Adobo (Quick and dirty)
Carlo Morte
Gamle Oslo
- Type rett
- Porsjoner
- Hovedrett
- 3-4 servings
Carlo Morte sier
This particular recipe is a signature dish from the Philippines, but for me it's a memory that brings me back to my mother's kitchen. Definitely one of my favorite meals from my childhood.
I recently made this to someone, and not to toot my own horn, but I got a blast of nostalgic feelings when I took the first bite. It was then I realized just how much I appreciated, not only this dish, but also my mother's cooking.
For å lage dette trenger du
Garlic
Onion
Scallions
Sugar/Brown sugar
Vinegar
Soy sauce
Chicken
Gjør følgende
So I'm not a fan of giving specific measurements when it comes to cooking, and the way my mother taught me this was to basically say "You put as much as you want, you have to taste it!", so I'll be giving the same advice to those who are willing to try this out. If you want more or less of something, then adjust it as you please.
Warm up a pan with some oil. Then start with cutting up some cloves of garlic into medium pieces, not too big and not too small. Do the same with half an onion.
Put the garlic first in the pan, when they are starting to brown around the edges then add the onions. We want the onions to become a bit transparent/golden. While that is happening cut up the chicken, big enough sizes to fit some chunks in a spoon.
When the onions are golden then add the chicken and make sure they have color, and also somewhat cooked through, but we are not aiming to fry them completely.
Then comes adding the soy sauce, vinegar and sugar. The taste we're after is some of that saltiness from the soy sauce and vinegar with a hint of sweetness from the sugar. We don't want it completely sweet, but it should be noticeable. I often add mostly soy sauce (around half a cup or more), then a bit of vinegar (around 1/4 of a cup) then a couple of table spoons of sugar. Let it boil, and then taste the sauce to see if you should add more sugar/soy sauce/vinegar.
Lower the heat and let some of the sauce evaporate, you might see the sauce gaining some consistency/stickiness to it from the sugar being burnt. While this is happening you can also add some chopped scallions to finish the dish.
Serve with some rice and enjoy your meal!
Ekstra info
So there are many ways of making and preparing adobo. To avoid offending other filipinos out there (mabuhay!) I'll be adding this small disclaimer: this is how I make the dish simple and easy, and I'm not confident enough to call this an authentic experience. If you want that then my mom will probably be more qualified to answer your questions.
Also I have tasted other versions of adobo so you could probably look around to see what more you can add to the dish. Some people marinate the meat for several hours, others add more to it (like potatoes, bay leaves etc.) and my mom even experimented making a vegetarian version once.
Otherwise, I hope you enjoy your meal :)