There are as many versions of adobo as there are households, but all of them share the same basic components. Adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat. The moist heat gently penetrates the meat to break down the collagen and tough…
Bicol Express is a popular Filipino dish said to be invented in the district of Malate, Manila, though it is, in fact, a the dish is based off gulay na lada which is a popular native Bicolano dish, a fiery stew made from pork, coconut milk, long chilies (siling mahaba), shrimp paste (bagoong alamang), onion, garlic, and ginger. Bicol Express was said to be named after the passenger train service…