Philippine adobo: Difference between revisions
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The standard accompaniment to adobo is white [[rice]]. |
The standard accompaniment to adobo is white [[rice]]. |
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Outside the home-cooked dish, the essence of adobo has been developed commercially and adapted to other foods. A number of successful local Philippine snack products usually mark their items "adobo flavored." This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers. |
Outside the home-cooked dish, the essence of adobo has been developed commercially and adapted to other foods. A number of successful local Philippine snack products usually mark their items "adobo flavored." This assortment includes, but is not limited to [[nuts]], chips, noodle soups, and corn crackers. |
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==See also== |
==See also== |
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Revision as of 22:20, 2 November 2009
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| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Meat, soy sauce, vinegar, cooking oil, garlic, peppercorn, bay leaf |
| Variations | Pork, Chicken |
In Filipino cuisine, Adobo refers to a common and very popular cooking process indigenous to the Philippines.[1]
When Spanish colonizers first took administration over the Philippines in the late 1500s and early 1600s, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as "adobo," which is the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.[1]
Thus, the Adobo dish and cooking process in Filipino cuisine and the general description "Adobo" in Spanish cuisine share similar characteristics, but do in fact refer to different things with different cultural roots. while Philippine adobo dish can be considered adobo - a marinated dish - in the Spanish sense, the Philippine usage is much more specific.
Typically, pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.
The standard accompaniment to adobo is white rice.
Outside the home-cooked dish, the essence of adobo has been developed commercially and adapted to other foods. A number of successful local Philippine snack products usually mark their items "adobo flavored." This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers.
See also
References
 | This article needs additional citations for verification. (September 2009) |
- ^ a b Ocampo, Ambeth (February 24, 2009), "Looking Back: "Adobo" in many forms"", Philippine Daily Inquirer
{{citation}}: CS1 maint: date and year (link)
