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Jun-Jun's
One of the top selling and affordable restaurants in Pampanga is the Jun-Jun's Barbeque and Bibaingka. It is located along Mc Arthur Highway in Dolores, City of San Fernando. You will surely love the taste of Sisig and their barbeque sauce. |
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D Farm Resort
D Farm is a private resort, a park and a farm rolled into one. Its a perfect place for lovers of nature, peace and tranquility, located in San Isidro Bacolor, in the province of Pampanga.
read more... |
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| Adobo |
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Adobo is a common and very popular dish in the Philippines; indeed it is considered a national dish. Typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterwards to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.
The standard accompaniments to adobo and ultimate comfort meal for many Filipinos are mung bean stew (monggo guisado) and lots of white rice. Unless adobo is eaten for breakfast, in which case fried or scrambled eggs, garlic-fried rice, chopped tomato & onion salad, and atchara (green papaya pickle) are the tradition.
Outside the home-cooked dish, the essence of adobo has been developed commercially and adapted to other foods. A number of successful local Philippine snack products usually mark their items "Adobo-flavored." This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers.
Ingredients
Traditionally adobo is one of the first dishes Filipinos learn to cook, it is simple and requires just a handful of ingredients. In good-tasting adobo, none of the spice flavors dominates but rather the taste is a delicate balance of all the ingredients. The most widely preferred type has been traditionally pork adobo, followed by chicken adobo although chicken adobo is very popular these days for health reasons.
Other ingredients such as squid, beef, lamb, game fowl like quail and snipe, catfish, okra, eggplant, string beans, and water spinach (kangkong) are also made into adobo, using a variety of recipes. Squid adobo (adobong pusit), for instance, is quite different. While most adobos have a brownish sauce, squid adobo, due to its ink, has a deep, purplish-black sauce, not unlike the Spanish dish calamares en su tinta.
In addition, there are more varieties of adobo that use either: coconut milk giving the sauce a creamy pastel color and a milky thickness; distinctly Chinese ingredients such as star anise, rock sugar, and rice wine typically found in the Chinese-Filipino community; a Mexican ingredient, the earthy red-coloured spice achiote (atchuete in the Philippines), also known as annatto, as found in a beef variety from Batangas province in the Philippines; sugar, or sweet orange juice or pineapple juice yielding a sweet-sour variety. Yet another variant uses the addition of hot chili peppers.
Source: Wikipedia
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