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.

Adobo is indigenous to the Philippines. In a tropical climate, Filipinos had to find a safe and delicious way to preserve their meat. With no refrigeration, they soaked them in vinegar, salt, and spices so the meat would not spoil. Soy sauce, which has a high salt content, was later added to help preserve the food.

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.

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.

Adobo is a delicious Filipino dish with nutritional value, primarily as a source of protein and essential vitamins and minerals. However, be aware of portion sizes, the type of meat used, and the sodium content to enjoy the dish as part of a balanced and healthy diet.

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.

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

Soy Sauce: I like to use low-sodium soy sauce, but regular works too. Vinegar: Use a third cup of apple cider vinegar, white vinegar can also be used. Garlic: Crush a small head of garlic – about eight garlic cloves. Peppercorns: Grind six black peppercorns with a mortar and pestle.

The addition of vinegar in the cooking process is especially popular because it acts as a preservative; in a tropical climate like the Philippines, where food can go bad very quickly, it's easy to see how this became common practice.

Many Filipinos consider adobo, the national dish of the Philippines. The perfect adobo lies in the delicate balance of soy sauce, vinegar, garlic and spices (bay leaves and fresh ground peppercorns).

Is adobo just MSG? ›

Yes and no, many companies that make and sell adobo seasoning do put MSG in their seasoning blend, along with a host of other ingredients you probably do not want in your food. But Seasonest is not one of those companies. Seasonest Adobo seasoning is a savory blend of pure, fresh, organic herbs and spices.

Like many cultures based in warm climates, Filipino natives developed various methods of preserving food. Adobo utilizes the acid in the vinegar and the high salt content of soy sauce to produce an undesirable environment for bacteria. Its delicious flavor and preserving qualities served to increase adobo's popularity.

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!

Adobo Seasoning Variations

Some blends have fiery spice introduced to them, others ease up on the spice or completely forgo pepper altogether. Other blends include citrus elements like orange or lemon pepper.

Adobo, arguably the best-known Filipino dish, is a by-product of both Chinese and Spanish influence. In Spanish cuisine, adobo refers to a pickling sauce made from olive oil, vinegar, garlic, oregano, paprika, thyme, bay leaf and salt.

Adobo - the unofficial national dish. Consists of meat in stewed soy sauce, vinegar, black pepper and crushed garlic. Adobong pusit: a fragrant dish of squid prepared with soy, vinegar, garlic, onions and tomatoes. Lechon: spit roasted suckling pig covered in a thick pork liver sauce.