What is Adobo Food and the Ingredients

Adobo

Adobo is one of the most popular foods in the Philippines; it has meaning of generality which means even the changing of main ingredients still considered as adobo but if the seasoning and mentioned below changed might not considered as adobo anymore. Means the name adobo is just depends to the seasoning, on the list below and the manner of cooking in step by step.

Here are some common ingredients and seasoning of adobo that if changed might not consider as adobo.

1. Salt (Any kind of salt)

2. Soy sauce

3. Any kind of vinegar (Calamandin as substitution)

4. Garlic

5. Tomatoes (Tomato)

6. Onion

7. Cooking oil

8. Sodium (any kind of sodium for foods)

• Salt

We can use any kind of salt, even the salt is rock salt, iodized salt, Himalayan salt and more. Almost foods especially in the restaurants’ foods need salt and even the ingredients of some seasoning had salt. Therefore salt has vital role in any kinds of foods.

• Soy sauce

Soy sauce had ingredient of salt and when you used this seasoning for your adobo, you need to control the volume during the cooking.

• Vinegar

Vinegar in this type of food is changeable; you can change the vinegar into calamandin and that calamandin has capacity and has taste of sour. The purpose only of vinegar in order for your adobo has taste of sour.

• Garlic

Garlic is not an optional but is a must, no one cooked adobo without garlic. The step in cooking of adobo is garlic first after the cooking oil reached to the right heat temperature.

• Tomatoes (tomato)

The tomatoes in this type of food are an optional unlike garlic; you can add the tomatoes after the garlic together with sliced onion.

• Onion

This is not optional same with garlic, you can cook the onion after the garlic together tomatoes if you want to add the tomatoes in this food.

• Cooking oil

The cooking oil like garlic and onion is not an optional. You should cook the garlic, onion and tomatoes after the cooking oil reached to the right temperature.

• Sodium for foods

Do not use sodium which is not edible. The sodium we mentioned here was the sodium for foods. The purpose of sodium is to enhance the taste of the adobo food.

Some cookers add some little additional ingredients to enhance the taste of the food.

Below are the common ingredients that they added to amaze the customers.

1. Eggs

2. Carrots

3. Potato

• Eggs in the adobo food

The eggs sometimes used by cookers as part of the recipe of the adobo. They add during the cooking and sometimes they add after cooking and mix. Some put the eggs with shells and some were no shells. They boiled the eggs and remove the shell and mix to the cooked adobo together with other ingredients.

• Carrots

They sliced the carrots in a square manner and cooked together with the meat and some after the meats are tendered. You can add this as well but slice it in a square manner; the size is not so big and not so small. In short the size is medium and uniform to the size of meat.

• Potato

Add the potato with carrots or you can use the potato alone but much better if you used both potato and carrots. The size should uniform to the meat and to the size of carrots.