Adobo Quotes

“FOOD

Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations)
Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles
Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com)
Embutido (ehm-puh-tee-doh)---Filipino meatloaf
Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory
Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional)
Kesong puti (keh-sohng poo-tih)---A kind of salty cheese
Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies
Lumpia (loom-pyah)---Filipino spring rolls (many variations)
Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried)
Mamón (mah-MOHN)---Filipino sponge/chiffon cake
Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam
Meryenda (mehr-yehn-dah)---Snack/snack time
Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal)
Patis (pah-tees)---Fish sauce
Salabat (sah-lah-baht)---Filipino ginger tea
Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations)
Ube (oo-beh)---Purple yam”
― Mia P. Manansala, Arsenic and Adobo

“She showed you how to make her special adobo recipe- proper adobo, with soy sauce and vinegar and spices- and it tasted exquisite, better than any other grandmother would have made. She offered both meals for free to the carinderia's clientele that day, much to their delight. Sampling your casserole brought them no perceptible changes; eating Lola's adobo left them fresh, eager, and thrumming with energy, exhaustion falling away like a cloak.”
― Rin Chupeco, Hungry Hearts: 13 Tales of Food & Love

“A smell hit me- sharp, garlicky, vinegary.
Pulling out all four flaps revealed a casserole dish, the clear glass lid resting atop plain white rice. The condensation on the lid indicated this had been made very recently.
Valimma, my grandmother, stepped onto the driveway behind me.
"That is Simeona's food, moleh. She just called to say her son dropped it off on the driveway." Valimma spoke her English slowly but surely, with a lilt that was the result of years socializing with neighbors from a variety of backgrounds. "Simeona can't come to Thursday Club today but still wanted to send her delicious shrimp adobo."
"This is just rice, Valimma." I pointed at the casserole dish.
"Check under. The tasty mix, the bountiful flavor, must be below."
Sure enough, under the rice container was another, shallower dish housing large shrimps coated in dark brown sauce. Yup, sharp, garlicky, vinegary.”
― S.K. Ali, Hungry Hearts: 13 Tales of Food & Love

“Oh wow. Bliss. The adobo was perfectly calibrated between my two favorite flavor juxtapositions: sweet and tangy. And the shrimp: practically dissolving in my mouth.”
― S.K. Ali, Hungry Hearts: 13 Tales of Food & Love

“CHICKEN SKEWERS AL PASTOR

6 pounds chicken breasts
3 red bell peppers
3 green bell peppers
3 red onions

FOR THE ADOBO:
2 cups orange juice
1 cup white vinegar
1 cup guajillo peppers, rehydrated
2 tablespoons oregano
2 tablespoons cumin”
― Adi Alsaid, North of Happy