As the saying goes, “You are not a Filipino if you don’t know how to cook adobo.” Adobo is a traditional dish of Filipinos. We can assume that if you conduct a survey as to what would most likely be the national dish of the Philippines, probably more than half of our population would answer “adobo”.
Yet there is one version of adobo that not every Filipino knows about – adobo sa dilaw or adobo in turmeric. It is cooked like the normal adobo but the first thing that sets adobo sa dilaw apart from the original is obviously the ‘dilaw’ or the yellow part.
For food lovers, you better try to spice up your meal by trying out this adobo version which is different from the traditional one that’s cooked with soy sauce. This authentic Filipino dish originated from Taal, Batangas. Taaleños use luyang dilaw to brighten up the color of the dish. You can cook it with either pork or chicken, or if you want, do the chicken-pork adobo sa dilaw.
Cooking oil for sauteeing
1 medium onion, sliced
3 cloves garlic, crushed
2 tsps. yellow ginger (turmeric), cut into strips
1 lb. pork, cut into 1″ by 2″ pieces
2 lbs. chicken, cut into serving pieces
1 to 1 1/2 tsp. peppercorn
salt to taste
1 cup vinegar
1 1/2 cups water
1. In a saucepan, sautee onion, garlic and yellow ginger in cooking oil.
2. Put in pork, peppercorn, salt, vinegar and water. Simmer until pork is half tender.
3. Add the chicken and continue to simmer until the vinegar is completely absorbed by the chicken and the sauce thickens with juices (oil) coating the meat.
Cooking adobo sa dilaw is worth the wait. The best way to serve the dish? Of course, with a cup or two of steamed rice. Yummy!
Did you know that?
Turmeric is a rhizome plant from the ginger family. It is known as spice in curry-based cuisines of South Asian and Middle Eastern countries.
Ingredients and recipe from filamstar.net
Trivia from reelandgrill.blogspot.com