The Adobo Book: Traditional and Jazzed-Up Recipes

The Adobo Book: Traditional and Jazzed-Up Recipes

Plus Essays, Trivia and Cooking Techniques

By Reynaldo Gamboa Alejandro and Nancy Reyes-Lumen

From the Author’s Note:

“We respect the individual styles of the authors of these recipes and decided to keep the grace, practicality, stubborness, romance, uniqueness and tradition of them all by not subjecting these to standardized recipe methods

Somehow adobos lose their magic taste when it’s put in a very correct recipe form. Most of the recipes in these books are “freestyle” and personally owned. The lively texture of the recipes show it.”

And what exactly is Philippine adobo, as opposed to, say, Puerto Rican adobo? According to

http://en.wikipedia.org/wiki/Adobo, adobo is basically, Spanish for seasoning or marinade. The noun form

describes the marinade or seasoning mix. Meat marinated or seasoned with an adobo is referred to having been adobada. Adobo relates to marinated dishes such as chipotles en adobo, which are chipotle chili peppers marinated in a rich, flavorful, tomato sauce.

Adobo is prepared in regions of Latin America, Mexico, Peru, Ecuador, Bolivia, Philippines and Spain. Pork, spices, and especially red pepper are used.

Adobo is Spanish for seasoning or marinade. The noun form describes the marinade or seasoning mix. Meat marinated or seasoned with an adobo is referred to having been adobada. Adobo relates to marinated dishes such as chipotles en adobo, which are chipotle chili peppers marinated in a rich, flavorful, tomato sauce.

Adobo is prepared in regions of Latin America, Mexico, Peru, Ecuador, Bolivia, Philippines and Spain. Pork, spices, and especially red pepper are used.

Filipino-style adobo

In Filipino cuisine, adobo refers to a common and very popular cooking process indigenous to the Philippines.

When Spanish colonizers took administration over the Philippines in the late 1500s, they found an indigenous cooking process involving stewing with vinegar. They referred to this as “adobo.” Dishes prepared in this manner eventually came to be known by this name.

Thus, the adobo dish and cooking process in Filipino cuisine and the general description “adobo” in Spanish cuisine share similar characteristics, but in fact refer to different things with different cultural roots. While Philippine adobo can be considered adobo – a marinated dish – in the Spanish sense, the Philippine usage is much more specific. The dish is also strongly associated with large Filipino communities, notably in Hawai’i.

Typically, pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, 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, where dog was originally a prominent protein source for adobo-style dishes. 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 or pancit noodles.

Outside the home-cooked dish, the essence of adobo has been developed commercially and adapted to other foods. A number of successful local Philippine snack products usually mark their items “adobo-flavored.” This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers.

Here are the contents of this cookbook:

SAVORY ESSAYS ON ADOBO

Almost Famous Adobo by The Adobo Queen

Adobo Forever

An Adobo Chronicle by Felice Prudente Sta. Maria

P.O.W. Adobo of Col. Francisco Naval

Do you remember the Aristocrat Adobo? By NRL

“Resipis” – Excerpts from the Taliba Magazine Recipes

United Colors of Adoboo by NRL

In-Flight Adobo

IT’S IN THE COOKING

10+ Commandments in Cooking Adobo

Mama Sita’s Tried and Tested Formula

Cooking Vignettes

“Yagit” na Adobo

On Adobong Pancit

Notes on Ingredients

C.P.A. Modification Chart by Joey Herrera

PERSONAL STYLES

Adobo by Text

Rodrigo’s Roast: Recipe of Enriqueta David-Perez

Ayi Malay by Bobby Malay Ocampo

A New Jersey USA version

Lydia Diaz Lumen: On my Plate is Chicken Adobo

Dona Mary Ejercito – It’s in the Manner of Serving

Gay Maruyama – Adobo in the Garapon

Mga Kuwento ni Tita Mila (Enriquez)

Joey Reyes Herrera – A “duh” -bo

THE RECIPES

Pork adobo in buco juice

Don Ado’s skinless adobo

Homestyle adobo at the villa

Cerne de Ternera en Adobo

A vegetarian adobo

Amanpulo grills ala Adobo

An ordinary everyday adobo recipe

Paella de Adobo

Grilled chicken adobo with coconut

Sawsawang adobong gata for inihaw na sugpo

Cornish hen adobo

Adobo by intuition

Adobo

Pork adobo classic

Adobong kaluto noong panahon ng Kastila

Quezon Adobo

Ado-badong

Native frog legs cooked in paombong vinegar

Toyo adobo

“Bato-bato”

Chicken and liempo adobo

Toyoba

Adobong manok at baboy

Adobong alimasag

Balut adobo

Adobong sugpo na may luya

Lan-ci

Adobong pugo

Adobo supreme

My mother’s adobo

Pampanga-style adobo

Saucy chicken and pork adobo

Two-way adobo with roasted garlic

The Bicol adobo version

CPA (chicken pork adobo)

American-style adobo

Adobong pato (duck)

Pork pata adobo

Famous chicken adobo

Baked chicken adobo

Adobong talunan

Adobong Mindanao (spicy)

Adobo with sesame oil

Tahong adobo

“Rodrigo’s Roast”

Malolos Adobo

A homesick student’s microwave adobo

Adobo of Mrs. Fay Gamboa Vda de Weber

Pinatisan

Adobong “GG”

Adobong Tsino

Kilain

Sta. Maria Adobo

Quail adobo

Adobo of Daku

Pinaputok na adobong pla-pla

Adobong alamang sa dahon ng gabi

Adobong Bisaya

Family adobo sa manggang hilaw

Normal adobo recipe

Adobo in coconut sauce

Adobon puso ng saging

Adobo with dried lapu-lapu

Adobo sa parika

Legaspi, Albay adobo

A simple sarap adobo

This is a paperback book. The book is written entirely in English and uses standard measurements for cooking instructions (cups, teaspoons, etc.)

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