Comments on: Adobo Recipe

By: Jacinta

Jacinta — Mon, 23 Jan 2012 05:00:30 +0000

I tried this dish yesterday, with thanks. The only problem was, I used dark soy sauce instead, and it turned out just as good, as I added a bit more water. Especially like the caramelized meat pieces. I served it with green vege and mango chutney. Family loved it.Next time I will use the normal soy sauce. Thanks again.

By: Fillipino adobo | Cgbill

Fillipino adobo | Cgbill — Sun, 25 Dec 2011 21:02:12 +0000

[...] Adobo Recipe | Easy Asian Recipes at RasaMalaysia.comDec 14, 2008 … So, please welcome 80 Breakfasts to Rasa Malaysia as ChichaJo shares with us the recipe, origins, and various adaptations of Filipino adobo. … [...]

By: LindsE

LindsE — Thu, 08 Dec 2011 18:20:40 +0000

I remember the smell of Adobo coming from my friend’s mother’s kitchen in high school. This recipe was that same intoxicating aroma. Simple is always best.

By: kendra

kendra — Mon, 21 Nov 2011 17:32:18 +0000

definitively not my favorite,i like ‘real’ adobo much better

By: kailuabobby

kailuabobby — Sat, 12 Nov 2011 04:27:14 +0000

how do you print the recipe without all the rest of the stuff?

By: adam

adam — Mon, 07 Nov 2011 07:13:54 +0000

So this is my second time making this recipe, and although it tasted great the first time I seem to remember having to add quite a bit more water, even though I was only using the 800g or so of chicken. This time I’m adding pork, and I think the chicken pieces are bigger than last time, and the 1/2 cup of water is nowhere close to covering the top of the chicken pieces in the pot. Do I need to add more water? It looks like another 1 cup at least is needed to ensure the chicken is covered. Or will the chicken be steamed sufficiently by the sauce under it?

By: Elizabeth Sadowski

Elizabeth Sadowski — Fri, 04 Nov 2011 14:27:59 +0000

I will be cooking dinner for 25 children (ages 7-11) from the Phillipines, Nepal, and Uganda. I would like to cook this recipe for Phillipino children, but I am not sure how much to increase the ingredients for the recipe “My Filipino Adobo” Would I be correct in saying the recipe listed would feed 4 people? Of the 25, 8 are from the Phillipines & 8 from Nepal… but who knows, they may all like this recipe!!
Any help would be appreciated! Also easy suggestions for a Ugandan recipe that children would enjoy would be great!

By: Macai26

Macai26 — Mon, 27 Jun 2011 10:47:17 +0000

hahah.. Adobo.. when I cook adobo, first i saute the garlic (don’t remove the skin), onions, and chicken/pork or both. seasoned with Dashes of black ground pepper. Then mix the soysauce and no much of the vinegar until it caramelized. Prepare a hard boiled egg and you can mix it with your well-done pork and chicken adobo. If you want it spicy, you can add red chillis together with garlic and onions when you saute. Also if you want a more tastier adobo, you can add coconut milk, then serve hot!. This the traditional adobo in town :)

By: AdoboChef

AdoboChef — Fri, 11 Mar 2011 07:19:58 +0000

Great photos! This recipe has maybe too much vinegar for my taste. I like a 1:1 ratio for vinegar and soy sauce.

Check out my adobo site @ http://www.adobochef.com

I have lots of different kinds of adobo recipes there.

By: passerby

passerby — Fri, 07 Jan 2011 11:14:32 +0000

Hi Connie, Joey,

Sprite is used as a substitute for water. It may do a little twist just like what it does with BBQ sauce and fresh seafoods!

Nice site Rasa Malaysia! — bookmarked your site and you’ve got a new fan…