Just the other day another Filipino boxer, Nonito "the Filipino Flash " Donaire, claimed the top spot in the bantamweight division after beating the long time world champion Fernando Montiel of Mexico... Donaire is itching his way to the elite boxers circle, now being ranked no. 3 in the prestigious "pound for pound" boxer in the world by the RING Magazine along side with Manny Pacquiao, a fellow Filipino who is currently no. 1... surely another PINOY PRIDE
....another Pinoy pride
no Mandalay Bay this time... look no further but right inside your own kitchen.... a specialty, that has gained popularity even to foreigners, a surefire hit even on bigscreen...
Adobo is Spanish for sauce, seasoning, or marinade used in Latin American and Southwest U.S.-style cooking. The noun form describes a marinade or seasoning mix. Adobo relates to marinated dishes such as chipotles en adobo or chipotles in adobo sauce is a condiment in which chipotles (smoked ripe jalapeño peppers) are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices.
In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. When the Spanish invaded the Philippines in the late 16th century through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as "adobo". Over time, dishes prepared in this manner came to be known by this name as well.
ADOBO- is a filipino dish that's essentially a must-know recipe for everyone.A dish that could even be synanymous with "PINOY". You could be anywhere in the world and yet be at home with just a taste of our yummy,flavorful adobo.
there are variety of Adobo that you can try: Pork, Chicken (can be pork and chicken), squid, sitaw/string beans...
1) the secret to a great tasting adobo is in the garlic which you will saute (ginisa). Make sure its golden brown and sauted very well...(iginisang maigi)
2) seasoned vinegar with chili pepper will also give extra taste to your adobo
3) before you will combine all the ingredient specially vinegar... be sure that the pork in the pan with water is boiling...
- 1-1/2 lb. pork, cut into serving pieces
- 7-10 cloves garlic, crushed
- 1/2 cup vinegar
- 4 tbsp. soy sauce
- 1/4 tsp. pepper or 1 tsp. peppercorns
- 1/3 cup of water
- oil, for frying
Cooking Procedures :
- Saute the garlic until golden brown, set aside
- Place an ample portion of the 1/2 cup hot water in a pot together with pork and let it simmer/boil.
- Combine all ingredients, including the garlic, except the oil ...(its better to use vinegar that has been seasoned with chilli pepper for a week, or you may use those available in the market that are already seasoned)
- Put it over a medium heat and bring to boil...Ocassionally add hot water if the sauce gets dry...(make sure you dont mix it)
- Lower the heat and simmer covered until meat is tender. You may adjust the seasoning according to your taste. Drain and reserve sauce. Set aside.
- Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
- Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
- Remove from heat. Serve hot...enjoy