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| Chicken Adobo |
In honor of Jacob’s and Kenia’s Filipino roots, we decided to cook adobo! And in an unexpected (but totally delicious) twist, every single one of us picked chicken as our protein. Pork, if you’re reading this, please don’t take it personally—we still love you. Promise.
Now, I’ve made adobo plenty of times before, but something about it always felt just a little… off. Good, sure. But not quite that chef’s kiss moment I was hoping for. The missing puzzle piece? The soy sauce! I usually use Thai or Japanese soy sauce since that’s what I have on hand, but this time, I went full-on authentic with Filipino-style soy sauce—and BAM. That was it. My taste buds finally got the memo.
What made this night extra fun was that each couple made their own version of adobo. It turned into a mini taste-test showdown in the kitchen, with all of us comparing notes and figuring out ways to tweak and improve our recipes for next time. None of us nailed the perfect version (yet!), but we all walked away with ideas and full bellies, which is really the best kind of win.
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| Chicken Adobo with sinanag |
Of course, no Filipino feast is complete without some essential sidekicks. A crispy batch of lumpia, some garlicky sinangag (Filipino fried rice), and a cold San Miguel beer all made an appearance—because balance, right?
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| Lumpia and San Mig |
As for my batch? I think I finally cracked the code. This one’s officially earned its spot in the regular dinner rotation. So if you catch me rambling about soy sauce like it’s some kind of secret ingredient revelation… now you know why.
If you’ve ever struggled to get your adobo just right, try switching up your soy sauce—I swear it makes all the difference. And if you’ve got a tried-and-true adobo recipe, drop it in the comments! I’m always down to experiment (aka, find excuses to eat more adobo).
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