Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.history of fish adobo?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(history of fish adobo?),it will help you,my kids.
Answers:
The national dish of the Philippines is called adobo. Not only is this a national dish for the Filipinos, but it is also a style of cooking. This Spanish-influenced dish is like a stew, and involves marinating meat or seafood pieces in vinegar and spices, then browning them in their own juices. The sauce in adobo usually contains soy sauce, white vinegar, garlic, and peppercorns (or pepper) and is boiled with the meat. The vinegar preserves the meat, and adobo will keep for four or five days without refrigeration. This is considered an advantage in the tropical heat. Pork adobo is the most popular, for those who can afford it, but any type of meat or seafood can be used.
Like other Southeast Asian cuisines, the Filipinos eat a lot of vegetables and rice. Similarly, they also eat many types of seafood, saving meat for more special occasions (often in the form of lechon, or whole roasted pig). The waters surrounding the Philippines islands provide over 2,000 species of fish. In addition, Filipinos have been farming fish in palaisdaan, or fishponds, using aquaculture (raising fish and shellfish in controlled conditions) for over 1,000 years. Patis, a clear, amber-colored fish sauce, is used in Filipino dishes as much as soy sauce is used in China.
Other Answers:
adobong isda
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Kitty said: Yes.history of fish adobo?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(history of fish adobo?),it will help you,my kids.
Answers:
The national dish of the Philippines is called adobo. Not only is this a national dish for the Filipinos, but it is also a style of cooking. This Spanish-influenced dish is like a stew, and involves marinating meat or seafood pieces in vinegar and spices, then browning them in their own juices. The sauce in adobo usually contains soy sauce, white vinegar, garlic, and peppercorns (or pepper) and is boiled with the meat. The vinegar preserves the meat, and adobo will keep for four or five days without refrigeration. This is considered an advantage in the tropical heat. Pork adobo is the most popular, for those who can afford it, but any type of meat or seafood can be used.
Like other Southeast Asian cuisines, the Filipinos eat a lot of vegetables and rice. Similarly, they also eat many types of seafood, saving meat for more special occasions (often in the form of lechon, or whole roasted pig). The waters surrounding the Philippines islands provide over 2,000 species of fish. In addition, Filipinos have been farming fish in palaisdaan, or fishponds, using aquaculture (raising fish and shellfish in controlled conditions) for over 1,000 years. Patis, a clear, amber-colored fish sauce, is used in Filipino dishes as much as soy sauce is used in China.
Other Answers:
adobong isda
correctness,It's Non-profit and only for informational purposes.
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