Adobo (Authentic Filipino Adobo Recipe!) - Rasa Malaysia (2024)

FAQs

What is the difference between adobo and Filipino adobo? ›

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.

In English, adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat.

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.

If those two vinegars are not available to you, you can also use just distilled white vinegar or palm vinegar. Soy sauce - We recommend using light sodium soy sauce. Water or stock - Chicken stock would provide more flavor and nutrition, but water will work just fine.

Filipino Adobo is an indigenous dish that received a Spanish name because it reminded the Spaniards of how they marinated and preserved meat with spices. They are not the same, but they are similar because each culture needed to preserve and flavor food so it wouldn't rot.

As in Puerto Rico, adobo is beloved in most Filipino households; it's the unofficial dish of the Philippines, even as it varies by region or household. Most modern-day Filipino adobo is prepared with vinegar and soy sauce. Some families keep it simple with vinegar, soy sauce, garlic, bay leaves, and black pepper.

I've since learned that the technique of searing and then softening in sauce extends to other vegetables: Mushrooms, cabbage, cauliflower, okra, squash, and even wilted greens like water spinach all welcome the process of adobo. Writer Ria Elciario makes green bean adobo, topped with crumbled tofu.

Considered by many to be the national dish of the Philippines, adobo reflects the regionality of the archipelago's 7,640 islands. In some regions, coconut milk is added for adobo sa gata, and not all adobos even contain soy sauce.

"Adobo in Spanish literally translates to marinate or to pickle from the bottom," Borsil explained. "The way this food is cooked is really through a use of vinegar and preservation. In the old days they would use vinegar to preserve the meat over time.

Many Filipino chicken adobo recipes will also tell you that using entirely white vinegar is fine. The first time I made chicken adobo, I used white vinegar and it was quite tasty, though I like this recipe better. Other recipes prefer apple cider vinegar, which is a bit less sharp and acidic than white vinegar.

What happens if you put too much vinegar in adobo? ›

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

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.

The addition of soy sauce in the recipe came by way of Chinese traders. Similar to Filipino adobo, the Spanish version is a cooking process that involves preservation. However, except for the vinegar, the ingredients are vastly different. The Spanish adobar is red from paprika and spicy from chilies.

What Chicken Adobo tastes like. The glaze of Filipino Chicken Adobo is savoury and sweet with a hint of tang, with a distinct soy flavour. The garlic and onion creates a savoury base along with the bay leaves, and the peppercorns add little subtle pops of heat. Don't be afraid of the peppercorns in this!

Did you know we have over 100 variations of adobo? Here are some of the different ways that the different parts of the country prepare everyone's favorite Filipino food.

What does Filipino adobo taste like? With the mix of vinegar, soy sauce and garlic, Filipino adobo is a savory dish that is a little tangy, a little sweet and a little salty. The blend and balance of sour and sweet in one dish is a hallmark of Filipino cuisine overall.