Comments on: Adobong Puti- Filipino Old Style White Adobo

By: Elizabeth Q

Elizabeth Q — Wed, 09 Jan 2019 18:38:15 +0000

In reply to Jojo. Thanks, Jojo --I appreciate you took the time to give us your input.

By: Jojo

Jojo — Wed, 09 Jan 2019 02:34:42 +0000

Just stumbled on this. I add for the collective understanding. When I did my studies in cooking and worked with Filipino chefs, here is what I gathered. As explained to me by a kapampangan chef. ‘Adobo’ (native names have somewhat been lost) is an ancient way of preserving food by cooking in vinegar popular in the islands. The addition of soy sauce was a later development from Chinese influence, bay leaf from the Spanish. The quality and flavor of the dish rested in the type of vinegar used. The chef told me that Adobo sa Puti is a name he never heard as a child and only recently. (Adobo was adobo for him. Tagalogs seasoned theirs with soy whilst the Kapampangan with salt. Soy sauce did not define the dish, the use of vinegar did.) The color of Adobo was the result of the vinegar used so ranged from light (sukang paombong) to brown (sukang iloko). He joked: ‘We don’t cook Adobo sa puti. We cook adobo. The Tagalogs cook Adobo sa toyo.’

I’m Tagalog with my own culinary biases but the man’s explanation and viewpoint makes sense to me. In my own cooking, I try all different types of vinegar from everywhere. One of my Lola used to make pineapple vinegar and use this for Adobo. I know of nowhere in the Philippines making this vinegar anymore. Mexicans though still make proper fermented pineapple vinegar. Something to try.

By: Elizabeth Q

Elizabeth Q — Tue, 16 Jan 2018 16:08:04 +0000

In reply to Marc Tagao. Thanks, Marc. I'm so glad you enjoyed the Adobong Puti recipe. You made my day :)

By: Marc Tagao

Marc Tagao — Tue, 16 Jan 2018 16:02:07 +0000

SUCCESS!!!!

Thanks for sharing this simple yet sooo delish recipe..

BTW, I added (just) a teaspoon of white sugar!

Better taste…

Thanks again!!!

Marc Tagao (Anaheim)

By: Elizabeth Q

Elizabeth Q — Thu, 15 Oct 2015 14:44:56 +0000

In reply to Barceloc. Thanks, Barceloc. It's always nice to hear from friends who want to try my recipes. Enjoy this White Adobo :)

By: Barceloc

Barceloc — Wed, 14 Oct 2015 11:58:11 +0000

Thanks! This recipe I will use for Halloween party 2015!

I’m going to have a party this Halloween and your recipes are great!

There will be many guests in Halloween costumes, I will decor my house and will prepare great dishes!

Thank you!

By: Elizabeth Q

Elizabeth Q — Fri, 12 Jun 2015 18:45:44 +0000

In reply to Allane Andrade. Thanks, Allane. My Adobong Puti-White Adobo stays in a pyrex refrigerated for 2 weeks. If frozen, the white adobo in a plastic container is good for about 1 month. Hope that helps.

By: Allane Andrade

Allane Andrade — Thu, 11 Jun 2015 02:00:36 +0000

How long of time would it take to spoiled?

By: Elizabeth Q

Elizabeth Q — Thu, 04 Dec 2014 07:29:31 +0000

In reply to Beth. Thanks, Beth. I hope you get to try this Adobong Puti. Believe it or not, since I started cooking adobo without soy sauce, my sons prefer it that way. Enjoy and happy holidays :-)

By: Beth

Beth — Thu, 04 Dec 2014 07:02:57 +0000

Thank you for posting this – my family is Ilocano and they make their adobo without soy sauce; this is the only recipe I could find online that sounds similar to the dish I grew up with. I can’t find any restaurants where I live that serve it this way either!