Filipino Adobo

Ingredients:

- 1 kilo (chicken or pork or mixed)
- 4 tablespoons (1/4 cup of cooking or olive oil)
- 1 head of garlic, diced
- 1 big bulb of onion, diced
- salt & black pepper to taste (freshly grounded pepper is better)
- 1 cup soya sauce (to taste)
- 1 cup vinegar (to taste)
- 1 or 2 cups of water (optional, and usually used as a meat tenderiser)
- 1 pc red chilli pepper (optional)

Procedures:

1. Heat oil in a pan.
2. Sauté the garlic until it turns light brown. Then sauté the onion. Add the meat and sauté with the garlic and onion until it is about to tenderise.
3. Add the soya sauce and vinegar. Add the salt and black pepper.
4. For a dash of spice, put one red chilli pepper. Taste and adjust to suit your taste (should be a bit tangy).
5. Bring to a boil. Cover and let it simmer for 25-30 minutes to let the flavor mix well with the meat (or when meat is tender). For dry adobo, simmer until the sauce thickens and then it’s time to serve.

Note: There are different twists to Adobo. For example, in my family, we like it dry (with very little sauce). Some like it with more sauce. On certain occasions we also put hard-boiled quail eggs in it. Here in Singapore, I tried cooking it with potatoes.