Hello ladies and gents this is the Viking telling you that today we are talking about
Celebrating Filipino Adobo
Every bite is tender, juicy, and soulful. Today’s animated Doodle celebrates adobo, a way of cooking and a favorite Filipino dish! Adobo can be found far and wide, whether it’s at a five-star restaurant in Manila or inside the homes of Filipino families around the world. The word ‘adobo’ was first added to the Oxford English Dictionary (OED) in December 2006, and was included on the word list of the next OED quarterly update, released on this day in 2007.
There are many different kinds of adobo in the Philippines but they all share the same basic elements: marinated meat or vegetables braised into a stew. Common ingredients include vinegar, soy sauce, garlic, bay leaves, and black pepper. The local flavors make Filipino adobo much sweeter, sourer, and saltier in taste compared to other versions.
Several areas within the Philippines give their adobo a regional twist. Locals in Visayas enjoy adobong puti (white adobo), considered by some to be the original indigenous style, which exclusively uses vinegar without any soy sauce. In places like Southern Luzon, where coconut milk is a food staple, creamier adobo recipes like adobong manok sa gata (chicken adobo with coconut milk) are extremely popular. Others substitute meat with seafood like squid, or locally available vegetables like kangkong (water spinach) or sitaw (string beans).
After evolving throughout the centuries, this iconic dish is now enjoyed worldwide. It’s a symbol and expression of Filipino pride that varies from region to region, family to family, palate to palate. The history is rich, the taste is unmatched, and the aromas are enticing – the children in today’s artwork would definitely agree! Wherever and however it’s served, adobo leaves stomachs happy and mouths watering for more.
And as always have a chilled day from the Viking
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