tag:blogger.com,1999:blog-12716084.post1932714819449685870..comments2024-03-22T13:50:53.541+08:00Comments on The Traveling Hungryboy: Chicken Adobo from the Philippinesbmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-12716084.post-23860392072869744712008-07-14T12:19:00.000+08:002008-07-14T12:19:00.000+08:00Judging from how the photo looked, you did not hav...Judging from how the photo looked, you did not have the real adobo.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12716084.post-74740442461313348232008-07-02T03:58:00.000+08:002008-07-02T03:58:00.000+08:00the photo you posted doesn't look right, i've neve...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.Unknownhttps://www.blogger.com/profile/16446183269814545019noreply@blogger.comtag:blogger.com,1999:blog-12716084.post-83723017306398607052008-06-28T13:18:00.000+08:002008-06-28T13:18:00.000+08:00I keep stumbling on your blog whenever i'm googlin...I keep stumbling on your blog whenever i'm googling for food. <BR/><BR/>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.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12716084.post-47651395796937754532008-06-25T15:24:00.000+08:002008-06-25T15:24:00.000+08:00I've always regarded the adobo as a variation of t...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.<BR/><BR/>Like you, I won't yearn for it. But then, I do not have a strong dislike for it either.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12716084.post-89342017705912926392008-06-24T19:06:00.000+08:002008-06-24T19:06:00.000+08:00Looks like you got to taste a bad version of adobo...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 bellyAnonymousnoreply@blogger.com