Adobo fused with fresh tomatoes

Adobo is a dish that refers to the method of marinating and braising chicken, pork, fish and vegetables in soy sauce, vinegar and spices. History says that this dish was developed for preservation purposes and this was scientifically proven since the acid from the vinegar and high content of salt in soy sauce made it all possible to create an undesirable environment for bacteria to exist.

In the Philippines, Adobo is one of the simplest dish that every Filipino household prepares for their family. It is a dish that can be easily prepared and cooked that is very palatable. The simplest ingredients for this dish includes soy sauce, vinegar, garlic, pepper and bay leaf. But over the years, varieties of Adobo emerged, adding other spices and ingredients to the original recipe to enhance its taste and flavors.

For my version, I usually add tomato, chili pepper and other known spices in my Adobo to add more excitement in the palate.

**This is not advisable if you want to prolong the shelf life of your Adobo. Since a dish that incorporates tomatoes doesn’t last a day if not refrigerated.

Ingredients:

  • 1kl of Chicken
  • 200ML of Soy sauce
  • 150ML of Vinegar
  • ¼ cup of brown sugar
  • 6 pieces of Tomato
  • 4 gloves of garlic
  • 1 medium size onion
  • A thumb of Turmeric
  • Pepper and Bay leaf
  • Chili pepper (optional)

Tips on how to cook:

  1. Marinate the Chicken with soy sauce in a separate bowl for at least 30 minutes.
  2. Sauté the garlic, onion, turmeric and tomato.
  3. Add the chicken in the sautéed spices. Panfry until it turns golden brown.
  4. Add the soy sauce used in marinating the chicken. Add the sugar dissolved in a cup of water. Then in a low heat, simmer until chicken is tender.
  5. Once chicken is cooked, add the vinegar, pepper, bay leaf and chili pepper. Simmer for 10 minutes.
  6. Serve Adobo with rice. Enjoy!

Trivia: According to my old folks, the original Philippine Adobo dates back even before Chinese traders introduced the use of soy sauce in the Philippines as a means of preserving food. Back then, the recipe of Pinoy adobo was similar to adobong puti or sometimes called as the pinatisang (fish sauce) manok or baboy.

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