Taste USA: Adobo

Thursday, April 21, 2016

Adobo mates

How to make Adobo mates Recipe - By Gene Gonzales

An excellent side dish for seafood and fish adobo:
Grill three eggplants. Peel off skin while still hot. Roughly chop eggplants. Add 2 tbsp. onions, 1 tbsp. calamansi juice, 2 tbsp. extra thick coconut milk, 1/2 tsp. salt and a pinch of black pepper.

Manibalang mango salad
Slice 2 almost ripened but slightly tart mangoes. Add 1/4 cup onion, 1/4 cup chopped tomatoes and 2 tbsp. bagoong guisado.

Bamboo shoots and water chestnut salad
1/4 cup canned bamboo shoots, julienned
1 cup sliced water chestnuts
Toss together with 1 tbsp. hoisin sauce, 1 tsp. soy sauce, 1 tsp. sugar and 1 tsp. rice wine. Read More

Adobo flakes

How to make Adobo flakes Recipe - This dish is excellent as breakfast and snack fare and can be transformed as bar chow especially by adding chilies or more spices. By Gene Gonzales

Ingredients:
8 cloves garlic
2 tbsp. oil
800 grams mixed pork belly cubes or chicken meat
3 tbsp. vinegar
1/4 tsp. cracked peppercorns
2 tbsp. soy sauce
2 tbsp. patis
1/2 tsp. salt

Method:
1. Sauté garic in oil until slightly brown. Stir-fry pork until brown.

2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper, soy sauce, patis and continue simmering over low heat until meat is brown and tender.

4. Flake the very tender meat with your ladle and debone meat parts.

5. Continue simmering until liquid is reduced into the oil. This will fry your adobo until you have brown colored flakes.

Read More

Bopis

How to make Bopis Recipe - By Gene Gonzales

Ingredients:
1 tbsp. minced garlic
3/4 cup chopped onions
3 tbsp. achuete oil
100 grams pork lungs, cleaned and diced
100 grams pork heart, cleaned and diced
100 grams pork liver, cleaned and diced
1 tbsp. soy sauce
1/2 cup vinegar
4 cups water
1/4 tbsp. sliced radish
2 tbsp. chopped green bell pepper
1/2 tsp. freshly cracked black peppercorns
1/4 cup chopped tomatoes
salt to taste

Method:
1. Sauté garlic, onions and tomatoes in oil. Add lungs, heart and liver and stir-fry for a few minutes.

2. Pour in soy sauce, vinegar and water. Let it boil (DO NOT STIR) and simmer over low heat for 30 minutes.

3. Blend in remaining ingredients and continue simmering until most of the liquid has evaporated or until the heart and lungs are tender.

4. Serve hot. Makes 4 servings. Read More

Adobo de campesino

How to make Adobo de campesino Recipe - This is a favorite Southern Luzon recipe that mush have originated from the Spanish friars. The use of achuete or annatto oil is also used in other Hispanized colonies. By Gene Gonzales

Ingredients:
8 cloves garlic
3 tbsp. achuete oil
700 grams pork cut into 1/2” cubes
3 tbsp. vinegar
1/4 tsp. pepper
2 tbsp. patis
1 cup sitaw (yard beans)
1/2 tsp. salt

To make achuete oil:
1 cup achuete seeds
1 cup cooking oil

Heat oil in pan and add achuete seeds. Simmer for a few minutes until oil is reddish orange in color

Method:
1. Sauté garlic in achuete oil until slightly brown.

2. Add pork and stir-fry until brown. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper and patis and continue simmering over low heat until pork is tender.

4. Before serving, ladle out the pork into a serving dish. Toss yard beans in the pan. Serve together in a platter. Read More

Sisig pusong saging

How to make Sisig pusong saging Recipe - "banana heart sisig" You can add shrimps and pork or a cup of thick coconut cream while stir-frying. This dish was widely eaten during wars and famines when people wanted meat-like textures in their food. By Gene Gonzales

Ingredients:
2 pcs. banana heart
1/2 tsp. salt
2 tbsp. oil
1 tbsp. finely chopped garlic
3 tbsp. vinegar
1/8 tsp. pepper
2 1/2 tbsp. patis
1/4 cup chopped onions

Method:
1. Peel banana heart until you reach the white part. Slice thinly against the grain into rings. Mash with salt and squeeze out the juices to take away the tannic sap. Do this three times.

2. Sauté in oil, garlic, and add vinegar and pepper. Simmer, then add patis.

3. Bring to high heat and stir-fry or toss in wok until there is no more excess. Serve hot. Read More

Kilawin/adobong labanos

How to make Kilawin/adobong labanos Recipe - "radish adobo with offal" By Gene Gonzales

Ingredients:
1 1/2 tbsp. garlic
1 1/2 tbsp. oil
1/4 cup chopped onion
1/2 cup/100 grams sliced pork meat
1/2 cup/100 grams pork liver, cut into strips
1/2 cup/100 grams heart
1/2 cup/100 grams pork spleen (optional)
50 grams kidney
turmeric
1 pc. tomato, chopped
2 tbsp. patis
radish (labanos)
1/4 cup vinegar
1 1/2 tbsp. cracked white peppercorns

To prepare pork kidney:
Take out all the fat and membranes, leaving the smooth part of the kidney. Wash in running water. Rub on salt then cut into strips. Soak in water for an hour, changing the water after every 15 minutes. Wash kidneys with vinegar.

Method:
1. Sauté garlic until slightly brown, then add onion.

2. Add pork, liver, heart, kidney and turmeric.

3. Add tomatoes, patis and labanos. Add vinegar, do not stir.

4. Put in labanos, pepper and salt.

5. Serve when radish slices are cooked but still firm. Read More

Sisig lechon

How to make Sisig lechon Recipe - "roasted pig sisig" This was a favorite in my Filipino restaurant years ago. Be sure the onions are just lightly moist from the vinegar reduction and not wet. By Gene Gonzales

Ingredients:
1/3 cup finely chopped onion
3 tbsp. vinegar
200 grams chopped lechon (roasted pig
head)
50 grams chopped roasted pork liver
1 tbsp. Worcestershire sauce
1/2 tsp. soy sauce
1 1/2 tsp. salt
1/2 tbsp. cracked peppercorn
1/2 tsp. chili powder
1 tsp. garlic
1 1/2 tsp. oil
1/2 tsp. liquid seasoning

Method:
1. Simmer onions and vinegar together until vinegar is reduced and onions are cooked. Set aside.

2. Mix together chopped pig head, pork liver, Worcestershire sauce, soy sauce, salt, pepper and chili powder.

3. In a pan, sauté garlic with oil, add vinegar-infused onions and mix with lechon. Simmer mixture until liquid is reduced. Add liquid seasoning.

4. Serve on a sizzling platter. Read More

Adobong kangkong

How to make Adobong kangkong Recipe - "swamp cabbage adobo" Instead of kangkong, you can also use sitaw (yard beans) cut into 2 1/2-inch pieces or segadillas (winged beans) cut into 1 cm. stars. By Gene Gonzales

Ingredients:
1 tsp. finely chopped garlic
2 tbsp. oil
1/4 cup chopped onions
2 bundles kangkong (swamp cabbage)
2 tbsp. vinegar
1/8 tsp. pepper
1/2 tbsp. patis
5 tbsp. soy sauce
a dash of salt

Method:
1. Sauté garlic in oil until golden brown. Add onion.

2. Turn to high heat and add kangkong. Spritz with vinegar while stir-frying.

3. Add all other ingredients.

Read More

Pininyahang adobo

How to make Pininyahang adobo Recipe - "adobo with pineapple"

Ingredients:
8 cloves garlic, crushed
2 tbsp. oil
700 grams pork, cubed pork or pork liver
3 tbsp. vinegar
1/2 tsp. cracked peppercorns
2 tbsp. patis
1/4 tsp. salt
1/4 cup pineapple chunks

Method:
1. Sauté garlic in oil until light brown.

2. Add pork then brown, while stir-frying.

3. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

4. Add pepper, patis, and salt, and continue simmering until pork is tender.

5. Throw in pineapple chunks, simmer a while then serve.

Read More

Adobong pusit sa tinta

How to make Adobong pusit sa tinta Recipe - "black squid adobo" To prepare squid, pull out tentacles from body, take out cartilage and squeeze out squid ink from torso and eyes into a cup. By Gene Gonzales

Ingredients:
1 tsp. garlic
2 tbsp. oil
1/4 cup onion
1 kg. pusit (squid)
1 1/2 tsp. squid ink
4 tbsp. vinegar
1/2 tsp. cracked peppercorns
2 1/2 tbsp. patis
1 tsp. salt

Method:
1. Sauté garlic in oil until light brown. Add onion.

2. Add pusit and stir-fry.

3. Add all the squid ink.

4. Add vinegar. Simmer, but don't stir.

5. Add pepper, patis and continue simmering over low heat.

6. Add salt to taste.

Read More

Bringhe

How to make Bringhe Recipe - "rice in turmeric topped with adobo and Chinese sausages" Many modern versions dispense with the malagkit or glutinous rice and just use plain long-grain or Japanese rice to make the dish lighter so that diners can eat more. By Gene Gonzales

Ingredients:
400 grams chicken
400 grams pork, cut into 1” cubes
8 cloves large garlic, crushed
3 tbsp. vinegar
1/4 tsp. cracked peppercorns
2 tbsp. patis
1/2 tsp. salt
2 tbsp. oil
1 cup chicken stock

Rice:
1 medium red onion, chopped
1 bay leaf
1 stalk lemongrass, crushed with cleaver
1/4 kg. milagrosa or dinorado rice
1/4 kg. malagkit (glutinous rice), washed
1 cup coconut milk, the first pure extract, then add one cup water to extract remaining mix

Chicken stock:
10 grams dilaw (turmeric), crushed
1/4 cup fried and sliced Chinese chorizo
1/4 cup raisins

Method:
1. Sauté the chicken and pork with half a teaspoon of garlic and pork fat. Brown everything gently.

2. Add vinegar and patis and braise gently. Season with salt and pepper.

3. In a deep pan or kawali, heat oil and sauté half a teaspoon of garlic.

4. Add onion, bay leaf, lemongrass, rice, coconut milk, chicken stock, and turmeric.

5. Continue cooking while folding mixture regularly.

6. Line the bottom of another pan with a banana leaf. Pour in the rice mixture and top with chicken and pork adobo, Chinese sausage and raisins. Cover for 15 minutes. Read More

Adobo mushroom

How to make Adobo mushroom Recipe - Many modern versions dispense with the malagkit or glutinous rice and just use plain long-grain or Japanese rice to make the dish lighter so that diners can eat more. By Gene Gonzales

Ingredients:
2 tbsp. finely chopped garlic
1 tbsp. butter
2 tbsp. olive oil
200 grams fresh button mushroom or fresh
unopened straw mushrooms
1 tbsp. Spanish paprika or paprika pikante
1 tbsp. finely chopped celery
1 tbsp. wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
1 tsp. liquid seasoning
1 tbsp. chopped parsley
2 tbsp. brandy

Method:
1. Sauté garlic in hot butter and olive oil until golden brown.

2. Add mushrooms, paprika, celery, wine vinegar, salt, pepper, bay leaf, liquid seasoning and chopped parsley.

3. Add or flame with brandy. Read More

Spicy chicken adobo

How to make Spicy chicken adobo Recipe - in green peppercorns and lemongrass. By Gene Gonzales

Ingredients:
8 stalks lemongrass (lower stalks only)
800 grams chicken
8 cloves garlic
2 tbsp. oil
3 tbsp. vinegar
1 tsp. cracked green peppercorns
1/2 tsp. salt
2 tbsp. patis
2 pc. bird's eye chili

Method:
1. Pound the stalks of lemongrass with the back of a knife. Marinate the chicken with lemongrass overnight.

2. Sauté garlic in oil, add chicken until golden brown.

3. Add vinegar but do not stir.

4. Add peppercorns, salt, patis and chili. Read More

Chicken pork adobo

How to make Chicken pork adobo Recipe - For a country-style flavor, add 80 grams cleaned chicken liver while sautéing the meats. When the meats have changed color, mash the chicken liver into the simmering liquid to incorporate it into the sauce. Add one bay leaf for more flavor. By Gene Gonzales

Ingredients:
8 cloves garlic, crushed or 2 small heads of
native garlic
2 tbsp. oil
400 grams pork, cut into 1” cubes
400 grams chicken
3 tbsp. vinegar
1/4 tsp. cracked peppercorns
2 tbsp. patis
1 cup stock
1/2 tsp. salt

Method:
1. Sauté garlic in oil. Press garlic to infuse flavor in the oil. Add pork and chicken, then brown while stir-frying.

2. Sweat the meat until golden brown.

3. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

4. Add pepper then patis. Braise meat in 1 cup stock, scraping the sides and bottom of the pan. Add salt to taste. Read More

Batangas beef adobo

How to make Batangas beef adobo Recipe - Another variation of this dish I’ve seen is the addition of lemon grass (tanglad) or a few slices of fresh pepper leaves placed during the braising. By Gene Gonzales

Ingredients:
2 tsp. garlic
1/2 kg. beef short ribs
3 tbsp. vinegar
1/2 tbsp. whole peppercorns
2 tbsp. patis
1/2 sanque (star anise)
1 tbsp. soy sauce
2 pcs. bay leaf
3 tbsp. achuete oil
1/2 tsp. salt
4 cups chicken stock

Method:
1. Sauté garlic in achuete oil. Add short ribs then brown.

2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper. Add patis, sanque, soy sauce, and bay leaf while simmering.

4. Braise short ribs in 4 cups stock in a covered pot for 2 hours or pressure cook for 30 minutes. Read More

Adobong pang-inuman

How to make Adobong pang-inuman Recipe - "drinker's adobo" Special meat of the season refers to any domesticated or wild meat. By Gene Gonzales

Ingredients:
2 tsp. garlic
2 tbsp. oil
1 kg. special meat of the season
3 tbsp. vinegar
1/2 tsp. cracked peppercorns
2 tbsp. patis
2–3 bird's eye chilies
1/4 cup soy sauce
2 pcs. bay leaf
1/2–2/3 cup gin
4 cups stock
1/2 tsp. salt

Method:
1. Sauté garlic in oil until slightly brown. Add special meat of the season. Brown the meat while stir-frying.

2. Add vinegar. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper, then patis. Add chili, soy sauce, bay leaf, deep-fried onions and gin. Cover and simmer until meat is tender. Read More

Chicken adobo with coco cream

How to make Chicken adobo with coco cream Recipe - To add a deep-toasted coconut flavor to this dish, let the coconut cream simmer until it curdles. Some provinces enhance this dish by adding young alagaw leaves, young mango leaves, bamboo shoots or fresh turmeric. By Gene Gonzales

Ingredients:
1 tbsp. garlic
2 tbsp. oil
700 grams chicken
3 tbsp. vinegar
1/4 tsp. cracked pepper
1/4 cup patis
1 1/8 pack instant coconut cream dissolved
in 1 cup water
4 finger chilies
1/4 tsp. salt

Method:
1. Sauté garlic in oil until slighty brown. Add chicken while stir-frying.

2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper. Add patis and continue simmering over low heat until chicken is tender. Add coconut cream and finger chilies. Simmer. Read More

Adobong tugak quing dilo

How to make Adobong tugak quing dilo Recipe - "frog legs adobo with turmeric" You can also use chicken, catfish and peeled shrimp if you can't find frog legs.

Ingredients:
1 tsp. garlic
2 tbsp. oil
700 grams frog legs
1/8 cup vinegar
1 tbsp. finely chopped fresh turmeric
1/4 tsp. cracked pepper
1 tbsp. patis
1/3 cup chicken stock

Method:
1. Sauté garlic in oil until slightly brown. Add frog legs. Stir-fry until brown.

2. Add vinegar, fresh turmeric then simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add cracked pepper. Add patis and continue simmering over low heat until frog legs are tender. Read More

Adobong Tsino

How to make Adobong Tsino Recipe - "Chinese pork adobo" A variation of this dish requires an addition of radish chunks simmered 20–30 minutes before serving. This Chinese adobo (with pork ribs deboned) can be used as a filling for a Chinese snack called kuapao.

Ingredients:
2 tbsp. oil
1 tbsp. garlic
1 tbsp. sliced ginger
1 kg. pork ribs, cut up with soft ribs,
cartilage included
3 cups chicken
3 tbsp. vinegar
1/2 tbsp. whole peppercorns
1/2 tsp. salt
1/2 tsp. patis
1/2 tsp. five-spice powder
whole sanque or star anise
3 tbsp. soy sauce
1 tsp. sugar
1/4 cup anisado or rice wine (sioktong)

Method:
1. In a wok, heat oil and stir-fry garlic and ginger together. Add meat and brown.

2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper. Add all other ingredients together and simmer until sauce turns light or golden brown. Read More

Apalit adobo

How to make Apalit adobo Recipe - "Pampango style adobo" This is one of the quickest versions of a Capampangan adobo. By Gene Gonzales

Ingredients:
1 tbsp. garlic
2 tbsp. oil
400 grams pork, cut into 1” cubes
400 grams chicken
100 grams chicken heart
100 grams beef liver, cut into 1/4” cubes
100 grams pork kidney, cut into 1” cubes
100 grams chicken giblets, cleaned
50 grams chicken blood, cut into 1” cubes
1/3 cup vinegar
1/2 tbsp. cracked pepper
4 tbsp. patis
3/4 tbsp. salt
3 tbsp. pork lard
2 cups chicken stock

Method:
1. Sauté garlic in oil until slightly brown. Add pork cubes, chicken, chicken heart, beef liver, pork kidney, chicken giblets and chicken blood.

2. Add vinegar, pepper then patis. Take out chicken giblets and heart, beef liver and chicken blood. Continue braising.

3. Add all variety meats when chicken and pork are tender and sauce turns brown. Add chicken stock. Simmer for 15 minutes then separate from meat. Set aside.

4. Fry meat in pork lard until brown and slightly crusty. Serve with sauce on the side. Read More