Adobo sa Dilaw

By: Rizabelle Boado 3

You are not filipino if you don't know how to cook adobo. Adobo is a traditional dish of Filipinos. We can assume that if you conduct a survey as to what would the most likely be the national dish of the Philippines, probably more than half of our population would answer "Adobo".

Batangas has it's own signature dish when it comes to adobo, It is cooked like the normal adobo but the first thing that sets adobo sa dilaw apart from the original is obviously "dilaw"or the yellow part. This authentic Filipino dish is originated from Taal, Batangas. Taaleños use luyang dilaw to brighten up the color of the dish. You can cook it with either pork or chicken it depends on you, Or if you want do chicken-pork adobo sa dilaw. At first, I thought it was chicken curry without the gata, but when I tried to taste it, It actually tasted like adobo, But the luyang dilaw bringing the flavor to the next level. The best thing about it is the taste was very original.

And you can't really compare it's taste and it's creamy texture with a chicken curry although both uses coconut cream when cooking it. "Adobo sa dilaw" just had own unique taste. but be warned though, turmeric will make your fingers hands and other utensils you'll be using when making this dish turn into yellow.

I am happy that each time my mom cook this dish at home I could see the plates are all clean. My family loves Adobo sa Dilaw in the same manner that were also adore typical adobo.

For food lovers, you better try to spice up your meal by trying out this adobo sa dilaw version, which is different from the traditional one that's cooked with soy sauce. This authentic Filipino dish originated from Taal, Batangas.