I’m so curious why traditional Filipino Adobo usually has laurel leaves on it? If I don’t like that what’s the alternative?

You can actually eliminate the laurel leaves at all and put nothing as an alternative. :) laurel, like any other herbs, serves as a flavor. It also gives the dish a certain aroma. But without it, adobo still tastes like the one with laurel leaves in it. In our household, we usually cook adobo without laurel and it still tastes fine.

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