Adobo: The Iconic Filipino Dish

ADOBO : THE ICONIC FILIPINO DISH A trip to the Philippines is never complete without tasting the traditional adobo or any of its variations in a Filipino home , restaurant , or on a culinary visit . This traditional Filipino dish is served and enjoyed in every region of the country and in every city . THE BASICS OF ADOBO 2. The Essential Ingredients The heart of adobo is vinegar and soy sauce , although , over the years , other liquids have frequently been added to the brine . Some variants have coconut milk , which softens the vinegar and soy sauce's powerful flavors . 1. The Choice of Protein When it comes to adobo , there are no limits . The most popular types of protein are pork and chicken , but squid , beef , quail , duck , pork or chicken livers , and even chicken feet are also commonly used . 3. The Seasoning Cooking adobo is a challenging task as you choose what seasoning to use and how much to put in the adobo . If you use too much vinegar , the adobo will taste like sour stew ( paksiw ) ; using less vinegar will make your adobo taste like boiled meat ( nilaga ) . 4. The Marinade To make your adobo more flavorful you need to marinate all of the ingredients for at least an hour or longer . This is the ideal way to go if you want to enjoy authentic Filipino adobo . 5. The Moisture The amount of moisture left in the dish after cooking adobo is a choice to be made for your special adobo . Some areas , especially the Visayas , prefer to boil the adobo until the braising liquid has fully evaporated , leaving the protein to fry in the residual oil and crisp it up . For some regions , Filipinos prefer the most typical preparation that retains some of the braising liquid . This can be used to flavor the steamed rice that is served alongside the adobo which we can call as ' adobo rice ' . INDULGE AND HAVE A TASTE OF OUR DELICIOUS ADOBO ! ► 1 ( 949 ) 328-9880 manilafoodmart.com