Comments on: Classic Adobo Recipe

By: OSeñorita

OSeñorita — Mon, 09 May 2011 18:30:33 +0000

They say that Adobo is the easiest dish to cook. But for me, I find it hard to cook the perfect Adobo. It always ends up too salty, or too sour. Sugar. I think learning from this recipe, sugar is the answer. I’m going to try this recipe and hopefully I’ll get it right. And maybe, I will also try the white adobo afterwards. Thanks for sharing your recipe.

By: Sam Pugeda

Sam Pugeda — Sun, 01 May 2011 18:39:01 +0000

Yes, this is the adobo I am used to. I don’t think I’ve ever had white adobo. Also, we don’t use sugar either.

By: jhune

jhune — Thu, 16 Sep 2010 15:06:41 +0000

That’s what we called “Adobong Matanda” in Angono..

By: budjong

budjong — Tue, 15 Dec 2009 12:28:42 +0000

this is the Kapampangan Style of Cooking Chicken Adobo..no soy sauce!

By: Adobo | Kumain.com

Adobo | Kumain.com — Fri, 27 Nov 2009 03:58:31 +0000

[...] adobo recipe from Pinoyfoodblog.com [...]

By: Jay

Jay — Mon, 22 Jun 2009 16:33:29 +0000

My mom told me that I should not put the vinegar until it’s half cook because it makes the meat hard.

By: Happibite » Tips in Cooking Adobo

Happibite » Tips in Cooking Adobo — Fri, 12 Jun 2009 15:16:21 +0000

[...] it comes to the adobo dish on regular basis, I serve 3 variations of adobo: the Classic Adobo Recipe, the Chicken Adobo in coconut cream and White [...]

By: Gracie

Gracie — Tue, 27 Jan 2009 18:16:40 +0000

Wow, thanks for sharing the recipe.. =) Gracies last blog post..Nokia 5800 Specs