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You cannot make adobo without it".
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As a result, there is great fun to be had in asking Filipinos how to make adobo, particularly when they are in groups.
We make adobo with pork or chicken cooked in vinegar and soy sauce, mix it in with some fried rice and pour Sriracha on top.
My friends are now learning how to make Adobo, Lumpia, and Pansit before they could learn how to pronounce them correctly.
There is no single "correct" way to make adobo.
"You can make adobos in many, many ways," she said.
In restaurants, at food stalls, and at home, and you can take it to work in the fields, at offices, on picnics, while travelling … Because of the way it is made, adobo does not spoil easily, so it's perfect for packing up in warm weather to be eaten hours later, without risk of stomach upset.
It'd be nice to make chicken adobo again soon.
Brian was already in the habit of making duck adobo for Thanksgiving.
A traditionally made pork adobo should have meltingly soft meat and fat, both salty and piquant from the vinegar.
At Purple Yam, she said, Dorotan makes chicken adobo with a sauce that combines vinegar and coconut milk with soy sauce, garlic and fiery little Thai chilies.
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