Adobo is a Spanish term for marinade or seasoning but in Philippines it is considered the most popular dish among Filipinos. Every region has their own version of this dish inspired by the Spaniards their colonizer for three centuries garnished with Filipino’s ingeniuty. Here’s a recipe of a famous filipina actress who is also a good cook. Try it and love it!
Claudine’s Adobong Ilonggo
Ingredients:
½ kg chicken
½ kg pork liempo
1 tsp garlic, crushed
2 slices ginger, crushed
1 pc onion, sliced
1 tsp whole peppercorn
1/3 c vinegar
2 tbsp Knorr Liquid Seasoning
½ c water
1 tsp achuete powder
1 sachet Knorr Real Sarap
Procedure:
In a small bowl combine all ingredients except chicken, pork and achuete. Add Knorr Real Sarap to season.
In a wok, place the pork and the chicken, taking care that the pork is closer to the bottom of the pan.
Pour in the rest of the ingredients. Bring to a boil and lower heat to a simmer until tender.
Dissolve achuete powder in 1 tbsp of water and mix into the meat.
Continue cooking until the oil comes out. Mix well. Serve.
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