adobo recipe Archives
It’s ok to have selfie and post in social media. I admit I used to do it sometimes and it feels good that people appreciate you.
Theoretically, one of the most spun Filipino dish is Adobo. This dish varies not just from territories, but to people preferences as well. Some love it with oozing soup while some love it with thick sauce.
The main ingredient for this most-loved viand also come in different forms, from meat to vegetables and even to the most odd.
One of the most fascinating creatures are the mushroom and I am talking about the edible ones. Why thought so? Because they are actually fungi. Just try imagining eating a fungus — it’s somehow a little undesirable, right? However, I can’t resist chewing on these chewy creatures.
What’s great is that my mother also loves it. She add these supposedly-parasites in her version of Pinakbet. She usually adds the oyster mushroom.
Shiitake Mushroom is another variety that is well-used here in our home. My sisters love them added in Chopseuy or other vegetable dishes.
I came up with a dish featuring Shiitake Mushrooms along with chicken and pasta. This is in a little resemblance with adobo with a little spicy sauce.
Adobo, a dish that will never be absent in a Filipino family. I know a family that will cook abodo today and on the next day, they will cook adobo again only with different meat. I would like to agree with Chef Dino Ferrari, Adobo is a dish that will be better and better when left in the fridge. The meat will absorb some of the moisture and flavor coming from the sauce and hualla!!! An explosive dish.
My Crispy Adobo dish will have “Chicharon” from the fat part of the pork. I also have small pieces of lean meat that will be fried that will add crispier texture to the dish.
The most popular dish that we Filipinos used to cook and eat was the Adobo. When I’m not in the mood to cook, this is the first dish that will come into my mind. This is also very easy to do as this is just putting all the ingredients together and let it boil. But, when I’m in the mood, and thought of cooking this, I do it very special.
Just like any other sauce dish, I want my adobo with little but wild and thick sauce. This is also one of my specialty and I will teach you my chicken and pork adobo dish with lots of spices.