Kumusta! This week I’m traveling to The Philippines.
The national dish of The Philippines is adobo. There are many variations of adobo, and it seems I have chosen the most challenging one. The photo (follow the recipe link) looked so beautiful that I couldn’t resist. I heard that Bon Appétit recipes were advanced, but I guess I had to learn the hard way.
This recipe for yellow chicken adobo took me nearly four hours. The steps included making a spice sachet with cheesecloth, toasting turmeric, and burning coconut, which made me feel like a real fancy chef.
It was laborious, but it turned out great and is one of Joe’s favorites. Too bad I’ll likely never make it again!
I will always be thankful that this recipe introduced me to kabocha squash. It tastes like a combination of pumpkin and sweet potato— two of my favorite foods. What a delicious and perfect little squash.
I followed the instructions in this video and microwaved it for 4 minutes to soften it before cutting it.
Changes I Made
The recipe calls for at least 3 tablespoons of honey, which was SO sweet. It reminded me of sweet and sour chicken. Next time, I will cut the honey by 50%.
Serve with a side of fluffy rice.
Warning: I am not a professional food photographer, and it shows.
