Adobo Research
Adobo Research
Adobo Research
Sources:
https://en.wikipedia.org/wiki/Philippine_cuisine
http://www.pepper.ph/the-history-of-adobo/
http://executivegourmet.ph/history-of-adobo-dish-in-the-philippines/
http://articles.baltimoresun.com/2003-09-17/news/0309160396_1_vinegar-filipino-
amy-besa
http://developeconomies.com/travel-and-culture/food-anthropology-adobo-in-the-
philippines/
http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Philippines.html
http://www.filipinofoodsrecipes.com/filipino-recipe-chicken-adobo/
http://thebestpinoyfoods.blogspot.com/2016/09/filipino-adobo.html
http://cnnphilippines.com/lifestyle/2015/06/30/Adobo-as-Philippines-national-dish-
Chef-Nancy-Reyes-Lumen-weighs-in.html
http://hawaiitribune-herald.com/news/features/spanish-origins-adobo
https://www.nyu.edu/classes/bkg/web/fernandez.pdf
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the-philippines.html
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http://www.pepper.ph/the-history-of-adobo/
ABSTRACT
My family originally came from the Philippines and one of the most famous Filipino
recipes that is considered, as the unofficial national dish is the adobo. It is made up of pork,
chicken, vegetables, fish that is marinated and stewed with spices consist of vinegar, soy sauce,
pepper, salt, herbs, hot oil and garnish with hard boiled eggs. Rice is always accompanied with it
and every Filipino household is serving this any time of the day.
The Philippines food cultures and traditions were due to the influences of different
cultures including Malaysians, Chinese, Spaniards, Americans and Japanese who colonized and
ruled us. The adobo is derived from adobado or adobada, a Mexican dish that consist of
marinating meat in a spicy chili pepper and vinegar base sauce which the Spaniards taught them.
Because of almost 400 years of occupation, Spain become key influence in almost all of the
modern Filipino dishes existed today. The adobo ingredients started simply as meat (pork,
chicken) but as times past adobo can be cooked using vegetables (string beans, water spinach)
and seafood/fish (squids, shrimps). The cooking utensils has evolved from using clay pot called
palayok to sauce pan. The cooking process from different Filipinos living in provinces (states)
has come up with their new and unique way. They have their owned distinct taste in cooking
adobo. Because of vinegar acidity, adobo can with stand its freshness without refrigerating for a
period of time. Theres the classic adobo made with vinegar and soy sauce, adobo without soy
sauce, adobo with coconut milk, and sometimes tomatoes are used instead of vinegar. Adobo is
not only served in Filipino homes as main dish with steamed rice but also as left over adobo
when dried will be it served as snacks with pan de sal (dinner roll) or baked like Chinese
siopao.
Outline
I. Family history
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