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	<title>Slow Food Adobo Cookbook by Lyn Besa Gamboa and Mara Pardo de Tavera Archives - The Quirino Kitchen</title>
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	<title>Slow Food Adobo Cookbook by Lyn Besa Gamboa and Mara Pardo de Tavera Archives - The Quirino Kitchen</title>
	<link>https://thequirinokitchen.com/tag/slow-food-adobo-cookbook-by-lyn-besa-gamboa-and-mara-pardo-de-tavera/</link>
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		<title>Chicken and Pork Adobo A La Pobre &#8211; Instant Pot + Stove-top</title>
		<link>https://thequirinokitchen.com/chicken-and-pork-adobo-a-la-pobre-instant-pot-stove-top/</link>
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		<dc:creator><![CDATA[Elizabeth Q]]></dc:creator>
		<pubDate>Sun, 08 Dec 2019 23:08:05 +0000</pubDate>
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					<description><![CDATA[This Chicken and Pork Adobo A La Pobre is a basic Filipino national dish, with additional ingredients to make it more special. The sauce base has the familiar garlic, vinegar, soy sauce, pepper, and bay leaves. This makes a good flavor contrast to the addition of tomatoes, eggplants, plantains and calamansi to the mix. Serve this festive dish for family meals, Christmas or the holidays]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">11796</post-id>	</item>
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		<title>Adobong Pinangat na Balatong &#8211; Adobo Green Beans in Coconut and Shrimp Paste</title>
		<link>https://thequirinokitchen.com/adobong-pinangat-na-balatong-adobo-green-beans-in-coconut-and-shrimp-paste/</link>
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		<dc:creator><![CDATA[Elizabeth Q]]></dc:creator>
		<pubDate>Sat, 24 Aug 2019 23:47:10 +0000</pubDate>
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		<guid isPermaLink="false">https://www.asianinamericamag.com/?p=10631</guid>

					<description><![CDATA[<a href="https://thequirinokitchen.com/adobong-pinangat-na-balatong-adobo-green-beans-in-coconut-and-shrimp-paste/" title="Adobong Pinangat na Balatong &#8211; Adobo Green Beans in Coconut and Shrimp Paste" rel="nofollow"><img width="768" height="1024" src="https://thequirinokitchen.com/wp-content/uploads/2019/08/AsianInAmericaAdobongPinangatNaBalatongGreenBeansTOP2ndShotAug2019-768x1024.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="1" decoding="async" fetchpriority="high" srcset="https://thequirinokitchen.com/wp-content/uploads/2019/08/AsianInAmericaAdobongPinangatNaBalatongGreenBeansTOP2ndShotAug2019-768x1024.jpg 768w, https://thequirinokitchen.com/wp-content/uploads/2019/08/AsianInAmericaAdobongPinangatNaBalatongGreenBeansTOP2ndShotAug2019-e1566688497110-225x300.jpg 225w, https://thequirinokitchen.com/wp-content/uploads/2019/08/AsianInAmericaAdobongPinangatNaBalatongGreenBeansTOP2ndShotAug2019-e1566688497110.jpg 600w" sizes="(max-width: 768px) 100vw, 768px" /></a>We still had scorching-hot days this week, even if summer was ending. So, I cooked Adobong Pinangat na Balatong – Adobo Green Beans in Coconut with Shrimp Paste. It cooks faster than you can say the name in a sentence.  The best thing was that I had all the ingredients in my refrigerator as I’m...]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">10631</post-id>	</item>
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		<title>Adobong Hito sa Gata &#8211; Catfish in Coconut</title>
		<link>https://thequirinokitchen.com/how-to-make-adobong-hito-sa-gata-catfish-in-adobo-stew-with-coconut/</link>
					<comments>https://thequirinokitchen.com/how-to-make-adobong-hito-sa-gata-catfish-in-adobo-stew-with-coconut/#respond</comments>
		
		<dc:creator><![CDATA[Elizabeth Q]]></dc:creator>
		<pubDate>Sun, 29 Mar 2015 03:00:41 +0000</pubDate>
				<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[Lyn Besa Gamboa from Silay City]]></category>
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		<category><![CDATA[Slow Food Adobo Cookbook by Lyn Besa Gamboa and Mara Pardo de Tavera]]></category>
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					<description><![CDATA[<a href="https://thequirinokitchen.com/how-to-make-adobong-hito-sa-gata-catfish-in-adobo-stew-with-coconut/" title="Adobong Hito sa Gata &#8211; Catfish in Coconut" rel="nofollow"><img width="600" height="399" src="https://thequirinokitchen.com/wp-content/uploads/2015/02/AsianInAmericaAdobongHitoSideEnhanced-e1424380361891.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="1" decoding="async" srcset="https://thequirinokitchen.com/wp-content/uploads/2015/02/AsianInAmericaAdobongHitoSideEnhanced-e1424380361891.jpg 600w, https://thequirinokitchen.com/wp-content/uploads/2015/02/AsianInAmericaAdobongHitoSideEnhanced-e1424380361891-300x200.jpg 300w" sizes="(max-width: 600px) 100vw, 600px" /></a>Adobong Hito sa Gata - Catfish in Coconut  is a stew of catfish cooked in garlic, vinegar, coconut milk and spiked with birds' eye chilies (siling labuyo). I added chunks of chayote (sayote), sweet tomato slices and shreds of cabbage. The fish fillets were cooked twice: first pan fried then added to the simmering broth. ]]></description>
		
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