Adobo is one delicious Filipino dish which is well known. You can cook adobong manok(Chicken) or adobong baboy( pork meat) or whatever you like for an adobo be it a veggie or meat, as long as the main ingredients for adobo is there, you will surely like it. But this time, I wanted to share my own version of crunchy adobo which is dry and kinda spicy.
All you need to do is not to put too much water and put some spice like chilly powder to twist the taste. But if you don't like spicy and hot food, then just skip putting chilly powder.
Ingredients for cooking adobong okra (lady finger):
okra - sliced slantly into one inch
garlic- a lot of garlic cloves( this gives the aromatic smell of your adobo)-your preference
ground black pepper - your preference, just a few amount only
salt- for taste
soy sauce- (for those in India please don't use the dark soy sauce)
vinegar- (sugar cane vinegar and not synthetic vinegar)
2-4 tbsp. of water
Preparations for Cooking Adobong Okra
Mix all the ingredients above and taste it if it was the correct spice and flavor that you like. Please take note that I didn't put an exact amount of measurement since your adobo will depend on the amount of lady finger that you have. Just to make sure, if you put let's say 5 tbsp. of soy sauce, then you need to put only 3 tbsp. of vinegar and not too much. Adobo is not a sour food. It is more of salty and blended sour but not too sour and not too much water like a soup.
Another thing that I wanted to tip here if you are cooking adobo, be sure you put a lot of oil like 5 to 7 tbsp. of oil if your measurement for soy sauce was 5 tbsp. The oil will keep your adobo cook even more and without sticking it at the bottom of the pan. Since water will not be much, expect that the oil will also fry a bit of your okra, but don't fry it too much.
Some people like their adobo sweet so they put sugar or pineapple bits into it. But that is good if your cooking meat adobo and not a veggie adobo. But again, it will still be your choice if you want it sweet.