Piedmontese Beef Adobo in Turmeric and Coconut Milk

One can never have enough adobo recipes in one’s repertoire. Adobo is not just a dish, but rather a cooking method that allows creativity in the chef’s selection of the vinegar (coconut, nipa, or sugarcane), coloring (soy sauce, achuete, or turmeric) or lack of it, and choice of finish (grilled, broiled, or fried). Soy sauce was not originally part of the mix in adobo lore, but when the Chinese landed on our shores, we adapted many of the ingredients they brought with them as our own. Dilaw