5 Easy Updates for Adobo
It's exactly like what you grew up with, but with a bit of a twist.
Tired of the same old Adobo every day? Play around with recipe ideas, and try these unusual takes on the quintessential Pinoy classic.
Adobo + red wine = Red Wine Adobong Tadyang
All you need is a little bit of fruity red wine to transform a beloved local classic.
Get the recipe: Red Wine Adobong Tadyang
Adobo flakes + Kesong Puti + Poached Eggs = Garlic Adobo Flakes Benedict
If you want to add adobo to your fancy weekend brunch at home, then this is the recipe for you.
Get the recipe: Garlic Adobo Flakes Benedict
Adobo + coconut water + buko meat = Adobo sa Buko
The addition of buko (both its juice and flesh) lends this adobo a more delicate and layered flavor profile.
Get the recipe: Adobo sa Buko
Adobo + chicken livers = Adobo Pate
The bold umami flavors of adobo are perfect for the rich, savory French staple, pate.
Get the recipe: Adobo Pate
Adobo + siling labuyo + annatto oil = Peppery Spicy Beef Adobo
This is adobo with the volume turned way up. Here, it’s all about bright, punchy flavors that go perfectly with hot rice.
Get the recipe: Peppery Spicy Beef Adobo
ALSO READ: 5 Secrets to Tasty Adobo
The New York Times’ Chicken Adobo Recipe: Have You Tried This Version Before?
