Adobong Puti - Foxy Folksy Pinoy Recipes (2024)

FAQs

What kind of vinegar is used in Filipino adobo? ›

The traditional Filipino chicken adobo generally uses palm vinegar. However, unless you live in a major city with massive access to all sorts of pan-Asian ingredients, you're not likely to find that in your local market. My stepmother, who passed on this recipe to me, suggested white wine vinegar as a good substitute.

TLDR: adding a pinch of baking soda to a dish that you put too much vinegar will fix it.

Unlike Spanish and Latin American adobo, Philippine adobo does not traditionally use chilis, paprika, oregano, or tomatoes. Instead, they only share similarities in their primary use of vinegar and garlic.

(For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water. Stir flour into coconut milk and add to the Dutch oven.

After pouring in the vinegar, do not stir the vinegar into the soy sauce. This helps to burn off the acid in the vinegar in the bottom of the pot. Using the right vinegar is important. It's crucial to use the vinegars recommended for chicken adobo as some can really change the flavor.

I use Datu Puti vinegar when making any variation of adobo. you'll want to use Sarap-Asim (Datu Puti) vinegar and Lauriat soy sauce. Get ready for this garlicky, slightly tangy + sweet deliciousness you're about to create. This may end up being a staple dish at your home–you've been warned.

Water: One way to manage adobo until you find your own magic ratio is to use water–start with just enough to mellow the vinegar and soy sauce without diluting the flavors too much. Alternatively, you can start with less soy sauce and vinegar and add them in small increments until your adobo is to your liking.

“Some people add coconut milk; some cooks add a bit of sweetness in the form of sugar, honey, ripe fruit or even preserves to round out the adobo's sharp acidity and saltiness,” Ponseca writes.

Traditionally, cane or coconut vinegar is used. For my own recipe, I chose rice vinegar because it's a little less sharp on the palate. But truthfully, I've made so many last-minute adobos with white vinegar, apple cider, or a combination of whatever I have left in my pantry, and they've all turned out great.

There's no doubt that adobo is a mainstay in Philippine cuisine — thanks to its complex flavours rooted from a simple vinegar-braised method, it's one of the most well-known gateway dishes that introduces foreigners to the curious and nuanced world of Filipino food.

What is the national dish of the Philippines? ›

The unofficial national dish of the Philippines, adobo is a vinegary, garlicky, addictive dish that's worth celebrating every day.

In Mexico, adobo sauce starts with dried chiles like guajillo and ancho peppers. The chiles are rehydrated and combined into a thick paste with an acid like vinegar or citrus juice and flavorful additions like onions, garlic, cumin, and oregano.

What is Filipino adobo sauce made of? Soy Sauce: I like to use low-sodium soy sauce, but regular works too. Vinegar: Use a third cup of apple cider vinegar, white vinegar can also be used. Garlic: Crush a small head of garlic – about eight garlic cloves.

The best side dishes to serve with pork adobo are green beans, jasmine rice, smashed potatoes, baked beans, bok choy, butternut squash, cauliflower rice, broccoli salad, honey glazed carrots, corn salad, quinoa, farro, mashed sweet potatoes, garlic spinach, cucumber salad.

Incorporate Lemon Juice, Vinegar or Sugar

Many cooks combat a salty dish with a splash of lemon juice or vinegar. You can also try mixing in a sweetener like white sugar, brown sugar, honey or agave syrup. The goal is to dilute the soy sauce and to create a harmonious blend of flavors.

Apart from the better-known palm and cane vinegar, Filipino artisans also use other ingredients as a vinegar base, such as pineapple, mango, banana, and more.

Datu Puti Spiced White Vinegar is a hot and spicy vinegar variety from the Philippines. It is a natural white vinegar flavoured with chillies and garlic. The ethnic term used for this variety of white vinegar is Filipino language is 'Sukang Massim', which means 'sour vinegar'.

Nipa palm vinegar, also known as sukang sasâ or sukang nipa, is a traditional Filipino vinegar made from the sap of the nipa palm (Nypa fruticans). It is one of the four main types of vinegars in the Philippines, along with coconut vinegar, cane vinegar, and kaong palm vinegar.

Soy Sauce: I like to use low-sodium soy sauce, but regular works too. Vinegar: Use a third cup of apple cider vinegar, white vinegar can also be used. Garlic: Crush a small head of garlic – about eight garlic cloves. Peppercorns: Grind six black peppercorns with a mortar and pestle.