The Happy Home Cook: Adobong Dilaw

The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to submissions@positivelyfilipino.com.

Adobong Dilaw (Photo by Elizabeth Ann Quirino)

Lyn B. Gamboa, president of the Negros Cultural Foundation, based in Silay City, Negros Occidental contributed this recipe to the new cookbook The Adobo Chronicles: A Collection of Unique Adobo Recipes and Candid Essays on the Filipino Adobo.

She fondly recalls that she learned this Adobong Dilaw recipe from a Fiesta of Taal that she previously attended.

Reprinted with permission from The Adobo Chronicles cookbook.

Ingredients

2 tablespoons vegetable oil

1 clove garlic

1 large onion, chopped

1 piece (1-inch sized) luyang dilaw (fresh turmeric)

1 kilo chicken cutlets (pork is optional)

1 cup vinegar

Salt and pepper to taste

Procedure

·      In a stockpot, over medium heat, add the oil.

·      Sauté the garlic, onions and luyang dilaw.

·      Add the meat pieces, salt and pepper. Then cook until it is medium done.

·      Pour the vinegar, without stirring. Mix only after the first boil, and keep on fire until cooked.

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