How do you cook your Adobo?

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Most of you are probably tired of this topic but I just want to ask all of you on how you cook your Adobo. Do you use any particular brand of soy sauce or vinegar? My Mom cook it with garlic, onions, laurel leaves and of course with soy sauce and vinegar. As for me I don't like it with laurel leaves. A friend of mine cooks a really mean Adobo . She doesn't use onions, just garlic and then mostly soy sauce and I don't remember if she puts vinegar though because it's been so long since we last saw each other . So the taste is salty, but I mean it's just right to the taste. I believe she only uses Marca Piña for her soy sauce with a few whole black pepper and laurel leaves. How I cook mine? It's a little odd. I put brown sugar in it, soy sauce, vinegar, garlic and potatoes. I use Silver Swan for my soy sauce then Datu Puti for the vinegar. I tried Marca Piña but I just can't seem to get the taste of my friend's adobo My Mother-In-Law cooks adobo with tomatoes included it was odd but it tasted good nevertheless. My father-in-law puts more vinegar than soy sauce, still tastes good. I know I just love Adobo. Another recipe I saw in a Magazine is adobo with mostly vinegar, they called it "tuyong adobo" (dried adobo in vinegar. I've tasted one of these before when my mom cooked it that way...Yum yum!