Adobo ng Pasig

29 July 2007

If there would be a 'national dish' for Filipinos, I think Adobo would be on top of that list, would you agree? There are different variations of Adobo, depending on which part of the country you're from. Is Humba considered Adobo? It would seem so, they taste the same unless of course it's the version with the black beans.

Adobo is a favorite 'baon' whenever we go on vacation while I was growing up. In the summer, on the way to Baguio or going to the beach. I remember stopping for lunch and there would always be Adobo and kanin along with the sandwiches and chitchiria. It's good to eat even though it's cold, isn't it?

In Pasig, where I'm from, my grandmother will sometimes cook a different version of Adobo. All of the ingredients are the same except for the addition of tomatoes. This results in a more sweeter and tangy Adobo. Instead of putting everything in the pot, the garlic, onions and tomatoes are sauteed first. Then when it's all soft and wilted, the meat is added and sauteed until you see it cooking in it's own juices. The liquid is then added (water, vinegar and soy sauce). It is simmered until the meat is cooked/tender. After it is done, I put it in the oven and broil it until brown. I like it browned and crispy. It can also be done on the stove top but I don't like to deal with the splattering oil. Too messy and hot oil hurts.

I've been trying to make Humba the way my cousin from the province makes it. Her version is dry, no liquid left unless you call the loads of fat liquid. LOL The resulting meat is tender and sweet. Although I can feel my arteries getting clogged while eating the pork. That was before, now I rarely eat the fat portion of the meat unless of course I'm eating Lechon.

Here is the Adobo recipe I used:

Adobo ng Pasig

1 lb. pork, chopped into medium-sized pieces
1/2 cup vinegar
3/4 cup water
6 tbsp soy sauce
1/4 tsp whole peppercorns
1 onion, chopped
2 tomatoes, chopped
6 cloves garlic, crushed
1 tbsp oil

Heat oil in a pan, add garlic and onions, saute until tender.
Add the tomatoes and cook until it is soft.
Add pork and soy sauce, saute until you see some liquid from the pork.
Add water and let it boil for about 15 minutes.
Add the vinegar (do not mix - let it boil for 10 min).
Let simmer until pork is fork tender.
Drain cooked pork and set aside the adobo sauce.
Place pork pieces in a pyrex dish.
Broil in the oven until the outside of the pork is brown. It is very important to always check on the pork since it will brown quickly.
Add the sauce back into the pork.
Serve over steamed rice.


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Pancit Palabok - PART 1

10 July 2007 20 comments

There are different names for this dish: Pancit Palabok or Pancit Luglog. I remember going to the wet market with my mom and after shopping, we would go to the 2nd floor where they have the karinderias and have Pancit Palabok and Puto along with a bottled Coke. :)

I learned my recipe from an Aunt when I was living in the San Francisco Bay Area in California.

I'm sharing my regular Pancit Palabok recipe, my shortcut Palabok recipe and the 'everything from scratch' recipe. If you liked my Palabok, I would appreciate if you could come back here, leave me a comment and subscribe by email. You will only get updates if there are new recipes. Thanks. :o) ~Babette~

Pancit Palabok recipe #1

1 onion, minced
5 cloves of garlic, minced
2 tbps cooking oil
4 pieces chicken breasts, minced or ground
2 cups cleaned uncooked shrimp, minced
6 cups chicken broth
3 small cans of Cream of Mushroom or 1 big can
salt or fish sauce
white pepper
atchuete or food coloring

Pancit Bihon, cooked Al Dente
2 stalks green onions, chopped
2 hard boiled eggs, sliced for garnish
1 lemon sliced

1 cup tinapa flakes
6 pieces of cleaned shrimp, boiled for garnish (optional)

Saute onion and garlic until soft.
Add minced chicken breasts and shrimps, saute for a few minutes.
Add the chicken broth and let simmer for 15 minutes.
Add the Cream of Mushroom soup one at a time, using a whisk to incorporate it with the broth. The mixture should be creamy but not too thick. It should have the consistency of a gravy. If it's too thick, just add broth a little at a time.
Season with salt or fish sauce and pepper.
Use the atchuete to achieve dark orange color. In my experience, it takes a lot of atchuete to get this color. My Aunt sometimes use food coloring to get the color she wants.
Let it simmer for another 15 minutes, stirring the pot frequently.
Ladle the sauce on top of the cooked pancit bihon and garnish with shrimp, fried tinapa flakes, green onions, eggs and lemon.

Click here for step by step photos and the shortcut Palabok recipe and Palabok from scratch recipe.

If you like my recipes please consider subscribing by email HERE.

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