Looking for Adobo Sa Dilaw recipe that uses our native yellow turmeric and not the Indian curry recipe? This is the recipe you’re looking for!
I have rich childhood memories of this Adobo sa Dilaw. Truth to tell, this was more familiar to me when I was growing up than the Tagalog Adobo in soy sauce.
Maybe because it is yellow, some people mistake this Adobo as the Indian curry but it is not. It has luyang dilaw but not the curry as we know it. When I went to Manila and had the option to buy the Curry sachet, I was surprised at how different it tasted. The ones they serve in restaurants are also a different version.
This chicken and pork adobo sa gata is stewed in vinegar, then finished off with gata for an oily creamy and rich sauce. Delicious!
Adobo sa Dilaw Recipe
- 1/2 kilo Pork Adobo Cut
- 1/2 kilo Chicken Adobo Cut
- 1 head garlic, peeled and minced
- 1 finger luyang dilaw smashed and peeled (turmeric) (or 1 tbsp powder)
- 1 tbsp patis (fish sauce)
- 1 potato cubed (optional)
- ½ tsp pepper corns
- 2 bay leaves
- 1 cup water
- ½ cup vinegar
- ¼ cup vinegar (1)
- ¼ cup soy sauce
- 1 tbsp oil
- 1 cup coconut milk
- 3 to 4 Thai chili peppers, stemmed and chopped
- sili leaves (optional)
- salt to taste
In a pot, add pork, chicken, patis and vinegar (1) and bring to a boil till liquid is evaporated and meat is almost golden.
Add garlic, turmeric, peppercorns, potatoes, bay leaves, water, vinegar and soy sauce. Over medium heat, bring to a boil for about 5 minutes. Lower heat, cover and simmer for about 15 minutes or until meat is tender.
Add coconut milk and chili peppers. Lower heat, cover and simmer for about 10 to 15 minutes or until meat is completely cooked and sauce is thickened. Add Sili leaves if you have them for a more authentic taste! Season with salt to taste. Serve hot.
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