인기있는 필리핀 요리 아도보(Adobo)

From simply being a staple ulam at home to being the subject of influencer and celebrity cooking videos, adobo has steadily been gaining global prominence. Of course, this isn’t surprising given how delicious this dish is. But with fame comes its fair share of “controversy.” In adobo’s case, the perennial debate on how to properly cook it and which version is most legit. The answer is, well, almost all of it. Each household in the Philippines makes its own version of adobo that promises to be “the best,” so there’s simply no other way than to just try them all. Origins First thing’s first though: What exactly is adobo? Adobo has apparently been a native dish even before the Spaniards arrived in the country. Historian Ambeth Ocampo, in his Inquirer column, wrote, “Adobo was in the Philippines before the Spanish conquest. Unfortunately, adobo’s native name was not recorded, leaving us with a dish described with the Spanish verb adobar: ‘to marinate, pickle, or cure with vinegar.’ Adobo is technically not the name of a dish; it is a process, a way of cooking. Adobo is a Philippine dish, not a Spanish one.” So yes, like most Filipino dishes, it was named by the Spaniards. But it’s just good to know too that the way we cook adobo—Spanish though it may be named—is uniquely ours. Filipino-American food and travel writer and recipe developer Amelia Rampe, in an article for Food & Wine, differentiates the adobo in Spain, Mexico, and other Hispanic regions from ours by saying that theirs is a marinade or even spice blend at best, while ours is more a stew. Regional adobo As you can probably tell by now—whether by constant reading about the subject or by tasting your way through various Filipino families’ versions of adobo—anything can be used to make adobo. You can make adobo as long as you stick to the base of vinegar, garlic, pepper, and bay leaves (even soy sauce is optional for some regions). There’s the classic pork adobo and chicken adobo, but there’s also adobo made with seafood like squid or pusit, and vegetables like sitaw, kangkong, or eggplant. You can even adobo peanuts. Generally, regions have their own way of cooking adobo, too. And how your family cooks may also depend on where they’re from in the Philippines. The typical adobo uses soy sauce and vinegar, while adobong puti skips the soy sauce. In Bicol, adobo sa gata, which is cooked with coconut milk, is widespread. Meanwhile, in Iloilo, they have adobong pula, a reddish version of the dish colored by adding atsuete (annatto). Then there’s also adobong dilaw popular in Batangas, which gets its color from turmeric. Whichever way you make it, you can take comfort in the fact that there’s a Filipino family out there who’s bound to make it close to yours (if not better, as they would probably claim). And it doesn’t spoil quickly, too. What a great bonus. https://usa.inquirer.net

아도보에 대해 오늘에서야 제대로 배웠어요 감사합니다

아도보만 있으면 밥 3공기는 뚝딱이죠 ㅎㅎ

전 기름져서 별로 안좋아 합니다. 삼겹살도 비계 보면 종종 몸서리가 쳐질때가 있거든요. 아 난 입이 너무 까탈스러워 문제야 생각했는데 다이어트를 따로 할 필요가 없네? 라고 긍정적으로 생각 중입니다. ㅋㅋㅋ

아도보 거의 일주일에 한번 먹습니다.... 와이프가 해주는데....좀 물립니다.ㅎㅎㅎ 와이프가 할줄 아는 필리핀 음식이 몇가지 있질 않아서 필리핀식 닭고기 국, 돼지고기 국 아도보, 찹수이 등등.... 돌려가며 먹으니 피노이가 된거 같습니다.ㅎㅎㅎ 아이때문에 매운 한국음식도 못해먹고 그래도 필리핀 음식중엔 아도보가 입맛엔 잘맞아요..ㅎㅎ

아도보 제일 신기한게 빨리 안 상하는거. 와이프가 다른 음식 남은건 냉장고에 넣어도 아도보는 잘 안 넣더군요. 아도보에는 꼭 계란을 넣는데 사실 고기보다 계란하고 밥을 더 먹네요.

아도보는 필리핀판 장조림이라 할까요, 저는 즐기지 않습니다. 간혹 음식점에서 맛있게 나오는 곳도 있긴 했습니다만.

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