From Lord Maynard Llera's kitchen · Kuya Lord, Los Angeles
stove · pan sauce
NATIONAL AWARD WINNERFilipino Adobo Glaze
From an award-winning kitchen
Ratio
SOY SAUCE 120WHITE VIN 120WATER 120
Ingredients
- SOY SAUCE120 ml
- WHITE VIN120 ml
- GARLIC40 g
- BAY LEAF1.5 g
- PEPPER3 g
- SUGAR12 g
- WATER120 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Filipino-American chef of Kuya Lord in Los Angeles; James Beard Best Chef: California 2024. Regional Filipino cooking—sinigang, adobo, sawsawan dipping sauces—in a compact Hollywood kitchen.
Originally published as Filipino Adobo Glaze.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Lord Maynard Llera adobo finish (published as “Filipino Adobo Glaze”). Full citation lives in Provenance.