![]() ![]() Īdobo has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts. It may also be further browned in the oven, pan-fried, deep-fried, or even grilled to get crisped edges. Other ingredients can sometimes be used like siling labuyo, bird's eye chili, jalapeño pepper, red bell pepper, olive oil, onions, brown sugar, potatoes, or pineapple. The amount and thickness of the sauce also varies as some like their adobo dry while some like it saucy. The proportion of ingredients like soy sauce, bay leaves, garlic, or black pepper can vary. Īdobong dilaw ("yellow adobo"), which uses kalawag ( turmeric) to provide the yellow colouring as well as adding in a different flavour, can be found in Batangas, the Visayas, and Mindanao regions. It is similar to another dish known as pinatisan, where patis (fish sauce) is used instead of vinegar. Adobong puti is often regarded as the closest to the original version of the prehispanic adobo. Ī rarer version without soy sauce is known as adobong puti ("white adobo"), which uses salt instead, to contrast it with adobong itim ("black adobo"), the more prevalent versions with soy sauce. Even people in the same household can cook adobo in significantly different ways. Almost every ingredient can be changed according to personal preference. The most basic ingredient of adobo is vinegar, which is usually coconut vinegar, rice vinegar, or cane vinegar (although sometimes white wine or cider vinegar can also be used). There are numerous variants of the adobo recipe in the Philippines. It was traditionally cooked in small clay pots ( palayok or kulon) but today, metal pots or woks ( kawali) are largely used instead. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaves, black peppercorns, and soy sauce. ![]() While the Philippine adobo can be considered adobo in the Spanish sense-a marinated dish-the Philippine usage is much more specific to a cooking process (rather than a specific recipe) and is not restricted to meat. Dishes prepared with vinegar, garlic, salt (later soy sauce), and other spices eventually came to be known solely as adobo, with the original term for the dish now lost to history. In modern Visayan, guinamós and dayok refer to separate dishes. Other terms for precolonial adobo-like dishes among the Visayan peoples are dayok and danglusi. In the 1711 Visayan dictionary Vocabulario de la lengua Bisaya, the term guinamus (verb form: gamus) was used to refer to any kind of marinades ( adobo), from fish to pork. In the 1794 edition of the Vocabulario, it was applied to quilauìn ( kinilaw) a related but different dish which also primarily uses vinegar. However, the concept of cooking adobo already existed long before the arrival of the Spanish in 1521. The Spanish also applied the term adobo to any native dish that was marinated before consumption. He referred to it as adobo de los naturales (" adobo of the native "). ![]() It was first recorded in the 1613 dictionary Vocabulario de la lengua tagala compiled by the Spanish Franciscan missionary Pedro de San Buenaventura. When the Spanish Empire colonized the Philippines in the late 16th and early 17th centuries, they encountered the adobo cooking process. They are also related to cooking techniques like sinigáng and pinangát na isdâ that also have a sour broth, albeit using fruits like calamansi, tamarind, unripe mangoes, bilimbi, santól, and star fruit as souring agents instead of vinegar. It is believed that paksíw, sangkutsá, and adobo are all derivations of kiniláw. There are four main traditional cooking methods using vinegar in the Philippines: kiniláw (raw seafood in vinegar and spices), paksíw (a broth of meat with vinegar and spices), sangkutsá (pre-cooked braising of meat in vinegar and spices), and finally adobo (a stew of vinegar, garlic, salt/soy sauce, and other spices). ![]()
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