If you have been following my blog for a while, you would have known that I'm a teacher-to-be slash cook wannabe x) Today my culinary experimentation brought me to the island of Philippines where I'm going to attempt one of the most popular local dishes called Adobo.
The recipe was based from fillipinofoodstore.com but I have added some of my awesomeness (like always haha) to spice up the dish and better it!
600g of chicken or pork (or mix) cut into bite size pieces
3 white mushrooms sliced
3 cloves of garlic minced
1 tbsp of grated ginger
1/2 tbsp of peppercorn crushed
1/2 tbsp of peppercorn whole
2 large bay leaves crushed
1 tbsp of sugar
1/4 cup of soy sauce
1/4 cup of malt vinegar
2 tbsp of cooking oil
A good adobo is known for the beautiful marination and slow cooking process. In a salad bowl, mix 3 cloves of garlic minced, 1 tbsp of grated ginger, with the peppercorns, bay leaves, sugar, soy sauce and malt vinegar. Put the cut chicken pieces in and mix well. Let it marinate for about 24 hours! Yes, overnight. This lets the meat absorb all the flavours of the marinating sauce.
The next day, chuck everything including the sauce into a casserole and cover it. Let is simmer over slow fire for about 30 minutes or till the sauce has reduced. The strong smell of vinegar will be reduced and a fragrant aroma will fill your kitchen by then. Put in some cooking oil and the mushrooms for the last 5 minutes. Fry them altogether and done.
My second attempt: shredded chicken adobo ilocano style. Best served with steamed rice.
Try this simple yet beautiful dish yourself!
If it doesn't taste good, call yourself a NOOB!