Philippine – Adobo

by Dwi Lias Susanti

The tropical rainforest has become home to many extraordinary creatures. Its fertile soil makes various plant growth thrive and provide food for other living beings. That makes countries near the equator line have their unique creature. Philippine is one of the countries that geographically near the equator line.

When visiting Philippine, we will treat with their beautiful panoramic and endemic animal. Philippine is home to various giant clam, where 7 of 8 giant clam species were in this country. In El Nido beach in the Philippines, you can find millions of jellyfish swimming around. This beach is the habitat of 13 million jellyfish.
Philippine is also known for its tropical fruit and farm product. With all this resource, The Philippines can make a delicious meal.

For the protein, Philippine people choose to use pork and chicken to complete their meal. As a tourist, you won’t be regret to taste Philippine dish especially Adobo.
Adobo is one of the Philippine national dishes that use marinated beef, seafood, and vegetables. The Philippines use mixture that contains vinegar, soy sauce, and garlic to marinate beef and seafood and sautéed it with cooking oil addition. The Philippines already eat Adobo for many years. They cook it to preserve chicken and pork for their meal catching fish in the sea.

The Philippines serve Adobo with a side of cold beverage like Buko Pandan or Halo-Halo. A superb combination for your lunch meal. Well, how about trying to make your Adobo? Just follow this easy recipe to make your homemade Adobo.

Ingredient

• ½ kg pork, diced cut
• 1 onion, sliced
• 2 garlic, minced
• 2 sheet bay leaf
• ½ teaspoon salt
• ½ teaspoon pepper powder
• ½ teaspoon black pepper
• 1 tablespoon cooking oil
• 2 tablespoon vinegar
• 1 teaspoon sugar
• 15 ml salty soy sauce
• 50 ml of water

Buko Pandan ingredient

• 1 can of evaporated milk
• 2 pack of condensed milk
• 20-gram nata de coco
• 20-gram young coconut meat
• 20 jelly
• 700 ml of coconut water
• 80-gram sugar
• Pandan syrup flavor
• 30-gram grated cheese
• Ice

How to make Boku Pandan

1. Cook jelly powder with coconut water, sugar, and pandan syrup until boiling.
2. Place in a square container and freeze for two hours. After the jelly freeze, cut into a dice shape.
3. Prepare a glass, add jelly, coconut, and nata de coco.
4. Add evaporated milk and condensed milk.
5. Add ice and grated cheese
6. Boku Pandan ready to drink

How to make Adobo

1. Prepare a big bowl, add pork meat, minced garlic, onion, bay leaf, salt, sugar, and pepper. Finely mix all the ingredients.
2. Marinated for 30 minutes.
3. Heat oil in a cooking pan, add the pork meat. Cook until the meat turns brown.
4. Add vinegar and cook until boiling. Do not stir or covered
5. Add salty soy sauce and water, stir it up.
6. Cover the pan and cook with low heat for 50 minutes.
7. Remove to a serving plate.
8. Adobo ready to be served with a side of hot rice and a glass of Boku Pandan.