Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of cooked 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. The practice, native to Iberia (Spanish cuisine and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.
In the Philippines, the name adobo was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar. Although similar, this developed independently of Spanish influence.
Nag-iiba lasa pag nahaluan ng sibuyas, hindi na lasang adobo. Pati pag hinaluan ng laurel di másáráp.
Mukhang marami nga di marunong magluto adobo dito. Si Uncle Roger nga mismo alam
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INGREDIENTS
1/2 kg pork liempo, cut into 1-inch pieces
1/2 sachet 8G MAGGI MAGIC SARAP®
2 tbsp vegetable oil
1 head garlic, crushed
3 pcs red chili
2 pcs bay leaves
1 tbsp black peppercorn
1/2 cup vinegar
1/4 cup MAGGI® OYSTER SAUCE
1 cup water
1/4 kg picked leaves and tender stems of kangkong
1...
PORK ADOBO IN SALT
RECIPE 1
Ingredients:
1/2 kilo pork belly, pork rasher, cut into serving pieces
1/2 cup white vinegar
1 head garlic, crushed
1 tsp. pepper corns
3-5 pieces bay leaf
3/4 tsp salt
1 teaspoon peppercorns(optional)
1 small-sized white onion, sliced(optional)
a pinch of chili...
CREAMY PORK ADOBO
Cook time: 40 mins Total time: 40 mins
Serves: 4
INGREDIENTS;
-500 g pork liempo, cut into cubes
-12 cloves garlic, smashed
-1T whole ground black pepper
-1 cup water
-⅔ cup oyster sauce
-3T vinegar
-1 small can of evaporated milk
INSTRUCTIONS;
1.Heat cooking oil in a pan...