Adobo
Adobo utawa adobar ( Spanyol : marinade, saos, utawa bumbu ) minangka panyerepan panganan mentah ing stok (utawa saos) kanthi macem-macem paprika, oregano, uyah, bawang putih, lan cuka kanggo njaga lan nambah rasane. Varian Portugis dikenal kanthi jeneng Carne de vinha d'alhos . Praktek kasebut, asli saka Iberia ( masakan Spanyol lan masakan Portugis ), diadopsi ing Amerika Latin, uga koloni Spanyol lan Portugis ing Afrika lan Asia.
 Lomo en adobo—pork loin marinated in adobo | |
| Jinis | Sauce or Marinade |
|---|---|
| Panggonan asal | Spain, Portugal |
| Woworan pokok | Paprika, salt, garlic, and vinegar |
 Buku masakan: Adobo  Médhia: Adobo | |
Ing Filipina, jeneng adobo diwenehake dening wong Spanyol jaman kolonial ing pulau kasebut kanthi cara masak pribumi sing beda sing uga nggunakake cuka. [1] Sanajan padha karo dangkal, iki tuwuh saka pengaruh Spanyol kanthi mandhiri.
Referensi
besut- ↑ Ocampo, Ambeth (February 24, 2009). "Looking Back: 'Adobo' in many forms". Philippine Daily Inquirer. Diarsip saka sing asli ing 23 May 2015.
- ↑ Paul A. Rodell (2002). Culture and customs of the Philippines. Greenwood Publishing Group. kc. 102. ISBN 978-0-313-30415-6.
- ↑ Estrella, Serna (June 22, 2013). "Adobo: The History of A National Favorite". Pepper.ph. Dibukak ing March 21, 2016.
- ↑ Hosking, Richard (2006). Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. Oxford Symposium. kc. 299. ISBN 9781903018477.