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Food Citations | June 28, 2017

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Adobo

Adobo Fried Chicken Recipe

August 13, 2014 |

Last month, actress Gwyneth Paltrow made her version of Adobo. She made it fried and paired with a waffle.

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Adobong Lechong Kawali

July 15, 2014 |

Last week, I took a three-day break from my online and offline businesses in order to at least stay away from the stress it brought me (I’m telling you being a homebase guy will also cause you stress).

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Gwyneth Paltrow’s Version of Adobo

July 7, 2014 |

Hollywood actress Gwyneth Paltrow decided to take on a Filipino dish and posted it via her lifestyle blog Goop.

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Octopus Adobo

June 25, 2014 | | One Comment

As I mentioned in the post Sea Urchin Review me and my siblings spent our yearly summer vacation in Magalawa Islands.

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Samu’t-Saring Adobo Recipe

June 6, 2014 |

One thing I promised myself: If I’m not in the mood to cook, I will try my best not to boil down into one option – adobo. However, promises are meant to be broken, right?!

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Bagnet Adobo Recipe

March 31, 2014 |

Last two weeks ago, I ranted about one of my favorite delicacies from Ilocos – The Bagnet.

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Bill Seeks to Declare Adobo as National Food

February 28, 2014 |

A House leader filed a bill declaring icons as the country’s national symbols, which includes adobo as the “National Food”.

House Committee on Tourism Chairman and Representative of the first district of Bohol Rene Relampagos, filed the House Bill 3926 noting that “National symbols represent its country, its people, its history and culture.”

He wanted adobo be hailed as the country’s national food, bakya as national slippers, bahay kubo as national house and jeepney as national vehicle.

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Left Over Adobo, Mash Potato and Parmesan Cheese – A Dish Made from Heaven

January 28, 2014 |

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.

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Adobong KangKong Recipe

August 11, 2012 |

Adobong Kangkong Recipe.jpg

The local government units have been encouraging all house holds of having a vegetable garden. I agree with this suggestions, but I think, less than 1% of the urban house holds will love to have one. Well, I am proud that at least my mom has some herbs and spices around our garden.

One of the most easy to grow vegetable through our gardens, even in pots is the KangKong  or water spinach (try it before reacting). Despite it’s vine type, it can grow hanging. It’s easy to plant, with no too much care, can grow through stalks, less susceptible to pests and diseases, and can grow even to the most unhealthy soil.

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My version of Crispy Adobo

March 10, 2012 |

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.

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Chicken Pork Adobo, the most popular Filipino dish

February 25, 2012 | | One Comment

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.

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Adobong Atay at Balun-balunan

December 25, 2011 |

Atay at Balunbalunan is also known as Chicken Gizzard and liver. The best way to cook this is Adobo.

Adobo is a Spanish-Influenced dish where the meat is cooked in a combination of vinegar, soy sauce and spices. All through-out the years Filipinos have perfected the dish and became the most popular and commonly cooked.

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