Why is it important to familiarize the key ingredients we use for cooking Adobo?
As we all know Pinoy Adobo is best to pair with hot steaming rice but before we serve it, wouldn’t you want to know why a lot of people love it?
If you search for the history of Pinoy Adobo mostly sites would tell you about using these required ingredients and the like. What we didn’t know that the spices and herbs that we use are the one who gives it the rich savory flavor. Not only because it’s easy to make, but because it keeps well and tastes absolutely marvelous both fresh and the day after. It’s a good dish for beginning cooks to learn, and a fun one for more experienced cooks to play with.
5 Key Ingredients for Pinoy Adobo:
Dark Soy sauce – Shining on its own and adding flavor to meats and vegetables, soy sauce also takes a bow as a main ingredient in other condiments.
Vinegar – Is an essential component of marinades, salad dressings, sauces, and condiments.
Bay Leaves (Laurel Leaves) – The taste of bay leaves are described as bitter and pungent and aromatic when crushed or burned.
Peppercorns – Has a sharp taste and its accent to food were very desirable.
Onion and Garlic – Garlic is also named as “wonder drug” this herb has a very strong aroma and taste all the same with Onion it has a sharp, spicy, tangy and pungent or mild and sweet.Tags:adobong pinoy,adobong pork,adobong pusit,best filipino recipe,chicken adobo crock pot,chicken adobo sa gata recipe,chicken liver adobo recipe,pinoy adobo,pinoy chicken adobo,Well Known Filipino Adobo