I love seeing the many variations of Adobo from around the world. This one comes from Japan. I personally wouldn’t add the water to my recipe, even with it it would be So delicious!
Mahalo for the contribution: Ample Bites
If you’re interested in contributing your recipes please email us here: bacak@adoboloco.com
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I adapted both of these orange-infused recipes from Simple Asian Meals cookbook by Nina Simonds using products from two of my favorite sources, Adoboloco, a Hawaiian hot sauce maker, and The Olive Mill, a local purveyor of quality olive oils and vinegars.
The prep time for both of these dishes combined is less than 30 minutes making this healthy Asian dinner combination perfect for a busy week night or a quick but elegant meal on a weekend.
Orange-Maple Salmon
Serves 4
1 ½ Tbsp orange zest
½ cup fresh orange juice
1 ½ Tbsp fresh lemon juice
¼ cup soy sauce
2 Tbsp maple syrup
1 ½ Tbsp minced fresh ginger
1 Tbsp Adoboloco jalapeno sauce (or other mild hot sauce)
1 Tbsp Olive Mill Blackberry Ginger balsamic vinegar
1 4 salmon steaks about 6 oz each
3 Tbsp olive oil, for oiling the grill
To make the Orange-Maple sauce: mix all of the ingredients in a saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer for about 5 minutes. Pour half into a bowl and cool slightly. Keep the other half warm.
Arrange the salmon in one layer in a shallow pan, add the cooled sauce and turn the fish so all sides are coated. Cover with plastic wrap and marinate for not longer than 15 minutes.
Preheat the grill to medium-high temperature. Brush the grill with oil and arrange the salmon on the rack. Grill until the flesh is just opaque, about 6-7 minutes per side, brushing with the sauce from the pan. Carefully slide the fish off the grill and serve with the remaining warmed sauce spooned over the top.
Spicy Orange Fennel Slaw
Serves 4
2 fennel bulbs (about 1 ½ pounds)
3 large seedless oranges
¼ cup chopped cilantro
2 tsp chopped or grated orange zest
½ cup fresh orange juice
2 Tbsp minced fresh ginger
1 Tbsp Olive Mill Lemon Olive Oil
1 Tbsp Japanese rice vinegar
1 tsp Adoboloco Jalapeno Sauce (or other mild hot sauce)
1 Tbsp chopped garlic
1 ½ tsp sugar
1 tsp ground cumin
1 tsp ground coriander
1 ¼ tsp Kosher salt
¼ tsp freshly ground black pepper
Trim the root end of the fennel bulbs and cut away the stalks and discard, reserving the fronds. Cut the fennel bulbs in half. Cut out the core and discard; cut the bulbs into very thin slices. Coarsely chop the fronds and set them aside.
Grate the zest and squeeze the juice of 1 orange, set aside. Peel the remaining 2 oranges cut away the white pith. Separate the orange sections and cut each section crosswise in half. Mix the fennel and orange sections with the chopped fennel fronds and the cilantro in a serving bowl.
Combine the zest, juice, ginger, oil, vinegar, garlic and seasoning in a bowl and mix thoroughly to create the dressing. Pour the dressing over the fennel and orange sections and toss lightly to coat. Cover and let sit or refrigerate to chill slightly before serving.
Mahalo for sharing with us Mr. Buzzard
Step 01.
Step 02.
Sautée with:
Serve by pridefully topping your dogs or burgers with this glorious relish.
Foodie Friday 02/17/12 – 02/20/12 – New sales start at 7pm ET / 4pm PT
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Mahalo & Enjoy
Thank you for having a little fun with Adoboloco.
PRIZE: Adoboloco T-Shirt & 1 Bottle of Adoboloco Sauce
Adoboloco Instagram Contest
JAN. 25 – FEB. 01, 2012
WINNERS ANNOUNCED FEB. 02, 2012
1ST PRIZE PHOTO WITH THE MOST LIKES:
1 bottle of sauce + tee or tank
2nd, 3rd & 4th PRIZE 1 bottle of sauce each
RULES: SHOW US AS MANY OF YOUR FAVORITE FOOD PHOTOS ON INSTAGRAM THAT YOU’D USE ADOBOLOCO SAUCE ON. MUST BE FOLLOWING @ADOBOLOCO & INCLUDE HASHTAGS #ADOBOLOCO #FOODIE
SORRY U.S. RESIDENTS ONLY DUE TO POSTAGE RESTRICTIONS
Prep is only about 10 – 15 min.
Cook Time 20-25 min.
Ingredients
Directions
Stir yeast into the warm water and dissolve.
Mix all dry ingredients and butter into a large mixing bowl.
Slowly pour warm water in as you mix with a wooden spoon. Once most of the water has saturated into the flour mixture you can start kneading it until nice and smooth working the rest of the loose flour in. I do this by hand in the same bowl since it’s faster and easier with clean up. No real need for a mixer or dough hook.
In another large bowl pour 2 tablespoons Virgin Olive Oil, wipe it all over the inside and top edge. Place ball of dough in the bottom and cover with a cloth and let rise for 1.5 hours or until doubled in size.
Once the rise is done, split in two and place your dough in bread pans or free form on parchment or on fresh banana leaves ( we use this for the wood burning oven to protect the bottom of the loaves ). Let rise again in place, slice your preferred design in the top with a sharp knife. Beat your egg white with and a bit of water and brush down all exposed surfaces.
Bake in a preheated 375 degrees F (190 degrees C) oven for 20-25 minutes or until golden brown.
Pull it out and have your salted butter or preferred topping ready for your fresh bread. You can also make the best French Toast the next day with it.
Mahalo for sharing the recipe: Benjiman
I love chicken adobo and love all things smoked, so I had to figure out a way to combine the two. Basically you cook your chicken adobo all the way through but not so tender that it starts falling off the bone yet. You can use any cut of chicken you prefer. For this recipe I used two fresh whole home grown chickens. I cut them up into pieces, mixed in the ginger, garlic on medium heat, dropped in the peppercorns and then poured in the vinegar and shoyu ( soy sauce ). Brought the pot up to a boil and then turn it off and let the chicken steam in a covered pot until it had cooled down.
I think this is my new absolute favorite way to have Pork Adobo. It was so good that I forgot to take a photo of it plated. I saw a video about this method and was inspired by Chef King Phojanakong So I decided to try it out. I used my standard pork adobo recipe to build up the braising liquid. It really is pretty easy to do. It just takes a few steps that are well worth it.
Recipe after the jump:
I haven’t tested this recipe out yet but it sounds delicious. A friend of my sisters submitted it. If anyone tries it out please leave a comment about how it was.
Read the rest of this entry »
Do you find this blog to be useful?
Have you ever tried some of the recipes?
What would you like to see improved on this blog?
If you answered yes or have some feedback please leave a comment. This blog makes no money and it takes time to keep it up. Please let me know how I’m doing.
Mahalo,
Adobo Loco
View Best Adobo Spots in a larger map
Sometimes you just don’t have time to cook Adobo or you’re in a new place for vacation or a visit. Submit your local favorites to @adoboloco and they’ll be added to this map along with a link to your twitter or facebook account. Hope this helps you all finding the addictive flavor of Adobo.
Do you read Oyster Food & Culture? Well I do. It is a “great place to exchange ideas and learn about culture through food”. Well recently, via an excellent post, OF&C made me realize that I know very little about Filipino food – how can that be? So I decided that not only was it time to remedy that, it was time to learn by doing!
I’ll start with this caveat. I am not Filipino. I may stick my foot in it once or twice here as I attempt to acquaint you (and myself) with a Filipino dish known as Adobo. I don’t know if the Philippines have an official national dish, but I can say Adobo must come close.
Adobo is not a recipe per se; it is a method by which anything– fish, fowl, vegetables or meat is marinated in vinegar, and spices. It is often braised and then browned in hot oil. Though some versions are finished under the broiler. Soy sauce may or may not be used. My version is made with boneless chicken thighs, but bone-in seems to be the norm. The dish is often garnished with an egg, but I did not know that when I prepared the version you see here. But I did serve it with rice, which is also very typical. Read the rest of this entry »
If you read or visit this blog you’ll see that its all about Adobo, I LOVE Adobo. What can you love more than Adobo? Adobo Buffalo Wings of course! That’s right these are going to win you new friends and probably win you the best of show blue ribbon at your Superbowl party. Let’s get to it.
Serves: 6
If you have followed along for any moderate length of time with my gastronomical misadventures, then certainly you have seen the word adobo mentioned a time or three. Whether it be chipotles in adobo which are stewed, smoked jalapenos or the Puerto Rican culinary reference which can be a seasoned salt or a mixture of fresh mashed garlic, herbs and citrus.
This adobo my friend is all together different in that we are talking Filipino food and in the Philippines, adobo is a cooking method or style of cooking and not so much a combinations of ingredients. Well sort of. It basically means to stew or braise in vinegar. That definition may or may not be too simple but the important thing here is that it tastes awesome.
This recipe is a mix of old family info and my customization. The traditional Portuguese name for the meat portion is Vinha d’Alhos which is very similar to Pork Adobo but dryer. My version creates more sauce at the end.
Da Pocho Moco: 1 Batch ( you can always double or triple )
Read the rest of this entry »
Ingredients:
1lb pork loin, cut into chunks
1 head of garlic, crushed
1/4 cup soy sauce
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
1 tablespoon vegetable or corn oil
Preparation:
Place the pork in a medium-size pot together with the garlic, soy sauce, pepper and vinegar and let stand for 2 hours. Cook slowly in the same pot until the pork is tender (about 30 minutes). Transfer the pieces of garlic from the pot to the separate pan and fry in hot oil until brown. Add the pork pieces to the garlic and then fry until brown. Drain. Add the broth to the fried pork and garlic and simmer for 10 minutes.
Serves 2-4
Source: Thanks Denise L. (via)
1 3lb chicken, cut into serving pieces
1/2 cup soy sauce
3/4 cup white vinegar
1 or 2 heads of garlic, crushed ( or more to taste )
2 bay leaves
1/2 tablespoon peppercorns
salt to taste
Bring to a boil the chicken together with the soy sauce, vinegar, garlic, bay leaves, and peppercorns and simmer for half an hour. Remove the chicken pieces from the pot and broil them in a pan for 10 minutes. Let the sauce in the pot boil until it is reduced by half. Add salt to taste. Cover the broiled chicken pieces with the sauce. Serve hot.
Serves 6
Source: Thanks Denise L. (via)
Miguel aka DJ Mr E makes the Chicken Adobo Burrito. Mexipino connection We Eating Adobo Burrito episode, hosted by Gus and Big Jon, visit Papalote in SF @ the 24th St & Valencia. Special thanks to www.papalote-sf.com , www.trueclothing.net
(dont forget to check out the Burrito throwdown Papalote vs Bobby Flay. airs Febuary 17th on the FoodNetwork)
Source: WeEating.com
Hey everyone,
It’s Jo adding my first post on this delicious site. Came upon this while I was fooling around on Facebook.
Say what? CHICKEN ADOBO BURRITOS?
I’m adding the Facebook link on here, so you might have to log in to your Facebook account to see the event page.
vv Click below vv
Chicken Adobo Burrito Day Starting on December 5, 2009
The following is taken from the said event page:
| Type: | |
| Network: |
Global
|
| Start Time: |
Saturday, December 5, 2009 at 11:00am
|
| Location: |
Papalote – 3409 24th St.
|
Back to Grill Again.. the Grill again
ONE DAY ONLY!! The LAST Adobo day of THIS DECADE!!!
Chicken Adobo and garlic Fried Rice BURRITO!!!
>>VEGAN TOFU ADOBO Version also AVAILABLE<<
Traditional Fresh Chicken Adobo and our Own Garlic Fried Rice
plus freshly diced Tomatoes… Nothing Else.. It doesnt NEED anything Else BUT you can add whatchalike…
SATURDAY @ the ORIGINAL PAPALOTE MEXICAN GRILL..since 1999!!
(3409 24th St ONLY)
*Full Menu Available..
Available WHILE SUPPLIES LAST
Feel Free to call ahead 20 minutes before desired pick up time!
Papalote 24th St : 1 415 970 8815
I developed this Adobo recipe over the years to be super simple. Anyone interested in making a very easy, very delicious Chicken Adobo will be able to make this for their friends and family. They’ll love you for it.
This is a wet Chicken Adobo with plenty of broth to go over your rice or rice noodles. Rice noodles adds a good twist on the way you serve up your Adobo.
Serves: 6
So you think I can’t cook
You’re wrong. I have taste buds and most of the time, I can tell the ingredients and how it’s cooked just by tasting the dish. Please come in to my little kitchen. If you see my housemaid following instructions with the chopping, it’s because I cook while hubbing.
Kanye West finally wised up after talking it out with Taylor Swift and decideD he shoulduh haz the Adobo for dinner before downing his gallon of whiskey.
Adobo Loco Comments: Interesting take on Chicken Adobo. I never use water and I always marinate meat prior to any cooking. One other interesting angle on this is that I didn’t see any instruction on frying or browning the chicken to add that extra level of flavor to the Chicken Adobo. If any of you try this one please comment and let us all know how it was.
INGREDIENTS:
3 pound chicken, cut-up
5 cloves garlic, crushed
1 ½ cups rice wine vinegar
1 cup soy sauce
1 cup water
3 bay leaves
1 Tablespoon black peppercorns
Pizza is very popular in many countries. Also in the Philippines that is why I also have a version of it that is ‘Philippinized’. Adobo being a common staple viand in the country I thought of having it as topping. Also I included ‘kesong puti’, a native fresh cheese from carabao’s milk.
When people land on different shores, they quickly learn to adapt to their new home; when food lands on different tables, they are just as quickly adapted by the home culture. In the Philippines, Italian cuisine is very popular but true to their fun-loving nature, Filipinos can’t help but put their own twist on the food – from spaghetti with hot dogs to rolled-up pizzas.
After I received a sample of Buitoni’s Wild Mushroom Agnolotti as part of the Foodbuzz Tastemakers Program, I decided to keep to that spirit and paired the pasta with the flavors of classic Filipino adobo. Coconut vinegar, soy sauce and garlic blend together to create a taste that’s tangy, tart and a great match to the creamy, mild flavor of the agnolotti.
It’s a taste of Italy, Pinoy-style!
These guys have it down. LMAO
This was to funny not to add.
Not only does this Adobo Pusit look great it sounds like it’ll taste great. A very simple and somewhat uninvolved Adobo recipe. The only thing to truly remember about this squid adobo is not to over cook it.
This Adobo recipe is a non-traditional Adobo variation. There are so many Adobo recipes. This Adobo recipe looks and sounds very delicious. The rice that accompanies the Adobo also sounds very good. The flavors of Adobo, Coconut, Ginger and the rice would go well together. Adobo Loco will be making this recipe and reporting back on the outcome. I’m sure this Adobo will be oh so delicious.
If you have a Adobo recipes, new ones, old family ones any kind of Adobo recipe would be enjoyed by out readers. Please help us grow the only site on the internet that focuses on Adobo.
Enjoy,
Aloha for sharing your Adobo Sticker pic. flip4bearz
Thank you for the interesting Adobo recipe demonstration.
Thank you for sharing Thomas
One of our followers on twitter from China uses leftover Peking Duck to make Adobo. We’re looking forward to the recipe when they send it over to Adobo Loco. We’ll post it as soon as we get our hands on it. Yum
I’m sure this version of ADOBO will taste good but the way that it’s cooked seems that it will not be as good because everything just simmers down together. I guess if you’re just starting out cooking ADOBO this might be a good one for you to try first since it’s so easy.
By: Ma Ke ‘Ano Kuloko
2 pounds turkey breast, cut into 2-inch pieces
Marinade:
1-2/3 tablespoons soy sauce
1/3 cup red wine vinegar
8 cloves garlic, peeled and crushed
1/2 teaspoon whole peppercorns, crushed
1 bay leaf
Marinate turkey 1 hour or more. In a heavy-gauged pot, place turkey with marinade. Bring to a boil, reduce heat and simmer, covered, until tender; stir occasionally to prevent scorching.
Uncover pot and raise heat to medium. Continue cooking until liquid is reduced and slightly thickened.Makes 8 servings.
By Ludy Montenegro Solheim of Kailua
5 pounds chicken thighs
1/2 cup vinegar
1/2 cup soy sauce
1 tablespoon sugar
1 whole cinnamon stick or 1 whole star anise
1 clove garlic, smashed
10 pieces peppercorn
2 bay leaves
In a kettle, place chicken, then add remaining ingredients. Cover and cook on high heat for 5 minutes. Reduce heat to medium and cook for 45 minutes. If extra-tender chicken is desired, cook on low for 45 minutes longer. Makes 11 (6.5 ounce) servings.
Note: To reduce fat content, leave skin on chicken during cooking to enhance flavor, then remove chicken skin before eating.
Variations: Can substitute 2-1/2 pounds chicken with 2 pounds lean boneless pork or beef; or substitute 4 pounds lean boneless pork only, sliced into desired serving-size pieces.
By Catherine Kekoa Enomoto
3 pounds lean pork, cut in 1- to 2-inch serving-size pieces
1/2 medium onion, chopped
4 cloves garlic, mashed
1 teaspoon peppercorns
1 or 2 bay leaves, optional1 cup vinegar or enough to cover meat
1/2 hot water, optional
4 tablespoons soy sauce, optional
1 tablespoon salt
In a heavy saucepan, combine all ingredients. Bring to a boil, reduce heat and simmer with cover slightly ajar until meat is tender and all liquid evaporates.
If meat is still tough and there is no more stock, add the 1/2 cup hot water and continue simmering. When meat is tender, brown the meat slightly in its own fat.
Makes 10 (6 ounce) servings. Serve hot, with steamed rice.
Variations: Substitute skinless chicken thighs in place of pork. Also, if desired, substitute 1/2 cup wine vinegar and increase water to 1 cup.
“I got this style of cooking CHICKEN ADOBO from my Mama. It’s dry and not like with other version that has sauce.”
Interesting how she uses Oyster Sauce in her Adobo instead of Soy Sauce.
Love this ADOBO recipe from Gerry. It’s simple at first glance but you better watch your step when cooking this ADOBO. Thanks again for submitting your recipe Gerry. I’m looking forward to trying this ADOBO recipe out myself. This ADOBO recipe video is also very entertaining.
Enjoy! Thanks Gerry
Review added 08/15/09
Along with the review I took a bunch of detailed photos while cooking this Adobo.
We’re looking to create the most comprehensive ADOBO recipe collection. If you have an ADOBO recipe that you’re proud of, please submit it. It could be one you made up, one that has serious history from your Grand Mother or your Mom’s Best Ever ADOBO.
Don’t forget to fill out the form on the right for your free ADOBO stickers.
