process of adobo. Writer Ria Elciario makes green bean adobo, topped with crumbled tofu.

Adobo is a well-balanced dish but you can bend the rules a bit by putting your spin on it by using ingredients such as crunchy garlic or star anise as a spice. Try switching plain vinegar with pinakurat, apple cider vinegar, or balsamic vinegar.

In the Philippines, adobo is considered the unofficial national dish, taking many forms across the country, but the base ingredients for the stew are typically the same: vinegar, soy sauce, garlic, black pepper and bay leaves, along with some kind of marinated meat or vegetables.

Ingredients : SALT, GARLIC TRICALCIUM PHOSPHATE (ANTICAKING AGENT), CITRIC ACID, NATURAL LEMON FLAVOR, BLACK PEPPER, CUMIN, OREGANO, TURMERIC.

The Spanish word 'adobar' refers to a marinade or pickling sauce. In his writings, Pedro de San Buenaventura labeled the Filipino version 'adobo de los naturales' – adobo of the natives. The name stuck.

In the Philippines, adobo is considered the unofficial national dish, taking many forms across the country, but the base ingredients for the stew are typically the same: vinegar, soy sauce, garlic, black pepper and bay leaves, along with some kind of marinated meat or vegetables.

If you've never tried them, a quick primer. Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic, and some other spices, for a ruddy sauce that packs wicked heat but with plenty of balance and body.