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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | {{short description|Iberian culinary style}} {{about|a type of marinade|a method of food preparation indigenous to the Philippines with the same name|Philippine adobo}} {{italic title}} {{Infobox food | name = Adobo | image = Lomo en adobo-2009.jpg | caption = ''Lomo en adobo''—pork loin marinated in adobo | alternate_name = | country = [[Spain]], [[Portugal]] | region = | creator = | type = [[Sauce]] or [[marinade]] | course = | served = | main_ingredient = [[Paprika]], [[Edible salt|salt]], [[garlic]] and [[vinegar]] | variations = | calories = | other = | cookbook = Adobo Sauce }} [[Image:Chipotlesenadobo.jpg|thumb|right|{{lang|es|Chipotles en adobo}}—smoked, ripe jalapeño peppers in {{lang|es|adobo}}]] [[File:Peruvian adobo chicken.JPG|thumb|right|Peruvian {{lang|es|adobo}} chicken made from dried {{lang|es|aji panca}} (yellow lantern chili, ''[[Capsicum chinense]]'')]] '''{{lang|es|Adobo}}''' or '''{{lang|es|adobar}}''' ([[Spanish language|Spanish]]: [[marinade]], [[sauce]], or [[seasoning]]) is the immersion of food in a stock (or sauce) composed variously of [[paprika]], [[oregano]], [[Edible salt|salt]], [[garlic]], and [[vinegar]] to preserve and enhance its flavor. The [[Portuguese cuisine|Portuguese]] variant is known as {{lang|pt|[[carne de vinha d'alhos]]}}. The practice, native to [[Iberia]] ([[Spanish cuisine]] and [[Portuguese cuisine]]), was widely adopted in [[Latin American cuisine|Latin America]], as well as Spanish and Portuguese colonies in Africa and Asia. |
| h Japanese (ja) | {{about/ja|マリネの一種|同名のフィリピン固有の食品調理法|Philippine adobo/ja}} {{Infobox food/ja | name = アドボ | image = Lomo en adobo-2009.jpg | caption = ''Lomo en adobo'' —アドボに漬け込んだ豚ロース | alternate_name = | country = [[:en:Spain|スペイン]]、[[:en:Portugal|ポルトガル]] | region = | creator = | type = [[Sauce/ja|ソース]]または[[marinade/ja|マリネ液]] | course = | served = | main_ingredient = [[Paprika/ja|パプリカ]]、[[Edible salt/ja|塩]]、[[garlic/ja|ニンニク]]、[[vinegar/ja|酢]] | variations = | calories = | other = | cookbook = Adobo Sauce }} [[Image:Chipotlesenadobo.jpg|thumb|right|チポトレ・エン・アドボ —燻製にした熟したハラペーニョをアドボに漬けたもの]] [[File:Peruvian adobo chicken.JPG|thumb|right|乾燥[[aji panca/ja|アヒ・パンカ]]（黄色のランタンチリ、''[[Capsicum chinense/ja|Capsicum chinense]]''）で作られたペルーのアドボチキン]] '''アドボ'''または'''アドバール'''（[[:en:Spanish language|スペイン語]]：[[marinade/ja|マリネ液]]、[[sauce/ja|ソース]]、または[[seasoning/ja|調味料]]）は、食品を[[paprika/ja|パプリカ]]、[[oregano/ja|オレガノ]]、[[Edible salt/ja|塩]]、[[garlic/ja|ニンニク]]、[[vinegar/ja|酢]]から様々に構成されるだし（またはソース）に浸し、その風味を保存および向上させる調理法である。[[:en:Portuguese cuisine|ポルトガル語]]では[[carne de vinha d'alhos/ja|カルネ・デ・ヴィーニャ・ダリョス]]として知られている。この調理法は[[:en:Iberia|イベリア半島]]（[[Spanish cuisine/ja|スペイン料理]]および[[Portuguese cuisine/ja|ポルトガル料理]]）に由来し、[[Latin American cuisine/ja|ラテンアメリカ]]、ならびにアフリカおよびアジアのスペイン領およびポルトガル領植民地で広く採用された。 |