Go to the Recipe: Tangy Adobo Sous Vide Sauce
A great recipe. Since I am a big Adobo fan I had to give it a shot.
Traditional Adobo has the soy sauce to vinegar ratios in this recipe reversed. If you are looking for a more traditional Adobo the ratios should be 80 grams vinegar to 40 soy sauce (2x vinegar to the amount of soy sauce). Back in the day this ratio with the vinegar was used as a means of food preservation.
I would also recommend reducing the amount of pepper flakes to your individual taste. I tripled this sauce recipe and the spice (heat) ended up being a bit too much for some.
Liked the blending of the sauce (which really made it super creamy and prevented the issue of biting into a whole peppercorn) and the addition of the Xanthan gum as a thickener.
Wow this was excellent. Will def make it again
Wonderful flavor. Will be adding to the regular rotation.
Oh man. Made this tonight and it was SO GOOD.
I think the coconut milk didn't help, made the taste too "soft" and absorbed some of the aromas. I agree with William Bonner, need more vinegar. Also used chinese soy, would use a lighter soy next time. Liked the Xanthan. Put extra garlic, and the coconut milk overwhelmed it. I'll use this recipe again, but without the coconut. Pre-seared sous vide chicken thighs at 150 2 hours were incredible for texture.
I finished it right now and it is fantastic. I didn't use chili flakes, only the black peppercorns, and the heat is perfect for me.
Great recipe! I substituted grapeseed oil for the coconut oil (didn't have any coconut oil) but it still had enough coconut flavor to tell it was there. I ended up leaving out the brown sugar and xanthan gum until after blending it, and only added it back to the sauce once I had it on the stove and poached some shrimp in it (using the sugar to thicken it up). It was fantastic over rice with some bok choy as laid out in another ChefSteps recipe!
