A Lot of Ado About Adobo

Philippine meat cuisine includes chicken, beef and pork as basic stock for its array of dishes. The dishes have East Asian Indian, Chinese, Malay, American, and Spanish influences and has evolved over the centuries. One very popular Filipino dish is Adobo, which may be served any time of the day.

Interesting enough Adobo is Spanish, since Philippine cuisine has a huge Spanish influence. It is the word for seasoning or marinade. Though you’ll find a great variety of Adobo in the Philippines the dish is basically made from chicken, pork or both slowly cooked in soy sauce, vinegar, garlic, bay leaves, and black pepper.

You’ll often be served Adobo well browned either off a frying pan or even from an oven and get that juicy tingle when the aroma gets to your nose. You can expect it to be a tad salty, but other variants of Adobo aren’t always as such when you get to go around the different provinces.

The perfectly awesome Adobo will have a perfect balance of the ingredients. The spices will kick in and will be well counter-balanced by the soy sauce and the flavor of the meat. Filipinos love to eat this mouth water maker with the regular staple — rice — to par off the tee on the taste.

Typically enough, Adobo is one of the very first dishes every Filipino learns to cook. It is pretty easy to make and only requires a few ingredients. Though most of the time there’ll be some slight variations to the ingredients, the ingredients we’ve mentioned are the typical ones we’ll need to make Adobo.

You’ll be amazed when you check out a Filipino cookbook and find different types of Adobo. That may well be the case. Now let’s consider one typical type of Adobo. The ingredients would be meat, minced garlic, chopped onions, vinegar, basil leaves/bay leaves, and black pepper.

You’ll have to marinate your meat for an Adobo using all the ingredients for at least an hour. One secret Filipino grandmas teach their daughters is to marinade the meat overnight to make the Adobo really adorable. The whole thing is then placed in a saucepan and broiled until the meat is tender. And there you have it — an Adobo masterpiece!

Adobo is the typical Filipino travel food. Filipino mountaineers, travelers, and folks going on long trips pack Adobo for the trip since the dish has a long shelf life. This is due to the vinegar (it inhibits bacterial growth) and is known as a preservative among Filipinos.

Other popular variations of Adobo include quail, beef, lamb, catfish, string beans, okra, eggplant, coconut milk, or squid.

Whenever you go island hopping or touring the different places in the Philippines take time to try out the different types of Adobo going around. It is a great big mouth watering welcome to Filipino hospitality.
[Tags]Food, Filipino Cuisine, Pinoy Food, Adobo, Philippines[/Tags]

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