On 4/9/2016 5:32 PM, sf wrote:
> On Sat, 9 Apr 2016 11:08:08 -0600, some land and cattleprods
> > wrote:
>
>> On 4/9/2016 1:58 AM, sf wrote:
>>> On Fri, 8 Apr 2016 15:12:27 -0600, carnal asada > wrote:
>>>
>>>> http://www.manilaspoon.com/2013/07/t...ken-adobo.html
>>>>
>>>> Ingredients
>>>>
>>>> 1 kilo/2.2 lbs of either chicken or pork* cutlets or a combination
>>>> 1/2 (up to 3/4) cup vinegar
>>>> 1/3 cup water
>>>> 1/3 (up to 1/2) cup soy sauce
>>>> 1/2 Head of Garlic, peeled and crushed
>>>> 1 1/2 teaspoons, Whole Black Peppercorns or to taste (sometimes I use
>>>> ground)
>>>> 2 Bay leaves
>>>> 1-2 Tablespoons Brown Sugar, or to taste (optional)
>>>
>>> That's vinegar heavy, so if using cider or distilled - keep the
>>> vinegar and soy to the same proportions and taste for balance, one
>>> can't overwhelm the other.
>>
>> That's a sound observation.
>>
>>> Then add one part of water.
>>
>> What I like to do is add a half can of 7UP!
>
> Heh. That's going Hawaiian style.
>
>>> Bay leaves
>>> are not optional, they must be used for best flavor.
>>
>> 100% agree.
>>
>>> Don't use sugar. Kekap manis is not the type of soy sauce to use for
>>> Filipino style adobo.
>>
>> The 7UP never fails me.
>>
> Still too Indonesian/Korean type sweet for Filipino style adobo.
>
>
>
I forget to mention the Dr. Pepper marinade I sometimes deploy...

;-)