...on time, this time. :)
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by Philipina A. Marcelo
Craving something Pinoy? Here's a suggestion...
...straight from the stove! Don't worry about the oil, we'll drain lots of it when serving the dish... and I replaced about one-fourth of the usual coconut, palm or cane vinegar in the "traditional" recipe with white wine vinegar. It reduced the adobo's usually strong vinegary flavor with a mild tang and some lightness *wink*... some 'twist', which works! :) Sorry about including potatoes, which some may not appreciate... if you must know, I fried them so that the edges are kind of crisp but the rest of the body is great to bite on, providing a variety of texture aside from the meat's... and I didn't add them until I'm almost done cooking the meat so their texture remained the same, and not soggy. We could serve the dish as a rice topping in a plate lined with heated banana leaf, too, for added "assault" on your nostrils and taste buds, if you're up to a day of indulgence that is. :)
Not a Pinoy? Well, that's not a problem either! If you want to know more about our little "Pinoy food gem", which the New York Times foodies thought was worth fussing about, read NYT's take on our delicious adobo in this article I bookmarked... uhm, about a year ago (already? wow!). That should convert you to an 'adobo believer'. :)
Alright, let me know when you're ready, just finished steaming rice... come and get it while it's hot! ;)
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