Here’s why Batangas’ version of Adobo with bangus is simply irresistible
One of the famous landmarks in Batangas is Taal volcano, and the city actually has more to offer than a picturesque scenery. Visit the locals around and you’ll smell a tempting aroma wafting from the kitchen—the smell of turmeric or luyang dilaw that is widely available in the towns of Taal and Lemery.
Like in other provinces in the country, Batanguenos proudly made their own version of adobo using turmeric, calling it Adobo sa Dilaw.
Though chicken and pork are mostly used, we found another healthier and mouthwatering version using bangus. The bangus is cooked and braised in vinegar and garlic, drenched in peppery yellow turmeric sauce and exploding with rich, savory delight.
Batangas Adobo sa Dilaw
500 grams Sarangani Bay Milkfish Fillet, cut into cubes
3 tbsp cooking oil
2 tbsp minced garlic
½ cup chopped onion
1 thumb-sized luyang dilaw (turmeric), sliced
2 bay leaves
¼ cup vinegar
1 tsp ground pepper
1 tsp salt
1 tbsp sugar
1 cup water
1. Heat cooking oil in a sauté pan, sauté garlic, onion and turmeric.
2. Add bangus chunks and fry until light brown in color.
3. Add bay leaves, vinegar, pepper, sugar and water. Cook until sauce is reduce in half.
4. Serve with rice.