Tuesday, June 24, 2008

Chicken Adobo from the Philippines

Chicken Adobo

I don't know much about Filipino food. Aside from the awesome lechón that we had last night, my only exposure to the culture's dishes has been limited to lumpia and balut that my college roommate mentioned from time to time. That, and something called chicken adobo. The phrase was always at the tip of my tongue, but I never really knew what it was until I finally tried it today. And unfortunately I wasn't that huge a fan of it, mainly due to how sour it was.

I mean, I do like sour food, but something about this just didn't sit right with me well enough to say that I liked it and would go for it again. From what I'd read though, I'd better get accustomed to it quickly as vinegar seems to be used quite heavily in dishes around here. I do have a decently long list of other local dishes that I do want to try, and I'll have plenty of chances to do so here in Mindoro for the next few days, even if it means eating from an isolated beach resort's tourist-priced kitchen.

5 comments:

miko said...

Looks like you got to taste a bad version of adobo. Authentic adobo should have a taste where there's a mix of saltiness and sourness but leans more on the saltiness side. Try to get some grilled seafood. Specially the tuna collar or tuna belly

Pete said...

I've always regarded the adobo as a variation of the Chinese pork-in-soy sauce stew, with the addition of vinegar - Filipino friends told me it originated from using vinegar as a preservative in pre-refrigeration days.

Like you, I won't yearn for it. But then, I do not have a strong dislike for it either.

noee said...

I keep stumbling on your blog whenever i'm googling for food.

Vinegar is indeed a common ingredient in Filipino food. I love vinegar myself. The adobo you tasted might've been subpar. Personally I prefer pork adobo - the dry version.

TristanVH said...

the photo you posted doesn't look right, i've never seen adobo served with potatoes and a whole red chili. although in a couple if instances i've seen it served with a whole boiled egg. anyway, adobo should always be on the salty side with a slight tinge of sourness from the vinegar as miko mentioned in his comment. if you're still in the philippines see if you can get some home cooked adobo. its usually much better compared to the one you got from the stall.

Gerard said...

Judging from how the photo looked, you did not have the real adobo.