Adobong Puti - Foxy Folksy Pinoy Recipes (2024)

FAQs

What are the 2 versions of adobo? ›

Based on the main ingredients, the most common adobo types are adobong manók, in which chicken is used, and adobong baboy, in which pork is used.

The traditional Filipino chicken adobo generally uses palm vinegar. However, unless you live in a major city with massive access to all sorts of pan-Asian ingredients, you're not likely to find that in your local market. My stepmother, who passed on this recipe to me, suggested white wine vinegar as a good substitute.

Due to its acidity, adobo can last up to a week in the fridge or up to 6 months in the freezer 一 a bit longer than a simple roasted chicken, which typically keeps 3 to 4 days. You'll notice that the chicken fat separates and solidifies as it cools, creating almost a lid like you would see aspic on pate or duck confit.

Filipino Adobo is an indigenous dish that received a Spanish name because it reminded the Spaniards of how they marinated and preserved meat with spices. They are not the same, but they are similar because each culture needed to preserve and flavor food so it wouldn't rot.

In the Philippines, which was claimed by the Spanish in 1521, adobo is most often a braise featuring vinegar, soy sauce, garlic, bay leaves, and black peppercorns—the ratio of which is dictated by both your family's palate and your own.

Filipino adobo is a stew

In the Philippines, the concept of adobo was around long before the Spanish arrived in 1521. Like the native people of the Iberian Peninsula, indigenous people in the Philippines had long used vinegar and salt to preserve proteins.

How do you fix sour adobo? This is a simple fix. To offset too much vinegar, add soy sauce and water. Here's why: In the "parts" recipe, you combine 1 part soy sauce, 1/2 a part water, and 1/2 a part vinegar, along with 5 or 6 peppercorns, a bay leaf, and a crushed clove of garlic.

What is Filipino adobo sauce made of? Soy Sauce: I like to use low-sodium soy sauce, but regular works too. Vinegar: Use a third cup of apple cider vinegar, white vinegar can also be used. Garlic: Crush a small head of garlic – about eight garlic cloves.

I use Datu Puti vinegar when making any variation of adobo. you'll want to use Sarap-Asim (Datu Puti) vinegar and Lauriat soy sauce. Get ready for this garlicky, slightly tangy + sweet deliciousness you're about to create. This may end up being a staple dish at your home–you've been warned.

On the other hand, the Filipino adobo base is comprised almost exclusively of vinegar, which not only flavors but also tenderizes the meat.

How to know if adobo is spoiled? ›

If the Chicken Adobo has gone bad, you will likely notice some changes. The vibrant brown hue of the sauce may dull, and there may be a thin layer of mold on the surface. Another sign is the smell. The chicken might develop a sour or off-putting aroma, far from the savory, tangy smell you're familiar with.

Tinapa is a smoke-cured fish while tuyo, daing, and dangit are corned, sun-dried fish popular because they can last for weeks without spoiling, even without refrigeration.

In the Philippines, adobo is considered the unofficial national dish, taking many forms across the country, but the base ingredients for the stew are typically the same: vinegar, soy sauce, garlic, black pepper and bay leaves, along with some kind of marinated meat or vegetables.

A suitable substitute for adobo seasoning is a blend of common spices, such as garlic powder, onion powder, oregano, paprika, cumin, salt, and pepper. Alternatively, you can try using Cajun seasoning or mild curry powder to achieve a similar flavor profile.

Yes and no, many companies that make and sell adobo seasoning do put MSG in their seasoning blend, along with a host of other ingredients you probably do not want in your food. But Seasonest is not one of those companies. Seasonest Adobo seasoning is a savory blend of pure, fresh, organic herbs and spices.

Humba. Description of ICH: Humba is a stewed pork dish with similarities to Filipino Adobo. Although the two dishes resembles in terms of appearance, Humba is sweet, sour, and salty all at once in taste while Adobo is sour and salty.

There are two types of adobo on the island. The wet rub, adobo mojado, consists of crushed garlic, olive oil, salt, black pepper, dry or fresh lippia (Caribbean oregan), citrus juice and vinegar. More widely used on the island is a dry mix, adobo seco. It is easier to prepare and has a long shelf life.

The exact mix can vary—some adobo blends may contain turmeric, touches of fiery heat like cayenne, or citrus elements such as dried lemon zest.