Beef adobo the ‘tantiyahan’ way
Carmen Segovia believes that in cooking adobo, one should rely on one’s taste rather than follow the exact recipe or the “right” amount of seasoning dictated by cookbooks.
September 19, 2019
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Carmen Segovia believes that in cooking adobo, one should rely on one’s taste rather than follow the exact recipe or the “right” amount of seasoning dictated by cookbooks.
Anton Lorenzo prefers serving his Chicken Pork Adobo the traditional, rustic way —the binalot or wrapped style.
One dish that kept Sylvia Verzosa Celis from being terribly homesick when she lived in the United States for a decade was adobo. When sadness crept in, she prepared her
She didn’t know how to cook until she got married, which was quite surprising for a true-blue Kapampangan. But, as soon as she tried her hand in the kitchen, there was no stopping Isabelita “Ningning” de Ocampo from whipping up delicious meals for her family.
Renowned chef Jessie Sincioco grew up eating and enjoying a very rich, thick, saucy, smoked-flavored chicken and pork adobo prepared by aunt Estelita Sincioco-Dy.
Saucy or dry; multicolored or strictly brown; wrapped or stripped; spicy or sweet; garlicky or truly vinegary. Adobo in all its forms took center stage at the “Adobolympics” of Makati’s
By Ivan Maminta and family. Makes for four servings: 300 g chicken breast, cubed 300 g pork belly, skin off, cubed 30 ml vegetable oil 6 pc garlic cloves, thinly
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