“The Original Adobong Puti: Back to the Roots of Filipino Cooking”

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Today, I decided to cook adobo. Pero this time, hindi ko ginawa yung usual na dark adobo with soy sauce. Instead, I tried the old version called Adobong Puti. Ito yung original style ng adobo na niluluto ng ating mga ninuno before pa dumating ang soy sauce. Simple lang siya—vinegar, garlic, salt, pepper, and water. I was curious kung ano lasa at kung ano feeling na magluto ng simpleng ulam na kinasanayan ng mga Pilipino noon. First, I prepared the chicken. Nilinis ko muna tapos cut into small pieces. Then, I crushed some garlic at nilagay ko sa pot kasama ng vinegar, water, peppercorns, and a little salt. I added the chicken and let it boil. At first, sobrang tapang ng amoy ng suka, pero after a few minutes, nagblend na siya with the garlic. The kitchen started to smell like home. Habang niluluto ko, napansin ko na iba talaga ang itsura. The sauce was light, hindi brown like the soy sauce version. Kaya siya tinawag na Adobong Puti.

I was a bit nervous na baka masyadong simple ang lasa, pero hinayaan ko pa rin itong kumulo. Little by little, the chicken took in the seasonings, and the strong vinegar flavor turned milder. When it was done, I tried a bite. Ang galing pala kahit basic lang! The sour of vinegar blended nicely with the garlic, and the chicken came out soft and juicy. Hindi siya maalat, hindi rin oily—just clean and light. I realized na kahit walang soy sauce, adobo can still be delicious. Masarap siya with rice, and it felt different but very comforting. Habang kumakain ako, naisip ko yung history ng dish na ito. Noon, wala pang refrigerator ang mga Pilipino, at mabilis masira ang meat dahil mainit ang klima. Vinegar was used as a natural preservative para tumagal ang pagkain. Garlic and salt added flavor, and that was enough. Pinapakita nito how practical and resourceful ang mga ninuno natin. Later on, dumating ang Chinese traders at sila nag-introduce ng soy sauce.

Maraming nagustuhan ang bagong lasa, kaya people started adding it to adobo. Doon nagsimula maging popular yung dark version. Pero mahalaga pa rin ang Adobong Puti kasi ito ang nagpapaalala ng original Filipino way of cooking. Adobo also has many variations in the Philippines. Some add gata, others put turmeric or even pineapple and potatoes. May iba na gusto dry, may iba naman na saucy. Pero kahit anong version, vinegar at garlic ang puso ng adobo. For me, cooking Adobong Puti was more than just trying a recipe. Parang connection siya sa roots natin. Naramdaman ko na I was eating food with history. Adobo is not just food; it shows Filipino culture and family. Even abroad, Filipinos cook it to feel at home. Whether soy sauce, adobo, or Adobong Puti, it is part of who we are. My first time cooking Adobong Puti was a good experience. The recipe is simple, pero may kakaibang lasa at may malalim na kahulugan. It shows the creativity of our ancestors and teaches us that even the plainest food can share a strong story about being Filipino. Anyway, my kids love it, they enjoy the version of adobo and tell them the story about how this is the original adobo back then, it’s they are first time having it. and I also keep some for my husband, and he also loves having it. He had extra rice as well. From now on, this will be one of our family dishes and can make it for my in-laws to try too.