Cycle 4 – Item 111
26 (Fri) April 2013
Chicken Pork Cauliflower Adobo
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
My second attempt at making adobo (see most recently 3.254 Chicken Adobo), the first from scratch.
The recipe was from one of those paperback pamphlet-like publications sold on spinners for a couple bucks in airport gift shops – I got this one rummaging through the defect box at my father’s warehouse (the books are indeed sold at airport gift shops).
The ingredients for the sauce didn’t seem right in proportion: 1.5 cups of vinegar + 1.5 cups of water + 2 tablespoons of soy sauce. Seemed like too much acid. Never having cooked with a vinegar base, however, I thought perhaps that maybe the tang would dissipate during the cooking process. As suspected, it turned out overwhelmingly sour. After awhile, my lips actually turned wrinkly from being pickled.
A subsequent internet search produced alternate recipes that appear much better. I’m going to give this another shot.
(See also GLOBAL FOOD GLOSSARY)