I think this must be your favourite, if only for the fact that the tomato slices have been upgraded to mango slices. Am I right??
Anyway, they all sound intriguing and I will definitely be giving them a try (though maybe once the weather cools down and my love affair with the grill cools with it).
Meg in Paris |
August 5, 2004 5:17 AM
Actually no, Meg. This one was my least favorite -- or rather, I liked it, but it didn't seem at all like adobo to me. This was the first time I'd ever really had adobo with vegetables, and the onions really change things. It was fun to experiment with some different spices, and I kind of liked the chipotle, but it just got to be too far from my notion of a "classical" adobo.
My favorite was the middle recipe, the pork adobo. For me, that one was the most adobo-like, even though most of the time gowing up we had chicken adobo.
I will probably post more adobo recipes as time goes on -- I want to try a beef adobo (which I've never had) and some vegetable combinations. The latter are especially important since my wife is a vegetarian!
August 5, 2004 9:35 AM
Oh well! Actually, when a re-read your post more carefully after commenting I realized I was probably guessing wrong!
Meg in Paris |
August 5, 2004 10:06 AM
I grew up in the Philippines and just moved here to the States three years ago for college. My family's ABSOLUTE favorite type of adobo, and one that I myself prefer to cook is Ox-Tail Adobo. It's absolutely amazing. My brother just thought of it randomly one day. It's much drier than most of the other adobos, the sauce turning into more of a glaze almost, which is worsened (or, I guess for us, "bettered", haha) by sauteeing it in a frying pan afterwards in even more garlic. Sauteeing it and not sauteeing it makes for two very different dishes, really.
The ox-tail variation might be too fatty for some American pallettes, especially the sauteed version, though I did cook it for a couple of my white friends along with my sesame-adobo-garlic fried rice and they loved it. My family tends to like food more the fattier it gets...
Beef adobo will end up very dry like the ox-tail, just by the nature of the meat. Squid adobo is also very popular.
March 7, 2008 3:14 PM
Sinubukan ko to. Hinahanap ko kasi pinakamasarap na adobo. Salamat!
April 8, 2009 11:27 PM
can i ask where is the origin of this adobo?.. thanks. :)
September 20, 2009 1:35 AM
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