Adobong Batangas, Batangas Adobo

Adobong Batangas, Batangas Adobo
Batangas Adobo, Many years ago when I was starting to cook I have an old cook book by Nora Daza titled Let’s Cook with Nora Daza. This book has helped me learned how to cook and was the source of my inspirations. Today I would like to share the Batangas adobo recipe from that book.

Adobong Batangas,

I am not sure if it still true today that the Batangas adobo is cooked this way. In fact I have to modify the recipe to adjust to my cooking preference. This version of adobo do not use soy sauce, annatto or atsuete is used instead. The recipe call for beef meat, heart and liver, and pork meat. Below is a copy of the original recipe taken from the book. I would like to give credits to the book author Nora Daza and publishers, National Book Store, if you are interested of having that book go visit any of their branch.

Batangas Adobo - By Nora Daza

Batangas Adobo

Ingredients:

1/2 kilo beef, cut into large cubes
200 gram beef heart, cut into large cubes
100 gm beef liver, cut into large cubes
1/2 kilo pork, cut into large cubes
1/2 cup white vinegar
1 head garlic, crushed
1 tbsp.tsp. salt
1/2 tsp. peppercorns
2-3 pieces bay leaves
2 tsp annatto, atsuete powder
cooking oil

Cooking procedure:

Adobong Batangas, Batangas Adobo - Cooking Procedure

Adobong Batangas, Batangas Adobo - Cooking Procedure Frying

In a sauce pan put in the beef meat and hearth, pour enough water up to 1” above the meat. Add in the vinegar, half of the garlic, bay leaves, salt and peppercorns. Bring to a boil and simmer for 20 to 30 minutes, add more water as necessary. Add in the pork, beef liver and annatto powder diluted in 1/2 cup of water, simmer for another 20 to 30 minutes or until tender, again add more water as necessary. Remove the meat from the pan and let drain, reserved the liquid, keep aside. In a frying pan heat generous amount of cooking oil, fry the remaining garlic until fragrant, remove from the frying pan and keep aside. On the same frying pan fry the meat including the heart and liver in batches until all side are seared. When done return the fried meats and garlic to the sauce pan and continue to simmer until the remaining liquid has turned to oily sauce, correct saltiness as required. Serve with a lot of rice.

Batangas Adobo - Cooking Procedure


 

Comments

  1. dejaySeptember 2, 2011 at 10:30 AM

    wow! thank you sa site na to. well alam ko na ang mga ingredients na bibilhin pag gusto ko magluto. more power! :)

    ReplyDelete
  2. yaySeptember 7, 2020 at 8:10 AM

    1 tbsp of salt? Maybe it should be 1tsp of salt. Typo? Mine came out too salty

    ReplyDelete
    Replies
    1. UT-ManSeptember 7, 2020 at 2:16 PM

      Hi yay, thank you for your feedback, yes you are correct it was a typo error, the screen image of the book is 1tsp. thank you for your support.

      Delete

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