My Journey to Mastering the Classic Dish

Per-nal

Zerayn D.

Adobo, the national dish of the Philippines, holds a special place in my heart as a personal favorite recipe. We usually enjoy it with friends and family. Sometimes, we can make new friends by introducing it to others. It was a meal of joy.

With its classic combination of meat, marinade, and spices, it’s a treat that’s both flavorful and comforting. What makes it truly unique is its flavor. I think it can also be flexible, depending on the type of meat chosen and the additional ingredients added, it can even be prepared in accordance with the halal dietary requirements. The essential components of this Filipino delight include meat (chicken, pork, or beef), marinated in a tangy blend of vinegar, soy sauce, garlic, bay leaves, and a range of other spices.

For over 50 tries, I tried hard to master the art of crafting the perfect Adobo recipe, with little to no success in replicating the coveted authentic taste. However, one fateful day, I had a fierce craving that prompted me to begin preparing without my usual thorough ingredient check. To my dismay, the soy sauce bottle I grasped was nearly empty, holding only two tablespoons, an insufficient quantity to marinate the quarter pound of meat required. To make things worst, I discovered that I was completely out of vinegar, a seemingly essential component of the dish. Yet, my unyielding craving drove me to find a substitute for vinegar.

Delving deeper into the recesses of my refrigerator, I found two lonely lemons, the final vestiges of my stock. I squeezed the citrus essence into the mixture, adding a hint of brown sugar for a dash of sweetness. Placing the concoction upon the stove, I watched as the flavors melded into something altogether unique. At last, that gave rise to my very own version of the classic Adobo recipe. From that day on, I am able to prepare this recipe. ☺

“Food is for the stomach and the stomach for food…” 1 Corinthians 6:14