All posts filed under “Adobo

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I’ve been mulling around the idea of aggregating (even mapping) different variants of Philippine Adobo. While the general concept is in place, I have yet to find time to get things rolling. Maybe with the right people.

Adobo, February 2012

Adobo needs no introduction. While its distinction as a national dish is subject to much debate, these chunks of meat braised in vinegar, garlic and the occasional soy sauce will always be the best introduction to Filipino cuisine.

I got myself a copy of “The Adobo Book” via Amazon. Originally published in 2004, it contains hundreds of Adobo recipes. While I haven’t tried them all, it’s just testament to “hackable” this dish is. This excited me.

There’s way too many stories to share about Adobo. How I once had an Adobo delivery service in Manhattan, or how I still yearn for our cholesterol-laden version at home and how I found the right ingredients in Chinatown.

In the meantime, I’m posting our family’s recipe here.