How do I love adobo? Let me count the ways....there's chicken, beef, pork, liver, ribs, and vegetables too! Yes, you can adobo vegetables and yes, adobo can be a verb :)

When you're tired of the vegetable stews, soups, steamed, and stirfrys, vegetable adobo can be a very good option and quite easy too! You can cook almost anything in the soy and vinegar mixture that makes adobo. I just had some long beans okra and peppers on hand so that is what I used.

INGREDIENTS:
4 cloves garlic, chopped
1 onion, sliced
3 tomatoes, sliced
3 Tbsp. vinegar
1/4 cup soy sauce
vegetables: long beans, okra, peppers
1 Tbsp. oil

Heat the oil in a pan and saute' the garlic, onions an tomatoes until they have softened and are fragrant. Add the vegetables and stir. Pour the soy and vinegar and simmer until all the vegetables are tender.



Filipino Cookbooks

Adobo. There's tons of recipes for adobo to be had on the internet. Some of them probably a lot better than my version, but since the purpose of this blog is to have a repository of our family recipes for my girls to refer back to someday, I will post our easy version for adobo.
We have chicken adobo at least twice a month, sometimes more often, depending on our mood. Lately though, we have been having a love affair with potatoes, especially the yucon golds. They just have so much flavor! I don't know.

My mom says that my lola (grandmother) puts potatoes in her adobo as an extender, to make the dish feed more people. She is right. It used to amaze me how my grandmother would feed eight to ten people with one chicken! Well, we add potatoes to ours because we love the flavor, and adobo tastes even better the next day after the flavors have had a chance to blend further. This is one of our favorites.

INGREDIENTS:
1 whole chicken, cut up
10-12 cloves of garlic or 1 head, chopped coarsely
1 large or 2 medium onions, sliced
3 bay leaves
1 tsp. whole peppercorns
1/2 cup soy sauce
1/4 cup cider vinegar
1/2 cup water
4-5 yucon gold potatoes, quartered

Layer all the ingredients except potatoes in a pot and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. After 30 minutes of cooking, add the potatoes and cook for another 20 minutes or until sauce has reduced but not quite dried out yet. My family likes to have some sauce to pour over the rice so we tend to make our adobo on the saucy side. Some people make adobo on the dry side, even frying up the pieces after cooking in the sauce.



Filipino Cookbooks

Pabulum is this month's host of Lasang Pinoy and for this round she chose to explore the inner realm of, Laman Loob loosely translated as that what is contained inside. In other words, offal. This round, we feature the different ways that the innards, commonly designated as undesirable parts, are prepared and enjoyed not only all over the world but specifically the Pinoy spin on this delicacy.


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