Adobong Puti - Foxy Folksy Pinoy Recipes (2024)

FAQs

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.

Based on the main ingredients, the most common adobo types are adobong manók, in which chicken is used, and adobong baboy, in which pork is used.

(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.

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.

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.

“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.

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.

Main dishes. Adobo is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, and soy sauce.

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.

What if I add too much water to my adobo? ›

The more water you use in your adobo, the longer your adobo cooks. This also means more time for your meat to absorb flavor and fully tenderize. But too much water can waterlog your adobo, which risks losing all the flavor you've already developed up to this point.

The type of vinegar matters, too. If you can get Filipino cane vinegar I recommend it for adobo as it lends milder tartness compared to distilled vinegar which can be overpowering. Somewhere between the two are cider vinegar and Japanese rice vinegar which would work well for adobo, too.

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.

But, as for my father's words, do not stir it after you add the vinegar because "it may ruin the taste of the adobo." Bay leaves are quite optional to put when I cook my adobo. Salt is optional, too, because all the salty taste will be coming from the soy sauce.

There are wet and dry forms of adobo—the adobo most commonly associated with Filipino cooking is a wet marinade, primarily vinegar or other liquids with lots of garlic and assorted other seasonings to flavor chicken, beef, pork, fish, or even vegetables.

Furthermore, there can be side effects of taking too much vinegar at once in concentrated form, including stomach upset and irritation of the esophagus. Its high acid content can erode tooth enamel.

Sweet ingredients such as sugar, honey, and maple syrup can help counteract the acidity. Adding a small amount at a time and tasting as you go is the best way to achieve the desired balance. You can also use creamy ingredients like coconut milk, cream, or yogurt to help mellow out the vinegar flavor.

If too watery, let simmer until reduced. If it's too flavorful, add a little water to tame the flavor.