Let me explain: For less than two months, a guy named Jak wooed a girl named Barbie, and what sealed the deal was Jak's 'spicy adobo' dish.
Just in case your love life might also benefit from it, I'm here to point you to an adobo recipe of another famous person, whom in this case is Erwan Heussaff.
The oregano adds a surprisingly unobtrusive layer of grassy undernotes to your adobo's familiar salty and sour profile.
"Like, who doesn't know how to cook adobo? Don't you dare raise your hand!
So, you decide to put together the principles of cookery, apply French cooking technique to a classic Filipino recipe called adobo, and we have what we call adobo pate, which you can replicate in your own kitchen, or you can make your own personal recipe to share with friends or members of your family.
If you'd like a silky texture, strain the adobo through a medium-mesh sieve.
This adobo keeps in the refrigerator for up to five days.
Make adobo: In a dry, heavy medium saucepan over medium heat, roast garlic, turning occasionally, until softened and speckled brown, 12 to 15 minutes.
Add remaining adobo ingredients, then peel garlic and add to pan.
Cool adobo slightly, then puree in a blender until very smooth.
"In our house thats the official adobo," says Pacheco of the famed Chateau group of restaurants (Sentro, Chateau 1771, Cafe 1771, Sidebar).
"We dont like soy sauce in our adobo, and if by chance somebody used it in the adobo at home, all of us would comment straight away, What is this?"
For the Pachecos, its never chicken-pork adobo without the laman-loob-chicken gizzard, liver and heart.
, A CLASSIC FILIPINO TYPE of meat cookery, can be a casserole, a stew, a barbecue, a saute, or some mixture of the above.
was already in the islands long before Magellan was born!