One of the dishes that I really missed while we were still in Turkey was adobo. I missed it a lot that I requested our helper to cook it right away the first day that we arrived in Manila. For me, nothing beats the taste of our native Filipino cuisine specially our very dear adobo. It is something that I can never get tired of. In fact, I can cook so many different kinds of adobo recipe from meat to fish to vegetables. This one though is my classic take on pork adobo.
I love my adobo to have a creamy sauce and I achieve that by simmering the meat in a low fire until the meat is tender and the sauce thickened a bit.
This has been my plate for lunch today. I always want my adobo to be served with rice and steamed vegetables. #teamadobo #ftw
Good news though for busy mommies who wants to a quick-to serve adobo meal, Datu Puti has come with adobo mixes in different variants featuring flavors from Bicol, Visayas, and Luzon. They are the adobo sa gata, humba, pininyahang adobo, plus the classic with a twist spicy adobo.
Honestly, I haven't experimented on cooking any of these recipes yet. I am always stuck with the classic recipe be it meat, vegetable or fish. This time I promise to try all using these Adobo Series mixes. After all, anybody can be an adobo master in his/her own kitchen, yeah?
With that being said, I am formally joining the Adobo Movement by voting for adobo to be the official National Dish of the Philippines. Thanks to Datu Puti for launching the campaign this year.
If you love adobo and would like to support the idea of it being declared as the 'pambansang ulam', I propose that you sign the petition to officially declare adobo as the National Dish of the Philippines. At least 500,000 signatures is needed, so cast your vote now at www.adobomovement.com.
Makibaka! Maki-pork!! Maki-chicken!!!