Sunday, June 19, 2011

Kulinarya Cooking Club June 2011 Theme--White Food

For this "marry" month of June, our hosts Adora and Diona chose white food as our theme. Any food that is white or off-white, or white food such as rice or noodles with toppings or food with white edible wrapper will do. I have been thinking of making ginataan (cooked in coconut milk) but I've done that here on my blog, ditto for rice or noodles with toppings and same goes for white edible wrapped food (lumpia etc.) So I decided to choose an iconic Filipino dish but done in a manner that would make it white.



Adobo is usually cooked with vinegar and soy sauce which gives it the usual brown color. I came across adobo that is white or Adobong Puti when I was living in Singapore and one of my flatmates cooked white Lamb Adobo which was heavenly! And so I decided Adobong Puti would be my dish for this month's White Food theme.




ADOBONG PUTI


Pork (adobo cut) 1/4 kilo


Garlic cloves, peeled and crushed 5 pieces


Bay leaves, dried 2 pieces


Cane Vinegar 1/3 cup


Pinakurat Vinegar 1 tablespoon


Water enough to cover the meat


Ground Pepper


Salt


Patis (Fish Sauce)




Put all ingredients in a pot and cook over medium heat until meat is tender. Do not stir until boiling or the vinegar will taste raw. Water may be added if it boils down too quickly and the meat is not yet tender, I did this about 2 times. I cooked my meat for 1 hour. And seasoned it with salt and patis according to taste.


I cooked the liquid to almost dry because I want my adobo to be on the oily side. Cooking the liquid down will render some of the fat from the meat to come out and give the adobo a nice golden color.


Thank you to Adora and Diona for hosting this month's Kulinarya theme. I enjoyed exploring this other side of adobo. It really tasted delicious and not at all vinegary as I was thinking it might be.



Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about Filipino culture and its colorful cuisine. Each month we will showcase a new dish. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.




If you are interested in joining our Kulinarya Cooking Club, please feel free to drop by our food blogs and leave a comment. We would love to hear from you!





21 comments:

Reel and Grill said...

wickedly good...pass the rice please...:-)

Abigail said...

ohh I've never had Puting Adobo and this sure look yummy.

A cupcake or two said...

Wow adobong puti. I had no idea that there were so many types of Adobo until I read your post and Trissa's post. It looks delicious and so easy to make. Cheers to another great theme.

Kitchen Belleicious said...

Awesome! Awesome! Awesome! It looks irrestible!

Wok with Ray said...

I've never heard of Adobong Puti until you and Trissa came up with one for Kulinarya's June theme. I noticed that you used patis, so now it's coming back to me when my dad used to cook something similar but he called it "Pinatisan." Hmm, interesting. Thank you for sharing! :)

oggi said...

I love adobong puti specially when a bit dry and swimming in oil.:)

Your photos are beautiful.

Adora's Box said...

This is new to me but am sure that this will be welcomed by my whole family. What a delicious white food.

Annapet Santos said...

Thanks for sharing your recipe! Just the way I like my adobo: NO SOY SAUCE! I'll have second serving, please.

Caroline said...

I've heard plenty about adobong puti but still have yet to try making it. Your post has given me that push to cook this. Looks so appetizing, this is making me hungry!

chefbyday said...

Yummmyy !! more rice please !

Kris Ngoei said...

White/off white food is definitely a challenging theme :-)

This Adobong Puti is so sinful yet delicious and juicy... yumm yumm

SKIP TO MALOU said...

I thought I left a comment already in here when I read it last Sunday... yep i remember reading your post while on my way to church hahah.. and how sinful your picture was LOL! I am familiar with adobong puti. I like it almost dry and with its fat rendered just the way you like it. Now where's the kamatis and rice,I'm ready to dig in haha!
Malou

Jun Belen said...

Sarap! A delicious take on the iconic Filipino dish. Thank you for sharing!!

msmandaluyong said...

I've heard of puting adobo but have never tried (or seen) it before. Thanks for posting - now I can use this as a reference when I make one

Ozoz said...

I've had adobo on my list for ages...........thanks for making it simple! It looks delicious

Joy said...

The adobo looks great.

SARAPLICIOUS! said...

Rice please!

Annie said...

A nice change from the usual Adobo! Can I have some please?

Tita Flips said...

Makes me hungry right now... truly iconic.

Ninette said...

I shouldn't have looked at your post when I was hungry. I could just dig in right now!

Cakelaw said...

I love baklava too and yours looks delicious!