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Pork trotters ‘adobo’–the quintessential Pinoy dish given the French touch

SIMMER pork trotters over low flame for five hours until meat is tender and juicy. ANDREW TADALAN

Who says adobo can never be classy and served with sophistication?

Posted: November 28th, 2013 in Columns,Food,Headlines | Read More »

‘Adobong bagnet’ with ‘sugpo at taba ng talangka’–aka please be careful with your heart

TOO-rich and too-intense Adobong Bagnet with Prawns and Crab Fat

He first visualized the taste in his mind, then the look on the plate. Next, Boni Pimentel blended spices for that lingering aftertaste. Then he went to work.

Posted: October 24th, 2013 in Columns,Editor's Pick,Featured Gallery,Food,Photos & Videos | Read More »

The secret to this hit ‘adobong alimango’ and its finger-licking sauce

MILA Banzon’s Adobong Alimango.  PHOTO BY

In cooking Adobong Alimango, Mila Aquende Banzon shares the secret of its finger-licking sauce—garlic, lots and lots of garlic.   She uses about six to seven bulbs of garlic for every two to three large pieces of crabs.   The heady aroma and taste of sweet garlic, plus the salty-than-sour flavor of her adobo, seep [...]

Posted: August 8th, 2013 in Columns,Editor's Pick,Featured Gallery,Food,Photos & Videos | Read More »

She whips up ‘adobo’ with coconut milk, ‘adobo’ flakes, twice-cooked ‘adobo’–even ‘adobo’ with ketchup

Adobo Flakes

She doesn’t miss a week without cooking adobo in the house. Whether it’s adobo with coconut milk or adobo with ketchup or adobo flakes or twice-cooked adobo, Offie Quiazon Benavides makes sure she serves the family’s comfort food on a regular basis.

Posted: July 11th, 2013 in Columns,Editor's Pick,Featured Columns,Featured Gallery,Food,Photos & Videos | Read More »

‘Kotopoulo Lemonato’–why, it’s Greek ‘adobo!’

240712   CYMA for Adobo Corner , photo by August dela Cruz

It’s Greek adobo, and it may be one of the best-tasting adobo to ever cross your lips. It has a terrific blend of hearty flavors and stirring textures from the mix of chicken, potatoes and cheese. Though it looks complicated to make, its simple preparation and presentation is part of its appeal.

Posted: August 23rd, 2012 in Editor's Pick,Featured Gallery,Food,Headlines,Photos & Videos | Read More »

‘Adobo’ plus kaffir lime equals tangier, tastier treat


Tired and bored of the usual adobo, Hermogenes Perez Jr. tweaked the quintessential dish and created a more flavorful, tempting version that has instantly been a favorite of his family and friends for two years now.

Posted: June 13th, 2012 in Columns,Editor's Pick,Food | Read More »

For a change, something exotic–‘adobong salagubang’


SHE GREW up eating adobong salagubang. And, to this day, Aileen Joson-Syyap still enjoys this exotic dish the way she enjoys eating butong pakwan (dried watermelon seeds), while watching TV or entertaining friends with a glass of wine in her house in Capitol Hills, Quezon City. While growing up in Cabanatuan City, Nueva Ecija, where [...]

Posted: June 2nd, 2011 in Featured Gallery,Food,Headlines,Photos & Videos | Read More »

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