Sauces under the general name "Adobo" originally originated from Spanish Iberia (Portuguese variants are also known). These pickled-pickle sauces with hot red peppers, garlic, natural fruit vinegars and salt not only, in a certain way, gave dishes new tastes, but also, above all, contributed to the preservation of foods in a warm climate without refrigerators.
The idea and practice of preparation of Adobo sauces has spread widely throughout the Spanish colonies (Latin America, the Azores and Madeira, the Philippines) and has undergone a national and regional rethinking with the inclusion of characteristic authentic products and the formation of some local approaches to cooking. Sauces like "Adobo" are also known in other countries.
Currently, Adobo sauces are prepared from taste preferences rather than to preserve products without refrigerators, but the latter is not ruled out, especially in poor countries.
The common for Adobo sauces has become one special technique: hot pepper, which is one of the main components of such sauces, is preliminarily subjected to light smoky smoking.
If you do not have the opportunity to smoke hot pepper in a natural way over the smoke emitted by fruit or alder chips, use pepper in raw form or lightly bake it in the oven and, if possible, peel. Do not use the "Liquid Smoke" flavor, this additive is extremely harmful.
These recipes are adapted to our conditions and products.
Wings in "Adobo" sauce in Filipino style
Ingredients:
- chicken wings - 10 pcs .;
- pepper spicy red - 5 peas;
- garlic -3 cloves;
- vinegar, fruit, natural (for example, wine light) - 50 g;
- soy sauce - 50 g;
- sesame or olive oil - 200 g;
- juice of lemon or lime;
- honey or sugar - 1 teaspoon;
- dry ground spices;
- dry or fresh fragrant herbs and their seeds (thyme, oregano, rosemary, etc.).
Preparation
Using all the ingredients, except for the wings and olive oil, we will make the sauce in arbitrary proportions (taste it). You can punch it blender to homogeneity. We marinate the wings in sauce for at least 2 hours. Then they can be fried on a grate (barbecue, grill, gratar). Either extract it from the marinade, flip it over a colander, lightly fry in vegetable oil in a frying pan or stew pan and cook until cooked, covered with a lid, adding the sauce in which they marinated. Serve with wine, fresh vegetables and fruits or with beer.
The inclusion of sweet pepper in the "Adobo" sauce can give additional flavor to the taste. Soy sauce can be replaced with ordinary table salt.
Approximately the same way (see above) with "Adobo" sauce, you can prepare beef steaks or steaks from pork or simply pork, sliced like goulash.
Eggplants with "Adobo" sauce
Preparation
Slightly unripe eggplants are cut into the desired way, soak for 10 minutes in cold salted water and discarded in a colander. Fry eggplants in a frying pan in vegetable oil until golden. Fill the fried eggplant with "Adobo" sauce (see above),
By the way, marinade sauces like "Adobo" are also excellent for long-term preservation of vegetables (roll-up), and we are well acquainted with them.
Also, Adobo sauces are excellent for marinating sea fish fillets, both raw and slightly roasted. Raw sea fish (pieces of fillets without pits) marinate for at least 20 minutes (tuskus bones - at least 24 hours, river fish - at least 2-3 days).