Embrace the Healing Power of Turmeric
Adobo sa Dilaw, with its rich and creamy coconut milk sauce, is another beloved Filipino dish. Consider incorporating turmeric, a bright yellow spice that's not just flavorful but also offers anti-inflammatory properties and may help relieve heartburn.
This Creamy Adobo sa Dilaw recipe uses turmeric alongside the comforting flavors of coconut milk and chicken, creating a dish that's both delicious and functional.
Ingredients:
1 kilogram Beef Short Ribs
3/4 cup MAGGI® Soy sauce
3 tablespoons Cooking Oil
1 piece Onion, diced
5 cloves Garlic, smashed
1 to taste Turmeric
1 cup Vinegar
1 tablespoon Black Peppercorn
5 pieces Bay Leaf
3 cups Water
1/4 cup Brown Sugar
1 packet NESTLÉ® All Purpose Cream
3 tablespoons Red Monggo in syrup, washed (store-bought)
1 piece Tomato, cut into wedges
Steps:
- Marinate the beef in half the soy sauce and set aside.
- In a pot, add in the oil on medium heat and cook the onions and garlic (do not brown). Once cooked, remove the onions and garlic and set aside.
- Add in the beef and brown slightly. Once browned, add back the onions and garlic. Add in the turmeric and cook for 1 minute. Add in the vinegar, peppercorns and bay leaves. Bring to a boil and cook for 2 minutes.
- Add in the water and the brown sugar and bring to a boil then reduce to a simmer. Cook covered for 1 to 2 hours or until the beef is tender.
- When almost tender, add in the remaining soy sauce. Remove the lid, increase the heat and allow the sauce to thicken slightly through evaporation, or for about 20 minutes.
- Once the beef is tender, remove the beef and place on a serving container. Turn off the heat and slowly add in NESTLÉ® All Purpose Cream while whisking or mixing vigorously.
- Pour the sauce over the beef and garnish with the red monggo and tomato wedges.
