Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Adobo sauce served with grilled chicken and rice
Savoury soy and vinegar adobo sauce infused with garlic and peppercorns

Filipino adobo sauce

Author: Flavelo
Recipes Main Courses Sauces and Gravies
'Adobo' is not just a dish but a cooking technique in the Philippines: meat braised in an acidic medium (vinegar), flavoured with garlic, pepper, and bay leaf. This sauce is the extract of this flavour profile. Its distinctive taste comes from the balance between the salty 'umami' bomb of soy sauce and the sharp acidity of vinegar, rounded out by garlic. It is important to let the vinegar 'cook out' so it isn't harshly sour.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 185 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Frying pan
  • Garlic press or knife
  • Wooden spoon

Allergen Information

⚠️ Soya

Instructions

1 ✓

Crush the garlic with the flat of a knife, then chop coarsely.

Tip: Crushing releases flavour compounds from garlic cells. (Cell wall destruction).
2 ✓

Heat the oil and fry the garlic until golden. Be careful not to burn it!

Tip: Frying the garlic gives the dish its nutty base flavour. (Maillard reaction).
3 ✓

Pour in the soy sauce, vinegar, and water. Throw in the bay leaves, peppercorns, and sugar.

Tip: Do not stir immediately after adding vinegar! Let some of the acetic acid evaporate. (Volatile acids escaping).
4 ✓

Bring to the boil, lower the heat, and simmer uncovered for 20-25 minutes until the sauce thickens slightly and flavours meld.

Tip: During reduction, water leaves, concentrating the flavours.
5 ✓

Fish out the bay leaves and serve with roast chicken, pork, and steamed rice.

Tip: Bay leaves can become bitter after long soaking. (Tannins leaching).

Recipe FAQ

It became too salty.
The saltiness of soy sauce varies by brand. Add a little more sugar or water.
It tastes too vinegary.
You probably didn't cook it long enough, or cooked it covered. Let it simmer without a lid so the sour smell evaporates.
What vinegar should I use?
Originally cane or coconut vinegar, but rice vinegar or simple cider vinegar is also perfect.

Ingredients

  • 100 ml Soy sauce
  • 50 ml Rice vinegar (or cider vinegar)
  • 5 cloves Garlic
  • 2 pcs Dried bay leaves
  • 1 tsp Whole black peppercorns
  • 200 ml Water
  • 20 g Brown sugar
  • 30 ml Vegetable oil