Here I am again, craving for something that is totally far from me. Waaaaaaah, I miss the spicy chicken adobo of my sister and the yummy and tender pork adobo of my father.

How I wish they were here to cook my favorite food. 😦

Adoboone of the most famous and most delicious dishes in the Philippines, aside from sinigang and lechon.

The classic Chicken Adobo of the Philippines. Photo credits to EatingWell Magazine (Goode, JJ; March/April 2018)

It’s cooked using vinegar or calamansi, soy sauce, whole peppercorns, bay leaves, onions, garlic, and chili (but optional). Aside from such ingredients, pineapple and potatoes are also added to add a distinct taste. Of course, meat or seafoods are also part of the ingredients (or just vegetables if you are vegetarian or vegan).

Do you know that adobo recipe has many variations? Well, it really depends on the region where you are residing. But whatever region you are in, it does not really matter. The most important thing is that adobo is so delicious. No doubt.

Have you ever eaten pork adobo? chicken adobo? or the combination of the two? These are the common adobo recipes in the Philippines, but wait, there are more to challenge your taste buds.

The undeniably yummy Pork Adobo. Photo credits to Panlasang Pinoy (by Vanjo Merano)

Aside from chicken and pork adobo, I also like adobong atay ng manok at baboy (chicken/pork liver adobo). Honestly, I like it a little sweet and spicy and with lots of onions. That’s why I request or I cook adobo with pineapples.

Grrrrr, this makes me really hungry. Helpppppppppppppp!

Adobong isda (fish adobo), adobong sitaw (string beans adobo) and adobo rice are also three of my choices. They are easy to make and the ingredients aes that I have not yet tried cooking or eating like adobong pork chop, adobong bulalo (beef shank adobo), bok choy adobo, adobong mani (peanut adobo), adobong labong (bamboo shoot adobo), adobo meatballs, adobong kangkong (water spinach adobo) and pork adobo with tofu.

Shrimp Adobo—looks inviting huh! Photo credits to Fresh Tastes: A Celebration of Food and Cooking; recipe and photo by Mr. Marc Matsumoto.

I know that there are still other adobo recipes out there, but due to my allergy to seafood, I cannot eat them now. What are those? Well, adobong pusit (squid adobo), adobong hipon (crispy shrimp adobo), adobong hipon sa gata (shrimp adobo in coconut milk), and adobong tahong (mussels adobo) are also parts of adobo family. Wew! What a list huh. Thanks to Panlasang Pinoy for providing a list of different adobo recipes in the Philippines.

Enough of these or I will start to drool over adobo recipes I am thinking at the moment.

P.S. I really miss my family in the Philippines, with or without their adobo dishes. Promise!

Anyway, I have to sleep soon.

Gute Nacht. Bis Morgen.

-JL

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17 thoughts on “Adobo Journal

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