Comments on: Blonde & Brunette Adobo, Revisited

By: Anna

Anna — Fri, 28 Sep 2007 18:21:56 +0000

Hi. I just started reading this blog, yesterday.. and now IÂ´m so addicted with it,that I canÂ´t stop reading. It makes makes me feel proud of being Filipino. I especially like this adobo entry, because you pointed out the real current situation of the Philippines.Anyway, I just got this link today, and IÂ´m truly disturbed and emotional right now.I know this isnÂ´t the venue for this… but I just want the people here to know, and I hope someone can do something about this.
https://www.dattebayo.com/pr/43
https://pepper.idge.net/slashdot/philipinos/

By: mia

mia — Sun, 26 Aug 2007 17:19:39 +0000

ting’s grandma’s recipe is just like my mom’s. It’s one of the family’s favorite. My nephew and I especially like the tiny bits of crunchy pork, while the others would season their warm rice with the flavor rich pork fat.

By: Marketman

Marketman — Thu, 23 Aug 2007 21:42:57 +0000

Lisa, I don’t think the covering or not will affect the vinegar taste. I would look into the type of vinegar you use and the amount. If you are in the West, try apple cider vinegar and kikkoman and don’t put too much vinegar. Also, you need the black peppercorns, garlic and bay leaves to modulate the flavors… Based on the recipe above, cut back the vinegar and increase the kikkoman until you find the results you prefer… I hope it works…

By: Lisa

Lisa — Thu, 23 Aug 2007 21:08:40 +0000

Hi Marketman:

When you boil your adobo, do you cover it, because my adobo tastes raw vinegar, I must be doing something wrong. Thanks

Lisa

By: pia

pia — Thu, 31 May 2007 01:35:28 +0000

my lola cooks our adobo with pork/chicken and pork atay adobo. I like cooking it afterwards in the turbo broiler. crunchy and very tasty.
right now i only have porkloin. i only buy lean meats now coz my husband and i are cutting down on fatty stuff.will that do for a tasty adobo?

By: Chinachix

Chinachix — Fri, 11 May 2007 08:53:27 +0000

this is the first dish i learned to cook when i first moved to toronto…havent tried it with apple cider vinegar (i usually buy cane vinegar at the asian supermarket) but will try using it one of these days….

By: bluegirl

bluegirl — Fri, 11 May 2007 02:07:06 +0000

Not about adobo… but reading your post made me realize I am now middle aged! Hay! And I was trying so hard to deny that… LOL!!!! Our birthday is 1 day apart (even the same year) so I can’t escape it no longer. I must admit to it! LOL!

I agree with your observation about our country completely. And I must say, I admire your courage to go back to the homeland inspite of your assessment of things. I don’t have your courage nor faith (as it must take some faith to go back home when things look bleak).

By: danney

danney — Thu, 10 May 2007 16:08:15 +0000

Mexican adobo is definitely not our adobo because the ingredients are totally different and no soy sauce. I notice that there are too many variations of our adobo. There are people who cook it with light sauce(as if it is still half cooked) and the others with thick sauce. I think the better one is to let it simmer for a long time for consistency and dark brown color. Other people fry the meat first, others add liver sauce, others add gata (hence it becomes adobo sa gata). Others add sugar (it tastes like humba), others add Worcestershire sauce or balsamic vinegar(to add flavour. Whatever they do, IT IS OUR VERY OWN ADOBO. Marketman, I’m going to try eggplant in gata.

By: pixeldose

pixeldose — Thu, 10 May 2007 08:25:24 +0000

Like you MM, I prefer to serve the thickened sauce on the side; the browned meat somewhat look more appetizing to me when served sizzling hot after frying or broiling/grilling. I experimented with the Cendrillon’s recipe the last time (i.e., with coconut milk instead of water) but it didn’t seem to have turned out as good as I had expected. I guess I’d have to tweak the recipe a bit the next time.

‘Got the Yummy mag the other day in the mail, btw. Thanks! Have to try the chicken inasal recipe next time.

‘You guys swinging over to the west coast by any chance (more specifically the SF Bayarea)? ‘Not sure how many Bayarean’s read your blog but it’d be cool to meet up with you and some of your local fans here.

By: Marney

Marney — Thu, 10 May 2007 07:36:34 +0000

I am so happy you did a post on adobo. I am having a Filipino themed dinner party and I plan to make adobo. Problem is, its my first time doing so. Wish me luck.