To make adobong tuyo or adobong pinatuyo (dried adobo), allow cooking to simmer over a long while until all the soup has evaporated or soaked into the meat. Its delectable gravy-filled soup is irresistibly good in topping plain steamed rice, or as spread on bread (or the other way, wipe or dip the bread on it). Notably, most adobo served on the table are not dry. All the ingredients are combined and marinated for some time, and then stewed to cook. There are about a hundred ways in preparing and cooking adobo, but the most common is the dish made mainly with slices of meat (pork or fowl meat) soaked in vinegar, soy sauce, and spices consist of paminta dahon (laurel leaf), paminta buto (pepper corn), garlic, onion, etc. adobar ) pickled dishes, particularly referring to pickled pork or chicken meat. Adobo – ( a-dó-bo Tagalog, Cebuano, Boholano, Waray & Hiligaynon (Ilonggo) dish dw Span.
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