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)
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 had ingredient of salt and when you used this seasoning for your adobo,
you need to control the volume during the cooking.
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
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.
The
tomatoes in this type of food are an optional unlike garlic; you can add the
tomatoes after the garlic together with sliced 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.
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.
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
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.
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.
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.
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