We loved the typical shape and aesthetically pleasing structure of this decanter, namely its wide bowl and punted bottom—and its large capacity was certainly a bonus.
In the Philippines, you can use the adobo technique on any protein or vegetable; you’ll find variations of pork, beef, fish, and even squid abodo.The proteins are simmered in the soy-vinegar mixture until they are tender, and served over rice with extra broth.
You’ll also find forms of adobo that are less like a stew, and similar to stir-fry..This recipe is rich with umami from rendering bacon fat and adding the cooked bacon pieces into the broth.The bay leaves offer an earthy balance against all the savory notes of the dish.
It is traditional to use cane vinegar in this dish, but you can also substitute with rice vinegar.In the Filipino diaspora, it’s not uncommon to use whatever vinegar that is available.
This is a crowd-pleasing dish that is easy enough to make on a weeknight and often shared at Filipino parties and gatherings..
Originally appeared: May 2013.Crisp-tender charred broccoli is tossed with a thick, umami-rich vinaigrette and sprinkled with salty feta and sunflower seeds.You can swap out the wine for beer, cider, or even Pernod.
Try adding a splash of cream to the broth or a pinch of your favorite spice blend to the shallots as they cook (it’s not uncommon to find this dish with a hint of curry seasoning).And you can swap in different aromatics like celery, carrots, or leeks.
The fries help you sop up all that wonderful broth; add a hunk of crusty bread as well if you like.And be sure to serve this dish alongside your favorite crisp glass of wine or beer.. To Make Ahead.