Adobo

[noahmercy]

How many of y'all use it? I haven't found any reference to it here using the "search" feature. That is my go-to seasoning for any meat or fish and most veggies. I take a small container with me (plus a little olive oil) when I go afield, so if I pop a little critter I can cook him alfresco. I wouldn't enjoy life near as much without adobo. :thumbsup:

 

[sse]

Not sure what you mean. My mother used to make a dish that she learned from her Filipino daughter-in-law, called chicken adobo. I wish I remembered how to make it, because it was very good.

Regards, sse

 

[Pork Chop]

At the local grocery store, there are two or three varieties of the Adobo seasonings. The one that we have is with Cumin. Mighty tasty stuff!! I have not tried the others yet. :redthumb:

 

[noahmercy]

How do, SSE & Pork Chop. The adobo I use is simply a mixture of finely ground salt, garlic, oregano, and black pepper. I'm not sure of the proportions ::, or I'd just make my own. Never had any other varieties, but might have to give some of them a try.

For a real treat, try slicing a zucchini lengthwise, make some longitudinal cuts in the flesh, place in an aluminum foil boat, drizzle a generous quantity of olive oil on the halves, and sprinkle with adobo. Then stick 'em on the grill 'til they're as tender as you like. 's wicked good veggies, fellers! :thumbsup:

 

[shmrck1]

Noah Mercy,
i consider myself a fairly knowledgable cook
and i have never heard of adobo. having said that if iwere you i would get a blender and add your ingredients(some of this and some of that until you get the taste you are looking for) including a generous portion of E/V olive oil :imo: :results:
snake-eyes eace: :thumbsup:

 

[Deadeye]

Adobo is a Philippino dish usually made with chicken or pork. Has vinegar in it, is delicious, keeps well because of the vinegar. Any Philippino could tell you how to make it.

 

[Deadeye]

I just did a google search for " pork adobo" it it came back with 55000 sites. Gonna make me some.

 

[sse]

Has vinegar in it

Plus soy sauce and garlic. The recipe I mentioned was a home cooked version. i doubt I will find it anywhere, but I'll look.

Regards, sse

 

[kodiakemt414]

SSE, I have a recipe from my father-in-law who was in the Philippines during 'Nam. I'll grab it tonight and post it for all.

 

[sse]

k414 - That would be very nice of you!!!!!!!!

Regards, sse

 

[kodiakemt414]

Here it is:

2 cloves garlic
3/4 cup soy sauce
1/2 cup cider vinegar
pepper to taste

Start from there and make as much as is needed.

 

[sse]

Thanks. Well I guess that about sums it up. Gonna throw some ckicken legs and thighs in that and see what happens.

Regards, sse

 

[sse]

K - I tried your formula and it was great. Then I found this recipe, jazzed up a bit:
4-5 lbs chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp black peppercorns
3 bay leaves

Combine all ingredients in a large pot. Cover an marinate chicken for 1-3 hrs. Uncover and simmer until sauce is reduced and thickened, about another 20 minutes. Serve over steamed white rice.
_________________________

I used chicken legs which are nice, too. Use a Chinese style light soya, or a low sodium soya, not the thick, dark Jap stuff. I don't bother marinating, but I do simmer it low for nearly an hour longer. Its not going to "thicken too much, either, with this cooking time.

Very unusual (adventurous) dish.

Regards, sse

 

[shmrck1]

sse,
knowing chickens as i do i do'nt eat anything below
their B/H so i would use thighs or even breast over legs.
and a little or lot of hot sauce (tobasco) depending
on your taste :imo: :results:
snake-eyes eace: eace:

 

[kodiakemt414]

Great! Glad I could help.

 

[sse]

Can use pork, or chicken thighs, but not the white meat. Good thing I don't know what you do, is right, still got leftovers.

Regards, sse

 

K - I tried your formula and it was great. Then I found this recipe, jazzed up a bit:
4-5 lbs chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp black peppercorns
3 bay leaves

Combine all ingredients in a large pot. Cover an marinate chicken for 1-3 hrs. Uncover and simmer until sauce is reduced and thickened, about another 20 minutes. Serve over steamed white rice.

SSE, That's the recipe my friend, from Tondo, Manilla, PI, taught me. His American wife would not cook traditional dishes for him. Its also good for pork chops, no, not the MLF member, though human is considered the other white meat. :kid: Good stuff!

Brown sugar and soysauce is great to marinate and then bake pork boneless spareribs or chicken in.

Then there was my other Phillipino friend whose daughter made a type of fried chicken, that was highly addictive, and the meat fell off the bone and melted in your mouth. I think it had ginger in it. Great stuff, the fantastic lunches we had together at our work place.

Just :m2c: :results:

 

[sse]

Now my mouth's watering.............

 

[chickenlittle]

One of my college roommates used adobo seasoning on lots of things. His parents fled Cuba when Castro took over. Wish I could make black beans like he did.

Anyway, I think he used Goya brand.
Goya Adobo webpage

 

[sse]

I didn't know there was a seasoning. Might be worth looking up.

Regards, sse