Bangus Fillet Adobo in Olive Oil, 10 oz. No added sugar Retort canning subjects the bottles

Retort canning subjects the bottles in high temperature and high pressure with an automatic sealing cap

We use Malunggay leaves

We also developed our recipe with the international palate in mind

with tomato for Dulong and Tomato and some chili flakes for our Spicy variant but we make it "pleasantly spicy"

Bangus Fillet Adobo in Olive Oil, 10 oz. No added sugar Retort canning subjects the bottlesBangus (Milkfish) Fillet Adobo in Olive Oil. The adobo sauce our heirloom recipe. We thought of retorting the glass jar so that it has a long shelf life of three (03) years, even without preservatives, or any chemical additives. Adobo is a slow cooking method of cooking in vinegar and soy sauce. Retort canning is an industry standard method of packing food in glass jar. Retort canning subjects the bottles in high temperature and high pressure with an