31 (Tue) March 2020
-Dasmariñas Village, Makati, Metro Manila, Philippines-
with the Family
Although I’ve tried to make my own adobo at home, admittedly not with due diligence and dedication (see most recently 10.259 Pork Adobo), the dish continues to eludes me.
I was hoping that the recipe from the cookbook Memories of Philippine Kitchens by Amy Besa and Roy Dorotan of Purple Yam fame would be the one. From the outset, I strongly suspected that 1.5 cups of vinegar would be too much. But wondering if the coconut milk would have a counteracting effect, I went with the stated amounts. As suspected, it turned out way too tart. Incidentally, it was different to the adobo at Purple Yam here in Manila (see 10.326 Squid Pipian).