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By Johanna M. Sampan, Reporter
The taste of vinegar and soy sauce is what made “Adobo”
distinctive from any cuisine around the world. Derived from the
Spanish word “adobada,” which literally means “to marinate,”
“Adobo” became a popular dish in the country due to its easy
cooking process, a long shelf life and a lasting flavor.
Although there’s no definite history of Adobo
in the country, it originates from the northern region of the
Philippines and usually packed for mountaineers and travelers since
vinegar acts as preservatives for longevity of the dish. Definitely
a star in Filipinos dining table, Adobo can be cooked at any season
due to ingredient’s availability found locally. It has many
variations, depending on what a food enthusiast wants.
Meat lovers can enjoy Adobo in three variants
including pork, chicken or combination of both. While seafood
enthusiasts can indulge into catfish or squids as its main
ingredients. Crushed garlic, soy sauce, vinegar, rich amount of
black peppercorns and bay leaves—together with the chosen main
ingredient—are slowly cooked all together.
In The Adobo Book: Traditional and Jazzed-Up
Recipes by Reynaldo Gamboa Alejandro and Nancy Reyes-Lumen,
compilations of around 150 recipes of different styles of Adobo are
listed. Included also are recipes of renowned personalities such as
the artist Anita Magsaysay Ho with Cornish Hen Adobo, classical
pianist Cecil Licad with Adobong Manok at Baboy, fashion designer
Patis Tesoro with Hot and Spicy Adobo and Mama Sita with Adobo sa
Patis in London, Adobong Manok and Beef and Pork Adobo.
Among other recipes are techniques on how to
cook Quail Adobo, Oven-baked Adobo, Adobong Navotas, Fresh oysters
Adobo, The Bicol Adobo version, Grilled Chicken Adobo with Coconut
and a whole bunch of exquisite variants.
Besides savory essays on Adobo, the book also
tackles the 10 plus Commandments in Cooking Adobo, Cooking
Vignettes, “Yagit” na Adobo, On Adobong Pancit and Notes on
Ingredients.
“For most of Filipinos, Adobo is considered as
comfort food. Yet it has gained its identity of sophistication by
the different ways it is served and the meticulous process, from the
marinating to the herbs and spices used, that makes this a favorite
Filipino dish,” relates Salmer Espinosa one of the owners of
Adobolicious in Salubungan food court in Duty Free.
The dish became so popular that it was used
commercially, not just as home-cooked meals. Other products with
Adobo flavors and marinating include peanuts, chips, flavored bread,
pizza and noodles among others.
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