Adobo
 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 | |
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.
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 | besut sumber]- ↑ 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.