Take your Adobo to a Creamier Level with Coconut Milk

Don’t you just love how coconut milk can add so much flavor and richness when you put it in a dish? For this variation, Chef Kel Zaguirre, Locavore’s head honcho shares how they do adobo in the south using gata. Better cook a lot of rice too cause this dish goes perfectly with it! 

Makes 6-8 servings

1 kilo Beef short ribs, cut into 2-inch pieces

2 Tbsps Salt

1 Tbsp Black peppercorns

2 Bay leaves, divided

  • Enough water to cover beef

3 Tbsps Canola oil

1 bulb Garlic, peeled and minced

½ cup Vinegar

2 Bay leaves (laurel)

1 Tbsp Black peppercorns

3 cups Coconut milk (kakang gata)

2 Tbsps Sugar

  • Salt, to season

1-2 Siling labuyo, chopped

  1. In a medium saucepan, put the beef short ribs, salt, peppercorns, and two laurel leaves. Add water, making sure to cover all the ingredients. Put on high heat until the water boils.
  2. Turn down to medium heat and simmer for 3-3 ½ hours or until beef is fork tender. Strain broth and set beef ribs aside.
  3. Place a large sauté pan with oil over medium heat. Sauté garlic until golden brown.
  4. Add softened beef short ribs and then stir. Next, add vinegar, remaining laurel, and black peppercorns. Do not mix until vinegar boils.
  5. Once all the liquid is boiling, add the kakang gata. Stir once in a while. Season with sugar and adjust seasoning with salt.
  6. Simmer until coconut milk is reduced and becomes oily. Add siling labuyo for added heat, depending on preference. Serve hot.

Recipe by Chef Kel Zaguirre and Jonathan Zaguirre
Photographed by Mike Cuevas of Studio 100

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