LITERATURE REVIEW

According to Elaine Ilagan- Asibal (2013), one of the most famous dishes is Adobo which can be
done in a variety of ingredient. It could be fish, pork, beef or chicken. Some exotic animals such as frog,
“bayawak”, or even snake can be cooked in adobo style. Since Philippines is made of three large islands
named Luzon, Visayas and Mindanao it can be that there will be different culture and way of making
adobo recipe. And since each large island is also composed of many small islands which is counted into
thousands than it could be the adobo recipe can still be done a thousand different ways. It is believed that
Filipinos learned this recipe from Spaniards since Philippines has been their colony for 400 years. Like
other countries and cultures, Filipinos also learned to use methods to preserve food and using  acid in
vinegar, and salt in soy sauce, makes it more known to many people. Though it was not named before the
Spaniards invaded the country, then they taught local people that this marinated food is called adobo.  At
the time being, adobo has innovated its way of marinate, cooking and presentation. More ingredients have
been added and sweets are sometimes also included in other culture’s way of cooking. Today, other way
of adobo cooking is still invented in the Philippines. And it will not stop because people will be craving
for more imaginative way of making adobo style foods. And Filipinos are the only one who made this
kind of marinate a very popular way of cooking in the world.

According to Cynthia De Castro and Rene Villaroman (2008), The Filipinos imbibed, imitated
and improved the cooking styles of their colonial masters. Thus, Filipino cuisine reflects its culture and
history. As the local saying goes, Philippine food was prepared by Malay settlers, spiced by the Chinese,
stewed by the Spanish and hamburgerized by the Americans.
According to Henrylito D. Tacio (2015), the Philippines is a region of mouthwatering delights.  Consider
the following: lechon (roasted whole pig or chicken); sinigang (chicken, pork or beef soup usually
prepared with tamarind and other ingredients); dinuguan (pork blood stew); and adobo.  Among these
delectable meals, adobo best fits the title “The National Dish,” along with mango, milkfish (bangus) and
carabao as other iconic symbols of the country. Indeed, there’s no other Filipino dish that can compete
with adobo in terms of versatility and variety. Mixing vinegar, soy sauce and spices with either chicken,
pork, fish, kangkong, or sitaw would yield to different varieties of the famous Filipino dish. “There are as
many recipes for adobo as there are Philippine islands,” noted New York Times food columnist Sam
Sifton.  “If you could devote your life to traveling through (the more than 7,000 islands) asking questions
about food, you would discover a different recipe for adobo on each one.”

Foreign Literature        
 
According to the Vocabulario de la LenguaTagala (1613), Spanish Domain colonized the
Philippines in the late sixteenth century and mid seventeenth century, they experienced this cooking
procedure and gathered by the Spanish Franciscan minister Pedro de San Buenaventura. Dishes arranged
in this way in the end came to be known by this name, with the first term for the dish now lost to history.
In spite of the fact that it has a name taken from Spanish, the cooking strategy is indigenous to the
Philippines. In this way, it is likely that Filipinos must have been cooking meat in vinegar as a method for
protection. As per the Mexican’s, The point at which the adobo’s touched Mexico, they were quickly
adjusted to the neighborhood fixings, for the most part bean stew and annatto, to accomplish an extremely
Mexican flavoring.

The adobo salsa that is utilized as a part of this planning, provides for the chicken a flavor that is
solid, somewhat fiery and somewhat hot. Other than it gives an alternate flavor and smell to the
sustenance, contingent upon the fixings that are utilized.
The adobo rose up out of the pursuit of approaches to augment the valuable existence of nourishment
items.
As indicated by the Chinese, while the name is of Spanish source and is comparable in some approaches
to the Latin/Hispanic “adobo” as in meat is saturated with or inundated in a sauce and cooked in it, adobo
in the Philippines alludes for the most part to the dish (as in Pork adobo) as opposed to a cooking
procedure. Maybe not upwards of 7,107 islands (the entire Philippine archipelago) yet ask every Filipino
family and every will let you know their own adobo formula passed on starting with one era then onto the
next separated less by the sort of fixings they utilize yet more on the style or method in cooking the dish.
When you have some left-overs (on the off chance that you ever have some because you might need to eat
everything in one sitting – so more-ish!) serve it with broiled rice and some fricasseed eggs and you have
an exemplary Pinoy breakfast – Promotion SI-LOG – short name for Adobo (this dish) – Sinangag
(Browned Rice) – and Itlog (Singed Eggs).

Commonly, adobo is cooked in a soy and vinegar sauce with straight leaves, bunches of garlic,
dark peppercorns (entire or pulverized), and might be sweetened with a little sugar or even pineapple
juice or syrup.Typically, adobo is cooked in a soy and vinegar sauce with bay leaves, lots of garlic, black
peppercorns (whole or crushed), and may be sweetened with a little sugar or even pineapple juice or
syrup.
In the Japan, adobo is quite often eaten with steaming white rice. Actually, adobo’s an impeccable rice
topping or donburi, as we call it in Japan. Donburi is intended to be fast and filling, perfect for lunch on a
bustling day. In this formula, we utilize thin cuts of pork which reduces the cooking time required
contrasted with moderate cooked adobo.

Public Literature

Adobo, a well known dish in Philippine cooking. You may utilize chicken, pork, fish, or
vegetables marinated in vinegar, soy sauce, and garlic and gradually stewed until yummy! Numerous
Filipinos consider adobo, the national dish of the Philippines. The ideal adobo lies in the fragile adjust of
soy sauce, vinegar, garlic and flavors (inlet leaves and new ground peppercorns). Others utilize salt or
patis (angle sauce) to improve flavors. Formulas shift from various locales in the Philippines. The most
ideal approach to begin the readiness of adobo is to marinate all elements for 60 minutes or the more
drawn out, the better. This is trailed by delicately stewing the blend until the meat is delicate, and the
marinade is lessened to a little measure of sauce.

Cooking adobo is very testing. Put an excessive amount of vinegar, and the adobo will suggest a
flavor like paksiw (acrid stew); put a little vinegar and it will have an aftertaste like nilaga (bubbled
meat). At the point when to cover the pot is additionally vital. The pot containing the stewing adobo
ought to be left revealed for the initial 10 minutes of cooking, then secured until the dish is finished.
There are the same number of methods for cooking adobo as there are numerous districts in the
Philippines. Manila adobo is a dull saucy dish in light of the utilization of soy sauce, the subsequent sauce
is thickened with flour. Adobo from Nueva Ecija, my most loved and cooked best by my mom, is dry; the
meat is delicate, carmelized and practically firm with simply the perfect measure of sauce. In some cases
a little measure of light soy is added to redress the taste. Presented with recently cooked steamed rice and
a side dish of pinakbet, or a plunging sauce of hacked tomatoes and onions, green mangoes or tamarind
blooms and patis, makes for a sublime feast.
 
Caviteño Adobo, thickened with ground liver, already cooked with whatever remains of the meat
and marinade, is flame broiled or sauted with a lot of garlic. In Southern Luzon, adobo is cooked with the
expansion of coconut drain and hot stew. Vegetables and fish can likewise be cooked adobo style.

According to the Spicy Stew of the Philippines, (1986), Chinese soy sauce is a vital ingredient when
Chinese frequently traveled to the Philippines, for barter and trade. Surely some Chinese became a part of
the Filipino society, plus the cultural contact, and passed on some common cuisines to include the Chinese
chow mein and the similar Filipino version, pancit, egg rolls/spring rolls and lumpia, and fried rice is very
much the same. Soy sauce was also introduced to the Philippines by the Chinese. Vinegar and salt was used
to preserve foods; after the soy sauce introduction, it slowly replaced both. Conflict arose between the
Philippines and the Spaniards leading to the Spanish colonizing the Philippines back in 1565 to 1898 and
ruled the Filipinos for 333 years. With the Filipinos adopting their ideologies, the Spaniards translated their
social, economic, and political culture to the Philippine Islands. Their teachings had a great impact with the
language, food, and religion, the Roman Catholic Church. The Spanish influenced the local cooking with
their version of adobo marinade and sauce. This is where adobo was introduced and manipulated to the
Filipino unique taste. Americans also enjoy chicken adobo. The U.S. government assisted the Philippine
Islands on becoming independent from the Spaniards and in 1935, they became self-governing. From the
functionalist perspective, Americans influenced the Philippines by helping advance technologies and
education. With the interaction of both cultures, there was an exchange of food. This were the Americans
probably became very fond of their cuisine.

According to the Philippines: Eating Habits and Hospitality (2007), Good family time is spent in
the kitchen cooking and eating. Due to Western influence, food is often eaten using flatware, but the
primary pairing of utensils used at a Filipino dining table is that of spoon and fork, not knife and fork.

According to Sanchez, Pedro de San Buenaventura selected the word “adobo” in the 16th century
for a Tagalog word called kilaw – a mixture of salt, vinegar, and chili pepper into which was put meat,
fish, venison (deer meat). “They set it out until tenderized. Native Filipinos also used carabao meat for
cooking kilaw and used vinegar as a base to make it malinamna.” Pedro de San Buenaventura is an
important reference when it comes to talking about adobo because he is the first one who called adobo as
‘adobo’ in the Philippines,” explained Sanchez. San Buenaventura is a Spanish Friar who wrote the
book, Vocabulario de la Lengua Tagala (1613).