Many consider adobo as the country’s national dish, but people from all over the Philippines enjoy it in different ways.
Some prepare adobo sa gata, which adds coconut milk for a creamier sauce. There’s also adobo na puti, which stews the protein in sea salt instead of soy sauce. Following this trend of using colors is adobo sa dilaw (turmeric) and sa pula (atsuete or annatto seeds). Go to any part of the Philippines and you’re bound to find a version of adobo that’s different from the one you grew up with.
Here’s another version of adobo we’d like you to try: adobo with Sarsaya® Oyster Sauce.
Have you tried it before? If not, here’s our recipe video:
1/2 kilo chicken, adobo cut
2 tbsps. cooking oil
2 cups water
3 tbsps. vinegar
1 tbsp. soy sauce
6 cloves garlic, crushed
1 tsp. black peppercorn
2 pcs. bay leaf
3 tbsps. Sarsaya® Oyster Sauce
- In a bowl, combine chicken and soy sauce. Mix well.
- Heat oil in a pan. Sear chicken on all sides.
- Remove excess oil then add water, vinegar, garlic, pepper, and bay leaf.
- Bring to boil. Cover and simmer until meat is tender.
- Add Sarsaya® Oyster Sauce. Mix well and cook over medium to high heat for about 2-3 minutes.
- Serve hot.
Makes 6 servings
The question you’re probably asking now is: why add oyster sauce? How does this level up the adobo we know and grew up with? Adding oyster sauce gives adobo a sweet and savory flavor, plus a thick and appetizing consistency that’s so different from just using soy sauce. It’s more flavorful and delicious!
We love using Sarsaya® Oyster Sauce because it’s made of a blend of real oyster extract and spices. It gives adobo and other dishes a sweet, salty, and savory taste with real oyster flavors. Each pack is only P5 so it’s an affordable way to make your adobo extra special.
Get more easy-to-cook and delicious recipes using Sarsaya® Oyster Sauce here:
Sarsaya® Oyster Sauce
What do you think? Share your thoughts below!
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