A Gazillion Ways to Cook Adobo
How many ways can you cook adobo? The wise answer is that there are as many ways as there are Filipino cooks. For a sampling, here are some I found online. As you’ll see, each recipe is different, so I highlighted what makes each of these unique.
CHICKEN
Food Network’s Filipino “Adobo”-Style Chicken: white vinegar, soy sauce and water, with scallions for garnish
Chicken Adobo Recipe at Designer Jones: 5 parts soy to 3 parts vinegar
Authentic Filipino Chicken Adobo at RecipeZaar: for 5 lbs of chicken, 3/4-1 cup soy sauce, 3 tablespoons white vinegar, and 1/2 cup water
Chicken Adobo at Too Many Chefs: 1/2 cup vinegar and 1/4 cup soy sauce
Sweet Chicken Adobo Stew: with tomatoes and chipotle pepper
Chicken Adobo (Adobong Manok): 3/4 cup white vinegar and 1/2 cup soy sauce
Chicken Adobo in Coconut Milk (Adobong Manok Sa Gata): uses apple cider vinegar and coconut milk
Chicken Adobo at Visual Recipes: marinated before cooking
Chicken Adobo at Cooks.com: with an option to add Sprite/7up and lemon at Cooks.com
Adobong Antigo: with buko juice and rum
Adobong Moderno: with egg white
Chicken Adobo in Coconut Milk: with ginger and coconut milk
Philippine-style chicken adobo at Epicurious: 1/2 cup cider vinegar and 1/4 cup soy sauce
Slow Cooker Adobo Chicken Recipe at Group Recipes: as the name suggests, an adobo recipe for the crockpot
Filipino “Adobo”-Style Chicken at Epicurious: 1 1/2 cups vinegar and 3/4 cup soy sauce
Zarzuela Chicken Adobo: a wholely different kind of adobo, with white wine, 40 cloves of garlic and some herbs
PORK
Adobong Baboy (Braised Pork in Tangy Sauce): sugar is optional; meat is fried
Filipino Pork Adobo at All Recipes: green beans optional
Pork Adobo: cider vinegar and soy sauce
Pork Adobo (Adobong Baboy): a very simple 6-ingredient recipe
Pork Adobo: adds onions, garlic, bay leaf and sugar
MIXED CHICKEN AND PORK
Chicken and Pork Adobo: a simple version
Chicken and Pork Adobo: red wine, hot peppers and sugar are all optional
Pork / Chicken Adobo Recipe at Filipino Recipes: with onions, paprika and bay leaves
FISH AND SEAFOOD
Clam or Mussel Adobo (Tulyang Inadobo)
Shrimp Adobo in Coconut Milk (Adobong Hipon Sa Gata)
VEGETABLES
Eggplant Adobo (Adobong Talong): a very simple recipe
Vegetable Adobo (Adobong Kangkong)
Bamboo Shoots Adobo (Adobong Labong)
Eggplant Adobo: uses red wine vinegar
Vegetarian “Chicken” Adobo Recipe
image via Carenderia.net
Tags: adobo, adobo recipes, Filipino food, Filipino recipes, Filipino cooking
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September 22nd, 2007 at 10:11 pm
i love Adobong Pugita (octopus)
Octopus is far waaaayy softer than squids plus they dont have the “malansa” smell associated with seafoods.
September 24th, 2007 at 9:20 pm
Hi Richmond,
I must admit I’ve never had adobong pugita. Very interesting,the way you describe it. Do you cook it just like pusit?
September 26th, 2007 at 12:16 am
yep!