I cooked this adobo using Mama Sita’s Adobo Mix. For my hubby was not good:(
I use to cook my adobo by roasting first the meat before adding pepper, soy sauce and water but not much just quite enough to cook the meat until tender. Then before the liquid dries I pour in 2 tbsp. vinegar of any choice and sliced onion rings added too. No bay leaves, no garlic and no salt. At the end just a little bit sauce left.
This is how my kids and I loves adobo. It’s not the traditional one, pero ganito namin gusto ang pag luto ng adobo yong medyo natuyo kakaunti ang sauce. But using pork belly is also unusual to us. We don’t love it much, because of fat. This was only a try, RESULTA…marami ang tapon kasi pinipili lang talaga yong part na laman at walang taba. Ang pork belly ay ang pinaka mayaman sa taba sa parte ng karne ng baboy:(
Napadagdag pa na ginamitan ko ng Mama Sita’s Adobo Mix na siyang hindi magustuhan ng aking asawa. Ganon pa man ay naubos, paano walang ibang ulam na kasabay ng kanin…hehehehe…
My SITAW ADOBO
For me a good adobo sauce is naturally thick. The cooked dish is almost dry. Matter of preference, I love my adobong sitaw a little bit sour and almost dry. The pork meat should absorb the flavors of vinegar and the soy sauce. And a little bit oily.
Serve with hot rice that makes my lunch so perfectly prepared!
* 1/4 kg of Pork Belly
* a bunch of String Beans or “Sitaw”
* 4 cloves Garlic
* 1 onion
* 3 tbsps. Vinegar
* 4 to 5 tbsps. of dark Soy Sauce
* some Pepper powder or Peppercorns
* some Vegetable Oil
**Set pan or casserol over high heat, pour some vegetable oil and add pork belly. Let it brown.
** Saute garlic and onion, cook until the pork starts rendering fat. Add sitaw mix well, then cover for about 3 minutes.
** Pour in soy sauce, pepper and some of water. Simmer until pork is tender, about 3 to 5 minutes. Add vinegar at the end.
**Cover and continue simmering for another 4 minutes or until sitaw is done. Serve hot with rice.
PORK AND CHICKEN ADOBO IN LECHON SAUCE
Again, this is not the traditional way of cooking Adobo. It’s onother way of adobo art with Lechon sauce from Mama Sita’s Lechon Sauce. No other ingredients just a little bit of olive oil, salt, pepper, light soy sauce and lechon sauce from mama sita’s. Mixture of pork meat and chicken. Just like my chicken adobo with all purpose sauce from Mang Tomas. So, wanna have a try…here is the recipe:
* 250 g Pork meat without fat
* 400 g upper part of Chicken leg without skin
* 325 g Mama Sita’s Lechon Sauce
* 1/2 cup of Light Soy Sauce
* Salt and Pepper
* some chicken soup stock or water
* Simply fry the meat in a little ammount of vegetable oil. Then add some crushed garlic, pepper corns and soy sauce about 3 tbsps. Pour 1 and 1/2 cup of water bring into boil, once it boils lower the heat and cover until meat is tender and reduces liquid. Then add one bottle of lechon sauce until meat is done.
My CHICKEN ADOBO with ALL PURPOSE SAUCE (from Mang Tomas)
This is not the traditional way to cook chicken adobo!
Why?………..Because here I used mama sita’s adobo mix!
And at the end I added all purpose sauce from Mang Tomas. This has nothing to do with cheating, it’s only because I want to try and experiment something new in my kitchen. I bought this bottled Lechon sauce of Mang Tomas and also the all purpose sauce. So I tried to mix it in my chicken adobo at the same time using mama sita’s adobo mix. Well, as what I usually expect, it turned out good. Maybe you could try it also one day. I tell you, you will not repent for trying it. :pump-:)
* 1 whole chicken, cut into serving portion/ with or without skin
* 1 pouch Mama sita’s Adobo mix
* 250 ml water (for mama sita’s mix)
* some olive oil
* 1/2 cup of Mang Tomas all purpose sauce
—Heat a casserole, add olive oil and fry chicken until both sides are not pink anymore. Mix pouch of mama sita’s in 250 ml water and pour in.
—Cover and let it boil, once it boils, lower heat and continue cooking until chicken is done and reduces liquid.
—Then add all purpose sauce and let it simmer for about 2 to 3 minutes. Serve with rice.
The jalapeño is a medium- to large-sized chili pepper which is prized for its warm, burning sensation when eaten. long and is commonly sold when still green. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red.
It is a cultivar of the species Capsicum annuum originating in Mexico. It is named after the town of Xalapa, Veracruz, where it was traditionally produced. 160 square kilometres are dedicated for the cultivation of jalapeños in Mexico alone, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapeños are also cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas.
The jalapeño is known by different names throughout Mexico, such as huachinango, and chile gordo. The cuaresmeño very closely resembles the jalapeño in appearance, but the two are sold separately in Mexico. The seeds of a cuaresmeño have the heat of a jalapeño, but the flesh has a mild flavor closer to that of a green bell pepper.
* about 1 kg Jalapenos
* 3/4 cup of water, I used Mineral water
* 2 tbsps. olive oil
* 3 tbsps. soy sauce
* 1 tbsp. white vinegar (sukang puti)
* some salt
* some fresh ground pepper
—Heat a pan add olive oil. Saute onion and Jalapenos. Season with fresh ground pepper and soy sauce. Pour some water and cover let it cook until Jalapenos is done.
—Then add some salt and vinegar. Continue cooking for onother 3 minutes. It can be serve as side dish for fried fish or meat. For those vegetarian can serve as viand.
CHICKEN ADOBO IN LEMONGRASS
It isn’t unusual for an adobo dish not to include soy sauce. This recipe I owe it from my mother and trying it for my family I was amazed at the results.
A dish that doesn’t look colorful, with or without soy sauce, adobo looks plain and photos just can’t seem to justify its wonderful flavors and textures. But for me, in food blogging, photos are only aids and it is the food that’s important.
* about 7 serving portions of chicken (I used the upper part of the leg)
* 5 stalks of Lemongrass
* some fresh ground Pepper
* some Bay leaves
* 1/3 cup of vinegar
* 1 cup of Water or Chicken stock
* Fish sauce (Patis)
* 1 tbsp. Sugar
—To cook adobo with lemongrass (tanglad), place the cut chicken in a pan. Pour in one-third to one-half cup of vinegar (depending on how sour you want your adobo and the acidic level of your vinegar), a cup of water or chicken broth, a teaspoonful of fresh ground peppercorns, bay leaves, 1 tbsp. sugar for balance — without the soy sauce, the sourness and the saltiness are much too sharp,
and five stalks of lemongrass (dark portions removed, peeled but uncut). And for seasoning use patis (fish sauce). Bring to the boil and cook over high heat until the liquid is reduced to almost nothing and the chicken skin starts to render its fat.
—(cover the pot and simmer for 20 to 40 minutes, depending on the quality of the chicken meat and how large the pieces are, cook the chicken in its fat until lightly browned) Serve hot with rice.
KANGKONG ADOBO AND FRIED FISH
There is an older version of adobong kangkong (swamp / water spinach) in the archive but it was cooked with chicken gizzards. This version, I cooked it with Mama Sita’s Adobo Mix and serve witn fried sea Bream (Orata) and rice. Without any meat!
* 1 tbsp cooking oil
* 1 tsp garlic, crushed
* 1 pouch Mama Sita’s Adobo Mix
* 1 bunch kangkong or water spinach
* 1 tbsp white Vinegar (sukang puti)
* 2 tbsps. vegetable oil
* 1 cup of water
* salt to taste
—Heat cooking oil and sauté garlic until golden brown.
—Add kangkong leaves, dissolve Mama Sita’s adobo Mix in 1 cup of water then pour in Kangkong leaves.
—When the leaves turn dark green, add the vinegar and salt.
—Remove from heat and serve with hot rice. I serve it with fried sea bream.
PORK RIBS ADOBO!
My version of cooking adobo, using pork ribs!
In Filipino cuisine, adobo refers to a common and very popular cooking process indigenous to the Philippines.
When Spanish colonizers took administration over the Philippines in the late 1500s, they found an indigenous cooking process involving stewing with vinegar. They referred to this as “adobo”. Dishes prepared in this manner eventually came to be known by this name.
Thus, the adobo dish and cooking process in Filipino cuisine and the general description “adobo” in Spanish cuisine share similar characteristics, but in fact refer to different things with different cultural roots. While Philippine adobo can be considered adobo – a marinated dish – in the Spanish sense, the Philippine usage is much more specific. The dish is also strongly associated with large Filipino communities, notably in Hawai’i.
Typically, pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines, where dog was originally a prominent protein source for adobo-style dishes. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.
* 1 kg Pork ribs
* 1 Onion rings
* about 6 cloves crushed Garlic
* some coloured Pepper corns
* some fried Garlic
* some fresh or dried Chive
* some Soy Sauce
* some Rice Vinegar
* some Canola oil
*1.) Heat a skillet or pan. Pour some oil. Saute garlic and pork ribs.
*2.) Add pepper corns, chive, soy sauce and seasoning. Stir to blend. Cover until ribs is tender over medium heat.
*3.) Add onion rings, fried garlic and vinegar.
*4.) Serve hot, garnish with chive and fried garlic.
FISH ADOBO/ “HAPUNAN” (DINNER TONIGHT!)
Tonights “Hapunan” or Dinner:
* Ginisang Pusit or Sauteed Squid
* Fish (Alumahan) cook just like adobo
* for soup we had “Nilagang Baka” with Chard (or mangold)
* for dessert we had Saging
For “Ginisang Pusit”, please check out the previous entry down here!
* about 4.5 pcs, medium-sized fish (alumahan, galungong, maya-maya or boneless bangus would go)
* about 1/4 cup vegetable oil, I used sunflower oil for frying the fish!
* some salt
* 1/2 fish broth cube
* 1 onion
* soy sauce, I used Datu Puti brand from Philippines
* vinegar, I used Sukang Puti
* some scallions for garnishing
—First fry fish until golden brown, if done, add soy sauce, vinegar, salt and fish broth cube.
—Cover and let it simmer for about 3 to 5 minutes. Serve hot with rice and garnish with scallions on top.
CHICKEN GIZZARD (balon-balonan)
The most popular TRADITIONAL way of cooking “balon-balonan” in the Philippines is as “adobong balon-balonan (gizzard adobo). A current popular street food is the “balon-balonan barbeque”.
But this is something different. Usually my family are not fun of “LAMANG LOOB” or STREET FOOD!
Only for a try, since “KANGKONG” is so good with “adobo”; it is just a try!!!
And you know what?
My two kids doesn’t eat, not even a try…so it ended to both of us. My hubby and I we finished it 😯
* 400 g chicken gizzard (balon-balonan)
* 1 bunch water spinach (kangkong)
* 5 pcs. shallot ( sibuyas tagalog), diced
* 4 cloves garlic
* 3 tbsps. toyomansi
* 2 tsps. sesam-terriyaki sauce
* 3 tbsps. olive oil
* 1 tsps. freshly-cracked black pepper