Glossary A

English: Marinated meat / Deutsch: mariniertes Fleisch / Español: Carne Marinada / Português: Carne Marinada / Français: Viande marinée / Italiano: Carne Marinata /

Adobo is a flavorful and widely loved cooking technique and dish that has its roots in Filipino cuisine. This article will explore the concept of Adobo in the food context, provide examples of different types of Adobo, discuss its popularity, and offer a popular Adobo recipe. Additionally, we'll briefly delve into its history, legal basics, and list some similar culinary techniques or dishes.

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Adobong Baboy at Manok, savory stew made of pork and chicken meat.

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Adobong Manok, savory stew made of chicken meat pieces.
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Adobong Pusit, savory stew made of fresh squids.
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Adobong Sitaw, savory stew made of string beans.
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Adrak is a Hindi term for ginger.

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English: Stove / Deutsch: Herd / Español: Estufa / Português: Fogão / Français: Cuisinière / Italiano: Fornello /

Aduppu also called Nerupodu is a traditional stove being used in Kerala, one of the southern state of India. It means pottery kiln or furnace for cooking food with the use of firewoods. It also means fire herth, stove, oven in Malayalam. It is a stove which is used to cook food which is made out of clay. Normally firewoods which are collected from the backyard are used or they can be bought from local firewood dealers . Dried leaves (coconut leaves for example) are also used to make fire. Normally. clay pots are used to cook food on Aduppu, but nowadays these have been replaced with saucepans and other metal vessels and electric and gas stove.

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Advocaatenborrel is the Dutch name of Advocaat which refers to a liqueur traditionally served in the Netherlands that is made from egg yolks and brandy. It has a thick creamy consistency, similar to egg nog with a sweet flavor. Moreover, Advocaat is described as a thick drink, made with Brandewijn, egg, sugar and vanilla. It is so thick that a spoon is often needed to consume (drink/eat) it. Advocaat is usually between 15° and 18° proof.

Adzhapsandali refers to a Georgian vegetable medley that is similar to a spicy ratatouille. Adzhapsandali is made by braising the following vegetables: eggplant, potato, onion, tomatoes, green pepper, cloves and generous amount of herbs and spices, such as dill, cilantro, parsley, basil, paprika, cayenne pepper, black pepper.

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Adzhika refers to Georgia's spiced paste, spicy or hot pepper relish/ condiment used in cooking and preparing various Georgian dishes. Adzhika can be added to all kinds of meat, with Plov or even dotted on Manti. It is not only popular in Georgia, but also all over the former Soviet Union. Adzhika can be purchased in any supermarkets in the country, other European markets and even in Russian food stores in the United States. If Adzhika is not available, it can also be easily prepared at home by following the instruction below: . Ingredients: 1 cup raw chopped red bell pepper (cored and seeded) 1 cup raw chopped chili pepper ½ cup of peeled garlic ¼ cup of coriander seeds 2 teaspoons of Khmeli-Suneli (optional) 1 cup of shelled walnuts Grind ingredients together in mortar or food processor. Walnuts give the Adzhika its required thickness, so keep adding them until the final product reach a butter-like consistency. To store Adzhika, refrigerate it in a covered container. Khmeli-Suneli is a herb and spice mixture which can be bought in some spiced markets. If not available, it can also be prepared at home, but if time is limited, just omit it from the recipe. Below, however is the procedure on making Khmeli-Suneli: 2 tablespoons dried marjoram 2 tablespoons dried dill 2 tablespoons dried summer savory 2 tablespoons dried mint 2 tablespoons dried parsley 2 tablespoons ground coriander 2 teaspoons dried ground marigold petals 1 tablespoon dried fenugreek leaves 1 teaspoon ground black pepper 1 teaspoon ground fenugreek seeds crushed bay leaves

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