Tired and bored of the usual adobo, Hermogenes Perez Jr. tweaked the quintessential dish and created a more flavorful, tempting version that has instantly been a favorite of his family and friends for two years now.
Instead of using laurel leaf that adds aroma to the mixture, Perez flavors his adobo with kaffir lime. It gives a tangier, headier taste—a surprising modification for such savory dish.
Kaffir lime is often used in Thailand and Malaysian cooking. The glossy, dark green leaves have a unique double shape and look like two leaves joined end to end. When used in cooking, it offers an intense flora-citrus aroma.
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