Don’t like eggplant? Love it? Eggplant Adobo is for you

Five basic ingredients—soy sauce, vinegar, garlic, bay leaves and peppercorns—turn Asian eggplants into a tangy, vegan Philippine adobo dish. Recipe below.

WE LOVE EGGPLANT. We also understand that some people don’t. There’s that slightly bitter taste that just puts them off. That’s one reason we really love Asian varieties of eggplant—they’re slightly sweet, without any bitterness. Of course another big reason we love Asian eggplants is that we most often encounter them on menus in Chinese restaurants—seek them out, in fact. Recently, a Filipino eggplant dish, Eggplant Adobo, caught our eye. Having just made Chicken Adobo, the unofficial national dish of the Philippines, we were intrigued, to say the least. Continue reading “Don’t like eggplant? Love it? Eggplant Adobo is for you” →

Vinegar, soy sauce and the (unofficial) national dish of the Philippines: Chicken Adobo

Vinegar, soy sauce and a handful of simple ingredients simmer distinctive flavor into this well-loved traditional Filipino dish. Recipe below.

INSPIRATION FOR THE THINGS WE COOK HERE COMES FROM MANY PLACES. And sometimes, it comes in pairs. The other day, Marion said she’d found a recipe for a beloved traditional Filipino dish, Chicken Adobo. I’d found another recipe for the dish the day before—and was so intrigued, I still had the tab open on my laptop. So we knew we had to cook it. Continue reading “Vinegar, soy sauce and the (unofficial) national dish of the Philippines: Chicken Adobo” →