I love the taste of the adobo that my Mom cooks. Once, I asked my mom why it tastes different from the ones served here in Davao. She told me that it was a recipe of her grandmother in Manila. Compared to the “normal” adobo, this recipe originated from Laguna. To cook the Tagalog Adobo, you should first prepare all the ingredients. You need chicken or pork meat, chicken liver, vinegar, soy sauce, chopped garlic, oil, ground pepper, sugar and salt to taste. In a pot, combine all the ingredients except oil and some chopped garlic for later frying. In a medium fire, let the mixture boil for 10 to 15 minutes or until the chicken liver is soft enough to mash. Separate the chicken liver from the mixture and remember not to stir so that there will be no bitter taste in your food. Mash the chicken liver then add it again to the mixture. Let it boil for another 15 minutes or until the meat is tender enough. Turn off the fire of the first mixture then in a separate frying pan, put some oil and fry the garlic until it turns golden brown. Transfer the chicken meat to the frying pan from the original mixture then stir until you see the oil of the meat come out. Add some of the original sauce on the pan then let it fry for a few minutes. When the adobo sauce thickens, your Tagalog Adobo is cooked. Serve it while it’s hot.
Carmi Denise C. So
