my favorite food is chicken adobo essay

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Example Of Essay On Adobo And The Philippine Culture

Type of paper: Essay

Topic: Dish , Vinegar , Sauce , Philippines , Soy , Food , People , Combination

Published: 03/31/2021

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Many literatures would mention that food is one of the most important aspects of any country’s cultural heritage since it transcends through time and holds significance regarding the life of a country’s ancestors. Adobo is a famous dish in the Philippines, but it does not only refer to the food but more on the preparation of the dish. Adobo is defined as the method of marinating and stewing any cut of meat such as pork and chicken in a briny mixture of condiments such as vinegar, soy sauce and spices. Even without any official statement of the Philippine, a lot of Filipino considers this dish as their national dish. The food represents the Philippines as a country which is an archipelago. Each region in the Philippines has their own version of the Adobo. There are many regional version of the adobo, but there are staple ingredients that define its recipe, these ingredients are vinegar, soy sauce, black pepper, garlic and bay leaves. Because of the mixture of its marinade and sauce, the adobo yields a very flavorful meat defined as tangy and tender. It is usually serve over a bed of white rice that absorbs its flavorful sauce. The taste of the dish is considered flavorful because of the strong celebration of its ingredients. The vinegar adds a sour after-kick to the dish while the soy adds a strong combination of sourness and bitterness to it. The smell of the dish is also remarkable because of the combination of the spices. The acidic property of the vinegar together with the high salt content of soy sauce to create an undesirable environment for food bacteria. The preserving qualities of adobo add to its popularity outside of its delicious flavor. During the Spanish colonization in the Philippines during the 16th century, the Spaniards gave the name for the now popular dish-adobo when translated in Spanish means marinade. In addition, soy sauce and vinegar are considered as the heart of the dish, over the centuries some people who prepare the dish started adding brine. Other varieties of the liquids used in the dish include coconut milk, which adds a mellow appeal to the strong flavors of the soy sauce and vinegar. In conclusion, outside of its taste Adobo is a good representation of the beauty of food. It is flavorful and at the same time unique. The different ingredients added to the dish make it remarkably delicious. The people preparing the dish keep in the mind how people will react after tasting the dishes. The celebration of flavors in the dish is also made intense by adding sweetness to the dish by the incorporation of honey or sugar. Since the Philippines also have many versions of vinegars, the flavor of the Adobo depends on the variant of vinegar used in the dish. In terms of seasoning, the most basic recipes are usually seasoned by garlic, bay leaf and black pepper. Some of the more modern style of cooking of the dish includes peppercorns, ginger, onions and other available vegetables. One of the main reasons for the popularity of Adobo in the Philippines is because it promotes diversity. It can contain different ingredients but still offer the same taste pleasure. In terms of the meat that will be used in the recipe, although chicken is the most popular, adobo can also be cooked using pork, beef, fish or even the combination of all.

Villaron & De Castro, 200). ADOBO: A History of the Country’s National Dish. The Asian Blog Journal.

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An All-Time Filipino Favorite: Chicken Adobo Sample

The national dish of the Philippines would likely be Chicken Adobo, a flavorful and unique dish made with a combination of bay leaves, vinegar, peppercorn, garlic, and spices. This dish has been influenced by Mexican, Chinese, and Spanish cuisine, but has its own Filipino twist. Different cooks may vary the ingredients and cooking style, but the result is always a tender and flavorful chicken in a tangy and garlicky sauce. Rice is always served with this dish to balance out the strong flavors.

If the Philippines had to put up a national dish. I believe that the Chicken Adobo would be the winning gourmet dish. With a alone gustatory sensation made with the delicate mixture of bay foliages. acetum. peppercorn. garlic and spices. it is no admiration that a batch of Filipinos use this adobo flavorer in a batch of Filipino epicure dishes.

Because the Filipino Islands prevarication on the border of South-East Asia. the Philippines civilization is absorbed from the environing states that lay around the islands. The poulet adobo is a dish that has been influenced by Mexican. Chinese and Spanish culinary art and so spiced with Filipino gustatory sensation. In the Spanish version of poulet adobo is a pickling sauce made with olive oil. acetum. Allium sativum. thyme. bay foliage. marjoram. sweet pepper and salt. Filipinos borrowed this thought from the Spaniards and used their ain favourite spices and ingredients to do lily-livered adobo unique and different tasting from the Spaniards. The Filipinos added soy sauce and peppercorns to the mixture and stewed the ingredients of poulet into this savoring dish. The Filipinos slow-cooked the poulet until the meat is tender with the flavourful sauce.

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Like many culinary arts that we love to eat. the spirits of poulet adobo varies upon the cook. the ingredients added to the dish and how much of the ingredient is put in. and the cookery manner. My grandma had her ain particular manner of doing lily-livered adobo that was ever different savoring from other Filipino chef’s poulet adobo. When I was a kid in simple. I used to love my grandma’s celebrated poulet adobo. I remember how she would purchase lily-livered thighs and parts from the food market along with her particular ingredients to do dinner. She would raise up a marinade that included soy sauce. garlic salt and Piper nigrum.

After the defrosted poulet parts marinade in this sauce for about 45 proceedingss. she began to set the poulet into a large stewing pot filled with acetum. soy sauce. bay leaves. garlic and ginger. The mixture of particular ingredients would so be stewed and slow-cooked in the pot. My grandmother made certain that the consistence of the sauce wasn’t excessively creamy but non watered down. After a slow-cook of about 45 proceedingss. the Filipino chief dish is ready to be served. The poulet adobo gustatory sensation is a rich and flavourful mixture of tartness. coarseness and garlic spirit all at one. Because the spirit of the poulet adobo can be overpowering. rice is ever served beside any Filipino dish. including lily-livered adobo.

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An All-Time Filipino Favorite: Chicken Adobo

• Word count: 423
• Category: Chicken Cooking Philippines time

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If the Philippines had to nominate a national dish, I believe that the Chicken Adobo would be the winning gourmet dish. With a unique taste made with the delicate mixture of bay leaves, vinegar, peppercorn, garlic and spices, it is no wonder that a lot of Filipinos use this adobo flavoring in a lot of Filipino gourmet dishes.

Because the Philippine Islands lie on the edge of South-East Asia, the Philippines culture is absorbed from the surrounding countries that lay around the islands. The chicken adobo is a dish that has been influenced by Mexican, Chinese and Spanish cuisine and then spiced with Filipino taste. In the Spanish version of chicken adobo is a pickling sauce made with olive oil, vinegar, garlic, thyme, bay leaf, oregano, paprika and salt. Filipinos borrowed this idea from the Spaniards and used their own favorite spices and ingredients to make chicken adobo unique and different tasting from the Spaniards. The Filipinos added soy sauce and peppercorns to the concoction and stewed the ingredients of chicken into this savoring dish. The Filipinos slow-cooked the chicken until the meat is tender with the flavorful sauce.

Like many cuisines that we love to eat, the flavors of chicken adobo varies upon the cook, the ingredients added to the dish and how much of the ingredient is put in, and the cooking style. My grandmother had her own special way of making chicken adobo that was always different tasting from other Filipino chef’s chicken adobo. When I was a child in elementary, I used to love my grandma’s famous chicken adobo. I remember how she would buy chicken thighs and parts from the grocery along with her special ingredients to make dinner. She would conjure up a marinade that included soy sauce, garlic salt and pepper.

After the defrosted chicken parts marinade in this sauce for about 45 minutes, she began to put the chicken into a big stewing pot filled with vinegar, soy sauce, bay leaves, garlic and ginger. The concoction of special ingredients would then be stewed and slow-cooked in the pot. My grandma made sure that the consistency of the sauce wasn’t too creamy but not watered down. After a slow-cook of about 45 minutes, the Filipino main dish is ready to be served. The chicken adobo taste is a rich and flavorful mixture of sourness, saltiness and garlic flavor all at one. Because the flavor of the chicken adobo can be overwhelming, rice is always served beside any Filipino dish, including chicken adobo.

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Philippines have national dishes like my favorite viand the adobo because the rich taste of meat as it is simmered in soy sauce and vinegar combined with its salty and sour flavor makes a perfect combination. There are different styles of adobo, chicken adobo, pork adobo, and adobong pusit one of my most favorite is sweet chicken adobo it is like barbecue with a special sauce even the chef will be amazed with this amazing taste and aroma of this adobo even foreigners too. Some entrepreneurs who have a business like carinderia, restaurants are selling it because it very popular to our country some Filipinos that have special recipe to make it even taste better. Which is why dad cooks it every time he has anyone not Filipino over for dinner. And the fact that it's such an easy dish to make, and the vinegar preserves the chicken so that it can be eaten for days, explains why we ate it for dinner a lot. And then the leftovers for three days afterward. Adobo became a dish that I'm not too crazy about because I ate it so damn much. So the comfort doesn't come just from eating the adobo, but more from cooking it. It can be made with any meat, usually chicken or pork. I only eat and cook chicken adobo, since the pork tends to get dry and just not as good. The chicken should be bone-in, as much of the flavor and texture derives from the bone. Chicken adobo is the one of the first meals I learned to cook. Adobo is a dish that is near and dear to my heart. Its simplicity, versatility, and depth of flavor make it one of my favorite foods. Whether I am eating it at home, at a Filipino restaurant, or with friends and family, adobo always brings a smile to my face and comfort to my soul. I hope that this essay has given you a glimpse into why adobo is such a special dish to me and why I believe it deserves a place on everyone's list of favorite foods.

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Subject : Culminating Activity

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