Perfect Combo: How to Cook Adobo and Dinengdeng

Want to know how to make your family’s weekend even better? Cook a lovely lunch for everyone to enjoy! The dish that came to mind is non other than .


Adobo is one of the country’s most popular dishes. It consists of meat, poultry, seafood or vegetables which is cooked in vinegar, bay leaf, garlic, pepper and salt with or without soy sauce. This Filipino dish has numerous variation.

The Manila adobo is saucy while the Zamboanga version is thicker with the use of coconut cream. The Bikolano adobo has coconut milk and the Cavite adobo has mashed liver. Besides these, Batangas and Laguna also have their own version which to be honest, are quite interesting. Batangas adobo uses achuete resulting to a reddish sauce and the Laguna adobo uses turmeric.

Achuete or atsuete are red seeds used to color food.

To cook this, you’ll need:

  • Pork
  • Black pepper (whole)
  • Bay leaf
  • Garlic
  • Pepper
  • Salt
  • Soy Sauce
  • Vinegar

Meat and pork can be tough. So, we first place the pork in a wok adding in some water as well as the bay leaf, garlic, salt and pepper. We cook it there until its tender. Once it is, it’s time to add in the rest of the ingredients – soy sauce and vinegar plus additional salt and pepper if needed.

Though we love adobo with a little bit of sauce, this version won’t have it because I am partnering this with another popular Filipino dish.


Dinengdeng is basically vegetables cooked in fish bagoong and sometimes with broiled fish. Since we have some leftover fried bulig, we added in it.

To cook this, you’ll need:

  • Fish bagoong
  • Fried fish (usually bangus or milkfish)
  • String beans
  • Saluyot or corchorus

In a cooking pot, add in some water and the fried fish. Bring it to a boil then add in the fish bagoong, a pinch of vetsin and the vegetables. You can use other veggies such as okra and squash. Here we used string beans and saluyot. Once the veggies are cooked, the dinengdeng is ready to serve along with the adobo.


Happy eating!

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