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Here is one of my favorite variation of seafood adobo - Adobong Pusit or Squid Adobo. It is a very rich and tasty dish made from squids cooked adobo style. Full details here: http://www.pinoykusinero.com/2015/01/adobong-pusit-squid-adobo.html

According to the purists, Adobong Puti or White Adobo is the closest to the traditional way of cooking Filipino adobo as it emphasizes the use of the most basic ingredients: vinegar and salt. Check out easy recipe here: http://www.pinoykusinero.com/2014/08/adobong-puti-white-adobo.html

Pork Humba (Visayan Pork Adobo) - http://www.pinoykusinero.com/2015/02/pork-humba-visayan-pork-adobo.html

I had thought for the longest time as a child that sitaw is the green and healthier version of pretzel sticks - sweet, delicious and crispy to the first bite but so tender to chew. Adobong Sitaw is no-brainer a favorite vegetable cooked adobo-style not only in our home but in every Filipino household. Check out full details here: http://www.pinoykusinero.com/2015/01/adobong-sitaw-string-beans-cooked-adobo-style.html

A typical Filipino dish with tangy taste coupled with coconut milk makes this recipe a delicious meal. You can make with your own version, as long as the tanginess still the core element of the taste.

Some Filipinos treated this recipe as adobo. The difference is the black beans being added to add flavor. Also, try the combination of pork and beef meats. You can add potatoes, banana (saba), red bell pepper and green onion leaves if you like.

Instead of spreading your apricot preserves on the usual English muffin, toast, or bagel, why not make an adventurous spread that's perfect for entertaining?