tag:blogger.com,1999:blog-1392898498834109106.post5445913735236421410..comments2024-02-05T15:05:55.761-08:00Comments on eatingclub vancouver: Philippine Chicken Adobo in Coconut Milk (Adobo sa Gata) and Cabbage with Mushroom PasteTS of eatingclub vancouverhttp://www.blogger.com/profile/02776584853083815584noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1392898498834109106.post-2775243682800494412011-05-08T17:30:36.875-07:002011-05-08T17:30:36.875-07:00P. Raimi, Ph.D.:
Oh, oh, coconut water! Thanks for...<i>P. Raimi, Ph.D.:<br />Oh, oh, coconut water! Thanks for the great idea!</i>TS of eatingclub vancouverhttps://www.blogger.com/profile/02776584853083815584noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-65208991334399417822011-04-20T02:02:05.222-07:002011-04-20T02:02:05.222-07:00for a no-soy sauce adobo try to replace the soy sa...for a no-soy sauce adobo try to replace the soy sauce with twice the part of coconut water. ~ adobo blanco ;-) (no coconut milk this time)P.Raimi, Ph.D.https://www.blogger.com/profile/02890823584772544177noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-86276674391021130832009-06-11T14:58:47.896-07:002009-06-11T14:58:47.896-07:00Katwo:
We should definitely try our hand at "...<i>Katwo:<br />We should definitely try our hand at "other" adobos. Thanks for sharing this version!<br /><br />Deseree:<br />Haha, we're mostly laszy and seldom fry up the chicken afterwards. Of course, fried is good... but in any case, the whole family still enjoys them, even unfried. =)</i>TS of eatingclub vancouverhttps://www.blogger.com/profile/02776584853083815584noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-89886149779949313292009-05-11T09:52:00.000-07:002009-05-11T09:52:00.000-07:00Being part Filipino, adobo is a pretty popular dis...Being part Filipino, adobo is a pretty popular dish in my home. Like the some of the other comments on this post, I am used to adobo with vinegar, soy sauce, bay leaf, garlic, and black pepper, but I must say that this sounds super yummy. I never would've thought to add coconut milk. <br />I agree, you could skip the frying part, and I have done that a couple of times that I made adobo, but it just wasn't the same. Thanks for sharing this different version of a Filipino classic.Desereehttp://www.lifesambrosia.comnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-13046006120193097562009-05-10T07:01:00.000-07:002009-05-10T07:01:00.000-07:00There's a variety of Adobo in Bulacan, a province ...There's a variety of Adobo in Bulacan, a province In Luzon, Philippines, that only uses vinegar, water, garlic, bay leaf and black pepper. It's really, really good. You don't taste the vinegar at all. It's also served in a local restaurant as "Adobong Sulipan", I've tried doing it and it tastes really really good. But for that one you have to use both chicken and pork and it's not as easy as just letting it all mix together, there's a process where you have to boil, remove sauce, fry and add the sauce again.Katwohttp://news.2720.tvnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-47033897281034232402009-04-26T12:40:00.000-07:002009-04-26T12:40:00.000-07:00Jude:
Haha... Say, "We choose not to!" =D<I>Jude:<br />Haha... Say, "We choose not to!" =D</I>TS of eatingclub vancouverhttps://www.blogger.com/profile/02776584853083815584noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-91194795847125653872009-04-23T21:21:00.000-07:002009-04-23T21:21:00.000-07:00That sauce is looking pretty damn good. Someone as...That sauce is looking pretty damn good. Someone asked me once why Filipinos don't use chopsticks. What the?Judehttp://www.applepiepatispate.comnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-35474851437144331352009-04-18T00:18:00.000-07:002009-04-18T00:18:00.000-07:00Allen:
Those Chinese/Asian bean pastes things and ...<I>Allen:<br />Those Chinese/Asian bean pastes things and other pastes are still a mystery to us too!<br /><br />Janet_Gourmet Traveller 88:<br />We have a lot of Filipino dishes on the blog! =)<br /></I>TS of eatingclub vancouverhttps://www.blogger.com/profile/02776584853083815584noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-87029627544312807732009-04-16T14:12:00.000-07:002009-04-16T14:12:00.000-07:00I always wonder if the Filipinos have any local sp...I always wonder if the Filipinos have any local specialty dishes, great to learn one from you. Great that all these ingredients are accessible in Switzerland.Janet_Gourmet Traveller 88http://www.gourmettraveller88.comnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-36997100940777236492009-04-16T12:50:00.000-07:002009-04-16T12:50:00.000-07:00I love love love coconut milk, some days I think I...I love love love coconut milk, some days I think I have a coconut milk deficiency. I like the idea of the extra vinegar and am curious how this would taste. And, thanks for the tip on mushroom paste -- I hadn't come across this before and will look for it!Allenhttp://www.eatingoutloud.comnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-12730004851526929812009-04-16T11:21:00.000-07:002009-04-16T11:21:00.000-07:00Wandering Chopsticks:
Actually, I haven't heard of...<I>Wandering Chopsticks:<br />Actually, I haven't heard of an adobo without soy sauce, either. Then I read the article in Saveur (December 2008, I believe) and there was a recipe for a non-soy sauce adobo! The woman who provided it was also saying that she believes hers is the authentic adobo! Hehe... So I guess no soy sauce is possible.<br /><br />kat:<br />Lo:<br />The Philippine adobo is a less complicated taste, I believe. Just really punchy and bold, but simple.<br /><br />(Haven't seen that episode of No Reservations! I think it may be a year before we get to. It's on syndication on Discovery Channel here. Of course, that's because we're not savvy looking for such things online.)<br /><br />Joelen:<br />And good thinkg it wasn't too "gata-y" too. =)<br /><br />Lo:<br />All those Chinese/Asian "pastes" are a mystery to us. We're just now starting to learn about them.<br /><br />Dragon:<br />It has a lot of bang for the buck, flavor-wise. =D<br /></I>TS of eatingclub vancouverhttps://www.blogger.com/profile/02776584853083815584noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-66380821150500858672009-04-15T18:01:00.000-07:002009-04-15T18:01:00.000-07:00This dish looks and sounds so flavourful!This dish looks and sounds so flavourful!Dragonhttps://www.blogger.com/profile/17683398348383233080noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-41253991526748561322009-04-15T10:02:00.000-07:002009-04-15T10:02:00.000-07:00You've done it again -- impromptu perfection. I'm ...You've done it again -- impromptu perfection. I'm thinking that mushroom paste was probably fabulous with the cabbage... not something I keep on hand, but I'm definitely rethinking that.<br /><br />Am also rethinking Adobo. I'm with Kat; Latin food always comes to mind for me... but I've got to adjust my thinking.Lohttps://www.blogger.com/profile/02627131190832189839noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-55100337333891658132009-04-15T06:43:00.000-07:002009-04-15T06:43:00.000-07:00I will have try this adobong na gata as it looks d...I will have try this adobong na gata as it looks delicious and a great variation to the classic!What's Cookin Chicagohttps://www.blogger.com/profile/05997166741217476857noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-4133893487151614042009-04-15T06:25:00.000-07:002009-04-15T06:25:00.000-07:00Funny when I think of adobo I always think of the ...Funny when I think of adobo I always think of the Mexican sauce. Well that was until I saw Anthony Bourdain in the Philippines...this looks pretty darn comfortingkathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-31600719920974776742009-04-15T00:29:00.000-07:002009-04-15T00:29:00.000-07:00No soy sauce? I thought adobo was the vinegar and ...No soy sauce? I thought adobo was the vinegar and soy sauce combo? I do like the sound of this dish though. I totally know what you mean about liking the smell of chicken frying. I had a chicken tom yum soup today and some of the chicken pieces were crispy fried. So good!Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.com