Not hungry for ulam and kanin? Check out 13 Buy 1 Get 1 Deals of Your Filipino Food Favorites!<\/a><\/strong><\/pre>\n\n\n\nAlthough, every household has its own recipe, there’s nothing wrong with switching it up every so often. To help you out, here are 4 adobo recipes that you can try at home<\/strong> and bring on your last minute, out-of-town potlucks!<\/p>\n\n\n\n
Chicken and Pork Adobo<\/strong><\/h2>\n\n\n\n
When you say adobo, chicken and pork adobo is what usually comes to mind. A balance of salty, sour, and savory, if you’re looking for something <\/em>easy to cook<\/em><\/strong>, then this recipe is perfect for you. <\/em><\/p>\n\n\n\n
Fun fact:<\/strong> Replace the soy sauce in this recipe with turmeric, salt, or add gata to make adobong dilaw, adobong puti, or adobong may gata. Aside from those, you can also add potatoes, pineapple, hard-boiled eggs to switch it up. <\/pre>\n\n\n\nPhoto from Komunidad<\/figcaption><\/figure>\n\n\n\n Here’s a modified recipe by Chef Sandy Daza<\/a>:<\/p>\n\n\n\n
Ingredients<\/strong>:<\/p>\n\n\n\n
- 1 cup white or red vinegar (suka)<\/li>
- 1\/2 cup soy sauce (toyo)<\/li>
- 3\/4 cup crushed garlic (bawang)<\/li>
- 1 1\/2 cups water <\/li>
- 2 tbsp peppercorn (buong paminta)<\/li>
- 2 pcs bay leaf (dahon ng laurel)<\/li>
- 3\/4 kg pork (kasim o liempo)<\/li>
- 4 pcs chicken thighs <\/li>
- 200 grams chicken liver<\/li>
- Optional: 3 tbsp oyster sauce<\/li>
- Optional: 2 tsp liquid seasoning<\/li><\/ul>\n\n\n\n
For the procedure, head on to Chef Sandy Daza’s video<\/a>.<\/strong><\/p>\n\n\n\n
Is the marinade taking too long? Head on to Komunidad<\/a> and try out their Adobong Baboy or Fried Chicken Adobo<\/strong>! <\/pre>\n\n\n\nAdobong Kambing<\/strong><\/h2>\n\n\n\n
Let’s admit, adobong kambing isn’t as popular as kalderetang kambing. But we suggest that you <\/em>don’t knock it ’till you try it<\/em><\/strong>!<\/em><\/p>\n\n\n\n
Photo from Booky<\/figcaption><\/figure>\n\n\n\n Here’s a modified recipe from Panlasang Pinoy<\/a>:<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n
- 1 lb chopped goat meat (kambing)<\/li>
- 1\/4 cup soy sauce (toyo)<\/li>
- 1\/4 cup vinegar (suka)<\/li>
- 1 tsp crushed peppercorn (pamintang durog)<\/li>
- 4 pcs dried bay leaf (dahon ng laurel)<\/li>
- 4 cups water <\/li>
- 1 sliced medium sized onion (sibuyas)<\/li>
- 8 crushed garlic cloves (bawang)<\/li>
- 3 tbsp cooking oil<\/li>
- Optional: 5 pcs dried chilies (tuyong sili)<\/li><\/ul>\n\n\n\n
For the procedure, head on to Panlasang Pinoy’s website<\/a>.<\/strong><\/p>\n\n\n\n
Adobong Pusit<\/strong><\/h2>\n\n\n\n
A much healthier alternative to pork, adobong pusit is <\/em>perfect for seafood lovers<\/em><\/strong>.<\/em><\/p>\n\n\n\n
Fun fact<\/strong>: You can also make adobo with mussels or tahong!<\/pre>\n\n\n\nPhoto from Booky<\/figcaption><\/figure>\n\n\n\n Here’s a modified recipe from Mama Sita’s<\/a>:<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n
- 3 tbsp vinegar (suka)<\/li>
- 2 tbsp oyster sauce <\/li>
- 6 pcs cleaned squid (pusit)<\/li>
- 1 tsp sugar (asukal)<\/li>
- 2 tbsp oil (mantika)<\/li>
- 1 tbsp crushed garlic (dinurog na bawang)<\/li>
- 1 pc coursely chopped onion (sibuyas)<\/li>
- 1 tsp chopped ginger (luya)<\/li>
- 3 pcs chopped tomatoes (kamatis)<\/li>
- 1\/2 cup water<\/li>
- To taste: Salt (asin)<\/li><\/ul>\n\n\n\n
For the procedure, you can head on to Mama Sita’s website<\/a>.<\/strong><\/p>\n\n\n\n
Can't be bothered to deal with squid at the moment? Head on to Crisostomo<\/a> and try out the Don Filipino (adobong pusit)<\/strong>! <\/pre>\n\n\n\nAdobong Kangkong<\/strong><\/h2>\n\n\n\n
Allergic to seafood or not into it? Then try out adobong kangkong! It’s not only <\/em>healthy<\/em><\/strong> but also, if cooked just right, you may just enjoy that <\/em>irreplaceable crunch you can only get with veggies<\/em><\/strong>.<\/em><\/p>\n\n\n\n
Fun fact<\/strong>: With this recipe, you can also make adobong sitaw and gulay.<\/pre>\n\n\n\nPhoto from @mbrating<\/a><\/figcaption><\/figure>\n\n\n\n Here’s a modified recipe from Kawaling Pinoy<\/a>:<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n
- 1 bunch water spinach (bungkos ng kangkong)<\/li>
- 1 tbsp oil (mantika)<\/li>
- 1 small thinly sliced onion (sibuyas)<\/li>
- 6 to 7 cloves peeled and minced garlic (bawang)<\/li>
- 1\/2 pound pork belly cut into 1\/4 inch thick strips<\/li>
- 1\/2 cup vinegar (suka)<\/li>
- 1\/4 cup soy sauce (toyo)<\/li>
- 1\/2 cup water <\/li>
- To taste: Pepper<\/li><\/ul>\n\n\n\n
For the procedure, you can head to Kawaling Pinoy’s website<\/a>.<\/strong><\/p>\n\n\n\n
Too many instructions to follow? Then head on to Golden Cowrie<\/a> and try out their Adobong Kankong<\/strong>! <\/pre>\n\n\nHave some classic adobo leftovers? <\/strong><\/span><\/h2>\n\n\n
Make your meals a bit more interesting by making adobo flakes with your leftovers which you can serve alongside silog, in between bread, or even on top of pasta. <\/p>\n\n\n\n
Crispy Adobo Flakes<\/strong><\/h2>\n\n\n\n
Photo from Booky <\/figcaption><\/figure>\n\n\n\n Photo from Booky<\/figcaption><\/figure>\n\n\n\n Here’s a modified recipe from Panlasang Pinoy<\/a>: <\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n
- 1 lb cooked pork adobo<\/li>
- 1\/2 to 1 cup cooking oil (mantika)<\/li><\/ul>\n\n\n\n
For the procedure, head on to Panlasang Pinoy’s website<\/a>.<\/strong><\/p>\n\n\n\n
Don't have any leftovers? Head on to Roast<\/a> and try out their Crispy Adobo Flakes with a side of soy vinegar dipping sauce<\/strong>. Also check Booky<\/a> if you want up to \u20b1100 off your bill<\/strong>!<\/pre>\n\n\n\nGIF from giphy<\/a><\/figcaption><\/figure>\n\n\n\n Now that you have four adobo recipes to try out, get your chef on and try them out! Or if you don\u2019t have time on your hands or trust your cooking skills, type \u201cFILIPINO<\/strong>\u201d in the Booky app to search for Filipino restaurants that serve this beloved ulam.<\/p>\n\n\n\n
Let us know what you think of these dishes when you try them! Tag us on Instagram @bookyapp<\/a> and don\u2019t forget to use the hashtag #bookymanila<\/a>whenever you post photos of your foodtrips with your friends! Happy eating!<\/p>\n","protected":false},"excerpt":{"rendered":"
Fun fact: Adobo doesn’t spoil as easily because the acid from the vinegar cooks and preserves the food.<\/p>\n","protected":false},"author":53,"featured_media":123177,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[539],"post_tag":[],"malls":[],"booky_location":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/121897"}],"collection":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/comments?post=121897"}],"version-history":[{"count":8,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/121897\/revisions"}],"predecessor-version":[{"id":173455,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/121897\/revisions\/173455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media\/123177"}],"wp:attachment":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media?parent=121897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/categories?post=121897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/post_tag?post=121897"},{"taxonomy":"malls","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/malls?post=121897"},{"taxonomy":"booky_location","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/booky_location?post=121897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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