Tag Archives: Filipino cuisine

Louise’s adobo was her own variation of the more traditional adobo made by Louise’s aunt. The Philippines is a large country of many islands and ethnic groups, so what is true for one group may not be true for other groups and islands—this is the way Louise’s family makes adobo. Adobo can be made either wet—simmered submerged in the sauce for hours—or dry—slowly braised, while adding a bit of the sauce at a time. Continue reading →