Ingredients 

Seafood

• 2 lbs large shrimp, shell-on

• 2 lbs mussels, cleaned and debearded

• 2 lbs squid, cleaned and sliced into rings

• 1 lb clam meat or whole clams (optional but adds richness)

Adobo Base

• 1 ½ cups cane vinegar

• 1 cup soy sauce

• 2 cups coconut milk

• 2 cups coconut cream

• 2 tbsp brown sugar (optional)

• 2 bay leaves

• 2 tbsp whole black peppercorns

• 10 cloves garlic, crushed

• 2 medium red onions, sliced

• 1 tbsp ginger, julienned

• 4–6 red Thai chilies (adjust to spice level)

Fresh Elements & Garnish

• 1 bunch fresh lemongrass (pounded and tied)

• 1 cup malunggay leaves (moringa leaves)

• 1 bunch green onions, chopped

• 1 cup fresh cilantro

• Lime or calamansi wedges

Instructions 

1. Build the Adobo Foundation

1. Place your Platinum 12-Quart Stockpot on medium heat.

2. Add a small amount of neutral oil. Sauté garlic, ginger, and onions until aromatic.

3. Add peppercorns, bay leaves, and lemongrass.

The Platinum’s even heat distribution ensures the aromatics don’t burn and develop full depth.

2. Create the Coconut Adobo Broth

1. Pour in soy sauce and cane vinegar – do not stir for 2 minutes to let the vinegar cook properly.

2. Add coconut milk and coconut cream, stirring gently.

3. Bring to a light simmer, then taste and adjust with brown sugar for balance.

3. Add the Seafood

1. Add mussels and clams first, covering the pot and letting them steam until they begin to open.

2. Add the shrimp and squid next, stirring gently to submerge them in the broth.

3. Add chilies.

4. Simmer for 8–10 minutes, avoiding overcooking.

The large 12-quart capacity prevents overcrowding, allowing each seafood type to cook evenly.

4. Finish With Greens

1. Fold in malunggay leaves and cook for an additional 1–2 minutes.

2. Turn off heat and top with fresh cilantro and green onions.