When you're eating adobo, it reminds me of grandmother's cooking. It brings comfort and soul to the table.” Today on Passport ...

The first time Jill Damatac made adobo, when she was 26, she boiled the meat for two and a half hours, until it was purged of ...

Remove from heat and let cool. (Adobo sauce will keep, refrigerated, up to 1 week and can be used on everything from chicken to pork to fish.) Make the chicken fried rice: In a stainless-steel pan ...

Salty and sour and with a hint of sweetness, this classic Filipino easy chicken supper packs in all the flavours! Each serving provides 500 kcal, 41g protein, 51g carbohydrate (of which 13g sugars ...

Adobo, often referred to as the national dish ... Christopher Testani for The New York Times This version calls for bone-in, skin-on chicken pieces, but you can also use boneless, if you prefer.

A new Filipino restaurant in Tacoma’s McKinley ... Signatures include a house adobo with pork belly or chicken and java rice; Palabok-style pasta with shrimp, lechon and hardboiled eggs; and ...

Like many Filipino dishes, pork adobo is cooked with dark sugar, vinegar and soy sauce, which are then reduced right down to coat the meat. Jasmine rice flavoured with pandan leaf is a great ...

Filipino chef Fhred Batalona has opened Palay with Ralph Libo-on and Michael Mabuti ( Askal, Kariton Sorbetes ). The star of ...