4 months Beef adobo the ‘tantiyahan’ way Beef adobo the ‘tantiyahan’ way
  Carmen Segovia believes that in cooking adobo, one should rely on one’s taste rather than follow the exact recipe or the “right” amount of seasoning dictated by cookbooks.   For her, cooking the best adobo is often “tantiyahan” or free estimate or measure, and one’s palate is the deciding factor.   Her beef adobo and chicken-pork adobo are perfect examples of such cooking. If she wants to balance or lessen the saltiness and acidity of the sauce, she adds […] The post Beef adobo the ‘tantiyahan’ way appeared first on Inquirer Lifestyle. ... more