what is the secret recipe for the filipino adobo?

Question

hee hee hee,no american or any other country knows that except for us filipinos!

Answer 1

ADOBO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Cloves of Garlic, unpeeled
4 Dried chiles Anchos
-stemmed,seeded,deveined
-about 2 ounces
6 Dried chiles Guajillos
-stemmed,seeded,deveined
-about 1 1/2 ounces
1/2 Inch stick cinnamon
-about 1/2 t ground
1 Clove, or a pinch ground
10 Black peppercorns
-scant 1/4 t ground
2 lg Bay Leaves broken up
1/8 ts Cumin seed, or 1/8 t ground
1/2 ts Dried Oregano
1/2 ts Dried Thyme
1 1/2 ts Salt
1/4 c Cider vinegar

Toasting the chiles and garlic. Roast the garlic
cloves on a griddle or heavy skillet over medium heat,
turning frequently, until blackened in spots and VERY
soft, about 15 minutes. Remove, cool, skin and roughly
chop.
While the garlic is roasting, tear the chiles into
flat pieces and toast them a few at a time: Use a
metal spatula to press them firmly against the hot
surface for a few seconds, until they blister, crackle
and change color, then flip them over and press them
flat to toast the other side.
Soaking the dried chiles. Break the chiles into a
small bowl, cover with boiling water, weight with a
plate to keep submerged and soak 30 minutes. Drain,
tear into smaller pieces, place in a blender jar and
add the garlic.
Finishing the Adobo. In a mortar or spice grinder,
pulverize the cinnamon, cloves, peppercorns, bay
leaves and cumin. Add the chiles along with the
oregano, thyme, salt, vinegar and 3 Tb water. With a
long series of blender pulses, reduce the mixture to a
paste. Run the blender for a few seconds until the
mixture clogs, then scrape down the sides with a
spatula and stir; repeat a dozen times or more until
the mixture is smooth. Don't add water unless
absolutely necessary or this marinating paste won't do
its job well. Strain the paste through a medium-mesh
sieve into a noncorrosive container with a
tight-fitting lid. Cover and refrigerate.
Considerations: After soaking the chiles, they can be
put through a foley food mill to remove the skins and
the seeds. Add this puree along with the garlic to the
small blender jar and proceed. If this is done, and
the mixture is put together in a small blender jar,
and pulsed, scraped down, and mixed very well the
final sieving can be eliminated.
All of the chiles can be Ancho or Guajillo. You can
substitute 3 1/2 ounces of California or New Mexican
chiles for the above chiles but the flavor will be
light.
Adobo with powdered chiles: For a darker, stronger
tasting adobo made without the tedious series of
blender runs, roast the chiles and garlic as directed
above, then pulverize the chiles with the
cinnamon,cloves,pepper, bay leaves and cumin in
several batches in a spice grinder; sift through a
medium-mesh sieve. Skin the garlic and mash it to a
smooth paste. Mix with the powdered chile mixture,
oregano, thyme, salt, vinegar and 6 Tb water. Store as
directed above.

Answer 2

No American's huh? Hi I'm Steve G.

Abobong Manok

Ingredients

3 lb chicken pieces
1/2 c soy sauce
3/4 c vinegar, white
1 ea garlic head
2 ea bay leaves
1/2 tb peppercorns
1 salt; to taste

Instructions

Boil Chicken with soy sauce, vinegar, garlic, bay leaves and
peppercorns and simmer for half an hour. Remove the chicken pieces from the pot and broil them in a pan for 10 minutes. Let the sauce in the pot boil until it is reduced by half. Add salt to taste. Cover the broiled chicken pieces with the sauce. Serve hot.
Serve with rice. Note: I find this dish doesn't need any salt as
the soy sauce is salty enough. I also remove the chicken skins.

Answer 3

I think it's the vinegar, of course, vinegar is the secret ingredient to other cultures' cuisines too. I'm not a big fan of adobo though, I do love siopao though!!! Those things are just divine!!!!

Answer 4

Adobo is no secret though the mixture of the key ingredients garlic, vinegar and soy sauce may be.

Answer 5

asu - siempre