Thursday, October 23, 2008

The Best Adobo

My sister is one of the best cooks I know, and I figured I'd share her recipe for Adobo on here.

Adobo is one of the best known Filipino dishes - you can make almost anything into adobo. Sitaw (pole beans), potato, sweet potato, taro, fried bread, tofu, bread fruit, meat, and even rice- whatever else you can think of, can be made into adobo. It's also basically the easiest thing to make.

All you need is equal parts of soy sauce, vinegar, and sugar, then, depending on how much you're cooking, - usually just a teaspoon of garlic (semi crushed or cut real small), and a whole onion. Leeks will do too. Then saute the garlic, and onions till the onions get nice and caramelized. After that, throw in the s ugar and soy sauce (it'll fizzle and sizzle), throw in whatever you'd like to make into adobo- be it fried tofu or whatever it is - mix it around, then add the vinegar. You can actually add the vinegar in early, but if it's vegetables that you're turning into adobo, it usually takes a lot longer for the veggies to cook when there's vinegar in the pot, so generally speaking, if it's a vegetable, put the vinegar last. But if it's more on the carbs side of things, then there's no problem adding all 3 ingredients in at the same time.

Let things simmer, you can even cover the pot, put it in semi low heat - and let the ingredients suck in all the sauce. After you can garnish with toasted sesame seeds and fresh chives or leeks, and fresh tomatoes! It's especially good and pretty with the tomatoes. Even lettuce goes with it.


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