Chicken Adobo.

Adobo is the Spanish word for seasoning or marinade. The noun form is used to describe the actual marinade or seasoning mix, and the term used for a meat which has been marinated or seasoned with an adobo is referred to having been adobada. Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (3072 × 2304 pixel, file size: 3. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (3072 × 2304 pixel, file size: 3. ... Seasoning is the process of adding flavours, or enhancing natural flavour of any type of food. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... In English, a noun or noun substantive is a lexical category which is defined in terms of how its members combine with other grammatical kinds of expressions. ... Kinnikuman character, see Meat Alexandria. ...

General

Adobo is a popularly common dish found in the Philippines, thus a national dish among the Filipinos. Typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterwards to get the desirable crisped edges. This dish originates from the northern region of the Philippines. Commonly packed for Filipino mountaineers and travelers, the relatively long shelf-life of this food is well known due to one of its primary ingredient's, particularly vinegar, that inhibits the growth of bacteria. Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... This article or section does not adequately cite its references or sources. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... bay leaves Bay leaf (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Mountaineering is an umbrella term that can variously be used to describe the actions of climbing, hillwalking and scrambling. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... Phyla Actinobacteria Aquificae Chlamydiae Bacteroidetes/Chlorobi Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Lentisphaerae Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Verrucomicrobia Bacteria (singular: bacterium) are unicellular microorganisms. ...

The standard accompaniments to adobo — and ultimate comfort meal for many Filipinos — are mung bean stew (monggo guisado) and lots of white rice. Unless adobo is eaten for breakfast, in which case fried or scrambled eggs, garlic-fried rice, chopped tomato & onion salad, and atchara (green papaya pickle) are the tradition. Atchara (also be spelled achara or atsara) is a Filipino dish made of primarily pickled papaya. ...

Outside the dish, the essential flavoring of the food has been acquired 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.

Ingredients

As being the one of the first dishes Filipinos learn to cook, it is simple and requires just a handful of ingredients. In good-tasting adobo, none of the spice flavors dominates but rather the taste is a delicate balance of all the ingredients. The most widely preferred type has been traditionally pork adobo, followed by chicken adobo — although chicken adobo is very popular these days for health reasons. Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... This article or section does not adequately cite its references or sources. ...

Other ingredients such as squid, beef, lamb, game fowl like quail and snipe, catfish, okra, eggplant, string beans, and water spinach (kangkong) are also made into adobo, using a variety of recipes. Squid adobo (adobong pusit), for instance, is quite different. While most adobos have a brownish sauce, squid adobo, due to its ink, has a deep, purplish-black sauce, not unlike the Spanish dish calamares en su tinta. An ink is a liquid containing various pigments and/or dyes used for coloring a surface to render an image or text. ...

Yet there are more varieties of adobo that use either: coconut milk giving the sauce a creamy pastel color and a milky thickness; distinct Chinese ingredients such as star anise, rock sugar, and rice wine typically found in the Chinese-Filipino community; a Mexican ingredient particularly the earthy red-coloured spice achiote (atchuete in the Philippines), also known as annatto, found in a beef variety from Batangas province in the Philippines; sugar, or sweet orange juice or pineapple juice yielding a sweet variety. Yet another variant uses the addition of hot chili peppers. Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. ... Bixin, the major apocarotinoid of annatto Annatto, sometimes called Roucou, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring. ... This article does not cite any references or sources. ... Orange juice is sometimes artificially colored to match the color of orange rinds. ...

Presentation

As with most dishes, there will be slight variations in the ratios of the ingredients or the cooking process, and the cook's unique touch is impressed upon the final outcome. One noteworthy preparation style is the pinatuyo or, literally, dried method. In this method, the traditional pork or chicken in the adobo is dried off its sauce by slow-frying, resulting in a delicious caramelization of the meat and the creation of the much desired crispy bits that go so well with a plate of freshly cooked, steaming hot rice. This style of adobo has parallels with the Mexican pork dish called carnitas, which employs a similar cooking method. Another presentation of adobo uses combinations of several main ingredients. Typical combinations include adobo made with pork and string beans, or pork/chicken adobo with hard-cooked eggs and potatoes.

References

See also

• Cuisine of the Philippines

Philippine cuisine has evolved over several centuries, influenced by East Asian, Indian, Chinese, Arabian, Japanese, Malay, Spanish and American cooking. ...

External links

• Adobo Recipe
• Collection of Free Filipino Food Recipes
• Adobong Manok Sa Duyan (Chicken Adobo In Hammock)
• Adobo, a Classic Filipino Dish