Jenny May M. Del Mendo

                            

                                                                          "ABOBO"

      

                                                

       Today I will tackle about the Philippines Adobo.As we all know that Adobo was popular in Philippines,but before that lets define first the word"Abobo" it came from Spanish word "Adobar" which means that marinade,souce or seasoning.Cooking adobo is not easy as what you think,because you need to be careful so that you can create the

tasteful adobo.The most basic ingredient of adobo is vinegar which is usually coconut vinegar,or rice vinegar or cane vinegar.You can also cook adobo in your own way you can also add some other ingredients if you want to.

          Adobo created based in Spanish Cusine,because way back when Spanish colony conguered the Philippines.Spanish dishes are more on marinating thats why filipino created their own style and they created adobo.Until now it is famous in our country and the other country started to love it,because of the taste its so flavorfull thats why foriegner loves to eat the filipino dishes like adobo.
Spanish has great influence to us even in our language some of 
                                                      our dialect are mixed with Spanish language.Like adobo name was                                                       given by the spaniards to a indigenous cooking method that also                                                              uses vinegar.

ADOBO WHITE 

       As I search in the internet there are also Regional Varaition here in Philippines.Let me intruduced to you the Regional variation to all those who didn't know about it.In Southern Luzon(Bicol Region), and Muslim Zamboanga for example, it is common to see adobo cooked with coconut milk(known as adobo sa gata).In Cavite,mashed pork lives added.In Laguna,turmiric was added,giving the dish a dinstict yellowish where(known as adobong dilaw,yellow adobo).You can do your adobo with chicken or pork.You can do whatever you want as long as it suit to your performance.It is better that it suit to your taste.

ADOBONG DILAW

      Here are the different ways to cook adobo.This is not instruction on how to cook but I will dicuss the differnt or kinds or ways of how was the filipino cook the adobo dish.First is the white adobo or blond adobo - a roses version without soy souce known as adobo puti in our dialect which uses salt instead of soy souce.Adobong puti is often regarded as the closet to the original version of the Pre-thispanic adobo.It is similar to another dish known as panitisan,where patis(fish souce) is used instead of vinegar.There are based of what live lead in the internet for additional knowledge                                                        about adobo.

        Time passes by the adobo had developed independently of Spanish influence and of course some are trying to put some twist with other version like Japanese style pork adobo,Mexican Adobo and etc...No matter how they changed or develop the adobo will still remain as one of the signature dishes here in our country the Philippines.