Comments on: Foodie Wednesday: Pork Adobo

By: munchkinmommy

munchkinmommy — Mon, 06 Jul 2009 15:52:18 +0000

Hi Fine Life Folk! Thank you! :)

By: munchkinmommy

munchkinmommy — Mon, 06 Jul 2009 15:37:25 +0000

Hi Mica! In our family, we always put chicken liver and chicken gizzard in our adobo. I know that sounds too Survivor-ish to a lot of people. Hee hee. They make for a thicker and tastier adobo sauce. ;)

By: Mica

Mica — Mon, 29 Jun 2009 17:43:41 +0000

Nako Adobo na naman! I never get tired fo adobo! It’s been a while that I’ve seen chicken gizzards in the Netherland. I might have to go to the poultry shop and make a special request!

Thanks for this idea!
.-= Mica´s last blog ..Growing up with Michael Jackson’s Music =-.

By: Fine Life Folk

Fine Life Folk — Fri, 26 Jun 2009 23:29:05 +0000

That Pork Adobo image makes me hungry. The presentation is simple but still looks delicious.

By: stripeatyellow

stripeatyellow — Thu, 18 Jun 2009 21:05:25 +0000

ooohlala!!! adobo I can’t resist lalo na may itlog at mamantika hahah!

By: munchkinmommy

munchkinmommy — Mon, 15 Jun 2009 14:22:02 +0000

Hi Ana! I haven’t tried using liver pate on adobo so I can’t tell you how it’s going to taste in the end. But I don’t see why it couldn’t work because live pate/spread is used in Caldereta anyway. :) Next time I make adobo, I will try to experiment. Hee hee. :)

By: munchkinmommy

munchkinmommy — Mon, 15 Jun 2009 14:19:32 +0000

Hi Abs! Now that I’ve tried frying/browning the meat after pakulo, I can’t seem to go back to my old ways. Hahaha!

By: JMom

JMom — Fri, 12 Jun 2009 19:28:14 +0000

I’m making chicken adobo tonight. I like my adobo on the dry side, but my family loves the adobo sauce so I have been adding more liquid just so they have enough gravy. I love lots of garlic on my adobo too and would be perfectly happy with just the sauce and a clove of garlic mashed over newly cooked rice. yummy!! :)

I’m like you when it comes to the frying part. I get too lazy and too hungry by the time the adobo is done.
.-= JMom´s last blog ..Easy Carbonara =-.

By: Ana

Ana — Thu, 11 Jun 2009 06:10:21 +0000

Looks yummy! I definitely will try this recipe minus the gizzards and chicken liver (don’t think my hubby would be to keen about it). What do you suggest as an alternative to thicken the sauce? Would liver patte work?

By: abby

abby — Thu, 11 Jun 2009 01:05:05 +0000

uy ako din i take the extra step of "frying"/browning the meat more after pakulo. gusto ko lang yung may pagka-mamantika ng konti yung adobo. [rq=1184,0,blog][/rq]FoodieWednesday 05: Food Budget and Bread Pudding Recipe