Adobo

Adobo is one of the most staple dishes on the Filipino table and often served with another Filipino staple, rice. Its origins can be rooted back to the Malay settlers who immersed meat in salt and vinegar to give it a longer shelf. Chinese traders then introduced soy sauce to give it an extra kick and color.

But the word "adobo" actually came from the old Spanish word "adobar" which simply means to marinate or to season. Its main ingredients consist of vinegar, soy sauce, bay leaf, garlic, and your choice of meat - chicken, seafood, or pork. The Spaniards gave this name because it resembles the adobo dish that they have back home.

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But to say that Adobo is just one dish is an understatement. There have been numerous variations on this dish over the past few centuries. One can even say that the Filipinos have as much adobo dishes as the French have types of cheeses. Each region and each generation have their own version of this Adobo which signifies the diversity that the country has. Aside from the choice of meat or vegetable that you can put, you can also consider the method of cooking - there is dry adobo (which is pan-fried after marinating), adobo sa gata (which adds coconut milk to the adobo base), adobo sa dilaw (which adds turmeric), and many, many more.

Adobo has also been developed commercially with restaurants around the country revolving around this dish. There are also several adobo-flavored snacks and seasonings available in local stores and supermarkets.

Click here to view the COMPLETE RECIPE.

Sources: kumain.com; asianjournal.wordpress.com