Monday, December 15, 2008

My Filipino Adobo

title
Although I love my local cuisine just as much as the next Filipino (which is to say a lot!), I am an absolute beginner when it comes to cooking Filipino food. That's why, when Bee of the fabulous blog Rasa Malaysia asked me to guest-write a post on a Filipino dish I was a bundle of nervousness, despite being over-the-moon flattered! I am just at the beginning of my journey through Filipino cooking and I am still fumbling through some of the twists and turns. Even so, I was very excited and I knew what I wanted to write about – adobo! Aside from it being one of those dishes that are immediately related to the Philippines, I am currently in the thick of adobo experimentation. You see, I never cooked this dish when I was younger (it was always prepared by someone else) so it is only now that I am flush with infatuation at adobo’s many faces...

Find out where I'm at with my National Dish over at Rasa Malaysia where I post my thoughts, along with my basic recipe for Filipino Adobo :)

***I am in love with how Bee pimped up my photo with text! I know, I know...a lot of bloggers do this, and it is nothing new, but I haven't the foggiest how it's done so I'm still so dorkily thrilled!

31 comments:

Franco said...

Just read it, Joey.

Great Job!!!

Rosa's Yummy Yums said...

It looks mighty gorgeous! Yummy!

Cheers,

Rosa

Maya said...

Just found your site from RM. Just adore it!

Katrina said...

That was a terrific article on adobo, Joey!!! You really captured what an essential role adobo plays in our cuisine, and I like that you emphasized how infinite the versions and possibilities are.

I didn't use to be interested in learning to make adobo (or most Filipino dishes), since it isn't one of my favorites. Plus, cooking dishes we grew up with is so much more daunting, since everyone will always compare it to the version they like. But I've recently decided that I want to learn to make my own (simple) version of adobo, partly just so that I know how, and partly because F loves it. I even just bought The Adobo Book! Though, there were so many recipes in there that I got even more confused. So I've been eagerly awaiting the results of Socky's and your experimentation, and I was so excited to see that you've posted your recipe! I will surely use it as a guide when I embark on my own quest for MY adobo recipe. :-)

glamah16 said...

Oh that looks wonderful. Going to check out your recipe. May be dinner this week.

Giff said...

Recipe over at RM looks great!

re: image, if you have image editing software that allows layers, you can easily do it. My guess is that she made a new layer, selected the shape of the stripe she wanted, filled in a dark color, then made it partially transparent so the background would show through. It also looks like she set the layer to a subtle "outer glow", a layer style in Photoshop. Then of course, add the text on top in whatever colors/fonts you want.

Happy Jack said...

Mmmm your adobo looks sooo good! I like the idea of marinating everything before adding the water -- I'm trying this next time!

Also, what are your thoughts on adobo in a slow cooker?

Manggy said...

Aw! Your dorky self is so cute-- I wish I'd be around longer so I could teach you Photoshop-- I've been using it for 12 years now! :D

I am SUCH a beginner at Filipino food and I have yet to scour my dad's and lola's knowledge of all the yummy Kapampangan stuff they make. I really have to do so soon!

Rasa Malaysia said...

Hey Joey,

Thanks for guest writing. FYI, there is a typo in Rasa Malaysia.

Rasa not Raya, lol, it's pretty funny actually as Raya is a real Malay word. ;)

Rasa Malaysia said...

Giff - yes, you got it all right as to the text on the picture.

It's all Photoshop. :)

ChichaJo said...

Hi Franco! Thank you!!!

Thanks Rosa!

Thank you Maya for visiting! :)

Hi Katina! Thank you so much! Being such an amateur compared to other Filipino cooks, I am so happy that you think I captured part of the truth of this dish that has been written about by many. The fact that adobo can be adapted so many ways is what I love most about it :) I know what you mean about cooking Filipino food...learning to cook these local dishes we grew up with IS daunting – especially with the way each family always has a “favourite” that can’t be matched! But, as is your plan, go make your own! Even if it doesn’t reach further than you and F (which I doubt because I will come over there to have some!) it would have already been worth it :)

Hi Glamah16! Thanks! Hope you like it! :)

Hi Giff! Thank you! And thanks for all the info on photo editing! I don’t know how to use Photoshop though! But I am determined to learn! :)

Hi Happy Jack! The marinating step I got from my mum-in-law :) Another adobo tip if you are married – add/incorporate a step/tip/ingredient from your MIL into your recipe ;) Works every time! Adobo in a slow cooker? You can be sure that if I owned a slow cooker I would be making adobo in it! I do my own version of slow-cooked adobo in a cast iron cocotte placed in a low oven for several hours :)

Hi Manggy! I wish you could too! I want cool photos with words like yours and Bee’s and Meeta’s and Fanny’s! Aside from the rest of the stuff I’m told Photoshop can do! Dude, if you have Kapampangan relatives you best be a-scouring for recipes – their food is awesome!

Hi Bee! Yikes! So sorry! I’ve corrected it now! I hope Raya means something good! :) Thanks again so much for asking me!!! I loved writing about adobo, not just because it’s another chance to shed light on Filipino food, but also because it is part of a personal journey for me in learning my own cuisine!

MikeMina said...

Your adobo looks really yummy and fit for a feast! I want it!!!

RAYA is indeed a Malay word which means "celebration" - so, you have all the reasons to celebrate for such a wonderful article about our own cuisine!

I have to try your recipe one of these days :-)

Rayfil Wong said...

Great photos!!
Living in San Francisco, Filipino food has yet to become mainstream.

Palencia is one of the few in San Francisco. I love fresh lumpi and le chon (sp?) with mama sita sauce.

Keep writing.
They are very few Filipino food bloggers out there!!

btw, do you shot with SLR?

wysgal said...

I cooked my first adobo when I left for grad school in the US. =)

Jescel said...

great job... i love your article, and the variations.. thanks for sharing.

Erin said...

That looks incredible. I've never made adobo, but I think that is about to change. Great write up!

Marvin said...

Awesome article and pictures joey! Isn't it so much fun to experiment with all the different types of adobos? I hope you post more about your experiments.

mtan said...

Congratulations Joey - guest spot on Rasa Malaysia and it also gets included in Tastespotting. Double score!

to Happy Jack, I highly recommend the slow cooker, for adobo and any kind of stew-y dish. All the flavors concentrate after low and slow cooking, plus you can throw in any tough cut of pork and it'll come out sooooo tender.

Joey, let's have that adobo potluck!

Jude said...

Nice work! I loved reading about it :)

Jen Tan said...

hey joey! your adobo looks great...I'll mosey on to RM to check it out....just had adobo yesterday...my sis can really cook up a good one too =) (the semi-dry and dark kind adobo...sooo yummy with rice!!! )

ChichaJo said...

Hi Mike! Thank you! Big compliment from you who are an expert in Filipino food :) So nice to know my typo was at least a good one :) I love to talk about our food...it rocks and it’s time everyone else knows ;)

Hi Rayfil! Thanks for stopping by and leaving a comment! Fresh lumpia and lechon are also favourite of mine :) Thank you for your encouragement! Yes, I use a D-SLR :)

Hi Wysgal! Heehee :) I cooked my first adobo when I got married! We are a pair of clich├ęs!!!

Hi Jescel! Thank you :)

Hi Erin! Thanks! It’s our national dish practically :)

Hi Marvin! Thanks!!! Yes, it is! Adobo is the best for experiments! Once I firm up other recipes will post them :)

Hi M! Yes, let’s! So many potluck ideas...heehee :) I SO need to get a slow cooker!

Thanks Jude!

Hi Jen! Your sis’ adobo sounds fantastic!

Helen said...

You know, I don't think I've ever eaten Adobo! Looking at the picture I think I might be in love and I haven't even tasted it! I will definitely be trying your recipe, it looks so simple and so delicious and comforting.

Tartelette said...

Beautiful Joey! That picture is stunning!

nayna said...

i love adobo. my favorite part is when the liempo's fatty part is soft and melty. hayy.

your writing somehow reminds me of
mfk fisher's, joey.

-nayna

Belinda said...

You are so funny, Joey! I am dorkily impressed by the fancy "worded up" photo of your adobo too! :-) But, I'm REALLY impressed by the adobo itself...it looks amazing. :-)

ChichaJo said...

Hi Helen! I hope you like it! It is a very simple dish and something eaten in practically all Filipino homes across the globe :)

Hi Helene! Thank you! :)

Hi Nayna! That’s my favourite part too :) Wow...you sure know how to give a compliment!!! Thank you (((blush)))!!! :)

Hi Belinda! Heehee ;) My national dish thanks you! :) It is simple and delicious!

Anonymous said...

wheres the cup of steaming hot rice:)
mike
gourmandtales.wordpress.com

ChichaJo said...

Hi Mike! It's not in the photo...but definitely present during the meal! :)

Spryte said...

That looks sooooo good!!!!!

ChichaJo said...

Thanks Spryte! :)

Aparna said...

Its look so delicious