Comments on: Pork and mushrooms adobo

By: joy

joy — Sat, 03 Oct 2009 14:46:57 +0000

i’m an “experimenting” cook myself. can’t say i’m good, but i do love the kitchen. i’ve been following your posts in facebook and i must say, you really do rock! thanks for these recipes… my chicken thigh adobo just made a bow here in Copenhagen. i think i will try this mushroom-pork adobo of yours this time…
good luck to you. and keep posting! :-*

By: joy

joy — Sat, 03 Oct 2009 14:42:00 +0000

wow! i have tukayo with the same kind of family and gusto! sadly though my father is not living anymore.. so its my dear brother who keeps the tradition alive. long live the guys who cook the best adobos in the world! (no offense meant, Connie. i salute you for your ingenuity and cooking.. will always. hehehe!)

By: My

My — Fri, 25 Sep 2009 13:46:41 +0000

Hi Connie, I bump in you site accidentally, I really don’t know how, but i would say I love it. I tried some of chicken and meat recipe they are just so delicious. Speaking of Adobo, I was a married to a US Guy, the first time he went in our country, the first dish he requested for me to cook is the dish that start in “A”. Luckly, I’d been reading in the past and know that even foreign love our Adobo, he loves it and when i came here in US, I cooked the same dish to his family, they just love it, even his father who does not like garlic on his food, cannot resist Adobo. You’re right Adobo is not the same without the natural fat from the meat, that is the main problem I encountered when i arrived here in US because most of the meat can buy in supermarket don’t have fat on it. So every time i cooked I put oil in it. I never tried putting mushroom in Adobo, I did potato and carrots. One of this day i will try this dish…today, I will try the Pork and beans recipe. Thank you