Adobo, the much loved national dish of the Philippines, in its most basic form has garlic, vinegar and soy sauce as the main ingredients. Each person's adobo differs as much as their personality. A lot have ventured to ring the changes in the ingredients but still end up with the same adobo essence.
The love for adobo runs deep through our veins. No matter where we are, we always cook our beloved dish. This recipe is another variance of the Filipino adobo. This one has tamarind as the souring agent and lemon grass for added flavour. Both adds a hint of lemony tang to the dish. The addition of coconut milk makes the sauce creamy.
Ingredients:
1 kg. chicken portions (I used chicken thighs)
2 tbsps. fish sauce
1 tbsp. light soy sauce
1/4 tsp. of freshly ground black pepper
2 tbsps. of cooking oil
3 cloves of garlic, crushed
1/4 c. tamarind puree or ready bought concentrate
2 stalks of lemon grass, smashed
1 tbsp. brown sugar
1 c. coconut milk
1-2 green chillies, sliced diagonally
Method:
Season the chicken portions with the fish sauce, brown sugar and pepper.
In a pan, sauté the crushed garlic in 2 tbsps. of oil. Add the seasoned chicken and saute until it changes colour. Add the tamarind puree, lemon grass and coconut milk. Simmer until tender, covered, for about 30 minutes. Add the green chillies. Give it another minute and it's done.
All rights reserved ©Adora's Box Copyright 2011.
Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.
You might also like
 |
| Chicken Ala Jao |
 |
| Adobo Rice |
 |
| Crispy Adobo with Chinese Mushrooms and Chives |
lovely combination looks wonderful
ReplyDeleteI never tried making adobo, but I think I should try! This chicken looks so delicious!
ReplyDeleteThis is one of those dishes that my mind starts smelling as I'm looking at the picture. It looks amazing. I would love to put a heaping spoonful of rice in that sauce and sop it all up. Wow.
ReplyDeleteOMG this is extremely inviting! Very similar to a dish we prepare here. Love the photos! Have a wonderful week.
ReplyDeleteMy drool will never stop visiting your blog, Adora! I had tamarind paste that I really need to use. I need to make this recipe to use it up. I need lemongrass before cooking this... Your delicious recipes are very dangerous before meals. =)
ReplyDeleteHi Nami! I am not familiar with tamarind paste so I am not sure if you'll require as much tamarind concentrate as I've used. I'd say put a small amount first then adjust to your taste. I hope you try it.
DeleteYour adobo with tamarind and lemongrass is so appetizing. I already have tamarind paste--I think I'll try making adobo this way next time! :)
ReplyDeleteBTW, your pictures are always so pretty!
Hi Jean! As I've told Nami, I am not familiar with tamarind paste so I am not sure if you'll require as much tamarind concentrate as I've used. I'd say put a small amount first then adjust to your taste. Thanks for the compliment. Coming from a seasoned photographer, that means a lot to me.
DeleteThis looks SO flavorful and delicious... I have all the ingredients at home and I would LOVE to try this dish! Thank you for sharing :) Beautiful pictures!
ReplyDeleteThis sounds delicious. I've never really tried adobo that digresses from the usual vinegar as the souring agent. I don't think we have tamarind puree here, though. Can I go crazy and just add sinigang sa sampalok mix? hahaha!
ReplyDeleteSomeone has asked about the sinigang mix on the facebook page. I'd say go ahead but lessen the amount of fish sauce because the mix has salt in it.
DeleteDear Adora, your chicken sounds wonderful...creamy and delicious!! I know I would enjoy this very much! Blessings dear one, your friend, Catherine xo
ReplyDeleteThis sounds and looks delicious. I think I'll take the advice given to Nami and add a little tamarind first as it does seem a lot in your recipe.
ReplyDeleteHave saved recipe for another day, thanks.
first time at your blog, and I can't stop clicking away already, you have some gorgeous gorgeous food here. I love adobo, the addition of tamarind and coconut milk just make it even better, I'm not filipino, but I grew up in singapore and this is one of those dishes that I've discovered and come to love.
ReplyDeleteHi! Just wanted to say thanks for posting this. I cooked it tonight for my very exacting husband and we both loved it!
ReplyDeleteI am glad you liked it Katie. This is one of my favourites, both to cook and to eat. It is easy to cook and it never disappoints.
Delete