Filipino Dilaw na Adobo sa Gata (Adobo in Turmeric)

I have rich childhood memories of this Dilaw na Adobo sa Gata. Truth to tell, this was more familiar to me when I was growing up than the Tagalog Adobo in soy sauce.

Maybe because it is yellow, some people mistake this Adobo as the Indian curry but it is not. It has luyang dilaw but not the curry as we know it. When I went to Manila and had the option to buy the Curry sachet, I was surprised at how different it tasted.

This adobo sa gata is stewed in vinegar, then finished off with gata for an oily creamy and rich sauce. Delicious!

Adobo sa Gata Recipe

Ingredients:

• 1/2 kilo Pork Adobo Cut
• 1/2 kilo Chicken Adobo Cut
• 1 head garlic, peeled and minced
• 1 finger luyang dilaw smashed and peeled (turmeric) (or 1 tbsp powder)
• 1 tbsp patis (fish sauce)
• 1 potato cubed
• ½ teaspoon pepper corns
• 2 bay leaves
• 1 cup water
• ½ cup vinegar
• ¼ cup vinegar (1)
• ¼ cup soy sauce
• 1 tablespoon oil
• 1 cup coconut milk
• 3 to 4 Thai chili peppers, stemmed and chopped
• sili leaves (optional)
• salt to taste

Instructions:

In a pot, add pork, chicken, patis and vinegar (1) and bring to a boil till liquid is evaporated and meat is almost golden.

Add garlic, turmeric, peppercorns, potatoes, bay leaves, water, vinegar and soy sauce. Over medium heat, bring to a boil for about 5 minutes. Lower heat, cover and simmer for about 15 minutes or until meat is tender.

Add coconut milk and chili peppers. Lower heat, cover and simmer for about 10 to 15 minutes or until meat is completely cooked and sauce is thickened. Add Sili leaves if you have them for a more authentic taste! Season with salt to taste. Serve hot.

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source https://relaxlangmom.com/food/recipes/meat/filipino-dilaw-na-adobo-sa-gata-adobo-turmeric/