Comments on: Adobo

By: Jan

Jan — Tue, 20 Apr 2021 23:39:52 +0000

Coconut pudding could be maja blanca

By: Jes Cruz

Jes Cruz — Mon, 26 Oct 2020 01:26:42 +0000

It’s the best technique. Ilocano adobo (Northern Luzon from where I came from) does the same technique, frying the pork before adding the water, and simmer it until dry.

By: Jes Cruz

Jes Cruz — Mon, 26 Oct 2020 01:24:55 +0000

In reply to SFBob.

Hi Bob,

Yes, we do have variation adding coconut milk and it’s common in the eastern part of Luzon (Bicol) spiced with chilies, in addition to soy sauce and vinegar. It’s awesome!

By: Yeh Ximin

Yeh Ximin — Thu, 25 Jun 2020 09:57:27 +0000

By: Sandra Eckels

Sandra Eckels — Tue, 15 Oct 2019 00:21:15 +0000

I have not made your version of pancit, lumpia or adobo chicken but make it from memory as taught to y filipino friends. My question is if you have recipe for a coconut milk pudding that I long for. Many years ago (1970s) filipino nurses I worked with got me hooked on Philippine food. I have never been able to find recipe for the pudding. Can you help?

By: SFBob

SFBob — Thu, 06 Nov 2014 19:37:07 +0000

Glad to see the coconut milk mentioned. I made the America’s Test Kitchen version and it’s amazing but friends tell me it’s not REAL adobo because of the coconut. Their loss since it’s SO TASTY!

By: rebeccalee86

rebeccalee86 — Wed, 04 Jun 2014 02:02:01 +0000

My Filipino maid used to cook Chicken Adobo, one day I taught her to cook stew. I told her that Chinese cuisine’s secret was to fry all the ingredients well before adding in water. The next time when she cooked the Chicken Adobo, it was so, so yummy even herself was shocked. I asked her why this time it tasted so good. She told me that she applied my teaching into her cooking. Since then she cooked well.
So try to cook it the Chinese way, stir fry until dry and then add in the water to simmer.