Practically a national dish in the Philippines, adobo is a type of stew, as well as the name for the method of cooking the stew.
The original Filipino name for adobo is not known, but the Spanish gave the dish its current name in the sixteenth century.
Adobo is made with any kind of meat or seafood as its main ingredient and, as with all traditional dishes, there are as many versions as there are local cooks.
Basically, most adobo recipes involve vinegar, garlic and soy sauce, and usually pepper and bay leaves, as well as the meat or seafood. Onions might also feature, but the dish needs no other padding. Adding vegetables would be overkill and detract from the rich, simple beauty of an adobo.
In some versions the meat is marinated in a mixture of vinegar, soy and garlic before being slowly simmered in the marinade; in others it is first simmered in the mixture until perfectly tender and then set aside while the marinade is reduced. The meat is then quickly reheated by frying in oil over a high heat to sear and crisp, and then served with the reduced sauce.
Adobo is usually served with steamed rice; no other sides are necessary. A sprinkle of green on top of the meat - finely-chopped parsley, maybe - is about the most you'd add. If you must.
Too many traditional dishes lose their wonderful character when taken from their birthplace and improved by foreigners in strange lands. The list is endless, and as with all great dishes, adobo should remain adobo. If it must be tinkered with to any large extent, call it something else in order to alert the unwary.
The links below contain more information on adobo and other Filipino foods.
How to Make Filipino Chicken Adobo Chicken adobo is one of the most popular of the Filipino dishes to hit the west. It is tasty and easy to prepare. Serves four.
Salt 1/4 c. soy sauces 1 to 2 bay leaves 1 tsp. crushed peppercorns 1/2 c. vinegar 3 to 4 lb. chicken 6-10 cloves crushed garlic
Cut chicken into 3- to 4-inch pieces. Combine chicken, garlic, peppercorns, bay leaves, vinegar, soy sauce and 1/2 c. water in a large pot. Heat until boiling and stir frequently. Turn heat to medium and let simmer for about 30 minutes. Stir occasionally. Adjust flavor by adding more soy sauce or vinegar. Serve with steamed rice.
---------------------------------------------------------------------------------------------------Adobo is a tasty and delicious dish of Spanish origin. Many countries have their different versions of Adobo. It is the most popular dish in the Philippines.
An adobo is a marinade, or a Philippine dish in which pork or chicken is slowly cooked in a sauce including soy sauce, vinegar, and crushed garlic.
Adobo a la española --- Spanish marinade Adobo --- marinade
The duration of American Adobo is 1.73 hours.
because its originated in Philippines and the Foreigners visit this country and they try to taste the adobo and its good so they coocked adobo to their country
American Adobo was created on 2002-01-16.
Adobe is an heterogeneous material.
Rizal is the National hero of the Philippines and adobo is a Filipino dish.
it is heterogenous because the pork can be remove in the adobo
The cast of Adobo - 2009 includes: Rae Toledo as Delia
english ng adobo
the person who answered this was from the phillipines so adobo smells like nothing and i mean it
hobo
its a blend of garlic, oregano, and seasonings. I have a goya brand adobo and it has salt, garlic, oregano, black pepper, and turmeric. Hope that can help you.