Adobong Puti - Foxy Folksy Pinoy Recipes (2024)

FAQs

What happens if you put too much vinegar in adobo? ›

You can offset the extra vinegar by adding small pinches of sugar to moderate the acidity. Stir the dish well and taste after each addition to keep from overcompensating. Add small quantities of salt to balance the acidity.

(For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water. Stir flour into coconut milk and add to the Dutch oven.

The more water you use in your adobo, the longer your adobo cooks. This also means more time for your meat to absorb flavor and fully tenderize. But too much water can waterlog your adobo, which risks losing all the flavor you've already developed up to this point.

Based on the main ingredients, the most common adobo types are adobong manók, in which chicken is used, and adobong baboy, in which pork is used.

Many Filipino chicken adobo recipes will also tell you that using entirely white vinegar is fine. The first time I made chicken adobo, I used white vinegar and it was quite tasty, though I like this recipe better. Other recipes prefer apple cider vinegar, which is a bit less sharp and acidic than white vinegar.

Incorporating Dairy Products

Dairy products can also help mellow and neutralize the acidity of vinegar. The creamy texture and subtle sweetness of dairy can counterbalance the harsh sourness, creating a more pleasant taste.

You can stir it while it's simmering or boiling. But, as for my father's words, do not stir it after you add the vinegar because "it may ruin the taste of the adobo." Bay leaves are quite optional to put when I cook my adobo.

Incorporate Lemon Juice, Vinegar or Sugar

Many cooks combat a salty dish with a splash of lemon juice or vinegar. You can also try mixing in a sweetener like white sugar, brown sugar, honey or agave syrup. The goal is to dilute the soy sauce and to create a harmonious blend of flavors.

“Some people add coconut milk; some cooks add a bit of sweetness in the form of sugar, honey, ripe fruit or even preserves to round out the adobo's sharp acidity and saltiness,” Ponseca writes.

In Mexico, adobo sauce starts with dried chiles like guajillo and ancho peppers. The chiles are rehydrated and combined into a thick paste with an acid like vinegar or citrus juice and flavorful additions like onions, garlic, cumin, and oregano.

What makes the adobo last longer? ›

To keep their edibles fresh for a longer period, they used plenty of vinegar and salt since the elevated acidity and high sodium content produced a hazardous environment for spoilage-causing bacteria.

Adobo is a prime example of a popular dish that makes use of bay leaves' fragrance and flavor. Whether you have your adobo on the wet, saucier side, or a little dryer like in this recipe, the bay leaves really help add that extra depth of flavor.

Many Filipinos consider adobo, the national dish of the Philippines. The perfect adobo lies in the delicate balance of soy sauce, vinegar, garlic and spices (bay leaves and fresh ground peppercorns).

A suitable substitute for adobo seasoning is a blend of common spices, such as garlic powder, onion powder, oregano, paprika, cumin, salt, and pepper. Alternatively, you can try using Cajun seasoning or mild curry powder to achieve a similar flavor profile.

Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as carne de vinha d'alhos.

How do you fix sour adobo? This is a simple fix. To offset too much vinegar, add soy sauce and water. Here's why: In the "parts" recipe, you combine 1 part soy sauce, 1/2 a part water, and 1/2 a part vinegar, along with 5 or 6 peppercorns, a bay leaf, and a crushed clove of garlic.

If you have added too much vinegar to a recipe, you can try adding a bit of sugar or honey to help balance the acidity. You could also try diluting the vinegar by adding more of the other ingredients in the recipe.

TLDR: adding a pinch of baking soda to a dish that you put too much vinegar will fix it.

If too watery, let simmer until reduced. If it's too flavorful, add a little water to tame the flavor.