The Story of Adobo: A Filipino Classic with a Golden Twist

Welcome to my website! If you love discovering new flavors and learning about different cultures through food, you’re in the right place. As someone who was born and raised in the Philippines, I’ve always been passionate about sharing the rich culinary heritage of my homeland. And what better way to start than with a dish that holds a special place in every Filipino kitchen—Adobo!

Adobo is widely regarded as the national dish of the Philippines, loved for its perfect balance of savory, tangy, and slightly sweet flavors. While the classic version is made with soy sauce and vinegar, different regions have their own unique takes on this beloved dish. One of these variations is Adobo sa Dilaw—a golden-hued, turmeric-infused version from my hometown, Taal, Batangas.

A Taste of Taal, Batangas

Taal is a town rich in history and tradition, known for its ancestral houses, the iconic Minor Basilica of St. Martin of Tours, handcrafted Balisong (fan knives), and the elegant Barong Tagalog. But beyond its heritage sites, Taal is also home to delicious local dishes, and Adobo sa Dilaw is one of them.

Unlike traditional adobo, which uses soy sauce for its deep, dark color, Adobo sa Dilaw is made with turmeric, locally known as luyang dilaw. This ingredient not only gives the dish its striking golden color but also adds a warm, earthy flavor with a hint of bitterness. Growing up, my family always had fresh turmeric growing in our backyard or readily available from neighbors. It was a staple in our Sunday meals, best enjoyed with a generous serving of steamed white rice.

What Makes Adobo Sa Dilaw Special?

Adobo Sa Dilaw offers a delicious twist on the classic adobo while staying true to the essence of Filipino home cooking. Here’s what sets it apart:

• Turmeric Instead of Soy Sauce – Instead of the usual salty and umami-rich soy sauce, turmeric gives the dish a more subtle, earthy taste.
• Health Benefits – Turmeric is known for its anti-inflammatory and antioxidant properties, making this dish not only delicious but also nutritious.
• Bright, Inviting Color – The vibrant golden hue makes it visually appealing and a standout on the dinner table.
• Simple Yet Flavorful – Like traditional adobo, Adobo sa Dilaw is simmered in vinegar and garlic, creating a beautifully balanced dish with just a few ingredients.

In Canada, where I now live, fresh turmeric can still be found in local grocery stores, and powdered turmeric works just as well if fresh isn’t available.

Recipe: How to Cook Authentic Adobo sa Dilaw

Now that you know the story behind Adobo Sa Dilaw, it’s time to bring this dish to your kitchen! Here’s a simple and authentic recipe for you to try.

Ingredients:

• 1 kg (2.2 lbs) chicken, or a mix of chicken and pork, cut into serving pieces
• 2 tablespoons cooking oil
• 1 onion, sliced
• 8 cloves garlic, minced
• 2 tablespoons fresh turmeric, peeled and sliced (or 1 teaspoon turmeric powder)
• 3 bay leaves
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 tbsp of fish sauce
• 2 potatoes, cubed
• 1/4 and 1/2 cup of water ( add more if needed)
• 2 tbsp white vinegar ( originally 3/4 cup; adjusted to my family’s taste, but you can adjust as desired)
• 1 tsp of sugar

Instructions:

1. Sauté the aromatics – In a pot over medium heat, heat the oil and sauté the onion, garlic, and fresh turmeric until fragrant.
2. Add the chicken – Add the chicken pieces, salt, black pepper, bay leaves, 1/4 cup of water and fish sauce, and cook until lightly browned. Add potatoes.
3. Simmer until tender – Add 1/2 cup of water or more if needed. Cover and simmer over low heat for about 30-40 minutes or until the chicken is fully cooked and tender.
4. Pour in the vinegar – Add the vinegar. Do not stir until it starts to boil to let the vinegar cook properly. Add the sugar.
5. Serve and enjoy – Serve hot with steamed white rice.

Bringing a Taste of Home to Your Table

Adobo sa Dilaw is more than just a dish—it’s a reflection of my roots and a testament to the diverse flavors of Filipino cuisine. Cooking this recipe connects me to my childhood and the comforting meals shared with family.

I hope you give this golden version of adobo a try! If you do, I’d love to hear how it turns out. Share your experience in the comments below or tag me on social media with your own take on Adobo sa Dilaw. Let’s celebrate Filipino flavors together—one dish at a time!