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For almost a year now, Ana Mendoza’s pork and squid adobo has been her kitchen attraction, never failing to stimulate...
By Ivan Maminta and family. Makes for four servings: 300 g chicken breast, cubed 300 g pork belly, skin off,...
Saucy or dry; multicolored or strictly brown; wrapped or stripped; spicy or sweet; garlicky or truly vinegary. Adobo in all...
An avid Inquirer reader and a passionate cook, Godelia “Godie” Ricalde simply couldn’t pass up the chance to share her...
She’s been called Little Miss Adobo in her family, because every single day while growing up she would eat adobo—and...
One rainy afternoon, a group of friends came together to indulge in their passion for good adobo. They brought their...
I was pleasantly surprised when I walked into Dusit Hotel’s Basix Restaurant recently. The lunch buffet not only offers more choices now, there are also cooking stations that serve dishes to order. One station cooks pasta with your choice of sauces, another station serves either roast pork or roast US prime rib of beef, and there’s a large assortment of fresh seafood that can be grilled to order.
Adobo is one of those dishes that can be either really spectacular or mediocre. But, this hand-me-down recipe becomes extra special due to a few interesting twists and tricks.
Albert Alavera likes his adobo simple and with only the nourishing goodness of seafood and vegetables.
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.
