Filipino adobo is considered the unofficial national dish of the Philippines, and Filipinos have 101 ways of cooking it.
“The key to an adobo is the balance and harmony between the salt and the sourness,” Amy Besa tells Eater. She owns Purple Yam Restaurants in Brooklyn, New York and in Manila.
Besa enumerates the basic ingredients of the dish.
“It’s got to be vinegar. Protein braised in vinegar. That to me, is the meaning of an adobo. And then, of course, the other elements are salt, or soy sauce, of course garlic, lots of garlic. And bay leaves, and black peppercorn.”
She says you can use different vinegars to come up with many types of adobo.
But she notes one interesting ingredient to put in a chicken adobo dish is coconut milk.
This is a dish is served in her restaurants and it’s a bestseller.
“You do not put anything in a dish unless it has a role, and it has a function,” Amy explains. “So that’s why Chef Romy started putting in coconut milk, to balance the sourness. And it’s our most popular item.”
There are other ways of cooking Filipino adobo. Some prefer to have it with potatoes or boiled eggs. Others add chili to make it more appetizing. How about you, what’s your favorite adobo variation?
Filipino adobo is considered the unofficial dish of the Philippines
Posted by Eater on Wednesday, 22 August 2018