Filipino Food Store » adobo

Adobong Ilonggo of Claudine Barretto

Hilda — Wed, 20 May 2009 14:27:45 +0000

Claudine’s Adobong Ilonggo

Ingredients:

½ kg chicken
½ kg pork liempo
1 tsp garlic, crushed
2 slices ginger, crushed
1 pc onion, sliced
1 tsp whole peppercorn
1/3 c vinegar
2 tbsp Knorr Liquid Seasoning
½ c water
1 tsp achuete powder
1 sachet Knorr Real Sarap

Procedure:

In a small bowl combine all ingredients except chicken, pork and achuete. Add Knorr Real Sarap to season.

In a wok, place the pork and the chicken, taking care that the pork is closer to the bottom of the pan.

Pour in the rest of the ingredients. Bring to a boil and lower heat to a simmer until tender.

Dissolve achuete powder in 1 tbsp of water and mix into the meat.

Continue cooking until the oil comes out. Mix well. Serve.

Pork Adobo

Hilda — Mon, 28 Jul 2008 10:49:47 +0000

Various ways and styles fofcooking this filipino dish exist. This is but one of them. This is a bit sweet and not a dry version.

Ingredients:

half a kilo of pork (cut in serving portion) liempo or butt part is the best

1 tablespoon of sugar

5 tablespoons of vinegar

5 tablespoons of soy sauce

1 clove of garlic pounded

pepper

some cooking oil

half a glass of water

Procedure:

Prepare the marinating ingredients:sugar, soysauce, vinegar, pepper and lots of pounded garlic. Let the cut pork marinate in this juice for a minimum of two hours. Put everything in a casserole and pour the glass of water. Let this simmer gently. Do not let the sauce dries up, once the juice has reduced into half and the meat are tender you can cut the fire. Remember adobos are always best eaten the next day!

Pork Adobo Ilocano style

Hilda — Sun, 27 Jul 2008 14:14:30 +0000

Another filipino all time favorite. Historians claim it’s a spanish inspired dish, whatever they say this is definitely my favorite dish!

Ingredients:

1 kilo of pork (cut in cubes) you can choose a mixture of fatty and meaty parts

2 bay leaves

6 cloves of garlic pounded (you can add more if you want)

1 teasepoon of salt

half a glass of vinegar (sukang paumbong)

some cooking oil

half a glass of water

Procedure:

In a salad bowl mix your marinating ingredients: vinegar, salt, pounded garlic and crushed bay leaves. Put the pork and let it marinate for about an hour. After marinating pour everything in your casserole and add your water. Cover and let this simmer for about thirty minutes over medium fire. Once the juice starts to thicken pour about two tablespoons of cooking oil. You will fry them for about ten minutes or until it becomes golden brown in color.

Adobong Sitaw with fried tokwa

Hilda — Sat, 26 Jul 2008 14:19:20 +0000

This is my auntie’s specialty!

Ingredients:

2 cups of cut sitaw (long beans)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

2 tablespoons of black beans (tausi)

half a glass of water

250 g of ground pork (optional)

one block of big tofu (tokwa)

half a glass of oil for frying

Procedure:

Start first by frying the tokwa (tofu) in a deep casserole. You should put enough cooking oil to fry the tofu easily. They need to be golden brown on both sides. About putting the tofu too early. The oil should be hot enough. Cool them off and cut them in cubes. In a separate casserole put your cooking oil. Fry your garlic and onions. Add your ground pork and your black beans. Then put the sitaw and continue stirring. Add soy sauce, vinegar and water. Cook until the sitaw are tender. Top it with fried tokwa.

Adobong Sitaw

Hilda — Sat, 26 Jul 2008 13:47:33 +0000

One of my favorite vegetable dish that is so easy to cook!

Ingredients:

2 cups of cut sitaw (long beans)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

half a glass of water

some hibe

250 g of ground pork (optional)

Procedure:

In a casserole put your cooking oil. Fry your garlic and onions. Add your ground pork and hibe. Then put the sitaw and continue stirring. Add soy sauce, vinegar and water. Cook until the sitaw are tender.

Adobong kangkong

Hilda — Sat, 26 Jul 2008 13:43:32 +0000

When I was a kid I grew up close to kangkong plantation. I remember how many times I enjoy eating adobong kangkong everytime my parents didn’t have the money to buy food. Now its a food I always long to taste.

Ingredients:

2 cups of kangkong leaves and stalks (in our family we cut the stalks in ringlike forms)

3 cloves of garlic pounded

1 big onion sliced

3 tablespoons of soy sauce

3 tablespoons of vinegar

half a glass of water

some chicharon

Procedure:

In a casserole put your cookign oil. Fry your garlic and onions. Add your kangkon, soysauce and vinegar. Pour half a glass of water and let it simmer for about fifteen minutes covered. Before servign top it with chicharon.

Adobo Pusit

Hilda — Mon, 07 Jul 2008 12:54:37 +0000

One very important aspect we need to remember when cooking squid is that its never good to over cook them. It gives a tough and rubbery like texture. So for this adobo recipe this is a guaranteed express and yet specially good.

Ingredients:

1 kilo of squid

*it is preferable to use smaller squids for this recipe

* clean your squid by washing them in a running water. Pull gently the plastic like thing (which is actually the bone of a squid) including the tiny pouch carrying the ink (its defense mechanism). Clean them and pat them dry with a paper towel

5 cloves of garlic minced

2 shallots chopped (sibuyas tagalog)

3 tablespoons of cane vinegar (or you can use any type of vinegar available)

1 teaspoon of pepper

some salt

fresh chinese parsley or kintsay chopped

some cooking oil

Procedure:

Start by preparing your marinate. Mix the minced garlic with salt, vinegar and pepper. Let your squid sit in this marinade for a minimum of thirty minutes. Then heat your pan, pour your cooking oil, put your shallots and squid. Cook them as you are stir-frying them. Hot pan, mediumfire and constant mixing. If you use small squids in about five minutes they are already cooked but if you use bigger size seven minutes would be the maximum you can let on your pan. Cut the fire and sprinkle it with your chopped chinese parsley.

Chicken Liver Adobo

Hilda — Mon, 07 Jul 2008 12:42:19 +0000

Eating livers and innards is an aqcuired taste. Although many might feel disgusted at a sight of it, but its health content and deliciousness in uncomparable. My dad’s famous Adobong Atay recipe is so far the best I’ve ever tasted.

Ingredients:

1 kilo of chicken liver, gizzards and heart (cleaned and cut)

1 onion siced

3 cloves of garlic pounded

1 tablespoon of kalamansi juice (you can replace this with lemon juice)

2 tablespoons of catsup (if you use spicy catsup the better)

3 tablespoons of soy sauce

1 teaspoon of sugar

some salt and pepper

cooking oil

Procedure:

In a bowl put the kalamansi juice, soy sauce, catsup, sugar, salt and pepper. Mix well. Put your cut livers and gizzard in it and let it marinate for about an hour. In a pan, put your cooking oil then fry your liver without the marinading sauce. Cook them slowly until they become golden brown in all sides. Add your onion and minced garlic. Continue mixing, pour the marinading sauce and add a bout a quarter of glass of water. Let it simmer until the sauce thickens. You can add some chili pepper to make a spicy adobong atay. Eat with your steamed rice!

Adobo Beef Shawarma

Hilda — Wed, 25 Jun 2008 14:11:59 +0000

Shawarma is one of the sandwiches that was popular during the 80′s. By adding the touch of adobo on this beef, this is completely transformed into filipino gourmet.

Ingredients:

half a kilo of beef (you can use tenderloin) sliced thinly diagonally

1 tablespoon of soysauce

1 tablespoon of vinegar

1 teasepoon of sugar

salt and pepper to taste

some cooking oil

2 big onions sliced

1 red bell pepper sliced

one cucumber peeled and sliced

3 tomatoes cut in cubes

some green salad

some shawarma bread

Procedure:

Start by marinating your beef in the adobo marinade: soysauce, vinegar, salt, sugar, pepper. Marinate it for about an hour. In a frying pan put some oil and stir fry your marinated beef. Fry them until the sauce dries up. Add the sliced onion and turn off the fire. Assemble your shawarma by putting the sliced salad, cucumber, peppers, tomatoes and beef.

Chicken Pork Adobo

Hilda — Sat, 14 Jun 2008 12:44:04 +0000

Adobo is Filipino’s all-time favorite dish. A classic one inherited from our great colonizers the Spaniards but definitely filipinized to adopt to our palate. Adobo is so versatile we can almost do it with different kinds of meat, fish or even vegetables. Try this beautiful blending of chicken and pork simmered to perfection! Take note that they taste even better the next day!

Ingredients:

half a kilo of chicken cut into serving pieces

half a kilo of pork cut in cubes (about 3- 4 inches)

one clove of garlic, minced

1 tsp of grated ginger

1 tsp of peppercorn (pamintang buo)

1 tsp of sugar

1/4 soy sauce

1/4 cup of vinegar

2 tbsp of cooking oil

Procedure:

The secret to any adobo is the marinating sauce. And the key to its success is slow cooking. In a salad bowl mix half of the pounded garlic, with sugar, peppercorn, vinegar and soysauce; mix well. Put the cut chicken and the pork into this mixture and cover it. Let it marinate for about 24 hours. The next day put the marinated chicken and pork along with the sauce plus half a glass of water in a casserole and cover it. Let it simmer slowly over medium fire until the juice of the meat has come out and the sauce has reduced. Remove the cover of the casserole then put the cooking oil and the remaining garlic freshly pounded. Fry them altogether. Best served with pandan rice and eaten with your hands!