#CookMe: Adobo sa Gata with Mushroom

Adobo is considered by many as the Philippines national dish. It's a staple viand to any and every Filipino household. It might be too much of an assumption, but I think everyone in the country has devoured and enjoyed this ubiquitous dish at one point in their lives. Suffice to say, Pinoys do love their Adobo.

Various provinces has their own versions of Adobo too, further proving its mass appeal. We have Adobong Dilaw from Laguna. Ilonggos make use of 'atchuete' or annatto, giving their Adobo a distinct red colour. We also have Adobo sa Asin, which makes use of salt (NaCL) in lieu of the traditional soy sauce. Millennials, not to be outdone, invented the Adobo burger, Adobo pasta, Adobo flakes, and even Adobo sushi. If that is not enough to prove how much we love Adobo, don't get me started with what can you turn into Adobo.

What I will be sharing with you today is the Bicolano's take on our beloved dish, Adobo sa Gata. This dish is made better with quality ingredients shared by Jolly Foods. So let's ready your aprons, warm the stove, wash all the ingredients, take out the pans, and let's cook!


1/2 pound of Chicken
1/2 pound of Pork
3 pieces of Onion
1 head of Garlic
3 pieces of Bay Leaf
1 can of Jolly Coconut Cream
1 can of Jolly Mushroom
1 cup of Soy Sauce and Vinegar
Salt and Pepper


1. Wash your hands, wash your cutting board, knife, and pan and/or pot. Also make sure that our workspace is clean. Aside from making sure our food is delicious, let us also make sure that it's clean.

2. Cut your meat in any way or shape you want (cue in Ed Sheeran's "Shape of You"). I prefer Adobo cut for the chicken and squares for the pork. But if you want to challenge yourself, then by all means make a dodecagon.

3. Thinly slice the onion (horizontally or vertically, you choose). Mince the garlic.

4. Marinate the meat with the onion, garlic, pepper and soy sauce. A good 30 minute will do. Or an hour, depending on how much time you'd like to think you have.

5. Put the marinated meat and the marinade itself in a pot or pan, add half a cup of water. Also add the bay leaf and the vinegar, but make sure to not stir the mixture. The vinegar does not want to be disturbed. Allow everything to boil for around 10 to 15 minutes.

6. Once its boiling, you can now stir it and make sure to taste. Add salt (or fish sauce) accordingly. You can now add the Jolly Coconut Cream and Jolly Mushroom. Allow everything to boil for 10 to 15 minutes. While waiting, you can sit down and relax and wonder how jolly the mushroom will be once they feel the heat. 

7. Once you're done with such morbid thoughts. Stir and taste. Add salt if necessary. For an added kick, you can add a leg chili (of any kind).

8. Rejoice. Give praise to whoever you worship (mine happens to be Zac Efron). Celebrate another successful dish. Now get a plate, get your rice (which I know you have plenty of) and eat. You deserve it.

My Adobo had more sauce/soup than intended as I added a cup of water. You can disregard the water if you want a thicker and drier Adobo. Also, you can fry the meat before adding the Coconut Cream for added colour. But that would make it harder, wont it? 

I hope you enjoyed my take on this quintessential Pinoy dish. Remember that Adobo is one versatile dish, so do not be afraid of taking risk with your Adobo. If you had the audacity to commit to your current or previous relationship, what's stopping you from getting more adventurous with your Adobo?  

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