Adobo and Sinigang

Recently, I came home from work to find an adorable older Filipino couple seated at my kitchen table. My roommate Christian's parents had come over to cook us a delicious traditional Filipino feast! I was greeted both by their welcoming smiles, the enticing aromas of their labors in the kitchen. I felt like a guest in my own home-in a good way!  

On the menu was sinigang, a tangy and flavorful tamarind based soup full of pork, spinach, green beans, and onion.

When I researched sinigang recipes I found that this soup can be made with a variety of different vegetables, pork, fish or shrimp. I would be curious to try other variations of this delightful dish.

Next was adobo served over rice. ("Rice, always the rice. Cause that's what we do!," instructs our roommate as we dish up.) I had heard of adobo before, but had yet to try it. Tender pork meat in an addictive, flavorful, salty sauce that makes you want more and more. 

The flavors were complex, so I was surprised at the simplicity and familiarity of the ingredients when I looked up some recipes for adobo. I also snagged a copy of Christian's moms recipe/instructions she left for him to recreate this dish: 

(Copyright Christian's Mom)

In her version of this dish the one ingredient I was unfamiliar with was the coconut vinegar! Now we have a jar of it in on our pantry for future use.

Accoutrements served along side the two main dishes were coconut and mango slices.

What did I know about Filipino cuisine before this meal? Not much outside of the well known potluck staples pancit and lumpia. I gained just slightly more insight, making me realize just how little I know and at the same time piquing my interest and curiosity. I think it's a sign of a good meal experience if it leaves you wanting to learn more about the food and ingredients you just ate, and the culture it comes from.