Adobo is a Spanish term that is generally used for seasoning or marinade and is a marinade or seasoning mix describes. Adobo is for example of marinated dishes such as chipotles en adobo, which from Chipotle is-chillies and marinated with a rich, flavourful tomato sauce. The Court in various regions of Latin America, in Mexico, Peru, Ecuador, Bolivia, to the Philippines and in Spain widespread, with each pork, spices and special peppers used.
Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines. When the Spanish colonized 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.
Adobo in Puerto Rican Style
Adobo is called in Puerto Rico an offset with spice salt. Meat and fish are sprinkled or rubbed into the rule before frying, grilling or frying it. Supermarkets sell prepared mixtures, for example under the name Goya. There are two kinds of Adobo on the island: a wet marinade with the name Adobo Mojado, a mixture of chopped garlic, olive oil, salt, black pepper, dried oregano , a citrus or vinegar or a mixture of citrus and vinegar. Also widespread is a dry spice blend called Adobo Seco, a mixture of garlic powder, onion powder, salt, black pepper, dry oregano and sometimes dried citrus peel. It is easier to assemble and more durable.
Adobo in Philippine style
Philippine Chicken Adobo
In the Philippine cuisine is known with Adobo generally a common and very popular cooking process. As in the late 16th century, the Spaniards colonized the Philippine archipelago, they encountered an indigenous cooking process, in which meat was braised with vinegar. They demonstrated this method with the term "Adobo", which was used with time for all the dishes prepared in this way.
By the generalized term Adobo Adobo the court and the cooking method of the Philippine cuisine mix with the general term "Adobo", which can be found in the Spanish cuisine. Both, however, describe different things with different cultural roots. While the Philippine adobo can be considered as a marinated Spanish court sense, it is used in the Philippine language much more specific for certain dishes.
As a rule, used for the Filipino Adobo Pork - or chicken or a combination of both. In addition, also beef, lamb or turkey offers. The pieces of meat are slow in a soy sauce with vinegar , crushed garlic , a bay leaf and pepper cooked and mostly brown roasted in the oven or a pan, giving it a crispy side. As a side dish you usually eat rice or pancit , a kind of fried noodles.
The court Adobo was originally native to the northern regions of the Philippines, said earlier dog meat was an important protein deposit. It served here generally Filipino mountaineers and travelers as food and food for the journey. Its relatively long shelf life owes the court of its main ingredient, the vinegar , the proliferation of bacteria inhibits.
Outside the house use to Adobo has developed into a commercial term and was adapted as a flavor flavor to other foods. A number of successful local Philippine snack products sold with "Adobo taste": These include nuts, chips, noodle soups, and corn crackers.
The court is, moreover, strong with large Filipino communities, especially in Hawaii associated.
Ingredients
In Latin America and the Philippines, the recipe for Adobo is relatively simple and involves just a handful of ingredients. In a tasty Adobo none of the spices stands out, instead there is the taste of the well-balanced mixture of various ingredients. The most common variant is the traditional pork Adobo followed by chicken Adobo, which is generally considered to be healthier.
Furthermore, an Adobo dish, with a corresponding change in the basic recipe, with beef, lamb, game birds such as quail and snipe, with catfish, okra , eggplant , beans, spinach and water ( kangkong ) are prepared. In contrast, a squid adobo is different (Adobong Pusit) completely from the traditional Adobo recipe. While most Adobo preparations have a brownish sauce, squid adobo is prepared with a deep purple-black sauce that is similar to the existing Spanish court from squid calamares en su tinta.
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Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines. When the Spanish colonized 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.
Adobo in Puerto Rican Style
Adobo is called in Puerto Rico an offset with spice salt. Meat and fish are sprinkled or rubbed into the rule before frying, grilling or frying it. Supermarkets sell prepared mixtures, for example under the name Goya. There are two kinds of Adobo on the island: a wet marinade with the name Adobo Mojado, a mixture of chopped garlic, olive oil, salt, black pepper, dried oregano , a citrus or vinegar or a mixture of citrus and vinegar. Also widespread is a dry spice blend called Adobo Seco, a mixture of garlic powder, onion powder, salt, black pepper, dry oregano and sometimes dried citrus peel. It is easier to assemble and more durable.
Adobo in Philippine style
Philippine Chicken Adobo
In the Philippine cuisine is known with Adobo generally a common and very popular cooking process. As in the late 16th century, the Spaniards colonized the Philippine archipelago, they encountered an indigenous cooking process, in which meat was braised with vinegar. They demonstrated this method with the term "Adobo", which was used with time for all the dishes prepared in this way.
By the generalized term Adobo Adobo the court and the cooking method of the Philippine cuisine mix with the general term "Adobo", which can be found in the Spanish cuisine. Both, however, describe different things with different cultural roots. While the Philippine adobo can be considered as a marinated Spanish court sense, it is used in the Philippine language much more specific for certain dishes.
As a rule, used for the Filipino Adobo Pork - or chicken or a combination of both. In addition, also beef, lamb or turkey offers. The pieces of meat are slow in a soy sauce with vinegar , crushed garlic , a bay leaf and pepper cooked and mostly brown roasted in the oven or a pan, giving it a crispy side. As a side dish you usually eat rice or pancit , a kind of fried noodles.
The court Adobo was originally native to the northern regions of the Philippines, said earlier dog meat was an important protein deposit. It served here generally Filipino mountaineers and travelers as food and food for the journey. Its relatively long shelf life owes the court of its main ingredient, the vinegar , the proliferation of bacteria inhibits.
Outside the house use to Adobo has developed into a commercial term and was adapted as a flavor flavor to other foods. A number of successful local Philippine snack products sold with "Adobo taste": These include nuts, chips, noodle soups, and corn crackers.
The court is, moreover, strong with large Filipino communities, especially in Hawaii associated.
Ingredients
In Latin America and the Philippines, the recipe for Adobo is relatively simple and involves just a handful of ingredients. In a tasty Adobo none of the spices stands out, instead there is the taste of the well-balanced mixture of various ingredients. The most common variant is the traditional pork Adobo followed by chicken Adobo, which is generally considered to be healthier.
Furthermore, an Adobo dish, with a corresponding change in the basic recipe, with beef, lamb, game birds such as quail and snipe, with catfish, okra , eggplant , beans, spinach and water ( kangkong ) are prepared. In contrast, a squid adobo is different (Adobong Pusit) completely from the traditional Adobo recipe. While most Adobo preparations have a brownish sauce, squid adobo is prepared with a deep purple-black sauce that is similar to the existing Spanish court from squid calamares en su tinta.
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