Adobong dilaw
Monday, January 22nd, 2007After seeing a feature about adobo on television several days ago, I tried making the Kapampangan adobong dilaw. It turned out surprisingly good. It’s called “dilaw” because it uses atswete seeds instead of soysauce. Marinating the chicken in coconut vinegar with crushed garlic and sliced onions was a good idea, and cooking until the onions […]




