Adobo is more popularly known as a dish, with a lot people arguing it's a strong contender to be the Philippines' national dish.
But as our friend and resident kitchen enthusiast Ally Madamba has reminded us, adobo is actually a method of cooking: As in to braise in vinegar.
As such, there are many versions of it. There's the popular Adobo Flakes, eaten as a snack or as an easy ulam over rice; the elusive Adobo Puti and Adobo sa Gata. Most recently, we learned of Adobo sa Pula, which Ally says actually came from Negros.
Adobo sa Pula features annatto oil, which most of us would recognize as the reddish dipping sauce used for inasal chicken, a popular Negrenese food item.
Check out Ally's recipe below, which features a couple of items from The Seven Pantry:
- Annatto oil (1 tbsp annatto seeds and 3 tbsps vegetable oil in medium heat. You'll know when it's done when the seeds begin to pop)
- Inasal na liempo from Manila Inasal, chopped
- 1/4C Coco vinegar from Coconatura
- 1 tbsp patis
- A cup of water
- A head of garlic
1. Heat your heavy-bottomed pan and add strained annatto oil.
2. Add garlic and cook low and slow
3. Add chopped inasal na liempo and fry until brown (about 3 mins per side)
4. Add 1/4C coco vinegat
5. Don't mix
6. Add a tbsp of patis and boil for about 2 mins.
7. Add the garlic head, the bayleave and a cup of water
8. Let boil for 10 mins. Don't mix
9. Simmer down and then serve
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