Comments on: Adobo, Gata at Sili a la Marketman

By: oscar perez

oscar perez — Tue, 17 Feb 2009 07:08:57 +0000

I got hold of your site from my niece in Pasig and have been reading the comments of readers from all over !! And now, it’s show time !!! I’ll go shopping for adobo (I’ll try to look for a trader with wild pig )!! In our place, we have lamb and sheep meat and deer too but wild pig, I have to ask . I would like to try the Phil. version of coconut milk and the Thai version too . Bis Bald !!!

By: esther

esther — Fri, 02 Jan 2009 08:31:04 +0000

number 1, yes onions go nice with adobo and
number 2, yes, the local gata sucks! I like the Thai ones best.. How can something so native to our country suck so bad?!

By: RoBStaR

RoBStaR — Mon, 29 Sep 2008 23:11:19 +0000

Wysgal,

is that what they meant when they said, a minute to the lips, forever on the hips?

By: EbbaMyra

EbbaMyra — Mon, 29 Sep 2008 13:28:35 +0000

Lyn, I use canned (or bottled) mushrooms from Mexico. And sometimes from Europe. I get it from HEB Wholefoods grocery.

By: EbbaMyra

EbbaMyra — Mon, 29 Sep 2008 13:26:31 +0000

In addition, when I only have chicken breast for this dish, I add coconut oil in the last 10 mins of simmering.

By: EbbaMyra

EbbaMyra — Mon, 29 Sep 2008 13:25:14 +0000

Funny I always cook my left over adobo this way, and yes with a Thai brand Coconut CREME (not milk) and with added spinach (fresh preferably). My african american son in law, as well as my texan husband loves it. When I put my creme, I usually don’t stir it anymore, just let it boil for 5 mins, swirl the pot so that the juice mixes but without disturbing the dish, and then medium high heat simmering till the oil comes out. I do add chiles too, and leaves. Its really great.

By: wysgal

wysgal — Sun, 28 Sep 2008 03:26:47 +0000

Looks great … at a cost though I’m sure. Coconut milk is crazy fattening!

By: Beth

Beth — Sat, 27 Sep 2008 23:18:50 +0000

Hi MM!Just the other day I was trying to cook pork adobong puti and while it was simmering I decided to put a can of liverspread hoping to get a “livery sauce” but it didnt turn out as I expected as when you use fresh liver then I remembered your lechon liver sauce and voila!– I added onions, sugar and breadcrumbs and I had a very delicious lechon paksiw!

By: Beth

Beth — Sat, 27 Sep 2008 23:11:41 +0000

Hi Bettyq!You said you’re in PoCo—is that Port Coquitlam?Just curious because I have a cousin who lives there and first time I heard the shorcut name it reminded me of Pocahontas!:)

By: Ralph P.

Ralph P. — Sat, 27 Sep 2008 20:55:29 +0000

awesome. i just recently discovered your site, and i’ve been busy catching up. i’m now a fan. thank you.