Tuesday, February 25, 2014

Adobo Adventures in the Kitchen

When you are a mom, what to feed your family will always be one of your daily concerns. Adobo is one of our family's favorite dishes and one of my specialties; but I don't want to cook and present it too frequently in the same way so as to prevent my family from getting tired of it.
Since it is so easy to cook and cooking it saves me a lot of time in the kitchen (compared to other dishes because I can cook and work a little while it's simmering), I looked for ways to cook Adobo in different ways.
I once shared in this blog my maternal grandmother's Adobo recipe, which is cooked in vinegar only (no soy sauce). It has been one of the bestsellers in this blog since then!
Last week, I cooked Chicken Adobo with pineapple tidbits. You cook the adobo in the same way until the chicken is almost cooked. Then, you add a small pouch of pineapple tidbits while you let it simmer in low heat.
Another variation to the traditional adobo that I do is to cook it with coconut milk. Again, the chicken is cooked until almost done before I pour in coconut milk (fresh, powder or liquid). Make sure that the chicken meat is almost cooked and that your flame is on low heat before adding the coconut milk because you don't want too much coconut oil on your adobo. You want a creamy sauce where the coconut cream is well-blended with the Adobo sauce. It would be tastier if you put finger peppers on this but if you will be feeding small kids, you might want to do away with that.

Photo source here.

I have included Adobo in my 4-week cycle menu, which I posted in this blog years ago. (That post is among the all-time bestsellers here.)
That's all for now. Next time, I will share my well-loved traditional Adobo recipe with soy sauce.
Have you tried other variations of the famous Adobo in your kitchen? Please feel free to share it in the comments. I would love to learn more variations to this all-time Pinoy favorite!

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