I don't actually cook but to put coconut milk into adobo can't be right. As the article states, there are a million and a half different recipes for adobo, the Philippine's national dish. One for each island in the archipelago and two for each person living there. Even I, who doesn't cook, probably have a version of adobo that I would make: less sauce, beef, like my mom makes.

What's your recipe?

http://www.nytimes.com/2011/01/09/magazine/09Food-t-000.html

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