Sinigang, Lechon, Sisig, Kare-Kare - just to name a few - belong to the list of dishes vying for the title of National dish of the Philippines. So, how does one become a National dish? By definition, a national dish is a culinary dish associated with a country. By this statement alone, there is no denying that Adobo beats the rest. Every household in the Philippines has their own version of Adobo. In my opinion, despite the fact that most people consider Adobo as a dish in itself, I consider it more as a cooking method.
It involves a complex technique, a process where one has to master the art of adding the vinegar (the star of the dish) at the right time and in the right proportion. Don’t even get me started on the right kind of vinegar you need to use. That actually makes or breaks the dish. It is one thing to make an Adobo and another completely different thing to make an Adobo dish that is good. Good means fork tender meat and perfect balance of flavor. Let’s talk about the classic or traditional Adobo. It consists of pork, vinegar, soy sauce, garlic and peppercorns alone. But as I have said earlier, every household in the Philippines has their own version. The addition of laurel leaves, sugar, egg, potatoes, patis and who knows what else are just some of the variations that one develops for their own region. The very reason why I love Filipino food is because of the existence of our Adobo. I admit, simple as it may seem, I found Adobo to be one of the hardest dishes I have ever made. It’s a science of some sort on proper timing and proportion. And due to its simplicity and flexibility, it is a favourite among culinarians and cooks to serve as a base for inspiring more creative dishes. In the end, I think the “Adobo” perfectly captures the Filipino spirit. The Adobo adapts brilliantly, is filled with beautiful complexity, and is the base of creativity. Your opinion may differ from mine but I feel like Filipinos are filled with all those attributes and more. Want a peek into the Filipino heart? Just cook up some Adobo at home and see what I mean.
0 Comments
|
AuthorIm Chef Peach and it's obvious that I love food. In fact, I love food so much that I decided to make it my profession. You know what's ironic, I was a Finance graduate! Archives
January 2021
Categories |