Fats, Vitamins and Minerals

After 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 and the chicken caramelized together brought out a very exquisite sweet flavor However, I may have mader a mistake by putting onions into the marinade, and perhaps I shouldn’t have stirred the chicken too much while it was caramelizing, and perhaps shouldn’t have removed too much of the fat and oil that resulted from the process.

When to put laurel leaves in was not very clear to me. I did put it in after the caramelizing process, and don’t know if that was right. I also did not have any peppercorns which should go with laurel leaves. However, the flavor of the laurel was really a good addition, although some adobo purists would rather not put that in (as they would not put soysauce).

I like the idea of marinating in vinegar although in the old days without refrigerators and freezers it was really meant to keep and preserve food with taste as an effect of that. At home, we do use vinegar more for cleaning meats (which cornstarch can do as well).

Anyway, for the adobo, the vinegar marinade gave the chicken meat a tenderness and juiciness rather than a “vinegarry” sour taste as one would usually suspect.

EMail This Post This entry was posted by Fats on Monday, January 22nd, 2007 at 4:57 pm and is filed under Takaw at Sursur!. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.