Adobong Puti - Foxy Folksy Pinoy Recipes (2024)

FAQs

What kind of vinegar is used in Filipino adobo? ›

While chicken browns, combine Low-Sodium Soy Sauce, white wine vinegar, water, minced or crushed garlic, bay leaves, coarse black pepper, and pinch of Ground Chipotle Pepper (if using) to make the sauce.

Chicken adobo and pork adobo are two popular variations of adobo, a traditional Filipino dish that is made by braising meat in a mixture of vinegar, soy sauce, garlic, and spices.

Unlike the Spanish and Latin American adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, which includes vinegar (made from palm sap or sugarcane), soy sauce (typically substituting salt), black peppercorns, and bay leaves (traditionally Cinnamomum spp.

How long does chicken adobo last? Due to its acidity, adobo can last up to a week in the fridge or up to 6 months in the freezer 一 a bit longer than a simple roasted chicken, which typically keeps 3 to 4 days.

Add Seasoning. Pour in soy sauce, garlic, black peppercorns, bay leaves and lastly white vinegar. For best results, do not stir the sauce as this prevents the acid from fully evaporating. This is a tip that I learned.

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.

A suitable substitute for adobo seasoning is a blend of common spices, such as garlic powder, onion powder, oregano, paprika, cumin, salt, and pepper. Alternatively, you can try using Cajun seasoning or mild curry powder to achieve a similar flavor profile.

In the Philippines, adobo is considered the unofficial national dish, taking many forms across the country, but the base ingredients for the stew are typically the same: vinegar, soy sauce, garlic, black pepper and bay leaves, along with some kind of marinated meat or vegetables.

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.

Why is Filipino adobo so good? ›

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.

Adobong Baboy and Adobong Hipon

In a country where pork is the king of all proteins, adobong baboy, or pork adobo, is the most popular, and the one that benefits most from the braising to turn the meat tender and help it soak up flavor. Especially when partnered with intensely garlicky fried rice.

Some side dishes that go beautifully with Filipino adobo are fluffy white rice, brown rice, quinoa or mashed potatoes. You'll want something starchy to soak up the delicious sauce. A simple green salad or cucumber salad would be the perfect side dish with chicken adobo.

Tinapa is a smoke-cured fish while tuyo, daing, and dangit are corned, sun-dried fish popular because they can last for weeks without spoiling, even without refrigeration.

Filipino adobo is a stew

In the Philippines, the concept of adobo was around long before the Spanish arrived in 1521. Like the native people of the Iberian Peninsula, indigenous people in the Philippines had long used vinegar and salt to preserve proteins.

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.

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'.

Datu Puti is usually the brand of choice and it's actually a cane vinegar or coconut vinegar, but white vinegar is more often used rather than the above rice vinegar. Rice vinegar has a much mellower tang that gets almost completely muted by the long slow cooking than the other vinegars.