Allow me to eat what I said in January. It is actually possible to cook Adobo in Indonesia.
Remember that I said why it’s impossible to replicate that popular Filipino dish of meat deepened and darkened by its marinate because I just couldn’t find the following the right toyo and suka? Well, I found their counterparts here:
That Japanese Soy Sauce, Kikkoman
Why didn’t I even think about this. Probably because this has a stronger flavour and smell (compared to Filipino soy sauce) that I didn’t bother considering using Kikkoman at first. Also, this costs IDR 48,600 (PHP 181.73) at Lai Lai. Compare that to Datu Puti’s 1L Soy Sauce at PHP 37.00 (IDR 9,896.81)
Chinese White Vinegar, Narcissus
This costs between 18,000 – 25,000 rupiah (PHP 67.28-93.44). Forgive me; I threw the receipt by accident). It’s not as sour as Datu Puti’s coconut vinegar, but at least it’s not like any of those ultra acidic Indonesian vinegar.
Now off to the question: is it possible to make a real Filipino Adobo using these two?
The answer is yes.