Cooks eventually switched to Chinese soy sauce in place of salt, though some purists in the Visayas region of the Philippines still prepare it in the indigenous way without the Chinese import). In Muslim Zamboanga, adobo has evolved into a creamy dish that uses coconut milk, called adobong sa gatâ. In Cavite, where the turmeric rhyzome grows everywhere, it only makes sense that it would be incorporated into the local version of the dish, called adobong dilaw. Other versions include beef, mashed pork liver, chili, patis (fish sauce), and annatto oil. Even crocodile adobo is a thing, which I discovered on my trip to El Nido, Palawan while visiting a crocodile sanctuary that had ironically placed crocodile meat on the on-site restaurant's menu.