Comments on: Chicken adobo (Adobo sa Gata)

By: janicedale

janicedale — Thu, 15 Mar 2012 02:09:05 +0000

Chicken Adobo but it is different from the Adobo cooked in a thin brown soy sauce and vinegar. It has coconut cream that made the Adobo really tasteful. I want to try this new version of Adobo for my family.Thanks for the recipe.

By: fhoenix

fhoenix — Mon, 12 Mar 2012 13:16:06 +0000

. im so happy when you featured a filipino dish in your channel and site. i hope this will not be the last :) thank you!! hope you come back again here!!

By: Eva8232

Eva8232 — Thu, 08 Mar 2012 21:15:53 +0000

Maangchi,
I am thrilled to see your post on the chicken adobo. Depending on your family tradition and the region where you came from, there are hundred versions on how adobo is cooked. The most common version is cooked with soy sauce instead of coconut milk. I do enjoy both versions.
My suggestion to those who cannot have access to cane vinegar is to dilute the white vinegar with water. When I first came here in the US (like you, I reside in NY), I used the white vinegar.
I am sorry that you did not get good accommodations during your stay in Manila. I hope the Filipino spirit more than makes it up for you. I am sure had you asked for recommendation from local followers, you would have had better place to stay.
I would like to request if you can post a recipe for white kimchi. I’ve seen it a lot of Kdrama that I am very fond of watching. Thank you and good luck on your future projects.

By: charliesommers

charliesommers — Thu, 08 Mar 2012 20:26:23 +0000

I have a very good Filipino friend who says that coconut vinegar may be less sour. I use rice vinegar in much of my cooking because of its mildness.

By: dr.moongyeunyoung

dr.moongyeunyoung — Wed, 07 Mar 2012 04:28:48 +0000

Hello there. Ü it’s not supposed to be too sour. Adjust it to your taste by adding some fish sauce or salt. Ü

By: jaylivg

jaylivg — Tue, 06 Mar 2012 23:32:39 +0000

does adobo supposed to be sour due to the vinegar ?? how is the taste supposed to be ?? i am making this tonight for dinner . I didn’t use cane vinegar , instead i used white vinegar , but i found it very sour . So i was wondering is it supposed to be that way ??

By: Janetskie

Janetskie — Tue, 06 Mar 2012 04:25:38 +0000

One of my favorite. Im follower of your sites i just already now register.

By: sammiew

sammiew — Sun, 04 Mar 2012 02:59:49 +0000

Hi Maangchi!
I’m half Filipino and my mom’s adobo is made in a thin brown sauce with anise and hard boiled eggs like you make in your jangjorim. This version looks so yummy as well! I lived in the Philippines for two years when I was quite little and I miss all the food there!

By: chef Benedict

chef Benedict — Fri, 02 Mar 2012 14:39:37 +0000

wow it reminds me of gapshida philippines 2011 and its an honor that you present a filipino food and by the way adobo is a common thing in the philippines but it is our national dish… thanks for all! :D you remember me right i am the one who bring a mandu guk and korean fried chicken and with a picture who cooked a korean fried chicken instead of chicken its fish but you know the truth is you inspire me even my friends also follow you! :D

By: Maangchi

Maangchi — Fri, 02 Mar 2012 14:26:02 +0000

Joyce, yes I remember your adobo blog! The recipe was handed down by your father! “..when I was little and we had a school field trip for Girl Scouts, my Dad would cook adobo so I can pack it for our lunch…” Food is closely tied to our memories!