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
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.
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.
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.
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
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