Delicious Adobong Mani Recipes
Delicious Adobong Mani Recipes - This article is about a cooking process indigenous to the Philippines. For the Hispanic seasoning from which its name was derived, see Adobo.
Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de Vinha d' Alhos.
The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira.
In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which although superficially similar had developed independent of Spanish influence. Source Adobo
4 cups Raw Peanuts
2 heads garlic, crushed, skin removed
2 cups vegetable oil
1 tablespoon Kosher Salt
pinch of Sugar (optional)
Procedure:
Using a small but deep pan, heat the oil on medium low or medium stove top setting.
Put in the garlic.
Add the peanuts and cook for 10-12 minutes, or until the peanuts are medium brown. Residual heat will continue to cook the nuts so don’t wait until they are golden brown before taking it out of the hot oil.
Pass the peanuts and garlic in a strainer and drain on paper towels.
Add the Salt and pinch of sugar, shake and serve.
History
Although it has a name taken from Spanish, the cooking method is indigenous in the Philippines. When the Spanish colonized the Philippines in the late 16th century and early 17th century, they encountered a cooking process which involved stewing with vinegar, which they then referred to as adobo, the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.
Even before the Spaniards came, early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation. This process dates back to the Classical Period and was used for pork and chicken.
Chinese traders introduced soy sauce which has replaced salt in the dish. However, there are adobo purists who continue to use salt in their adobo. Source Adobo
Recipe Source here: http://www.filipino-food-recipes.com/
Video Source Youtube
The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira.
In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which although superficially similar had developed independent of Spanish influence. Source Adobo
Delicious Adobong Mani Recipes Ingredients:
4 cups Raw Peanuts
2 heads garlic, crushed, skin removed
2 cups vegetable oil
1 tablespoon Kosher Salt
pinch of Sugar (optional)
Procedure:
Using a small but deep pan, heat the oil on medium low or medium stove top setting.
Put in the garlic.
Add the peanuts and cook for 10-12 minutes, or until the peanuts are medium brown. Residual heat will continue to cook the nuts so don’t wait until they are golden brown before taking it out of the hot oil.
Pass the peanuts and garlic in a strainer and drain on paper towels.
Add the Salt and pinch of sugar, shake and serve.
History
Although it has a name taken from Spanish, the cooking method is indigenous in the Philippines. When the Spanish colonized the Philippines in the late 16th century and early 17th century, they encountered a cooking process which involved stewing with vinegar, which they then referred to as adobo, the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.
Even before the Spaniards came, early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation. This process dates back to the Classical Period and was used for pork and chicken.
Chinese traders introduced soy sauce which has replaced salt in the dish. However, there are adobo purists who continue to use salt in their adobo. Source Adobo
Recipe Source here: http://www.filipino-food-recipes.com/
Video Source Youtube