Author Topic: Adobo  (Read 4914 times)

Offline calvin

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Adobo
« Reply #20 on: May 03, 2006, 10:06:26 AM »
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we've two variants of adobo sa bahay. yung isa is adobo sa suka lang (walang toyo) and the other is the orig adobo (toyo and suka). pero sa bahay, di kami naglalagay ng sibuyas sa adobo.

masarap yung halos madurog na yung baboy or manok sa lambot and malapot na yung sabaw. panalong panalo sa cholesterol! =)
Toyo/Soysauce is what makes a dish to be called Adobo...
if the dish is cook with vinegar, it will be called paksiw...

Offline Batusai

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Adobo
« Reply #21 on: May 03, 2006, 10:10:18 AM »
yung walang toyo na adobo yun yata yung hiniwa-hiwa yung pork na malilliit? tapos nga may atay?


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Offline lahar

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Adobo
« Reply #22 on: May 03, 2006, 10:10:21 AM »
Like I said, everbody has their own variation of adobo. The late Ma. Ceres Doyo stated that the best adobo she ever tasted did not have soy sauce in it.

Offline i2mp

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Adobo
« Reply #23 on: May 03, 2006, 11:00:21 AM »
ngayon lang ako nakarinig ng adobong walang toyo. pero kung instead of toyo ay dugo ang nilagay... dinuguan na yun di ba? :P :P

sa UP ko natutunan yung adobong may boiled eggs sa likod ng Eng'g kay manang aristocart. dun ko rin natikman yung adobong may pisong sahog (literal na piso). :P :P :P

Offline Scarlett

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Adobo
« Reply #24 on: May 03, 2006, 01:31:53 PM »
dito sa bahay may 5 style of adobo.

my late mom do the best, just fry the pork/chicken after it boils with thicken soy sauce/vinegar mixture ,and bring the soup stock back after it a golden fry...less the oil.

my dad put cornstarch para malapot at the end and luya pag ginisa...

my ate makes adobo, with no vinegar but pineapple juice, parang dagat sa sabaw, with pineapple, its asado-adobo type..

my brother adobo is like hell with labuyo swimming in oil..
Fatman's choice

ako ,madaming onions and garlic, and with a super thick soysauce/vinegar mixture sauce, i only put 1 laurel leaf...
then i cook adobo for 3 full hours min...then fry and ibalik lang ung thick sauce..

my secret is the GARLIC, and balance of salt and sweetness..

and favorite adobo type is "Paa ng manok", "Ribs", "Chicken and ChickenLiver"

 
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Offline madmax

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Adobo
« Reply #25 on: May 03, 2006, 01:45:05 PM »
yup. pinoy's all around have their own version of adobo. In fact, there are even books written about it.


my version of adobo involves frying all the pork (or chicken) then adding the toyo & suka (with some sugar to make it tangy).
my wife's version involves broiling everyting until dry. literally, naluluto sa sariling mantika.
this is where people put in their rig specs in an attempt to look kewl, act 133t, and get chicks.

Offline greyjohn2

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Adobo
« Reply #26 on: May 03, 2006, 02:44:26 PM »
tanong ko lang, dapat ba mahina lang ang apoy?

kasi, everytime i try to cook adobo, natutuyuan.  hindi pa luto ang meat, wala ng sabaw.  i'm not sure whether to add more vinegar and soy sauce kasi baka naman umasim/umalat ng husto.

@Sacrlett:
how is it possible to maintain it for 3hrs?

Offline Batusai

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Adobo
« Reply #27 on: May 03, 2006, 03:33:37 PM »
@greyjohn2

me i cook it using pressure cooker. after pakuluan ko sa toyo and suka hindi ko muna tinutubigan..kasi may dalang tubig kung minsan yung karne lalo na pag galing sa ref..pag medyo natutuyo na lalagyan ko sya ng tubig cguro halos lubog lang yung karne(or may 1/4 pa na part na lutang depende sa gusto mo kung may sabaw o tuyo)..pakukuluan ko sya ngayon sa pressure cooker for at least 15mins(counting starts pag sumisirit na yun pressure cooker).  


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Offline jaydee

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Adobo
« Reply #28 on: May 03, 2006, 04:50:47 PM »
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Quote
we've two variants of adobo sa bahay. yung isa is adobo sa suka lang (walang toyo) and the other is the orig adobo (toyo and suka). pero sa bahay, di kami naglalagay ng sibuyas sa adobo.

masarap yung halos madurog na yung baboy or manok sa lambot and malapot na yung sabaw. panalong panalo sa cholesterol! =)
Toyo/Soysauce is what makes a dish to be called Adobo...
if the dish is cook with vinegar, it will be called paksiw...
nope not really. like what others have said, depends really on your roots. the difference between paksiw and adobo may be slight, but there is a difference.
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Offline toyee

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Adobo
« Reply #29 on: May 03, 2006, 05:01:14 PM »
i remember asking my mom, "Nay, bakit yung adobo ninyo walang toyo, pero may atay, atswete at patis, yung luto naman ng misis ko may toyo?". my mom replied, "iba-ibang lugar, iba din ang luto ng adobo, yung sa atin, adobong tagalog, yung sa misis mo, adobong ilokano".... :ramen:  

Offline Scarlett

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Adobo
« Reply #30 on: May 03, 2006, 06:12:21 PM »
paksiw lamang ang asim sa alat, usually puro suka lang, variation lang kung lalagyan ng toyo ang paksiw.

adobo balance lang ang alat and tamis, nawawala ung asim pag naluluto ung suka, that why hindi dapat haluin ang adobo habang di pa luto yung suka kasi lalabas ang asim...luto na adobo pag wala na sour taste ng vinegar...the really adobo is when the vinegar/toyo mixture becomes thick sauce that almost coats the chicken and pork.  
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Offline calvin

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Adobo
« Reply #31 on: May 04, 2006, 12:55:06 AM »
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Quote
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we've two variants of adobo sa bahay. yung isa is adobo sa suka lang (walang toyo) and the other is the orig adobo (toyo and suka). pero sa bahay, di kami naglalagay ng sibuyas sa adobo.

masarap yung halos madurog na yung baboy or manok sa lambot and malapot na yung sabaw. panalong panalo sa cholesterol! =)
Toyo/Soysauce is what makes a dish to be called Adobo...
if the dish is cook with vinegar, it will be called paksiw...
nope not really. like what others have said, depends really on your roots. the difference between paksiw and adobo may be slight, but there is a difference.
try saying that to cooks of Tagalog cuisine... and they'll give you an instant lecture...

meat cooked with soy sauce and vinegar to thick consistency = adobo
meat cooked with vinegar and salt to thick consistency = paksiw

take for example Tinola...
when you say tinola, tagalogs know that we mean chicken with papaya or sayote with sauteed garlic and ginger...
but in the visayas region, when you order tinola... they'd ask you if you want chicken, pork or beef... they have no idea that beef stock is called nilaga, and pork stock is called sinigang... to them, basta may sabaw na madami, it's called tinola...

Offline greyjohn2

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Adobo
« Reply #32 on: May 04, 2006, 02:16:35 AM »
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but in the visayas region, when you order tinola... they'd ask you if you want chicken, pork or beef... they have no idea that beef stock is called nilaga, and pork stock is called sinigang... to them, basta may sabaw na madami, it's called tinola...
man, this is a totally messed-up statement.

try to distinguish between the dish and the manner of cooking. when you say 'stock', that is only the broth of either beef or pork or chicken, which you then can turn into any sauce, or gravy or soup.

saying that beef stock is nilaga and pork stock is sinigang, exclusively, is totally wrong.  and i don't even have to say imo because it is really, really wrong.

and how's this:
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Tinola - fish or meat dish flavored with ginger

Offline i2mp

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Adobo
« Reply #33 on: May 04, 2006, 02:20:00 AM »
baka ganun talaga sa visayas.

ang alam ko basta masabaw na pinakuluan eh nilaga (chicken,pork,beef).
pagnilagyan ng sampaloc or instant pampaasim magiging sinigang na tapos magbabago lang yung gulay.

we have this joke na dun sa kinakainan namin dati sa parking lot sa tapat ng tektite, kapag tanghali nilaga yung sabaw, sa hapon nagiging sinigang na yung libreng sabaw kasi yun yung natira nung tanghali, recycled lang.  :evil:  

Offline greyjohn2

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Adobo
« Reply #34 on: May 04, 2006, 02:24:39 AM »
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ang alam ko basta masabaw na pinakuluan eh nilaga (chicken,pork,beef).
pagnilagyan ng sampaloc or instant pampaasim magiging sinigang na
tumpak!

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Nilaga - Tagalog for boiled
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Sinigang - sour soup dish

Offline jack

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Adobo
« Reply #35 on: May 04, 2006, 07:50:43 AM »
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Quote
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we've two variants of adobo sa bahay. yung isa is adobo sa suka lang (walang toyo) and the other is the orig adobo (toyo and suka). pero sa bahay, di kami naglalagay ng sibuyas sa adobo.

masarap yung halos madurog na yung baboy or manok sa lambot and malapot na yung sabaw. panalong panalo sa cholesterol! =)
Toyo/Soysauce is what makes a dish to be called Adobo...
if the dish is cook with vinegar, it will be called paksiw...
nope not really. like what others have said, depends really on your roots. the difference between paksiw and adobo may be slight, but there is a difference.
try saying that to cooks of Tagalog cuisine... and they'll give you an instant lecture...

meat cooked with soy sauce and vinegar to thick consistency = adobo
meat cooked with vinegar and salt to thick consistency = paksiw

take for example Tinola...
when you say tinola, tagalogs know that we mean chicken with papaya or sayote with sauteed garlic and ginger...
but in the visayas region, when you order tinola... they'd ask you if you want chicken, pork or beef... they have no idea that beef stock is called nilaga, and pork stock is called sinigang... to them, basta may sabaw na madami, it's called tinola...
I come from the Tagalog region (Laguna) and I totally disagree with your stetment that there's an absolute definition when it comes to adobo. I've tasted totally different kinds of adobo in Laguna alone, not to mention Batangas, Marinduque, Lucena and Manila.

Boiled beef = nilaga? Boiled pork = sinigang? Where did you get this info?


 

Offline jaydee

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Adobo
« Reply #36 on: May 04, 2006, 08:00:28 AM »
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try saying that to cooks of Tagalog cuisine... and they'll give you an instant lecture...
i think that's the reason for us saying that it really depends on which region you learned how to prepare the dish.

and i don't think we add salt to our "no-soy-sauce" adobo, so i don't think it qualifies to your definition of paksiw (tagalog).
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Offline toyee

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Adobo
« Reply #37 on: May 04, 2006, 09:28:55 AM »
actually, sa adobong tagalog, ang ginagamit na pampaalat ay patis, hindi asin.....

Offline kympax

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Adobo
« Reply #38 on: May 05, 2006, 05:11:22 PM »
peace to all...

wala sa hinagap ko na ang adobo eh pwedeng walang suka except sa adobong kangkong. dito ko lang nalaman na meron pala nun...

ang alam ko kasi ang main ingredients ng adobo - in general besides sa laman - eh ang suka, toyo, bawang, paminta, at asin (i don't use vetsin)...

well, kanya-kanyang taste yan... kasi para sa akin pag walang suka pero may toyo ang laman (baboy or manok), parang menudo or mechado ang labas lagyan na lang ng sibuyas patatas saka bell pepper hehehe...

and i agree na different ang variations ng isang putahe sa bawat rehiyon sa bansa. Tulad ng pinakbet maraming versions yan...

malamang ang adobo sa bikol eh may siling labuyo... hehehe...

the best para sa akin yung ginagawa ng nanay ko sa adobong manok: pag malapit na maluto tatanggalin ang mga laman sa sabaw tapos piprito ng kaunti tapos pag medyo brown na ibabalik sa sabaw...

sige uwi na ako bibili pa ako ng manok, bawang, suka, toyo... :ramen:
 
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Offline i2mp

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Adobo
« Reply #39 on: May 05, 2006, 05:32:07 PM »
ano pinagkaiba ng Menudo, Mechado, Afritada?

ang alam ko lahat may tomato sauce.

Afritada=manok
Menudo=baboy
Mechado=baka