ADOBO IN THE PHILIPPINES

The Malayo-Polynesians are credited with creating the rice, which is a staple of Filipino cuisine. They arrived in the Philippines in 3200 BC, bringing with them farming and cooking techniques like steaming, boiling, and roasting over a fire. Livestock, seafood, and the occasional reptile were common sources of protein.   Prior to the arrival of the Spanish, trade with Chinese merchants was established during China’s Song Dynasty (960–1279 AD). China at the time built outposts in a few coastal cities in the Philippines. The administrator of maritime trade in the province of  Fukien, Chao Ju-Kua, who produced a book about the Chinese trading missions, claims that the Chinese traded for Philippine tortoise shells, pearls, and hemp garments in addition to silk, porcelain, beads, and iron. America then arrived. The Philippines were under American rule from 1898 to 1946 following the Spanish-American War. Hot dogs, hamburgers, SPAM, and fried chicken were just a few of the American fast meals that were introduced by the U.S. military.

Moreover, they carried with them the “cooking with convenience” methods of freezing, pre-heating, and assembling anything into a sandwich. Whatever delicious foods you consume in the Philippines, you are eating a piece of its past as you fill your stomach. Filipino cuisine is flavorful and intriguing, with influences from many different cultures. G Adventures will help you get there. Every Filipino, from the call center guy with his Tupperware packed to the socialite having lunch at the newest fusion restaurant in Serendra, adores adobo. Adobo comes in as many variations as there are families, yet they all include the same fundamental elements. Evenly chopped chunks of pork are first seared in hot fat or oil until they brown; the term “adobo” means “vinegar-braised.” The mixture is then combined with braising liquids, such as vinegar and soy sauce, and simmered over low heat. The meat becomes fork-tender and has a thick, delicious sauce as a result of the moist heat’s gentle penetration into the meat and breakdown of the collagen and rough fibers. Although time-consuming, this cooking technique is unquestionably gratifying. Even while cooking seems like a fairly straightforward procedure, there are a few small subtleties that can confuse a novice. Keep in mind that harder meat cuts require a longer simmering period. 

Braised foods that are tender, such as chicken or shellfish, should be done so for a shorter amount of time, at a lower temperature, and with less liquid. Keep the temperature low to avoid the meat’s outside becoming tough before the interior is fully cooked. A good, even sear on the meat is also essential for the flavor of the adobo. Lastly, to avoid the reduced sauce being overly salty, salt should only be added (if at all) toward the conclusion of cooking. The sour dish was first mentioned by the Spaniard Pedro de San Buenaventura in 1613. The name “adobo” is derived from the Spanish word “adobar,” which means “marinade” or “pickling sauce.” Buenaventura referred to the tart viand as “adobo de los naturales” in the dictionary he was preparing due to its resemblance to dishes from Spain and Mexico of the same name. Although the name of our favorite ulam is genuine Spanish, not much else about our adobo can or should be credited to our Hispanic conquerors. Adobo can be pork, chicken, ginataang puso and many more. 

Adobo Ingredients:

 2 tbsp canola oil

6 cloves garlic crushed

1 pc onion, sliced

1 kilogram chicken cut ups

2 tbsp vinegar

1/4 cup soy sauce

1 cup water

2 pcs bay leaves

1 tsp whole black peppercorns, slightly crushed

2 pc Knorr chicken cubes

1 tsp brown sugar packed

Option: 1 cup kale or spinach

How it is cooked:

1. Heat oil in pan and sauté garlic and onions. Then add chicken to the pan and sear on all sides, until you have a little browning in the chicken skin.

2. Pour in vinegar, soy sauce and water. Add bay leaves, pepper and Knorr Chicken Cubes. Bring to a boil over high heat then reduce heat to simmer, but do not cover the pan. Continue to simmer for 10 mins.

3. Remove chicken pieces from sauce and fry in another pan until nicely browned.

4. Put back fried chicken pieces into sauce. Add sugar and let simmer again for another 10 minutes or until sauce has thickened. Serve warm.