Adobo Recipe
December 14th, 2008 | Filipino Recipes | 56 Comments
Even though I tout Rasa Malaysia as the online source for Asian cooking and recipes these days, I don’t have any Filipino recipes! When I started thinking about having Filipino guest writers, I immediately thought of ChichaJo of 80 Breakfasts. I adore her beautiful blog, writing style and fab food photography. So, please welcome 80 Breakfasts to Rasa Malaysia as ChichaJo shares with us the recipe, origins, and various adaptations of Filipino adobo. Drool!
My Filipino Adobo
Guest Writer: 80 Breakfasts
Although I love my local cuisine just as much as the next Filipino (which is to say a lot!), I am an absolute beginner when it comes to cooking Filipino food. That’s why, when Rasa Malaysia asked me to guest-write a post on a Filipino dish I was a bundle of nervousness, despite being over-the-moon flattered! I am just at the beginning of my journey through Filipino cooking and I am still fumbling through some of the twists and turns. Even so, I was very excited and I knew what I wanted to write about – adobo! Aside from it being one of those dishes that are immediately related to the Philippines, I am currently in the thick of adobo experimentation. You see, I never cooked this dish when I was younger (it was always prepared by someone else) so it is only now that I am flush with infatuation at adobo’s many faces….(get adobo recipe and learn various adobo adaptations after the jump)
