Posts Tagged "Adobo"

Adobo (Sour Stew)

Adobo (Sour Stew)

There are many versions of Adobo as there are provinces in the Philippines. Practically each household has it’s own rendition of this traditional dish; along with Sinigang, considered the national dish. Adobo, Philippine style, has now made it to international recognition (a recipe published in Cook’s Illustrated magazine March-April 2012 issue) and Pinoys all over the glove mark their food territory with this dish. To the Pilipino, Adobo can mean a lot of things since so many other items can be made into Adobo. The basic ingredients being garlic and vinegar or a souring agent and soy sauce, or coconut milk as addendum. Aside from the basic pork or chicken, one can make Adobo with prawns, squid, crabs, beef, frog’s legs, vegetables (bamboo shoots, kangkong, etc.) balut (aborted duck egg) and many more. One of the good things about Adobo is that the older it get, the better it tastes. Over steaming hot rice, it’s to live for! You can eat it for breakfast, lunch or dinner. You can turn the left over into another dish – Ropa Vieja (shred the pork or chicken – threadlike, and deep fry or pan fry with oil or bake, until it’s crispy.) Adobo is another comfort food, either when you just feel like something home made or when you miss the Philippines.   Ingredients: 1 whole chicken – cut into serving pieces ½ kilo pork belly (liempo) – cut into 1-inch by 2-inch pieces 2 tablespoons crushed garlic ¾ cup white vinegar (sukang puti) – the vinegar that you use makes a difference in the outcome of the dish; each one has their own preference; I prefer the sukang sasa (palm tree vinegar) ¼ cup soy sauce (toyo) – I personally prefer light soy sauce 2 pieces bay leaf (laurel) 1 teaspoon dried oregano leaves 1 – 2 teaspoons coarsely crushed black pepper 1 teaspoon salt ¼ cup cooking oil ½ cup water Procedure: Marinate the chicken and pork pieces in vinegar, and soy sauce for 1 hour. Remove the chicken and pork pieces from the marinade and separate the pork from the chicken. Save the marinade and set aside. In a non-stick cooking pot or enamel pot or glass cooking pot, or the best – a clay pot, (do not use aluminium or cast iron pot), place pot over medium heat and pout in oil. When the oil has heated through, add the pork pieces and sear till all the sides of the pork are light brown. Remove pork from the pot and set aside. Do the same with the chicken pieces; remove and set aside. Add the garlic to the pot and saute for about 2 minutes. Turn down the...

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Adobong Pusit (Squid Stewed in Vinegar)

This the traditional Adobong Pusit which I avoided like the plague when I was young till I learned how to make it in a different style. Now I love ‘calamari’ aka squid specially Paella Negra. You see, I am not fond of sour foods in general. When I learned how to temper the sourness in foods, then I began to like and appreciate sour food. Ingredients: To cook the squids: 500 grams fresh squid (pusit) – small sized ones 1 whole bulb of garlic – crushed 1/4 cup white vinegar (coconut or palm) 2 tablespoons calamansi juice or lemon juice 1/4 cup water 2 teaspoons salt To stew the squids: 2 tablespoons cooking oil 1/2 cup squid broth 1 head garlic – crushed 1/2 cup chopped onions 1/2 cup fresh tomato – chopped 1 lady finger chili (siling mahaba) Procedure: Detach the head of squid from the body. In the tube part, clean the squid by removing the plastic looking spine; be careful with the ink sac that is found at the bottom part of the head. Gently remove the sac, which looks like silver beads and place in a tiny bowl; set aside. Remove any dead fish or other sea creatures found (you’ll be surprised to see what you find – like baby clams, baby crabs and the like) in the the cavity. Do not remove the fat, which looks like gelatine and do not remove the skin of the squid. Rinse with water, drain, cut into 1-inch circles and set aside. With the tentacles, remove the teeth, which looks like a small tube (it’s hard). If the tentacles are small, leave whole, if its big, slice lengthwise in half. Rinse and drain. Set aside together with the rings. In a non-corrosive sauce pan (glass, clay, non-stick, or ceramic), over low fire, put in the vinegar, water, calamansi juice, garlic and salt. Bring the mixture to a slow simmer then add the squid rings and tentacles and simmer for about 15 minutes. Remove from fire, drain out the squid, save liquid and set aside. Rinse non-corrosive sauce pan and place over low fire. Sauce garlic and onions in oil till the garlic is light golden tan. Add the saved ink sacs, and using the back side of wooden spoon, crush the ink sacs. Simmer for 5 minutes. Add the tomatoes and continue to simmer for 15 minutes. Add the broth from the simmered squid and the siling mahaba; simmer for another 5 minutes. Add the squid rings and tentacles and simmer for another 5 minutes. Taste and adjust by adding salt, pepper or patis. Serve with hot...

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Adobong Balut (Boiled Duck Embryo in Sour Sauce)

Adobong Balut (Boiled Duck Embryo in Sour Sauce)

Balut! Penoy! Balut! The ‘balut’ vendor heralds the dawn. Mind you, it’s not only in the Philippines that boiled duck embryo is found and savored; the Vietnamese also favors the balut. With nouvelle cuisine on the march, the balut has found another expression; Adobong Balut! There is also the Pastel de Balut; that is another recipe. Flipping through the TV channels, I happened to have glanced at FEAR FACTOR and the aphrodisiac balut being given as a test. Fear my foot! These Westerners don’t know an early evening delight – the balut. As the vendor plies his daily route, calling out his basket of duck embryos and aborted embryos (the penoy), people slowly stream out of their homes, hailing the vendor for his hot duck eggs, to have a ‘before dinner’ snack. The balut is also known to give back strength to ailing people and has the reputation to give men virility. (old wives tale?) Ingredients: 12 boiled balut eggs – crack the egg all over and slowly peel and set aside; save the liquid from the balut by pouring into soy/vinegar mixture 100 grams button mushrooms – quartered 1 red capsicum – sliced into 1-inch squares 1/4 cup soy sauce 1/4 cup vinegar 1/4 cup water 1/2 teaspoon salt 1 bay leaf – cut into 4 pieces 1/4 teaspoon oregano leaves 1/4 teaspoon freshly ground black pepper 1/4 cup cooking oil 1 tablespoons crush garlic Procedure: In a medium sized, non-stick frying pan, over low heat, pour in the cooking oil and saute garlic and mushroom together till the garlic has turned a light golden tan. Add the capsicum and continue to saute for another minute. Pour in the soy sauce, vinegar, water, salt, bay leaf, oregano leaves, and black pepper. Simmer for 2 minutes. Add in the duck eggs (balut) and continue to simmer for another 10 minutes. Remove from heat and let cool; place overnight in refrigerator to let the vinegar mellow. When ready to serve, reheat over low fire till it begins to simmer for 2 to 3 minutes....

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Adobong Manok at Baboy (Chicken and Pork in Vinegar and Soy Sauce)

This is your typical Adobo. One can use just chicken or just pork. This is a combination. One can also add 250 grams of pork liver, sliced into ¼-inch thick by 1 ½-inch length and added towards the last 10 minutes of cooking. Ingredients: 2 pieces chicken thighs – bone in; divide each into two 500 grams pork spare ribs – cut into 2-inch pieces ¾ cup white cane vinegar (can be bought in Asian store) ¼ cup light soy sauce 2 bay leaves 1 teaspoon dried oregano leaves 2 teaspoons coarse ground pepper corn 2 tablespoons cooking oil 1 tablespoon crushed garlic salt to taste ¼ cup cooking oil Procedure: In a glass bowl, place chicken and pork. In a measuring cup, mix vinegar and soy sauce. Pour into bowl with pork and chicken and marinate for 1 hour. Drain pork and chicken; set aside marinade. Using a non-stick skillet, place ¼ cup oil and heat over medium-hot fire, till you can feel the oil hot when hand is placed over the pan (180°C); sear chicken first and then pork pieces (divide the pork into two batches); (about 2-3 minutes) and set aside. Using a glass or ceramic or clay cooking casserole, place 2 tablespoons cooking oil and sauté garlic till light golden brown. Add the seared chicken and pork and the marinade, peppercorns, oregano and bay leaves. Simmer the chicken and pork till tender. Serve with steamed rice. Note: Adobo is always nice served the day after it is cooked. It lets the vinegar simmer down it’s tartiness. There is also this debate as to what souring agent to use. You have cane vinegar, palm vinegar, Balsamic, calamansi juice, lemon juice, white vinegar, red vinegar and other vinegars available. I say, go and just do what feels good with...

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Pork Adobo with Rum

Pork Adobo with Rum

Adobo was originally a Spanish dish, having been introduced four hundred years ago, but has become something Filipinos have since adopted and made their own.  Indeed, there are as many versions of adobo as there are provinces in the Philippines. Practically each household has its own rendition of this traditional dish, each with its own distinct twist to the recipe.  The basic ingredients are garlic and vinegar or another souring agent (tamarind, guava and even watermelon are not unheard of) and soy sauce.  Some versions require coconut milk while others use olive oil.  The viands required to fill the stew are also as varied.  Aside from pork or chicken, one can make adobo with prawns, squid, lamb, goat, crabs, beef, vegetables (bamboo shoots, Chinese cabbage, potato, etc.) or even frog’s legs and balut (traditionally salted duck fetus).  Once prepared, it is an invaluable companion to steaming hot rice and makes for a quick meal over the week, as the older it gets, the richer and more full-bodied its flavor.  Even adobo’s leftovers need not go to waste.  The sauce and oils can be used for frying leftover rice while the meat can be shredded and also fried to a crisp as Ropa Vieja.  Try this recipe if you want something distinctly home-cooked from the Archipelago. Ingredients: 1 kilo pork belly (liempo) and cut into 1-inch width by 2-inch lengths 1/2 cup soy sauce 1/2 cup vinegar 1 cup rum (Tanduay or Añejo, the white variant, you can also use your favorite rum brand) Soak the pork belly pieces in this mixture. 2 tablespoons crushed garlic 2 tablespoons cooking oil Sauté garlic in the cooking oil till light golden brown. Remove garlic from oil and drain on paper towel. 1 cup buco juice (young coconut juice, aka young coconut water) 2 tablespoons cooking oil 1 tablespoon crushed garlic 1 tablespoon freshly crushed black peppercorns 1 piece bay leaf (aka laurel) 1 sprig oregano or 1/2 teaspoon crushed oregano Salt to taste, start with 1/2 teaspoon. Procedure: Marinate the pork belly in the mixture of soy sauce, vinegar and rum for 2 hours. Drain from marinade and save marinade. In a non-corrosive cooking pot, such as glass, enamel, or non-stick, pour in the oil from the sautéed garlic plus 2 tablespoons cooking oil. Avoid using aluminum or stainless steel pans, they will add a metallic flavor to the meat. Place pot over medium-low fire and sauté the 1 tablespoon crushed garlic till very light gold. Put in the marinated pork pieces and sear. Turn the flame to low and pour in the pork marinade, buco juice, peppercorns, bay leaf, and oregano. Simmer the pork, stirring occasionally, till the pork is tender;...

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