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How do you prepare your adobo? [Merged]

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  • purpleheadd07purpleheadd07 PEx Influencer ⭐⭐⭐
    half a cup each of toyo, suka and water.

    i usually use yung suka na may spices (datu puti ata)

    add it to the chicken and/or pork, add basil leaves, a little salt, pamintang buo and durog, a lot of garlic.

    i let it simmer in low heat till it dries then i add a little oil. parang fried na sya.

    then i add another half cup each of toyo, suka and water para may konting sauce uli. *okay*

    *the secret daw talaga is in the slow cooking, mas naabsorb ng meat yung spices and flavors and medyo malapot yung sauce. :)
  • masarap nga yong dry adobo or iyong malangis na adobo....
  • we cook 2 kinds of adobo - yung puti and yung pula. yung adobong puti vinegar lang, yung adobong pula may toyo. yung puti we like it on the just moist/dry side, yung pula slightly saucy.

    we prefer cane vinegar over sukang puti for both adobos (pati na dinuguan cane vinegar din)

    we use the kasim part of the pork

    we add lots of garlic - yum

    what we don't add: sugar (hehe ayaw namin ng matamis), bay leaves (ewan walang may gusto nito sa bahay)
  • chinese style with anise, shitake mushrooms and tofu.
  • MangNatoMangNato PEx Rookie ⭐
    Ahehehe. Saamin tanchahan.

    Lagay mo sa kaldero yung baboy, tapos lagyan mo ng just enough sukang paumbong para 3/4lang sya lubog. Kasi, pag naluluto na raw un iimpis din ung baboy.

    Budbudan mo ng 3-4 piraso ng bawang, saka pamintang buo. Tas painitan mo hanggang kumulo, pag kumulo na babaan mo yung init, tatapos iwan mo steady yung init ng 10 minutes.
    Saka mo lagyan ng toyo, yung toyo dapat mga kalahati lang ng dami kumpara sa nilagay mong suka.

    Painitan hanggang kumulo ulit, tas hinaan mo at iwan 10 minutes.

    Hanguin mo ung baboy (o manok), kumuha ka ng frying pan, tas mag gisa ka ng 2-3 piraso ng bawang. Gamitin mo yung panakip mo dun sa pinag papakuluan mong kaldero para panangga), tapos i prito mo yung mga baboy.

    Pag tostado na sya, magiging kulay lechon kawali na yung baboy. Saka mo sya ibalik sa kaldero, tas lagyan mo laurel, pwede na sya i-ulam. Yung pinag prituhan mo, pwede mo gawin pang sangag. Ahehehe.
  • To 1 kg chicken parts I add a cup of vinegar and a cup of water, two cloves of finely diced and pressed garlic, bits of bay leaves and whole paminta, then boil the mixture; then I add half a cup of soy sauce and simmer for as long as possible. If I have extra time I re-fry the chicken pieces or pop them in the oven for about 10 minutes on 200 degrees C para mas crispy ang balat.
  • mama sita adobo mix.... dalawang packs sa 1/2 k na pork... i like it saucy.
  • whytewhyte PEx Influencer ⭐⭐⭐
    just made from the usual adobo recipe ....

    poggi.jpg
  • for me, medyo matagal process ko sa pagluto ng adobo...

    combine ko muna yung liempo (adobo cut) with paminta buo at ground, madaming garlic at bay leaf then parang pipigain ko lahat while hinahalo....then pour light soy sauce at dark soy sauce at suka then marinate ko muna for 1 hour...

    after marinating, let it boil until meat is tender....sabi nga ni purple should be in low fire kasi dun lumalabas ang lasa talaga....

    then pag malambot na yung meat, strain mo then ill fry it pa....yng tamang pagkakafry lang parang medium fry....then pag ka fry....

    saute garlic (yung galing sa marinated sauce) at onion then pour yung sauce let it simmer then ilagay na yung fried pork..... then i put some sugar din ng konti.....then let it simmer...mas masarap kung matutuyo siya ng konti pero yung tama lang.....

    sometimes i also put some tomatoes pag nag so-saute nako.... optional lang for me din.... pwede din lagyan ng pritong patatas....then garnish na lang.....
  • ka_entengka_enteng PEx Veteran ⭐⭐
    nagtataka ako sa recipe nyu, bat nilalagyan nyu ng PAGKADAMI-DAMING SUKA? ang panget kaya ng maasim na adobo. :lol:

    gusto ko sa adobo yung medyo matamis at maanghang. yoko ng maasim, kaya nga adobo e inde paksiw. :bop:
  • ka_entengka_enteng PEx Veteran ⭐⭐
    eto tip, pag gusto nyu malapot ang adobo nyu, lagyan nyu ng patatas tapos durugin nyu, o di kaya lagyan nyu ng flour cream.
  • shane_collyneshane_collyne PEx Veteran ⭐⭐
    Adobo ang favorite meal namin.
    I usually have the pork & chicken combine para mas masarap.
    Before cooking, hahaluin ko muna ang pork and chicken sa toyo, pepper and gaya ng iba, lots and lots of garlic. Then I will let it simmer in low fire until kumulo.
    Once na mag boil na ito, I would add little hot water then boil again and add vinegar, once boil again, I would bay leaf and set aside.
    On separate pan, I would fry some potatoes and set aside.
    Boil some itlog ng pugo and set aside.
    I would saute garlic and take some of it and set aside. Add onions and pork and chicken and fry.
    As soon as maging golden brown na siya, I would add the remaining sauce, add a little sugar in it para maging manamis namis....
    Konting garlic powder and tapos na.
    Ilagay ko as toppings ang potatoes, egg and fried garlic....
    Just try and believe me, sobrang sarap niya...
  • masarap lalo ang adobo kapag nalulunod ito sa sarili nyang mantika!

    hindi ko gusto yung masarsa eh!
  • sige post pa kayo!

    ADOBO kasi ang all time favorite food ko eh! na miss ko tuloy nanay ko! :(

    huhuh!
  • pagsamahin mo lahat ng ingredients sa baboy (ground pepper, bay leaf, lots of garlic, soy sauce, vinegar at konting water lang...ibabad mo muna kahit 1 hour lang bago lutuin) pakuluin mo sya hanggang sa lumambot at tikman mo kung ok na lasa...pag malambot na.....alisin mo muna yung sabaw tapos i-fry mo sya ng 5-10 minutes sa mahinang apoy lang tapos nun ilagay mo uli ung sabaw...yun lang...happy eating! :)
  • wow!!!yum yum naman ng thread na to.. heaps of ways to cook my fave dish ADOBO!! thanks pexers!! parang gusto ko tuloy magpaluto sa mama ko ng CPA(chix pork adobo) ;p
  • I now like yung adobong tuyo and the one that they call "malangis". Both are better than the adobo chinese style.
  • ka_denizka_deniz PEx Influencer ⭐⭐⭐
    fatbig wrote: »
    When cooking chicken adobo with chicken liver, any tips para hindi madurog yung chicken liver? Pag may gizzard, any tips naman para hindi masyado matigas yung gizzard?

    fry the gizzard first before you simmer. fry it until it forms a crispy crust. and put the liver last.
  • we cook 2 kinds of adobo - yung puti and yung pula. yung adobong puti vinegar lang, yung adobong pula may toyo. yung puti we like it on the just moist/dry side, yung pula slightly saucy.

    we add lots of garlic - yum

    what we don't add: sugar (hehe ayaw namin ng matamis), bay leaves (ewan walang may gusto nito sa bahay)


    i love adobong puti! yun usually niluluto namen sa bahay. taga bulacan ka ba?
  • bankereconomistbankereconomist PEx Veteran ⭐⭐
    1kl Pork specifically Liempo
    1/4Kl Pork Liver
    1kl Chicken any part but i prefer wings
    Laurel
    Vinegar
    Soy sauce
    Onion
    Garlic
    Pepper
    Salt
    Mangtomas
    Boiled eggs and potatoes (if desired)

    Pinapakuluan ko ang baboy sa laurel, garlic, onion, pepper, salt, vinegar and soy sauce. Kapag malambot na hahanguin ko na then i will put the chicken and potato. Then i will fry the pork (no oil) til lumabas ang oil niya tapos prito ko naman ang manok. YUng sabaw (na pinagkuluan) lalagay ko ang liver then mangtomas then i will put the chicken and pork.

    Hindi pwedeng sabay ang pork at chicken kasi hindi sila sabay lalambot.
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