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Delicious Adobo: An Easy to Make Classic Filipino Dish
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In 1965, when my dad was in the US Navy, he was given this recipe by the lead steward (head chef) of the USS Garcia. This man was originally from the Philippines and known to be a very talented cook. As my family has spent a great deal of time traveling and living abroad, we have collected a number of delicious recipes from all over the world. And for the last 48 years, this one has always been a hit! It is very easy to make and is very hearty and filling.
Filipino food = Yum!
In my opinion, Filipino food is some of the best cuisine out there. The majority of the dishes from the Philippines have been influenced by Malay, Spanish, Chinese, Latin, and other Asian cultures....which gives the food a great blend of flavors and diversity! Adobo specifically has a lot of Spanish ties to it's origin. If you ever get to explore the Philippine islands, you will most definitely find adobo in several restaurants as it seems to be a staple recipe there. It is most often cooked with chicken, but beef does taste great too.
- 3 Lbs Pork, Chicken, or Beef, Diced in cubes
- 2 Tablespoons Butter
- 2 Cloves Garlic, Minced
- 2 Tablespoons Vinegar
- 2 Tablespoons Accent
- 6oz Can Tomato Sauce
- Black Pepper To Taste
- Soy Sauce To Taste
- Salt To Taste
- Some Cornstarch to thicken sauce, if needed
- In a sauce man, melt the butter and brown the garlic.
- Then, add the meat and sautee it until it is almost lightly browned. Season it lightly with salt and pepper to taste, then add the vinegar and accent.
- Let the contents simmer on low for 40 minutes.
- Next, add some soy sauce to taste and the can of tomato sauce. Allow to simmer for another 15 minutes.
- If you'd like to thicken your sauce, slowly add small amounts of corn starch. Be careful of the corn starch, because it can thicken it very quickly.
- Best served with rice. Enjoy!
- Serve with rice!
- Add some vegetables to the dish. Carrots, peas, mushrooms, and even small potato chunks.
- If you like your adobo spicy, add some chili peppers or shrachi sauce.
- Makes great left overs!
- Easily turn this into a crock pot dish by putting it in the slow cooker after the meat has been browned. It can simmer together all day with the tomato sauce and other ingredients.