Thursday, February 26, 2009


the tamayo's taught me how to make awesome adobo when i was last in seattle. adobo is a staple (not sure about that?) in philipino cuisine. it's chicken, pork, or both with sauce over rice.

since thanksgiving i've been on a bit of a pot cooking spree. no, not pot the plant, pot as in my 8 quart stainless steel pot cooking spree. it all started with turkey soup. after tasting the sweet taste of a meal cooked by me, with little to no effort -which was easily package-able and ready for work-lunch containers, i was hooked. i compiled a list of pot cooking meals and included adobo on that list.

an onion, garlic, some pork, and some chicken.

soy sauce, vinegar, and a few bay leaves. start those onions!

then toss in the meat. and after the meat has cooked up a bit, add the soy sauce and vinegar. the ratio of soy sauce to vinegar is the secret here. which i won't say, as it is a secret.

make some rice, and let it all simmer for a good hour or so.


what elsie sees said...

adobo to-gobo! i'd like to see gorma sabzi next. perhaps for norouz?

Mr. Tamayo said...

dude...the student has become the teacher.

next time throw an egg in there to hard boil!

thanks for fixin' gemma's computer!

Bookgirl said...

i'm fascinated. i'm gonna look into this crock pot situation. keep the recipes a-coming!

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