TRADITIONAL CEBU´S DISH: ADOBO
The Philippines has a strong Chinese and Spanish influence in its cuisine. It must be said that the history of Filipino food also coincides with the history of the Philippines as a country. Trade with other Asian nations introduced a number of staples to Filipino cuisine, most notably “toyo” (soy sauce) and “patis” (fish sauce), as well as the method of frying and making fish broths. the soups.
Many of the Chinese who came to the Philippines for business to trade, married local Filipino women and thus introduced their dishes to the country. When the Spaniards arrived, the Filipinos knew what it meant to give food a flavor, that they were tasty, in the same way, that the Spaniards did it, a dish called Lato caught my attention. It is a seaweed, also called green caviar. They usually eat it alone as an appetizer, spreading it in vinegar, it has a view like small green pearls, very striking, can you appreciate it?
The most common and famous dish in the Philippines is Adobo, does this dish ring a bell? Well, as you may have already realized, the name comes from Spanish but it is not what we know as Adobo, but rather it is a marinated meat stew (it can be chicken, pork, or fish) in vinegar, oil, garlic, and soy sauce.
4 bone-in chicken thighs
2 cloves of garlic
125 ml soy sauce
125 ml of rice or apple vinegar
2 small bay leaves
5 grains of black pepper
180 ml of coconut milk
Temper the chicken a little, remove possible excess fat and dry with kitchen paper. Season with ground pepper. Finely chop or crush the peeled garlic. Mix the soy sauce, the vinegar, the black peppercorns, the garlic, the bay leaf, and half the coconut milk or cream in a saucepan. Remove until integrated.
Heat and bring to a boil. Add the chicken, lower the heat, and cover. Cook for 20 minutes, turning the chicken two or three times. Turn off, remove the lid and remove the bird, draining the pieces, and place on a plate with kitchen paper. Turn on the oven at 240-250ºC.
Remove the bay leaf and add the rest of the coconut milk, mixing. Transfer the casserole to the top rack of the oven and let the sauce reduce until thick and caramelized, about 15-20 minutes. Remove and reserve hot, covered.
Arrange the chicken on a lightly oiled tray and leave it in the same position, until the meat is well toasted, without burning. Turn the pieces halfway through cooking, very carefully as the oven will be very hot. Serve the chicken with the sauce.
It is usually served with basmati-type rice or simple small cooked potatoes to be dipped in the sauce.
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