Skip to main content

About

The name Adobo Versus Sinigang or AVS came from a common debate among Filipinos on which should be the ‘national dish’ of the Philippines. Many say it’s lechon, others say it’s sisig, but after so many arguments, adobo and sinigang came on top of the list! Adobo and sinigang are very different when it comes to preparation but both are top Filipino favorites and have characteristics that are truly Filipino! Adobo Versus Sinigang is a showcase, much like a representation of all Filipino dishes! It represents our continuous effort in elevating Philippine cuisine to international level!

Adobo Versus Sinigang aims to achieve the following:
  • To promote Filipino dishes all over the world.
  • To elevate Philippine cuisine to international level.
  • To serve delicious, healthy, and affordable Filipino dishes.
  • To help feed poor Filipinos.
Adobo Versus Sinigang envisions itself as the number one Filipino restaurant that offers world class adobo, sinigang, and other Filipino dishes. It caters to all people regardless of social status because of the quality and affordability of the dishes it serves. Adobo Versus Sinigang also envisions itself as the number one promoter of Filipino dishes all over the world by elevating Philippine cooking to international standards.

Comments

Popular posts from this blog

The Adobo Chronicles

The word adobo came from the Spanish word adobar which means 'marinade' or 'pickling sauce.' We Filipinos cook this dish as a way to preserve food. Vinegar is one of its main ingredients which preserves the dish because of its acidity. The use of soy sauce as an ingredient was introduced to us by Chinese traders earlier in our history. Many say that the adobo is not complete without the inclusion of bay leaves (dahon ng laurel) and black pepper (paminta). There are countless versions of adobo because of the many ingredients and cooking methods that can be used. Some of the more popular versions are the following: Chicken Adobo (Adobong Manok) – Chicken braised in vinegar and soy sauce. Pork Adobo (Adobong Baboy) – Pork braised in vinegar and soy sauce. Chicken Pork Adobo (Adobong Manok at Baboy) – Combination of chicken and pork braised in vinegar and soy sauce. Adobong Pusit (Squid Adobo) – Squids braised in vinegar and soy sauce. Adobo sa Gata (Adobo i...

Pork Sisig (Thrice-Cooked Pork)

Ingredients: 1 kilogram pork cheek, jowls, and ears black peppercorns water ¼ kilogram chicken livers iodized salt ground black pepper ¼ cup calamansi juice chopped white onion chopped siling pansigang margarine Cooking Procedure: In a pot, place the pork, black peppercorns, and enough water to cover the meat. Simmer until the pork is fork-tender. Grill the pork and livers over charcoal until brown and crisp. Allow to cool. Chop the pork and livers into very small pieces. Combine together then mix well. Add the salt and ground black pepper to desired taste. Add the calamansi juice, chopped onion, and siling pansigang then mix well. Heat a sizzling plate then melt the margarine. Put the sisig then mix until brown and crisp. Number of Servings:              6 servings

Chicken Tinola (Tinolang Manok)

Ingredients: cooking oil minced garlic 1 thumb ginger julienned chopped red onion ½ kilogram chicken legs or thighs 2 tablespoons patis black peppercorns water ½ green papaya sliced iodized salt 1 bunch chili leaves with stems removed Cooking Procedure: Saute the ginger, garlic, and onion in cooking oil. Add the chicken then season with patis. Sauté the chicken until light brown. Add the black peppercorns and enough water to cover the chicken. Simmer the chicken until tender. Add the papaya then simmer until tender. Season with salt to desired taste. Let the soup boil then add the chili leaves. Turn off the flame. Number of Servings:              6 servings