The Happy Home Cook: Kare-Kare, Bistek Tagalog and Adobo
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Chef Sandy Daza serves up the classics: Kare-kare, Bistek Tagalog and Adobo
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Much Ado About Adobo
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The Philippines’ Department of Trade and Industry wants to set national standards for adobo, other Filipino dishes.
Read MoreThe Happy Home Cook: Adobong Dilaw
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Lyn B. Gamboa, president of the Negros Cultural Foundation, based in Silay City, Negros Occidental contributed this recipe to the new cookbook The Adobo Chronicles: A Collection of Unique Adobo Recipes and Candid Essays on the Filipino Adobo.
Read MoreThe Happy Home Cook: Amboy Adobo
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The traditional way of making adobo is super fast and super easy. But, as a young cook, I didn’t like how you would quickly sear chicken and end up with a somewhat tough meat. I didn’t want to stray from what’s traditionally in adobo, but I did want to use a different technique. It wasn’t till I began to master sauces in school and play with French basics that I figured out the answer.
Read MoreThe Happy Home Cook: Garlic Cloves Adobo With Mushroom
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If you’re familiar with Filipino cuisine, you sure have heard about and tried the adobo in all its variations: chicken, pork, squid, mushroom, peanuts, you name it. But an adobo whose main ingredient are garlic cloves? It’s not for the faint of heart but it’s definitely good for the heart.
Read MoreThe Happy Home Cook: Adobong Dilaw (Adobo with Turmeric)
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Adobong dilaw is one of the many variations of adobo in the Philippines. This particular version is a yellow adobo and originated in the province of Batangas. Adobong dilaw uses the ingredients found in a typical Filipino adobo dish but adds turmeric in place of soy sauce. The use of turmeric gives the dish a distinct yellow color and a different flavor.
Read MoreThe Happy Home Cook: Chicken Adobo
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Chef Barbara Batiste of West Los Angeles' Big Boi Restaurant shares a Filipino favorite, Chicken Adobo.
Read MoreBig Boi Brings Filipino Cuisine to West Los Angeles
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Chef Barbara Batiste’s Big Boi bypasses the fusion wave and sticks to traditional Filipino flavors.
Read MoreThe Happy Home Cook: Pork Belly Adobo
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Chef Angel Lubiano of E + O Food and Drink Restaurant features his Pork Belly Adobo recipe.
Read MoreThe Happy Home Cook: Adobong Antigo
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Adobo cooked in the old style included with the vinegar, a couple, maybe a triple glugs of aged rum or a vino blanco to make the dish, say, lightheaded!
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