Adobo, Rice and More

The culture of the Philippines rest very much upon the pursuit of culinary delights. The stable food for this nation is rice and more rice. Rice is eaten as many as three times a day for breakfast, lunch and dinner. As fish supplies the most protein base food it too is an important aspect of the Filipino diet. A website called Market Manila features the Philippines culinary expert known to all as the Market Man. He alone appears to know all and more there is to know about the origins of the Filipino cuisine. Helpful hints and tips afford even the most timid in the kitchen to whip one of the amazing delights of the Philippines cuisine in just minutes. The origins of the Philippines dates back over 400 years and is believed to be influence by the Spain colonization of the country so long ago. The Spanish influences remain very much intertwined with modern day life in the Philippines. This is especially so when it comes to the cuisine of the Philippines. Another important aspect of the Philippines cuisine derives from Malaysia. Malaysian spices are the foundation of most ever meal preparation. Spicy dishes are not only very popular but also tend to be the most common of all the culinary flavor options.

The saying in the Philippines when describing the blend of flavors and influences which combined make up the distinctive Filipino taste is that the Chinese gave them soy sauce and the Malaysians gave the spices. While the Americans contribution to the Philippines cuisine was to provide the sweets, cakes and “hamburgerized” everything else in between. The absolute most popular meal is the Philippines is the adobo dish. The art of the adobo dish is in the marinating process. Chicken or pork is marinated for up to 5 hours in a mixture of soya sauce, salt and vinegar, and then placed in the 5 cup rice cooker for hours on end.

Slowly blending these ingredients makes the meat or poultry all the more tender during the cooking process. The marinated meat or poultry is placed in hot pan with oil and stewed down for approximately 45 minutes. Using 1 part soy sauce to 2 part vinegar brings out a more spice and savory flavor to the chicken or pork preparation. The different variation of this so important to the Filipino way of life dish is endless. A must try is the adobo meat or poultry sandwiched in between slices of bread, sticky rice and deep fried to seal in the flavors. This method of preparation is considered Adobo overload and is said to go beyond mere deliciousness.