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.



--

sf