Lasang Pinoy 14: A la Espanyola
I didn’t have time to cook anything specially for this edition of Lasang Pinoy. I’ll do the next best thing and make a list of everything I’ve already featured here.
The Philippines was under Spain for over 300 years. The Iberian influence is evident in our everyday life yet we have become oblivious to it. While the influence is Spanish, it is an influence filtered through Mexico. Modern-day Filipinos who now inhabit every corner of the earth have taken this with them everywhere we’ve gone. There are certain words in our language, our names, the Catholic faith…then there’s the food.
Here are a few dishes of Spanish influence that I have featured here before:
October 8th, 2006 at 7:38 pm
Hi Mita, buti na lang nakahabol ka
I do like your idea of compiling previously posted recipes. Now there’s more for me to look over. I just remembered my dad cooked us arroz valenciana a few times.
October 8th, 2006 at 10:43 pm
oo nga eh..almost missed it!
October 10th, 2006 at 3:00 am
Ahhh… lots of delicious post in one. You certainly have quite a selection. I didn’t realise that Adobo was of Spanish influence. Now, that’s a trivia for the day! I didn’t realise that Spain used soy sauce. hehe. I always thought that the combination of vinegar and soy sauce was a wonderful invention [John Torrode a masterchef host didn't even know it's a practice that's been long existed! Now, how's that for a renowned chef?].
October 10th, 2006 at 6:43 am
wow! ang sasarap naman! dami kong pupuntahang links kakagutom! need to try 3 out of those 6 recipes
October 10th, 2006 at 8:12 am
Hello Mae, the soy sauce is our own addition reflecting Chinese influence. There are a few adobo recipes that don’t use soy sauce at all…can’t remember from what provinces they’re from. In fact, we use soy sauce in a lot of Spanish dishes like caldereta, morcon, mechado – I think it’s used like a browning sauce more than anything. The Mexicans and Puerto Ricans, also former Spanish colonies, have a spice they call adobo. The Puerto Rican version is very similar to ours with garlic, vinegar, oregano, salt and pepper. They use it like a rub on their lechon which is called Pernil, something I want to try making soon too.
Iska, hope the recipes works for you!
October 11th, 2006 at 2:24 pm
See, that’s how much i know!
I’ve heard about the Mexicans using adobo spice but not sure what’s in it. I can see the relations to the dish now…
Thanks, Mita!
October 17th, 2006 at 9:34 pm
What a spread, Mita! I think there’s something missing though – a big pot of rice! Hahaha!
It’s lunchtime here now and I think I’m about to get an Unofficial Cook induced headache from hunger pangs.
October 17th, 2006 at 11:37 pm
Mae, I think the Mexican adobo has chilis in it…never tried it though. Mexican spices and ingredients are widely available where we are but I have yet to try it myself. I got a bottle of some Sazon, Sofrito and Adobo just to test…we’ll see…
Karen…it was sitting around somewhere for sure!
October 19th, 2006 at 4:57 am
Yum!!! ang daming pagpipilian. Thanks, Mitams.