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Answer:
When it comes to Southeast Asian cuisine, Filipino food usually falls wayside to its neighbors. This is a bit saddening, considering the Philippines boasts multiple regions, rich cultural and historical influences, and abundance of crops, seafood and livestock. That means our country has a diverse range of delicious dishes to offer that also reflect our pride, heritage, and love for lutong-bahay (home-cooked meals).
Answer:
Explanation:
Adobo is the submersion of arranged food in a stock made distinctively out of paprika, oregano, salt, garlic, and vinegar to protect and work on its flavor. The Portuguese variety is known as Carne de vinha d'alhos. The preparation, nearby to Iberia was extensively embraced in Latin America, as well as Spanish and Portuguese settlements in Africa and Asia. In the Philippines, the name adobo was given by boondocks period Spaniards on the islands to an other local cooking strategy that moreover uses vinegar. Yet similar, this developed independently of Spanish effect.
Adobo was used at first as a procedure for food protecting, yet on time with the approaching of refrigeration methodologies it came to be used basically as a methodology for preparing Adobo food sources preceding cooking. Not long after the presence Adobo of Europeans to the Americas, meat and fish began to be saved by new systems. Low temperatures work with food shielding, but in higher temperatures, various strategies, similar to adobo, became significant. Animals were for the most part butchered in the coldest significant stretches of winter, but surplus meat should be shielded in the more sultry months.
what is the meaning of adobo - Brainly.ph
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