I'm a musician by trade (from Blue Scholars & The Bar) but was raised in a community of excellent cooks, from traditional home-cooking masters to trained professionals. In 2013, my wife Chera Amlag and I launched the Food & Sh*t pop-up to share what we've been doing with with a bigger audience.
Adobo is a traditional Philippine stew with soy sauce and vinegar as its base. This regional variation uses neither, instead drawing it's tanginess and salt from calamansi juice and patis (fish sauce). Chicken leg and thigh are browned and braised in the marinade, with coconut cream added to balance it's intense flavor. I serve this with roasted cauliflower & white potatoes, and, of course, a side of white rice.
chicken, rice, cauliflower, white potato, garlic, shallot, calamansi juice, coconut cream, fish sauce, black peppercorn, bay leaf, turmeric