Adobong Manok (Chicken Adobo)

adobo Adobong Manok (Chicken Adobo)Hmmm… ang bango naman n’yan, nakagugutom!  

Alam na alam ko kapag adobong manok ang ulam ng kapitbahay namin noon sa Jolo dahil sa amoy pa lang nito tiyak gugutumin ka talaga. Nagluluto din ako noon ng adobo pero hindi ko tlaga mahuli ang amoy na iyon.  Nahihiya naman ako magtanong kasi hindi ko naman sila kilala at bihira lang sila lumabas ng bahay.

 Ako kasi yong tipo ng tao na kapag interesado ako sa isang bagay eh gagawa at gagawa ako ng paraan para lamang malaman kung ano ang gusto ko malaman; sa madaling salita, kinaibigan ko ang kanilang katulong. Tuwing nagtatapon ng basura, panay ang interview ko.  Tuwing meron akong kakaibang naamoy na luto nila, tinatanong ko kung ano iyong luto na iyon at paano niluluto at ano ang lasa at ano ang mga ingredients nito at paano ang procedure.  

 Sa pagluluto halos pare-pareho lang ang pangalan ng recipe or maiba man e iyon pa din ang ibig sabihin noon, medyo pinasosyal lang.  Pero ang pagkakaiba lang, kahit pareho lang ang luto noon ay ang panlasa at presentation natin na ginagawa at depende iyon sa atin na nagluluto. Reinventing and improving or making some revision to some recipes are very rewarded lalo na kapag perfect ang gawa at pinupuri ka na masarap or ang sarap naman ng luto mo. Doon pa lang, sulit na ang pagod mo at lalo mo pa pagbubutihin ang iyong pagluluto. PRICELESS kasi kapag pinuri na masarap ang luto mo lalo na kung ang iyong mga anak at asawa ang iyong number one fan.

Ang klase ng pagluluto o presentation ng bawat luto ay depende sa: 1. Lutong pangbahay, 2. Lutong pang-commercial (ord. resto or turo-turo) 3. Pang sikat na resto at 4. Pang handaan. At susubukan ko na ibigay ang pagkakaiba ng bawat isa sa sunod kong blog.

At ito ang aking sikreto kung paano ko natutunan ang isang napakasarap na adobong manok

Mga Kailangan:


  • 1k Manok (chicken ) hiniwa ng ayon sa gusto mo na laki
  • 2 piraso patatas ( hiwain ng cubes style)
  • 4 piraso dahon laurel
  • 7 kutsara toyo (datu puti)
  • 7 kutsara suka (datu puti)
  • 6 piraso bawang (itabi ang 3 piraso)
  • 1 buo na sibuyas ( hiwain at hatiin ) itabi ang kalahati
  • 2 kutsara na mantika ( mamantika ang manok kaya iwasan ang paggamit ng marami)
  • Asin
  • Paminta buo at durog
  • Asukal na pula
  • Magic Sarap ( hindi ako gumagamit ng vetsin)
  • 1 baso tubig
  • 1 kutsara na cornstarch

 Paraan sa pagluluto:

  •  Pagsama-samahin sa isang kaserola o pan ang manok, toyo, suka, laurel, paminta buo,3 piraso bawang dinurog, sibuyas na kalahati e marinade ng magdamag o isang oras at pakuluan ito ng mga 10 minutes sa mahinang apoy para ang lasa nya tlagang lumabas
  •  Isalang ang kawali at ilagay ang mantika.  Iprito ang patatas at hanguin ito at itabi
  • Igisa ang manok na pinakuluan papulahin ang natirang bawang at sibuyas at kapag mapula na ihulog ang pinakuluang manok at hayaan sya na medyo ma fried sa sariling mantika at sa pinag pritohan ng patatas.
  • Ilagay ang sabaw ng pinagpakuluan ng manok at dagdagan ng isang basong tubig.
  • Hayaan kumulo ng 10minuto at lagyan ng cornstarch para ito ay lumapot at makintab tignan
  • Timplahan ng asin at asukal
  • Lagyan ng magic sarap at ilagay ang patatas

 TIP:

MABANGO ANG ADOBO AT MAS MALASA KAPAG ITO AY IGINISA. 

Kapang pang pamilya lang, puwede na siyang huwag na lagyan ng tubig kapag iginisa at puwede na rin hindi palaputin.  Kung ayaw ng medyo matamis-tamis, bawasan ang asukal pero huwag hayaan na hindi lagyan kahit kaunti dahil mas masarap kapag meron nito at mas lalo mag-blend ang alat kunti tamis.

 SA LAHAT NG NILULUTO, MAS MAGANDA ANG HALF COOKED LALO NA SA GULAY. PRESENTABLE NA SIYA AT HINDI PA MAWAWALA ANG SUSTANSYA NITO.

 ANG PATATAS AT CARROTS AY MAS MAGANDA NA IPRITO SIYA NG TAMA LANG PARA HINDI NITO SIPSIPIN ANG LASA NG KAHIT NA ANONG KARNE NA NILULUTO.

  Asukal na pula – isang sekreto ng mga nagluluto sa restaurant o catering para mas lalo mag-blend at pantanggal ng alat at puwede na siyang gamitin pamalit sa vetsin.

 Arina – Pampalapot ( 1 is to 1 sila ng cornstarch )

 Cornstarch – Pampalapot at pampakintab ng luto (para hindi mukhang dull ang luto kahitgabi na or matagal na oras na ito niluto)

source:      www.dorcenkitchenette.blogspot.com

 Like :         https://www.facebook.com/pages/Hapees-Food-Corner/181475101894582

 Adobong Manok (Chicken Adobo)

© 2012, Dhors. All rights reserved.


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  • Allyn Alvizo

    Ang sarap talaga nito !!!!!!!!!!!!!!!!!!! :))) nagugutom na ako !!!!!!!!

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