Typically, pork or chicken or a combination of both, is slowly cooked in soy sauce, vinergar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.
The standard accompaniment to adobo is white rice.
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, with appropriate changes in the basic recipe. Squid adobo (adobong pusit), for instance, is quite different. While most adobo preparations have a brownish sauce, squid adobo has a deep, purplish-black sauce not unlike the Spanish dish calamares en su tinta due to the inclusion of squid ink.
(http://en.wikipedia.org/wiki/Adobo)
*I love adobo, but I've never made it. I should start practicing now ha... =) Mother can make a killer squid adobo.
2 kommentarer:
Oh waU!
Des she use ink as well?
I like this stuff,
it sounds delish!
Could you try making it?
/E
Will do =)))) I'm going to start practicing.
Yups... It is delicious =)
Hearts,
A
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