Adobo - na naman!!
October 31, 2005
I know, I know! What’s so special about an adobo post when it’s so easy to cook and recipe is found everywhere but Yep! another adobo post here. Well, it is special to me not only because it’s one of the few filipino dishes that my husband eats but also because I’ve learned this adobo prep from an old friend back in Thailand.
Marianne was a girl I used to work with. A picky eater, that gal. Though she could always eat what she wanted in the hotel, she’d always cook adobo once a week and I can’t blame her, because her adobo was quite nice.. a bit different from the adobo I was used to, you know,…the normal adobo with soya sauce, garlic, vinegar, dried basil leaves, and pepper..Marianne’s was with fresh onion rings which she’d add few minutes before the chicken pieces or pork pieces were cooked. I really liked the onion taste combined.
I’ve decided to stretch my ingredients a bit so I’ve added boild eggs and Ketchap Manis (sweet indonesian soya sauce) for a bit of sweetness. I do not use oil when I cook chicken adobo, I just used the chicken’s own fat. Lekker! my husband would say.
M’s Chicken Adobo
Posted in chicken
alam
October 31st, 2005 at 3:36 pm
lekker din day i add many other things not in the standard adobo recipe… aba thats what i call experimental di ba…..no chicken muna kami am in athens now coz of the avian flu it hit greece
November 1st, 2005 at 3:32 pm
Good adobo variation, Thess..i think an alternate name for this would be “adobo bistek,” hehe..Happy Halloween dear. Thanks again for your nice work on my blog:pigheart mwah!!
November 2nd, 2005 at 11:17 am
SHA: hello Sha! how’s your adobo? share the recipe please :yes (pssst, I made this adobo before the bird flu news has hit europe, I’m also staying away from chicken lately)
AJAY: ‘adobo bistek’, hey! I like that. And you’re welcome (again) tnx for swinging by A!