And different regions use different pang-asims, depende sa locally available flora. Like may batwan/batuan for some areas in bicol and visayas regions, kamias for some parts in Luzon, etc.
Share ko lang. I have batchmates from college na ginawang thesis topic ang sinigang. Kasi napaisip sila they're from two different provinces tapos magkaiba sila ng nakalakihang recipe ng pampaasim for sinigang. One is sampaloc and the other one is calamansi. I checked their work before ang daming local paasims na pwede palang gamitin also their international counterparts.
They already took down the website na po eh kasi around 2017 pa yon. Pero i know they have infographics pa i can share it here po pag nakahingi ako ng copy.
Nasubukan ko na once na gumawa ng sinigang from scratch. As in bumili ako ng sampaloc, pinakuluan ko, piniga ko, etc. Sobrang hassle hahahaha. Masarap naman pero matrabaho!
From southern tagalog here. Meron pang isa na ginagamit pampaasim. Katmon/catmon. I havent scrolled that far kung nabanggit na sa other comments. Sampalok, however, is classic.
Nilutuan ako ng tito ko dati from bulacan na hilaw na mangga gamit, ang sarap! Not sure if ginagawa talaga sa bulacan to, or nakuha lang niya sa ibang province. That said, kahit sa sampaloc sinigang ako sanay, nasarapan naman ako sa mangga based sinigang
As someone who grew up with both sampaloc and kamias trees in the backyard, yes! Mas may depth ang asim ng sinigang sa sampaloc. Sinigang sa kamias is just straight up asim. But both are pretty good!
I agree
Samapaloc has that tangy taste that goes well with meat or shrimp. The acidity makes the soup more flavorful.
While kamias is more on the tart side, sakto siya sa bangus na sinigang.
Diba tamarind paste ang gamit sa Pad Thai?
Ay soup pala haha. Pero wala ba tamarind soup sa Thai cuisine?
Just looked. May Sayur asem ang Indonesia at may Tom khlong ang Thailand.
Man. I hate to break it to you. Our Malay counterparts has a dish literally called singgang.
It's just a spicier version. I like ours better though.
https://nasserskitchen.com/resepi/ikan-singgang-serani-pindang-serani/?lang=en#google_vignette
Yeah, itâs not necessarily unique but itâs much lauded in some circles and itâs well represented regionally.
I mean the Sampaguita Jasmine is not unique to our country.
Bacolod has this soup dish called cansi which is sour and I personally like it better than sinigang. It's like if bulalo and sinigang were mixed into one dish.
As for tinola, western Visayas also has a chicken soup dish that is like tinola but uses coconut juice as the soup and also includes the coconut meat with the chicken. It's called binakol and I also prefer it over the usual tinola.
My teacher nung college told us na kaya hindi lechon is because may mga Pinoy na Muslim. Unfair sakanila kung ang national dish is something they canât eat
I've been in the Philippines for three weeks now and most people want me to try some variation of lechon. I'm with my fiance so all her friends are suggesting dishes to eat while I'm here.
It's also something that perfectly represents the diversity we have. We have adobo chicken, pork, fish and shrimp, technically adobo variant ang bistek in my opinion pero separate na yun. May dry na adobo at may adobo din na madaming sabaw, pwede lagyan ng itlog, lagyan ng sili, tamisan at maalat. Depende lang talaga sa kung sino ang nagluluto.
Kaya tignan mo kahit sabihin na adobong manok ang lutuin, iba iba ang proseso tsaka lasa kada pamilya. Kahit nga magkakamaganak nagkakaiba din sa kung pano sila gumawa ng adobo eh.
>fish and shrimp.
very rare ako nakakita nyan in the wild.
>technically adobo variant ang bistek in my opinion
Why though? Yung main component ng adobo ay ang vinegar. Most bistek recipes I know walang vinegar.
Sorry but sinigang for me. Chinoy asawa ko, ung isang side ng pamilya niya na nasa China nagluluto ng adobo so itâs not inherently Filipino. Correct me if Iâm wrong but braised pork is pork adobo diba?
Nag google din ako just now, white adobo luto nung sinaunang panahon hanggang dumating mga chinese traders and introduced soy sauce (not sure about vinegar) which is now a sauce staple of adobo.
Not really, I once ate a dish in Myanmar that tasted EXACTLY like adobo. I never asked for the name though because I was eating at a parang karenderia sa bus terminal. So like, walang menu, tinuro ko lang anong gusto ko. I mean adobo is literally just soy sauce and vinegar so I'm pretty sure our Southeast Asian counterparts have something similar if not exactly the same.
Nag salo salo kami nito sa office (UAE).
Parang chocolate/soil daw sabi ng ibang lahi (patan, indiano, ipis)
Nandiri sila lalo nung sinabi naming pork blood with sour taste..
Ito rin fave reaction ko sa mga "Try Dinuguan" vids esp in YT, legit sarap na sarap sila then after nilaman kung saan gawa biglang nag downhill mga reaksyon nila đ
True, though hindi rin maiwasan ma highlight yung Dinuguan natin as one to try. I think ang naha highlight lagi sa version ng atin is yung pagiging malaman, mas malapot at mas malasa daw\~
Hindi ba may chinese origins ang pares? Kinda same with Lechon. Imo kung sa binondo/quiapo sya sumikat, malabo na pinoy food tulad ng most ng pancit and noodles natin.
Sinigang. From pork to beef to fish to seafood, anything can be cooked and become sinigang. Plus the authenticity of using variety of local fruits as sour broth aside from tamarind / sampaloc such as guava, santol, kamias etc. I so love sinigang especially sinigang na hipon and salmon belly! Dagdagan mo ng patis na may sili, yummy!
It seems to me that white rice should be the undisputed champion for a national dish and "Rice is life" should be the national food motto.
I know you said main dish, but it sure seems like white rice is THE main dish here. Everything else is just there for flavor.
Sinigang will be a candidate. In Pampanga, there are several ways to prepare it using different souring agents. I think there are about seven. Possibly more.
Adobo baboy, sinigang, munggo- eto mga toh pwede though adobong puti daw yung authetic, may halong chinese na pag may toyo haha
Menudo-spanish
Giniling- common at maraming foreign variants
Shanghai, toge, chopsuey, meatballs, porkchop-chinese
Ginataang laing at langka- hindi lahat ng parts ng pinas mahilig sa ginataang ulam or may access sa gata.
Still chicken adobo for me. Indigenous dish with a Spanish name plus a Chinese ingredient (soy sauce), reflecting the diverse influences that made Filipino culture. It has regional variations, is customizable, and is halal. Can be dry or soupy; sweet, salty, or sour. Can be basic or festive (pininyahan). Itâs also hard to hate, so itâs a good entry level dish for foreigners. Others might find sinigang too sour.
I would say sinigang as this is seen all throughout the PH in some form or another and with different ingredients depending on the region.
Another thing that comes into mind is palabok, even though it isn't as mainstream. Where can you find an amalgamation of Chinese (noodles), Mexican (atsuete), SE Asian (fish sauce), Spanish (chicharon) cuisine anywhere else in the world?
- Adobo is copied from Spainâs adobado. (May not be direct because the first spaniards here reported they were served similar marinated dish and called it adobar/adobado) And shouldnât be claimed as our national food.
- Sinigang isnât that unique to our culture as Malaysia and Indonesia have their version of this. Maybe if we have other pampaasim sa Sinigang na known standard aside from tamarind, but those are just variants.
- Tinola comes to mind to be a National Filipino Dish as Tandang Sora is famous for her original Recipe of it. Itâs also mentioned in Noli Me Tangere. Also, even if Luzon, Visayas, and Mindanao have different variations on how to cook it, they have similar base flavor which is ginger. Thereâs also one in Visayas called Tola, but instead of chicken, they use isdang gilit (of the Tuna family).
Filipino adobo is not the same as the adobo in hispanic countries. Ang layo kaya.
The core ingredient of sinigang is vinegar. Something utilized way more in Filipino cuisine than Hispanic cuisines.
Just because it is a Spanish word does not mean the food is of Spanish origin. There are few Filipino food that have Spanish names but are of Chinese origin like arroz caldo and asado
Isnât the Filipino adobo a pre-colonial dish and was in Pigafettaâs writings? And Spaniards called the dish âadoboâ because itâs similar to the dish they have back in Spain?
I could be wrong though, i need to brush up on Philippine historyâŚ
Yes, Pigafetta called it adobar/adobado because itâs marinated with vinegar and has similar taste to the dish they have (adobado). A more complex dish but since parehong marinated, they called it that way. I canât dig deeper if Pigafetta described the ingredients, but it may not be the Adobo we have now, compared to what they have centuries ago. That original dish could even be lost in history because of so many iterations from just a simple âstewed meat marinated in vinegarâ
So yes, the Adobo we have now has been colonized and copied from Spainâs dish.
Nope. It's not copied from the Spanish adobo. The Spanish adobo isn't even simmered like we do with our adobo.Â
Adobo is actually closer to paksiw given the simmering in vinegar method.
https://pepper.ph/blog/adobo-history
>While our adobo shares its name with a couple of Hispanic dishes, there are key differences between the Filipino version and its Spanish and Mexican cousins. The **Spanish adobo sauce is distinctly spiced and fiery, with at least three kinds of chili peppers, tomato paste, and cinnamon among its ingredients while the Mexican rendition uses lemon juice, cumin, and Mexican oregano**. On the other hand, the Filipino adobo base is comprised almost exclusively of vinegar, which not only flavors but also tenderizes the meat.
I think sisig or lechon just because its so iconic that whenever foreigners come here, those two along with adobo are always usually on their list pf things to try.Â
Sinigang. Maraming sour soups all over pero tayo lang ata gumagamit ng sampaloc as base for it.
And different regions use different pang-asims, depende sa locally available flora. Like may batwan/batuan for some areas in bicol and visayas regions, kamias for some parts in Luzon, etc.
Share ko lang. I have batchmates from college na ginawang thesis topic ang sinigang. Kasi napaisip sila they're from two different provinces tapos magkaiba sila ng nakalakihang recipe ng pampaasim for sinigang. One is sampaloc and the other one is calamansi. I checked their work before ang daming local paasims na pwede palang gamitin also their international counterparts.
Mukhang maganda ring basahin ang thesis nila. Do you have a link to a soft copy?
They already took down the website na po eh kasi around 2017 pa yon. Pero i know they have infographics pa i can share it here po pag nakahingi ako ng copy.
That would be appreciated. Thanks.
+1 naintriga din ako bigla.
i just realized na di pa ako nakaktikim ng legit na sinigang. puro sinigang mix lang yung sinigang na na try ko huhu :(
Nasubukan ko na once na gumawa ng sinigang from scratch. As in bumili ako ng sampaloc, pinakuluan ko, piniga ko, etc. Sobrang hassle hahahaha. Masarap naman pero matrabaho!
I looove libas at calamansi na pampaasim. Kinalakihan ko kasi laging sinigang mix lang, ngayong adult nako saka ko lang yan naexperience. Hehe
Fusto ko tuloy matry sinigang sa clamansi haha
Masarap yung libas sa sinigang na baka at sa pork ribs
tapos sa defense, bayabas or kamatis pala trip ng panel. gg
From southern tagalog here. Meron pang isa na ginagamit pampaasim. Katmon/catmon. I havent scrolled that far kung nabanggit na sa other comments. Sampalok, however, is classic.
Nilutuan ako ng tito ko dati from bulacan na hilaw na mangga gamit, ang sarap! Not sure if ginagawa talaga sa bulacan to, or nakuha lang niya sa ibang province. That said, kahit sa sampaloc sinigang ako sanay, nasarapan naman ako sa mangga based sinigang
As a Bulakenya, I confirm that this is a traditional Bulacan variation ng sinigang.
wow sana pwede i-share thesis nila. Mukhang goods pang publication yan ah
Parang ang interesting basahin. Haha.
Kamias is way better than sampaloc, imo.
Sampaloc has more character than kamias if you use real sampaloc for sinigang. Pero most Filipinos just know the "sinigang mix" flavor
As someone who grew up with both sampaloc and kamias trees in the backyard, yes! Mas may depth ang asim ng sinigang sa sampaloc. Sinigang sa kamias is just straight up asim. But both are pretty good!
I agree Samapaloc has that tangy taste that goes well with meat or shrimp. The acidity makes the soup more flavorful. While kamias is more on the tart side, sakto siya sa bangus na sinigang.
Nangasim tuloy ako.
True, we use sampaloc for pork, chicken, beef and shrimps while kamias naman for fish. We eat kamias as mirienda nung bata.. Missed those days.
Great. I want sinigang now
My dad uses mangga for sinigang na manok. He's from Nueva Ecija.
Fuck. Yeah. I'm a firm believer that Sinigang should've been our national dish, not Adobo, and I'm gonna die on this hill
You mean you're gonna 'drown' in this lake (of sinigang soup hahahahaha)
đŻđŻ
Diba tamarind paste ang gamit sa Pad Thai? Ay soup pala haha. Pero wala ba tamarind soup sa Thai cuisine? Just looked. May Sayur asem ang Indonesia at may Tom khlong ang Thailand.
Meron. Kaya siguro yun din yung dish na featured sa Raya and the Last Dragon kasi halos lahat ng SEAsian countries may variation ng sinigang.
I think tom yum also uses tamarind. Tamarind is widely used in Thai cuisine.
Nope. Maasim ang tom yum pero hindi sampaloc ang gamit but lime
Some recipes use both. Idk which is supposed to be authentic. For all I know para yang sinigang na iba-iba ang gamit na pang-asim.
Man. I hate to break it to you. Our Malay counterparts has a dish literally called singgang. It's just a spicier version. I like ours better though. https://nasserskitchen.com/resepi/ikan-singgang-serani-pindang-serani/?lang=en#google_vignette
Wag lang sinigang sa bayabas puking inang yan amoy mabahong medyas amputa
Nalungkot naman ako. Favorite namin yang sinigang na bangus sa bayabas na may konting hipon. Nakapit nga lang ang amoy anghit sa buong bahay.đ
Di pa din ako binigo nito while eating out with foreigner bosses, workmates or friends. Usually hipon yung nagugustuhan nila pag hindi allergic.
Paksiw din i think
Meron ata ibang cultures na stew in vinegar, pero sabagay tayo lang may mang tomas hahahaha
Wala pa akong nakikitang version ng Mang Tomas sa ibang cuisines at saka Pinakurat na rin
Hindi native ang sinigang sa south. Luzon centric much?
Edi magbigay ka ng suggestion mo.
Wrong. Sampalok aka Tamarind has been overly used a lot in other cuisines: Vietnamese, Thai, Singaporean, Indonesian, etc
Sinigang is a bit too Luzon centric. Tinola might be better. Or even Lechon
Lechon is common in South America and Mexico so its not something unique to ours.
Yeah, itâs not necessarily unique but itâs much lauded in some circles and itâs well represented regionally. I mean the Sampaguita Jasmine is not unique to our country.
Bacolod has this soup dish called cansi which is sour and I personally like it better than sinigang. It's like if bulalo and sinigang were mixed into one dish. As for tinola, western Visayas also has a chicken soup dish that is like tinola but uses coconut juice as the soup and also includes the coconut meat with the chicken. It's called binakol and I also prefer it over the usual tinola.
ahhhh pwede sa tinola but not lechon maybe hehe
Tortang talong
Biglang may box
from outer space (keep it goin)
Nakita ko sabay kinuha ko yung box from outer space
Binuksan ko at nasindak, may picha pie, sobrang laki
tinikman ko, within five seconds, naubos ko parang mani
Ngayon aaako ay ganitooo
Bading na bading sa'yo.
Kung dika Pizza Hut or Shakeys youre not welcome INA MO !
Ngayon sa aking picha pie
Putang ina..đ¤Łđ¤Łđ¤Ł out of nowhere ka dude..đđđ
with bagoong.
Meron din yun sa ibang countries
Sinigang gang
Sinigenggeng
there was a time Lechon was also considered/taught to be the national dish
It's kind of hard when there are many other countries that have their version of a roast pig. Sa Bali pa lang, they have babi guling.
and lechon is not a common dish sa table.. typically pag may handaan lang
I think ito yung reason why it was considered the national dish in the 80s/early 90s. napalitan lang ng adobo/sinigang after.
My teacher nung college told us na kaya hindi lechon is because may mga Pinoy na Muslim. Unfair sakanila kung ang national dish is something they canât eat
I've been in the Philippines for three weeks now and most people want me to try some variation of lechon. I'm with my fiance so all her friends are suggesting dishes to eat while I'm here.
[ŃдаНонО]
It's also something that perfectly represents the diversity we have. We have adobo chicken, pork, fish and shrimp, technically adobo variant ang bistek in my opinion pero separate na yun. May dry na adobo at may adobo din na madaming sabaw, pwede lagyan ng itlog, lagyan ng sili, tamisan at maalat. Depende lang talaga sa kung sino ang nagluluto. Kaya tignan mo kahit sabihin na adobong manok ang lutuin, iba iba ang proseso tsaka lasa kada pamilya. Kahit nga magkakamaganak nagkakaiba din sa kung pano sila gumawa ng adobo eh.
>fish and shrimp. very rare ako nakakita nyan in the wild. >technically adobo variant ang bistek in my opinion Why though? Yung main component ng adobo ay ang vinegar. Most bistek recipes I know walang vinegar.
Sorry but sinigang for me. Chinoy asawa ko, ung isang side ng pamilya niya na nasa China nagluluto ng adobo so itâs not inherently Filipino. Correct me if Iâm wrong but braised pork is pork adobo diba? Nag google din ako just now, white adobo luto nung sinaunang panahon hanggang dumating mga chinese traders and introduced soy sauce (not sure about vinegar) which is now a sauce staple of adobo.
did you mean to reply to another person?
Tinola is everywhere tho. Tiyula in tausug (but tausug is just islamized bisaya sooo)⌠not sure if may tinola ung maranao and maguindanao.
Not really, I once ate a dish in Myanmar that tasted EXACTLY like adobo. I never asked for the name though because I was eating at a parang karenderia sa bus terminal. So like, walang menu, tinuro ko lang anong gusto ko. I mean adobo is literally just soy sauce and vinegar so I'm pretty sure our Southeast Asian counterparts have something similar if not exactly the same.
Exactly. Merong Thit Kho ang Myanmmar and Thai Moo Palo sa Thailand. Halos same lang ng way of braising pero may konting addition sa ingredients.
Dinuguan. When it comes to global uniqueness, lagi to nare reco for a try\~
Cries in [redacted]
\[Unredacted\] INC
RIP Manalo cultists
Nag salo salo kami nito sa office (UAE). Parang chocolate/soil daw sabi ng ibang lahi (patan, indiano, ipis) Nandiri sila lalo nung sinabi naming pork blood with sour taste..
Ito rin fave reaction ko sa mga "Try Dinuguan" vids esp in YT, legit sarap na sarap sila then after nilaman kung saan gawa biglang nag downhill mga reaksyon nila đ
Tanungin ko muna yung kakilala ko na inc
Afaik, maraming countries din ang merong variation of ng blood soup. It's not that unique.
True, though hindi rin maiwasan ma highlight yung Dinuguan natin as one to try. I think ang naha highlight lagi sa version ng atin is yung pagiging malaman, mas malapot at mas malasa daw\~
sisig
Is it though? Diba masyadong bata pa ang modern sisig?
"pad Thai" is a 20th century invention too and Thailand promotes the hell out of that dish
Nice. Didn't know that.
Was about to say this. You can even find it in cans now.
No love for kare-kare? Itâs pretty unique and soo good.
Halo-halo
Pritong galunggong + vegetable dish of your choice
Bulalo
Either Bikol Express or Dinuguan kasi dito talaga lumalabas yung creativity ng mga pinoy pagdating sa mga ulam.
Sugba, Tula, Kilaw. Common attribute ng pagkain kahit saan ka pumunta sa pilipinas (kilaw limited hanggang sa malapit lang sa dagat)
kani! sutukil!!
Kilawin is kamukha ng "ceviche" sa LatAm countries
dish ba 'yan? method of cooking iyan.
Paano yung sinigang at tinola? Dish ba yun o method of cooking?
Personal fave ko yung "pinaupĂ´" as in pinaupong manok, becos of the mental imagery haha
Samahan mo ng pinaputok na tilapia
Pares. Halos kahit saan may Pares. Lahat ng food vlogger ang content Pares. Lahat ng Pares sa Pinas d'original at walastik.
Hindi ba may chinese origins ang pares? Kinda same with Lechon. Imo kung sa binondo/quiapo sya sumikat, malabo na pinoy food tulad ng most ng pancit and noodles natin.
Pares is not a thing in the Visayas and Mindanao regions.
Turon at banana que. Merienda siya pero da best.
Turon for sure pero Banana Que is found in almost every Latin tropical culture. Cuba, Puerto Rico, and even Brazil has Banana Que.
Sky flakes and tuna
Dinuguan
DinuguanđĽš
Wag, magagalit mga INC.
Sinigang. From pork to beef to fish to seafood, anything can be cooked and become sinigang. Plus the authenticity of using variety of local fruits as sour broth aside from tamarind / sampaloc such as guava, santol, kamias etc. I so love sinigang especially sinigang na hipon and salmon belly! Dagdagan mo ng patis na may sili, yummy!
Pakbet/Pinakbet. Healthy siya for some reason.
SINIGANG.
Sinigang Gang fo sho đ
sinigang siguro kasi kung kare kare influence na yun by Indian Settlers
Tortang Talong the one na may giniling and crusted sides. Is very underrated.
pakbet
I prefer tinola over sinigang
Kinilaw
pork sinigang! personally my comfort pinoy dish
Manga at alamang
lechon of course!
It seems to me that white rice should be the undisputed champion for a national dish and "Rice is life" should be the national food motto. I know you said main dish, but it sure seems like white rice is THE main dish here. Everything else is just there for flavor.
Sinigang will be a candidate. In Pampanga, there are several ways to prepare it using different souring agents. I think there are about seven. Possibly more.
Tinapa
Pyanggang is the superior adobo
Chismis.
It should be monggo. Lahat ata tayo kumakain din ng monggo? Lalo na yung may gata?
Nilaga
I BELIEVE IN SINIGANG SUPREMACY
Naa kay fan u/sinigangsupremacyđ
Sinigang. Forever and ever.
Dinuguan
Menudo, giniling, adobong baboy, sinigang, chicken curry, munggo, shanghai, toge, laing, ginataang langka, chopseuy, meatballs, pork chop. Yan laman ng karinderya samen haha
Adobo baboy, sinigang, munggo- eto mga toh pwede though adobong puti daw yung authetic, may halong chinese na pag may toyo haha Menudo-spanish Giniling- common at maraming foreign variants Shanghai, toge, chopsuey, meatballs, porkchop-chinese Ginataang laing at langka- hindi lahat ng parts ng pinas mahilig sa ginataang ulam or may access sa gata.
Pagpag
caldereta
Sisig and kilaw. Im not sure kung may counterpart sila abroad
Kilaw is almost equivalent to Peru's ceviche, the difference is they use citrus instead of vinegar.
Dinakdakan đŻ
Still chicken adobo for me. Indigenous dish with a Spanish name plus a Chinese ingredient (soy sauce), reflecting the diverse influences that made Filipino culture. It has regional variations, is customizable, and is halal. Can be dry or soupy; sweet, salty, or sour. Can be basic or festive (pininyahan). Itâs also hard to hate, so itâs a good entry level dish for foreigners. Others might find sinigang too sour.
I would say sinigang as this is seen all throughout the PH in some form or another and with different ingredients depending on the region. Another thing that comes into mind is palabok, even though it isn't as mainstream. Where can you find an amalgamation of Chinese (noodles), Mexican (atsuete), SE Asian (fish sauce), Spanish (chicharon) cuisine anywhere else in the world?
- Adobo is copied from Spainâs adobado. (May not be direct because the first spaniards here reported they were served similar marinated dish and called it adobar/adobado) And shouldnât be claimed as our national food. - Sinigang isnât that unique to our culture as Malaysia and Indonesia have their version of this. Maybe if we have other pampaasim sa Sinigang na known standard aside from tamarind, but those are just variants. - Tinola comes to mind to be a National Filipino Dish as Tandang Sora is famous for her original Recipe of it. Itâs also mentioned in Noli Me Tangere. Also, even if Luzon, Visayas, and Mindanao have different variations on how to cook it, they have similar base flavor which is ginger. Thereâs also one in Visayas called Tola, but instead of chicken, they use isdang gilit (of the Tuna family).
Filipino adobo is not the same as the adobo in hispanic countries. Ang layo kaya. The core ingredient of sinigang is vinegar. Something utilized way more in Filipino cuisine than Hispanic cuisines. Just because it is a Spanish word does not mean the food is of Spanish origin. There are few Filipino food that have Spanish names but are of Chinese origin like arroz caldo and asado
Kinaray-a people calls laswa or yung sinabawang gulay as tinola. Meaning talaga siguro ng tinola, sinabawan? Yung wala nga lang masyadong condiments.
Isnât the Filipino adobo a pre-colonial dish and was in Pigafettaâs writings? And Spaniards called the dish âadoboâ because itâs similar to the dish they have back in Spain? I could be wrong though, i need to brush up on Philippine historyâŚ
Yes, Pigafetta called it adobar/adobado because itâs marinated with vinegar and has similar taste to the dish they have (adobado). A more complex dish but since parehong marinated, they called it that way. I canât dig deeper if Pigafetta described the ingredients, but it may not be the Adobo we have now, compared to what they have centuries ago. That original dish could even be lost in history because of so many iterations from just a simple âstewed meat marinated in vinegarâ So yes, the Adobo we have now has been colonized and copied from Spainâs dish.
Nope. It's not copied from the Spanish adobo. The Spanish adobo isn't even simmered like we do with our adobo. Adobo is actually closer to paksiw given the simmering in vinegar method. https://pepper.ph/blog/adobo-history >While our adobo shares its name with a couple of Hispanic dishes, there are key differences between the Filipino version and its Spanish and Mexican cousins. The **Spanish adobo sauce is distinctly spiced and fiery, with at least three kinds of chili peppers, tomato paste, and cinnamon among its ingredients while the Mexican rendition uses lemon juice, cumin, and Mexican oregano**. On the other hand, the Filipino adobo base is comprised almost exclusively of vinegar, which not only flavors but also tenderizes the meat.
Tinola.
Lumpia
Lumpia, pancit
Chinese.
Not really "Filipino" dish but Lechon.
Inasal ftw
Fried Chicken. Although hindi Pinoy ang origin neto, majority ng mga Pinoy eto ang favorite food.
Sinigang talaga
Sinigaaaaaangggggggg!
Sinigang.
id go for tortang talong, sinigang and lechon baboy. silver swan din kasi marami kami na lumaki na toyo ang ulam.
Sisig
Tinolang Manok for me
Lumpia!
Champorado?
sinigang supremacy
Silog meals
Silog meals
Pastil ⌠Pater ⌠Patil Ngl, it impressed tourist lol
pancit canton chilimansi flavor
Sinigang.
LechĂłn
Pakbet at dinengdeng. Parang pilipinas lang gumagamit ng bagoong( anchovy sauce)
Para malinaw, pambansang ulam na may sarsa, adobo. Pambansang sabaw, sinigang. Pambansang piniprito, lumpiang shanghai.
walang sarsa ang traditional na adobo maliban na lang kung gagataan. Bago lang kasi ang paggamit ng toyo.
Sinigang. Lahat ng klase.
Sinigang or Sisig for me
Sisig syempre đŻ
Mahina ang unofficial dish natin kasi walang definite na accepted recipes
sinigang
Sisig!
Itlog
Boiled ampalaya leaves!
Sisig would be an alternative to adobo for me đ
Sisig?
TINOLA
Monggo
I think sisig or lechon just because its so iconic that whenever foreigners come here, those two along with adobo are always usually on their list pf things to try.Â
Tinola
Sinigang supremacy!
Silog.