Very authentic!! I did change a little though, yet it still gets a 5 because the recipe is still pretty much the same. I used strips of pork because thats how I grew up eating it. I sauteed the garlic (4 cloves) and some green onion. After removing garlic/onions from wok, I put fresh ground pepper on raw pork and cooked it, splashing some soy sauce on halfway through. I then removed the pork and cooked the veggies, adding the garlic and onions back to the pan and putting additional soy sauce on them. Then once cooked most of the way, I added the pork and noodles until heated all the way through. I have to say, a bit more flavorful than my dads....

Reviewed On: Apr. 21, 2008

Wow, I served with brown rice and lots of the juice/glaze drowning everything. Tastes just like dad's!! I am used to adobo made in a big stock pot and simmered for hours, so this was a nice change but still had authentic flavor. It didn't turn glaze-like (more of just an adobo juice), but thats probably due to the fact I used less honey. I made the marinade and put the chicken in a bag with it and froze it until ready to use. Yesterday i put it in the fridge to defrost and further marinate the flavor. FABULOUS!! And for those who say it is too salty, it is not at all. I used reduced sodium soy sauce after reading the reviews, but ended up putting La Choy full sodium soy on afterward because it was lacking something. Salt. It's just how the flavors are supposed to be. That taught me not to mess with perfection ;)

Reviewed On: Apr. 7, 2008

Its really good, but I changed a few things so thats why it got 4 stars. I added many more strawberries, about 2 tsp splenda (in addition to honey), a dash of vanilla, and about 5 ice cubes. I also used 4 oz. strawberry-vanilla yogurt. My 4-yr-old thought it was a strawberry banana milkshake and actually ate breakfast!

Reviewed On: Apr. 7, 2008