[أدوبونغ] [ستو] 2

23 responses on 'Adobong sitaw 2'

• Naomi on Oct 20, 2006 at 6:42 pm

  OMG does that ever look good. I really like your variation because I really don’t like fatty meat, but I love adobo! Thanks for the recipe.

• Judy on Oct 22, 2006 at 6:50 pm

  Sassy,
  I’ve always wondered, but was afraid to ask… when a recipe asks for a head of garlic does it mean the whole bulb or just a clove? Thanks! Judy

• Connie on Oct 22, 2006 at 6:51 pm

  You’re welcome, Naomi.

  The whole bulb, Judy. Yum!

• Trosp on Oct 22, 2006 at 6:53 pm

  At home, my wife cooks adobong sitaw as in your adobong sitaw 1. I will ask her to try the number 2.

• leah on Oct 23, 2006 at 7:10 pm

  Looks really good. I love adobo as well but have never tried to cook it. I don’t cook Filipino food often. I would love to try this recipe. What about a variation of brocolli instead of sitaw? Puwede ba yun?

  btw, i finally tried making the empanada. It was OK, I liked it and so did my family. I will post about it soon.

• Connie on Oct 23, 2006 at 7:12 pm

  ummm i don’t think broccoli will go well with vinegar, leah

• naoj on Oct 23, 2006 at 7:14 pm

  i love adobong sitaw! i will definitely try adding red peppers and hard boiled egg

• noemi on Oct 24, 2006 at 7:15 pm

  This is going to be off topic but I have to tell you this your pinakbet without bagoong was so good that my indonesian hubby ate it and learn to like it. I even cooked it without meat. But still, so good.

• Cabagis on Oct 24, 2006 at 7:16 pm

  Hello,

  I’m new to this site.

  Do you have a recipe for diningding?

• Connie on Oct 24, 2006 at 7:17 pm

  None yet, Cabagis.

• rommel on Oct 24, 2006 at 7:19 pm

  My wife will cook this ‘guilt-fee’ adobo tonight. Im sure that we will enjoy it as much as you guys did !

• malu on Oct 24, 2006 at 7:21 pm

  Hi Connie,

  Your version looks so inviting and hot, what with the chile pepper flakes.

  My adobong sitaw is practically the same as yours with slight variation here and there. I do adobong sitaw only with giniling.

  Kaya lang mataas yata sa uric acid. Aray arthritis ko! He!he!

• Rizza on Oct 25, 2006 at 7:21 pm

  Great recipe!

• aileen on Oct 26, 2006 at 6:29 am

  speaking of adobo…i was wondering if you know how to make the adobong mani. It’s the peanuts with garlic that the vendors sell in the streets from philippines. I miss eating that. Do you have the recipe for this? Thanks

• Shoshana on Oct 28, 2006 at 11:42 pm

  This looks so good, I am making it.

  Also, I am adding you to my favorites. What a neat site this is.

• Julie on Nov 5, 2006 at 7:18 am

  I finally got around to cooking this, & boy, was it easy & surprisingly fast! The only change I made was to use asparagus instead of sitaw, as the asparagus was on sale, hehe. It was just a little too tangy for my hubby, but then again the timpla of adobo is really a matter of personal preference, no? Next time I will probably cut the vinegar in half & maybe replace half with water? So as not to lose the amount of cooking liquid? Thanks for the recipe!

• megan on Nov 7, 2006 at 8:52 am

  hi!
  our helper also makes a similar recipe but without the meat… that’s one of the few non-meat dishes i would eat.
  great recipe! great blog!
  padayon!

• myna on Jul 9, 2007 at 6:55 pm

  hi connie.. most of your adobo, you pour in the vinegar first.. somebody told me that vinegar should come last as it makes the meat rubbery.. is it true? i have been practicing this on all my adobo..

• Connie on Jul 10, 2007 at 12:27 am

  myna, re “somebody told me that vinegar should come last as it makes the meat rubbery”

  not true. acid is a natural tenderizer.

• Janet on Jul 12, 2007 at 5:06 am

  This was a common dish when I was growing up but without the meat. I also cook it once in a while kapag mura ang sitaw dito sa San Diego. I add quail eggs once in a while.

  Thanks for the recipe Connie! God Bless.

• Rootie on Sep 11, 2007 at 3:07 am

  i actually just made adobo sitaw the other day!!…i usually add just a bit of water so everything comes together..and after frying the diced pork, i put it through a strainer so i get extra fat taken out of the dish..i hate it when food is oily!!..i never tried eggs in it b4 though..seems good…maybe next time i’ll add them in..lol..other than that, ur recipe and my recipe are very similar..

• annette on Nov 4, 2007 at 3:44 am

  I’m looking forward to this. Something tells me I’ve eaten Myra’s and your sitaw adobo versions before. My mother was quite an improvizer. Maybe she and Myra are of the same mindset. Mabuhay, adobong Pinoy!

• JOSEPHINE SENORIN on Jan 19, 2008 at 8:30 pm

  HI I”m josephine… i like adobo b” coz is very delicious

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