ADOBO (FILIPINO STYLE)
Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade.
Pork adobo, with vinegar, soy sauce, garlic, onions, and black pepper. (Same ingredients for Chicken adobo, chicken and pork adobo and squid adobo – author)
Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines. When the Spanish conquered the Philippines in the late 16th century and early 17th century, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo, 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.
Pork & Chicken Adobo
While the adobo dish and cooking process in Filipino cuisine and the general description of adobo in Spanish cuisine share similar characteristics, they refer to different things with different cultural roots. While the Philippine adobo dish can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and soy sauce then often browned in the oven or pan-fried afterward to get the desirable crisped edges.
Adobo has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts. It is commonly packed for Filipino mountaineers and travelers because it keeps well without refrigeration. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.
Photo from: picnicfood-ideas.com
Outside of 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.
Fresh squid, using the same ingredients (vinegar, garlic, soy sauce, onion and black pepper) can also made into adobo.
Photo from: magluto.com
Above Text From: wikipedia.org
RECIPE FOR CHICKEN ADOBO
- 1 (3 pound) whole chicken, cut into 8 pieces
- 1/2 cup soy sauce
- 3/4 cup distilled white vinegar
- 1 bulb garlic, peeled and crushed
- 2 tablespoons thinly sliced fresh ginger root
- 2 bay leaves
- 1/2 tablespoon black peppercorns
- Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
- Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
Recipe from: allrecipes.com
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