Hhhhhmmmm.......Does it looks delicious with you? Yes, that's true. Adobo is one of the main dish in the Philippines. It's very easy to cook. Whenever I make this, the aroma fills in the kitchen, even in all around the house. It seeps into the walls, even extends out the door. The dish is tasty, tangy with vinegar and soy sauce. Guests dribble from the delicious smell, and whenever family finds out there's adobo cooking on the stove, they come running around for that.
Marinating is optional—often times I throw everything into the pot and cook right away, and still have perfect results. Feel free to experiment with the type of vinegar (white wine vinegar, red wine vinegar, even rice wine vinegar is untraditional, but can also work; or visit an Asian or Filipino market for unique Filipino vinegars); Even the proportion of vinegar to soy sauce can be tinkered with—some cooks use more vinegar for a lighter-colored sauce; others use more soy sauce for a deeper, richer flavor. For a variation, I’ve thrown in ginger, even added chopped onions or mushrooms. But sometimes the best adobo is the bare bones classic—the essence of true adobo is vinegar, soy sauce, bay leaves, garlic and black pepper. For me, that is enough.
There are never any leftovers, but on the rare occasion that there are, save them—and especially any leftover sauce—for adobo-flavored garlic fried rice for breakfast the next day.
No comments:
Post a Comment