Adobo
Adobo
Adobo (/əˈdoʊboʊ/, Spanish: [aˈðoβo]) is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and spices. It has been considered as the unofficial national dish in the Philippines.
Etymology
The term "adobo" comes from the Spanish word "adobar", which means marinade or pickling sauce. The name was given by the Spanish colonizers in the Philippines during the 16th century, but the cooking process has been native to the Philippines way before the Spanish colonization.
Ingredients
The main ingredients of adobo are meat, seafood, or vegetables, which are marinated in a mixture of soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The dish is usually served with rice.
Variations
There are numerous regional variations of adobo in the Philippines, each with their unique ingredients and cooking methods. Some of these include adobong puti (white adobo), adobong dilaw (yellow adobo), and adobong pula (red adobo).
Related Terms
- Marinade: A sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavor or soften it.
- Philippine cuisine: The food and cooking practices of the Philippines, a Southeast Asian country.
- Vinegar: A sour-tasting liquid containing acetic acid, obtained by fermenting dilute alcoholic liquids, typically wine, cider, or beer, and used as a condiment or for pickling.
- Soy sauce: A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
External links
- Medical encyclopedia article on Adobo
- Wikipedia's article - Adobo
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