Batangas Adobong Dilaw

Batangas Adobong Dilaw

Batangas Adobong Dilaw, this is another way of cooking adobo with out soy sauce. In Batangas they use luyang dilaw instead, giving a bright yellow tint to the dish. For my version of adobong dilaw I used turmeric, powdered form of luyang dilaw.

Adobong Dilaw

I also used a mixture of pork and chicken on my adobong dilaw. Of course pork or chicken can be used just adjust the quantity of the meats. Here is the recipe on my version of adobong dilaw.

Adobo sa Dilaw


1/2 kilo pork, cut into large cubes
1/2 kilo chicken, cut into serving pieces
1/2 cup white vinegar
1 head garlic, crushed
1/2 thumb size ginger , cut into strips
2 tsp. salt
1/2 tsp. peppercorns
2-3 pieces bay leaves
2 tsp. turmeric powder
cooking oil

Batangas Adobong Dilaw - Cooking Procedure

Cooking procedure:

In a sauce pan put in the pork meat, pour enough water up to 1” above the meat. Add in the vinegar, half of the garlic, bay leaves, ginger, salt and peppercorns. Bring to a boil and simmer for 15 to 20 minutes, add more water as necessary. Add in the chicken and turmeric powder, simmer for another 15 to 20 minutes or until tender,. Remove the meat from the pan and let drain, reserved the liquid, keep aside. In a frying pan heat generous amount of cooking oil, fry the remaining garlic until fragrant, remove from the frying pan and keep aside. On the same frying pan fry the pork and chicken in batches until all side are seared. When done return the fried meats and garlic to the sauce pan and continue to simmer until the remaining liquid has turned to oily sauce, correct saltiness as required. Serve with a lot of rice.

One Pot Classic Chicken Adobo with Atsuete


  1. Hmmm bago to ah, try ko to. .sana masarap..pguwi ko ng Laguna, lulutoin ko to.hehe

  2. I try this new recipe, original from batangas, sana masarap ang kalabasan ng luto ko hehehe.


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