what are some recipies to make adobo?

Question

my gf recently made a dish called adobo for me and i loved it. turns out it's her favorite dish but she doesn't want to tell me how to make it, so any suggestions on diff recipies for adobo?

Answer 1

Well, for a simple adobo recipe it is very easy to prepare. Without any exact measurements you can do it, just by estimation. Whatever adobo you want to make, maybe you want to try this simple native homemade adobo.

1.Prepare your spices: crush 4 cloves of garlic, chop a large onion, chop a regular size of ginger, a dash of peppercorn, cut a large tomato (optional), cut spring onions (optional).
2.Cut your chicken, meat or liver or whatever you are preparing.
3.Saute garlic, ginger, onion, and tomato.
4.Add your meat or chicken,,,,and do not add water yet.
5.Add spoon of soy sauce, peppercorn, and cover. Let the water to dry a bit.
6.Add water enough to make the chicken or meat tender.
7. Boil and add little salt.
8.When chicken or meat is almost done, add 2 tablespoon of vinegar. You may add monosodium glutamate to enhance the taste,
9. When the water becomes less (do not let it to be too dry as the oil will fry it), add 2 spoon of soysauce.
10 Mix well and season to taste. Add in the spring onion and cook for half minute - and your adobo is done.

Enjoy cooking Adobong Manok (Chicken Adobo) or as you prefer!♥

Answer 2

Filipino chicken with garlic Adobo is the national dish of the Philippines.
Most warm- weather countries have through the centuries developed recipes that preserve food while flavoring it. This dish is different than many because of its strong component of vinegar. It is at once sour, salty, and drenched in garlic.


Adobo Recipe


Ingredients:
5 pounds meat (chicken, beef, pork, or mix them if you like)
1/2 cup soy sauce
1/2 cup vinegar
1 bay leaf
Few cloves of garlic, crushed
1 onion, sliced


Directions:

Add all ingredients. Cover and simmer forever. Before serving thicken sauce and serve over rice. This is a good one for a slow cooker. The longer simmered the more tender the meat.

This recipe for Adobo serves/makes 8

Answer 3

Adobo

Degree of difficulty: Low

You need:
500gm pork spare ribs
500gm chicken thighs
500gm chicken livers
¼ cup vinegar
¼ cup dark soy sauce
2tsp honey
2 big pinches salt
4 cloves garlic
2tsp whole black peppercorns
1 Spanish onion
4 birds eye chillies
½ glass water

Method:
Chop meat into approx 2inch chunks. Chop chillies and onion. Leave garlic in skin and crush lightly with knife handle. Mix all the ingredients bar the water with the meat. If you've got time you can leave to marinate. If you're hungry just put the water in a pot on the heat, add the meat mixture and bring to boil. Simmer until meat is cooked to your liking, stirring occasionally and adjusting seasoning if need be.

Serve with plain rice and vegies or salad. Try some tomato and cucumber chopped up finely with some fresh herbs and a light oil and lemon dressing.

Nosh Up! Bon Apetite....hope you enjoy it.....

Answer 4

G'day Mr I love Adobo,

Thank you for your question.

Adobo is a national dish of the Philippines. It can be made from chicken or pork.

Here are three variations from rec.food.recipes.

Chicken Adobo

1 whole chicken, cut up
1/4 cup vinegar (any kind)
1 tsp. peppercorn (whole)
1 tsp. ground black pepper
3-4 tbsp. soy sauce
2 whole bay leaves
1/2 head garlic, peeled & crushed
1/4 cup chicken livers

Wash chicken pieces and drain in a colander for 5 minutes. Place chicken pieces in a skillet with all other ingredients and cover. Cook for 40 minutes over medium fire. Lower heat and simmer for 10 to 15 minutes more over low fire. Remove chicken livers from skillet, mash fine and then pour
back over chicken. Let boil again for 3 minutes. Serve hot with steamed or fried rice or hot rolls.

Adobo

3 to 6 lbs. meat (chicken, beef, pork,
or mix them if you like)
1/2 cup soy sauce
1/2 cup vinegar
1 bay leaf
Few cloves of garlic, crushed
1 onion, sliced

Add all ingredients. Cover and simmer forever. Before serving thicken sauce and serve over rice. This is a good one for a slow cooker. The longer simmered the more tender the meat.


Basic Adobo

3 lbs. chicken thighs or 3 lbs. pork
butt
1/2 cup vinegar
1/4 cup soy sauce
3 cloves garlic, crushed
1/4 tsp. salt
1/4 tsp. peppercorns, crushed
1 bay leaf, crushed

Cut chicken pieces in half if thighs are large. If using pork, cut pork into 1 1/2 inch pieces. In saucepan, combine all ingredients. Let stand for 1 to 3 hours. Bring to a boil. Cover, lower heat, and simmer for 30 minutes (45 minutes for pork). Remove cover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned. Makes 6 servings.

I have attached sources for your reference.

Regards

Answer 5

i like adobo chicken too...over rice and its quite delicious.

ok real easy

the base recipe is

chicken parts (I like boneless skinless but you can use thighs also)
vinegar OR lemon juice
soysauce
Salt
Pepper

use 2 parts vinegar to 1 part soy sauce
add salt and pepper
cook and simmer until done (30 minutes is usually good)

Serve over rice....

You can change it so many ways...add more spices like Garlic, Paprika, Hot Sauce, Bay Leaves,

The variaitions to this dish are unlimited. Just remember Soy Sauce and an Acid (vinegar or lemon juice)

Good luck!

Answer 6

Adobo De Chile Ancho
Yield: 1 Servings

Ingredients

8 lg garlic cloves; unpeeled
8 md ancho chilies; dried
1 1/2 ts mexican oregano; dried
1/2 ts black pepper; freshly ground
1/4 ts cloves; scant - ground
2/3 c broth
1 ts salt
1/8 ts cumin seed

Instructions

1. THE GARLIC AND CHILES. Set a heavy ungreased skillet or griddle over
medium heat. Lay the unpeeled garlic on the hot surface and let it roast to
a sweet mellowness, turning occasionally, until soft when pressed between
your fingers (you'll notice it has blackened in a few small spots), about
15 minutes. Cool, then slip off the papery skins and roughly chop.

While the garlic is roasting, break the stems off the chiles, tear the
chiles open and remove the seeds. Next, toast the chiles a few at a time on
our medium-hot skillet or griddle; Open them flat, lay them on the hot
surface skin-side up, press flat for a few seconds with a metal spatula (if
the temperature is right you'll hear a faint crackle), then flip them. (If
pressed long enough, thy'll have changed to a mottled tan underneath. If
you see a slight wisp of smoke, that's okay, but any more will mean burnt
chiles.) Now, press down again to toast the other side. Transfer to a bowl,
cover with hot water and let rehydrate for 30 minutes, stirring regularly
to ensure even soaking. Pour off all the water and discard.

2. THE SEASONING. If using whole spices, pulverize the oregano, pepper,
cumin and cloves in a spice grinder or mortar then transfer to a food
processor or blender, along with the drained chiles and garlic. Measure in
the broth and process to a smooth puree, scraping and stirring every few
seconds. (If you're using a blender and the mixture won't move through the
blades, add more broth, a little at a time, unitl everything is moving, but
still as thick as possible.) With a rubber spatula, work the puree through
a medium-mesh strainer into a bowl; discard the skins and seeds that remain
behind in the strainer. Tast (it'll ahve a rough, raw edge to it), then
season with salt.

ADVANCE PREPARATION - Covered and refrigerated, the marinade will keep for
about 2 weeks; it also freezes well

OTHER CHILES YOU CAN USE - Though I want you to learn the unique flavor of
ancho by making this seasoning solo, it's very commonly made with half
ancho (for rich sweetness) and half guajillo (for tangy brightness); a few
chipoltes in the mix adds heat and complexity. Always substitue an
equivalent weight of chiles.

TRADITIONAL DISHES THAT USE THIS ESSENTIAL AS A STARTING POINT - Spice
Chile-Baked Oysters, Street-Style Red Chile Enchiladas, Simple Red Mole
Enchiladas, Chile-Glazed Sweet Potatoes, Red Chile Rice, Red Chile-Braised
Chicken, Ancho-Marinated Whole Roast Fish.

Suggested Wine: T

NOTES : If you take a few minutes to make this medium-spicy seasoning paste
from toasted, rehydrated ancho chiles, ssweet roasted garlic and spices,
you'll have a gold mine in the refrigerator. More versatile than salsas
(which are spooned on as condiments), this deep burgundy, almost fluffy
puree can be turned into the most complex dishes in the Mexican collection,
from slow-simmered, rich, red mole and quick-seard red-chile enchiladas to
garnet-colored rice. I even use it to flavor American style baked beans .
Start withthis seasoning to learn how to clean, toast, soak, puree and
strain dried chiles - it'll seem awkward if you haven't done it before, but
when you taste what the seasoning does to different dishes, you'll keep
making it until the process seems second nature



Adobo De Chile Passila
Yield: 1 Serving

Ingredients

1 head garlic; broken and
-unpeeled
12 lg dried pasilla chiles
2 tsps Mexican oregano
1/2 ts fresh ground black pepper
1/4 ts fresh ground cumin
3/4 ts salt

Instructions

THE GARLIC AND THE CHILES. Set a heavy ungreased skillet or griddle
over medium heat. Lay the unpeeled garlic on the hot surface and let it
roast to a sweet mellowness, turning occasionally, until soft when
pressed between your fingers (you'll notice it has
blackened in a few small spots), about 15 minutes. cool, then slip off
the papery skins and roughly chop. While the garlic is roasting, break
the stems off the chiles, tear the chiles open and shake nd/or pick
out all the seeds; for themildest sauce, be careful to remove all the
stringy, light-colored veins. Next toast the chiles (to give them a
richer flavor) a few at a time on your mediium-hot skillet or griddle;
Open them flat, lay them on the hot surface skin-side up, press flat for
a few seconds with a metal spatula (if the temperature is right you'll
hear a faint crackle), then flip them. (If you pressed them just long
enought, they'll have changed to a mottled tan underneath. If you see a
slight wisp of smoke, it's okay, but any more than that will mean
burnt chiles and bitter taste) Now, press down again to toast the other
side (you won't notice as much change in color on the skin side).
Transfer the toasted chiles to a bowl, cover with hot water and let
rehydrate for 30 minutes, stirring regularly to ensure even soaking.
pour off the water, reserving about 2/3 cup.
THE PUREE. If you're using whole spices, pulverize the oregano with the
pepper and cumin in a mortar or spice grinder, then transfer the ground
spices to a food processor or blender, along with the drained chiles,
the garlic and the reserved soaking liquid. Process to a medium-smooth,
thick puree, scraping and stirring every few seconds. (If you're using a
blender and the mixture won't move through the blades, add water a
little at a time until everything is moving, but still as thick as
possible. Not only is a soupy misture a watery, uninteresting marinade,
but the pureeing capabilities of the blender are much reduced when too
much liquid is added.) Taste and season with salt
ADVANCE PREPARATION - Covered and refrigerated, the seasoning will keep
for a week or more, it can be successfully frozen.
OTHER CHILES YOU CAN USE - While this recipe looks similar to that for
ancho, the fact that it used the soaking liquid and more garlic gives it
a balance just right for pasilla. Mulato could work here, though it
doesn't have the roundness of pasilla. As with Ancho Chile
Seasoning Paste, you can embroider pasill with a chipotle for a smoky
edge.
TRADITIONAL DISHES THAT USE THIS ESSENTIAL AS A STARTING POINT - Spicy
Pasilla-Mushroom Tacos, Layered Pasilla-Tortilla Casserole, Seared
Lamb in Swarthy Pasilla-Honey Sauce



Adobo De Achiote
Yield: 1 Serving

Ingredients

2 tbsps Achiote Seeds
2 tsps Allspice
1 ts Black Pepper
1 1/2 tsps Mexican Oregano
3 tbsps Cider Vinegar
6 Garlic Clove; Peeled
1 ts Salt

Instructions

THE SPICE GRINDER METHOD: In a spice grinder, pulverize the achiote
as finely as possible, then dump it into a small bowl. Pulverize the
allspice and black pepper (if you're using whole) along with the
oregano, and add to the achiote. Sprinkle in the cider vinegar and
mix thoroughly (it'll be a damp powder at this point and won't hold
together). Roughly chop the garlic, sprinkle it with salt, then,
right back to your cutting board, use the back of a spoon or the side
of a knife to work it back and forth into a paste. Little by little,
work in the spice mixtire (it probably still won't hold together).
Last, work in a tablespoon or two of water, if it's needed to give
the mixture the consistency of a thick paste.

THE MINICHOPPER METHOD: Pulverize the achiote, allspice, peppercorns
and oregano together with the sharp blade. Add the vinegar to the
spices, along with the garlic and salt. Pulse until the garlic is
roughly chopped, then let the machine run until everything is as
smooth as possible. Dribble in a tablespoon or two of water, if its
necessary to bring everything together into a thick, pasty
consistency.

ADVANCE PREPARATION: This seasoning will last for several months in
the refrigerator, if tightly coverd (I suggest a small jar).

TRADITIONAL DISHES THAT USE THIS ESSENTIAL AS A STARTING POINT:
Yucatecan Grilled Fish Tacos, Achiote-Roasted Pork Tacos, Achiote
Rice Supper with Pork Carnitas, Achiote-Grilled Turkey Breast,
Tomato-Braised Grouper

NOTES: Achiote is the saffron of Mexico; If it's not fresh or if
it's used in tiny pinches, the orangey color is all you notice. More
than a pinch of fresh achiote gives any dish an exotic. earthy
perfume that to me is as captivating as good, musky saffron; it's
certainly less expensive. You'll know you've got fresh achiote when
the little chalky-feeling seeds have a punchy aroma and a vibrant
rusty color that's more red than orange.

Though in Oaxaca they make "pure" achiote past (it has only a little
salt, sugar and acid added), it is the Yucatecan garlic-flavored,
spice-riddled achiote past that most Mexicans use. Even in the
States Yucatecan achiote past is available in most Mexican groceries.
Homemade achiote paste has the brightest, most concentrated flavors
(some of the commercial brans contain fillers), and it's really very
simple. Smeared over fish before it's grilled, slathered on pork
before it's braised or roasted, stirred in tamal dough before it's
steamed -- achiote reveals the genius of Mexican cooks. Not spicy-hot
here, but spicy-complex without chile. My version nods more in that
direction than some I've encountered. Silvio Campos, a Yucatecan who
came to Frontera Grill to make his famous pork pibil, made his with
double the achiote of mine and half the spices. Try that version for
an even more true-to-achiote flavor.