MINOLAURIC Adobo sa Dilaw

MINOLAURIC Adobo sa Dilaw | www.thepeachkitchen.com

Just like Sinigang, Adobo is one of the most popular Filipino dishes there is, spawning many versions in the different provinces of the country. I’ve tried cooking many  versions of Adobo myself and I couldn’t name a favorite because I like them all. Each one has it’s own unique taste and flavor. Among the Adobo versions, though, I’ve yet to try Adobo sa Dilaw (Chicken Adobo in Turmeric). You may be wondering why. Well, I didn’t like using turmeric before. I would rather use ginger. Lately, though, not only did I come to appreciate its taste, I believe I developed a fondness for it. Specially now that I found out about it’s many health benefits. It is now one of my favorite ingredients when juicing. So I thought about this golden Batangas dish: Adobo sa Dilaw.

We moms are becoming health conscious at this day and age where we can easily pick up an illness everywhere. So as much as possible, we would like to prepare dishes that are not only delicious but also healthy for our family. As much as possible, we start with fresh, natural ingredients — fresh meat, fresh vegetables, and even healthy cooking oil.

MINOLAURIC Adobo sa Dilaw | www.thepeachkitchen.com

Coconut oil is one of the “coco wonders” that most people are unaware of.

I started to hear about how good Coconut Oil for the body is was way back in January 2012 when I attended The Healing Diet lecture by mother–and–son tandem of Blecenda Miranda Varona and Mark Miranda Varona at The Maya Kitchen.

Did you know that not too long ago, many people considered coconut oil to be unhealthy because it is high in saturated fats? Little they did know that it was just black propaganda spread by the corn and soy oil industry which started out in the 1970s.

In the early 2000s, people began to question the claims of the propaganda and re-investigated the benefits of coconut oil. Many benefits were discovered like hair care; skin care; cholesterol level maintenance;  and relief from kidney problems, heart diseases, kidney failure, high blood pressure, and diabetes.

One of the most notable advantages of coconut oil is its ability to fight viruses and bacteria.  This immunity-boosting benefit and the other benefits can be attributed to the presence of LAURIC in coconut oil which is the same substance found in mother’s milk. Pure coconut oil contains about 50% lauric acid.

When lauric acid is present in the body, it is converted into monolaurin, a monoglyceride compound which exhibits antiviral, antimicrobial, antiprotozoal, and antifungal properties. It acts by disrupting the lipid membranes in organisms like fungus, bacteria and viruses, thus destroying them.

MINOLAURIC Adobo sa Dilaw | www.thepeachkitchen.com

When it comes to coconut oil, only one name comes to mind – Minola Coconut Oil.

Minola Coconut Oil is one of the leading brands of coconut oil in the Philippines for the past 50 years and is in partnership with the coconut industry’s leading organizations such as Philippine Coconut Authority, United Coconut Association of the Philippines and Coconut Oil Refiners Association in promoting the benefits of coconut oil.

Minola Coconut Oil is rich in LAURIC OIL that helps fight viruses and bacteria. Using it to cook your favorite ulams (viands) will help boost your family’s immunity because it is  “MINOLAURIC” or full of lauric oil (hence, I call this dish MINOLAURIC Adobo sa Dilaw).Plus, it’s also very affordable and would not burn a hole in your pocket.

MINOLAURIC Adobo sa Dilaw | www.thepeachkitchen.com

I got this much Turmeric or Luyang Dilaw from the market for only ₱6.00 . For those who are not familiar with it, turmeric has a peppery, earthy flavor and the ability to add brightness to any dish because of its yellow color.

MINOLAURIC Adobo sa Dilaw | www.thepeachkitchen.com

Cooking Adobo sa Dilaw is very easy. Heat around 2 tablespoon of Minola Coconut Oil in a pot. Sauté minced garlic and chopped onions until translucent. Add sliced turmeric or luyang dilaw and heat for about 20 seconds. Add chicken, bay leaf, peppercorns, and water.

MINOLAURIC Adobo sa Dilaw | www.thepeachkitchen.com

Simmer until saucy and oily then add vinegar.Bring to a boil for about 15 seconds. Add a bit of sugar and fish sauce or salt to taste. Then serve with steamed vegetable of your choice as a side dish. I chose steamed Okra. Ykaie loved this dish and has asked me to cook it again.

MINOLAURIC Adobo sa Dilaw | www.thepeachkitchen.com

MINOLAURIC Adobo sa Dilaw
 
Author:
Ingredients
  • 2 tbsp Minola Coconut Oil
  • 6 cloves garlic, minced
  • 1 large white onion, chopped
  • 1 knob turmeric, sliced
  • 800g chicken, cut into pieces
  • 4 dried bay leaves
  • ½ tsp peppercorns
  • 1½ cup water
  • ½ cup vinegar
  • 1 tsp white sugar
  • fish sauce to taste
Directions
  1. Heat Minola Coconut Oil in a pot.
  2. Saute garlic and onion and cook until onion becomes translucent.
  3. Add the sliced turmeric and cook for about 20 seconds.
  4. Add the chicken pieces, peppercorn, and bay leaves and water.
  5. Bring to a boil and simmer for 30 to 45 minutes.
  6. Add additional water as necessary, remember that you want this to be saucy and oily and not soupy.
  7. Pour-in the vinegar, bring to a boil without stirring. Let boil for 15 seconds allowing the vinegar to cook.
  8. Stir and then add the sugar and fish sauce.
  9. Serve with steamed rice and any steamed vegetable of your choice.

 

Comments

  1. Pal Raine says

    A must try dish. First time to encounter “ADOBO SA DILAW” recipe. And using MINOLA is a good choice of oil for a dish like this, deliciously healthy.

  2. Elisebet F says

    I’m looking forward to trying this! My mother in law taught me to make adobo with soy sauce, vinegar, onion, garlic, bay leaves, salt, and pepper. I’d love to try it with tumeric.

  3. Cindy Batchelor says

    Mmmm this looks really good! i had never heard of it before! will def be checking it out! thanks for sharing!

  4. Rochkirstin Santos says

    More restaurant owners should know about this and use this minola oil for better health and great tasting food.

  5. Tetcha Figuerres says

    Another interesting recipe to try! Thanks for sharing, Peachy! I’d like to whip up this dish at home so that hubby and son will have a taste of a different kind of adobo.

  6. says

    i have never heard of adobo sa dilaw before + this sure looks interesting. i’d love to give it a try!

    minola is also my go-to cooking oil brand + according to my yoga teacher, it is also one of the safest brand in the market.

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