Showing posts with label Adobo. Show all posts
Showing posts with label Adobo. Show all posts

Wednesday, April 1, 2020

KC Concepcion sends food to frontliners


MANILA — KC Concepcion is among the local celebrities who are helping frontliners amid the coronavirus (COVID-19) pandemic. 

In an Instagram post on Tuesday, Concepcion shared photos of the food she sent to a hospital in Quezon City.

“Done delivering 200 jars of ready-to-eat chicken and pork adobo to our frontliners at the Veterans Memorial Medical Center. Perpetual Help Medical Center - Las Piñas, you're next,” Concepcion wrote.

source: news.abs-cbn.com

Monday, September 5, 2016

After trying adobo, Nigella Lawson tries sisig


After previously trying the popular Filipino dish adobo, British culinary siren Nigella Lawson tried another popular dish.

Lawson, a food blogger-turned-author, best known for her indulgent recipes and sensuous presentations, posted on her Instagram a photo of the Pinoy dish sisig.


"Thank you Marion and Eugene for introducing me to the joys of Sisig! #filipinofood," Lawson wrote in her caption.

Lawson is in the Philippines for an endorsement deal.

source: www.abs-cbnnews.com

Monday, February 1, 2016

Adobo Design Awards Asia now accepting entries


MANILA – Adobo Design Awards Asia (ADDA) is calling on professionals, freelancers and students to submit their entries in this year’s design competition.

Now on its seventh year, ADAA is considered one of the country’s most prestigious juried competitions for design.

The focus for the 2016 edition will be the Open Category, which calls for entries in various formats. In line with the theme “Designing for a Bold New World,” judges will be looking at designs that push the boundaries of creativity to achieve positive results.

Selected submission formats will be presented by sponsors as special awards – Mobile App for Good by Globe Telecom; T-Shirt by Bench; and Digital Short Film by Power Mac Center, among others.

The deadline for submission of entries is on February 27. More details may be found on the event’s website.

ADAA will be working with Design and Art Direction, a British educational charity. D&AD president Andy Sandoz will head the jury in this year’s competition.

Other members of the jury include Melvin Mangada, AJ Dimarucot, Dan Matutina, Jowee Alviar, Marcus and Bernie Nada, Benjamin Marasigan, Leigh Reyes, Patrick Cabral, Ric Gindap and Arnold Arre.

Together with Sandoz, the jury members will give short talks on design-related topics during the Adobo Design Series to be held on March 22 at the Mind Museum.

There will also be a Design Masterclass by New York-based Lucille Tenazas, graphic designer and associate dean of the School of Art at Parsons The New School of Design on March 31 at Axon, Green Sun.

“We are extremely proud to be chosen by D&AD to represent their activities in the region and to partner with them in presenting this year’s competition. By raising the standards of excellence, we hope to see a new dose of creativity and innovations in the work we receive from both local and international talents,” said Angel Guerrero, founder and editor-in-chief of Adobo magazine.

source: www.abs-cbnnews.com

Sunday, July 19, 2015

Adobo wars: Aling Sosing or Cafe Adriatico?


MANILA – Michele Lean, the winner of the Asia-wide talent search Food Hero, recently visited Manila for an episode of her show "Food Wars Asia," to see which restaurant serves the better adobo.

For the episode, Lean tried the adobo at Cafe Adriatico and Aling Sosing Carinderia.

In a video uploaded on Food Network Asia’s website, Lean can be seen trying the adobo disjes of the two restaurants.

According to Lean, Aling Sosing Carinderia’s adobo is more of a conventional.

“The sauce is really thick. It’s a little bit spicy. It’s sweet and slightly sour. I especially love the sauce. It’s just so complex in flavors. It is unpretentious comfort food and you feel like you’re eating at home,” she said.

As for the adobo of Café Adriatico, Lean said: “This is like no adobo I’ve ever tried. It’s very flavorful. When you dip it to the sauce, it adds complexity and richness to the dish. It’s divine. It’s really really good.”



But it is not only Lean who has a say on which restaurant serves better adobo. Followers of Food Wars Asia can also vote for their preferred adobo at http://www.foodnetworkasia.com/foodwarsasia.

As the Food Hero winner, Lean travels to various Asian countries where she settles one of the biggest debates in food as to who makes the best dish in town.

source: www.abs-cbnnews.com

Saturday, July 5, 2014

Gwyneth Paltrow posts own take on chicken adobo


MANILA - Hollywood actress Gwyneth Paltrow decided to take on Filipino cuisine, trying out the highly-popular local dish -- the chicken adobo.

In her lifestyle website Goop, Paltrow recently posted the recipe of the dish, matching it with waffles and dipping sauce made from lemon juice, maple syrup, peppers, and soy sauce.

"This is Filipino adobo, not the Spanish version. The vinegar brightens the richness of the fried chicken and helps with digestion," she wrote in her post.

Paltrow kept it simple with her adobo -- letting the chicken simmer in the broth of white vinegar, bay leaves, garlic, sugar, soy sauce, salt, pepper flakes, and peppercorns.

She then dunked the pieces in buttermilk before taking it out to be breaded and fried.

The Oscar-winning actress suggests, however, that one add or lessen the amount of chiles "depending on how much heat you like."

Paltrow started Goop, a weekly digital publication, in 2008 "to share all of life's positives."

She previously featured the local brand Datu Puti, as she attempted to give an Asian flavor to her local vegetable dish by using the Filipino condiment.

"From creating a delicious recipe to finding a perfect dress for spring, Gwyneth began curating the best of lifestyle to help her readers save time, simplify and feel inspired," the website said.

source: www.abs-cbnnews.com

Friday, February 28, 2014

Adobo as national food?


MANILA - What should be the Philippines' national food?

Bohol Rep. Rene Relampagos (1st District, Bohol) has filed a measure seeking official recognition of adobo as the national food.

He also wants the following declarations of national symbols:

bakya as national slippers
bahay kubo as national house

jeepney as the national vehicle
arnis as national martial arts and sport

cariñosa as national dance
Philippine monkey-eating eagle as national bird

kalabaw as national animal
bangus as national fish

narra as national tree
Philippine pearl as national gem

sampaguita as national flower
anahaw as national leaf
mango as national fruit

Relampagos said he filed the bill to "lay the basis for the declaration and recognition of the Philippine national symbols.

“National symbols represent its country, its people, its history and its culture. In the Philippines, there are around twenty national symbols being taught in school. However, of these symbols, only ten are official, that is with basis either in the Constitution, Republic Acts and Proclamations,” Relampagos said.

The move, he claimed, would leave other "national symbols unofficial or blatantly colorums, for having no basis for their declaration."

“Rizal now becomes the unofficial national hero, carabao the unofficial national animal, mango the unofficial national fruit, bangus the unofficial fish, the baro’t saya as the unofficial national costume and so on,” Relampagos said.

He said the bill "aims to develop and instill nationalism and unity, ensure respect, promotion and preservation of the national symbols, correct the unofficial status of these symbols as taught in schools, provide guidelines for their use, care and conservation and to promote Philippine tourism through these symbols, among others."

He added the bill is in support of the "policy of the State to inculcate patriotism, nationalism and appreciation of the role of national heroes and symbols in the historical development of the country."

If passed into law, it would direct the Department of Education (DepEd), Commission on Higher Education (CHED), the National Commission for Culture and the Arts (NCCA) and the National Historical Commission of the Philippines (NHCP) "to give primordial importance to the respect, promotion, preservation, conservation, cultivation and usage of these national symbols, as appropriate, including dissemination through the quad-media."

source: www.abs-cbnnews.com

Friday, November 2, 2012

How adobo, tabo helped Fil-Ams face superstorm

MANILA, Philippines – A Filipina living in New York said instincts that come from being a Filipino helped them prepare for superstorm “Sandy”.

Pam Tanjuatco, a New York resident who works in New Jersey, told ANC’s “Prime Time” on Thursday that from her experience and from the lives of other Filipinos she has spoken to, the Filipino community in the US East Coast faced the disaster with calm.

Tanjuatco attributes the composed anticipation to their experiences back home during disasters.

“We approached this with an instinct, with some sort of calm, and I think it has to do with the fact that we’ve experienced this many times in the past. It’s funny because when word came out that Sandy was going to hit us, our first instinct was to make 'igib' water to make sure that we had water,” she said.

Tanjuatco added that she may have been the only one in her building with a “tabo” (water dipper) and a “balde” (pail).

She also said Filipinos had an advantage in preparing food that would not easily spoil in the event of a power outage: the Filipino dish “adobo”.

“In the supermarket, our instinct was to buy food that would keep. I was thinking, ‘OK, I’ll make adobo just in case we ran out of power or our refrigerators won’t be working, so at least we’ll have food that will keep,’” she said.

“It is this instinct that makes me kind of proud because of how Filipinos behave this way. It’s definitely something we’ve seen before. I’ll liken this maybe to ‘Milenyo’. I didn’t experience ‘Milenyo’ but I saw pictures of the devastation,” she added.

The superstorm hit southern New Jersey on Monday, bringing hurricane-strong winds and heavy rains that Tanjuatco can only describe as “surreal.”

She said during the height of the storm, she attempted to go outside of her New York apartment to check the surroundings.

“It was like a movie…The sky was lit, it was weird. It was a bright sky and then you realize it was because of transformers exploding everywhere. So you hear that, too,” said Tanjuatco.

Tanjuatco believes that aside from her instincts, which she attributed to being a Filipino, it was also the early warnings from the local government that helped her prepare for the storm.

She said the 3 states badly hit by Sandy—New York, New Jersey and Connecticut—had been prepared a week before the storm even hit.

Several states had also declared a state of emergency even before the storm made landfall.

Officials also ordered a mandatory evacuation in low-lying areas, urging residents to flee to higher ground.

Lessons from US response

Edgar Ollet, head of the Philippine National Risk Reduction and Management Council (NDRRMC) operations center, explained to ANC that there is a big difference between how local governments in the US and the Philippines handle disasters.

“Perception in the US is different. It’s more upscale in terms of how they handle the information. They are science-based and they work together and the way they communicate it to the people periodically, the regularity and the platform,” said Ollet.

He said Filipinos also have the tendency to only “follow the leaders whom they trust.”

“Filipinos are more personal rather than just viewing it from the TV or radio, that is why it is good to strengthen the community-based strategy for Filipinos,” he said.

Ollet also pointed out that the US had implemented protocols days before the storm hit land.

“Protocols are in place and the federal [government] knew what had to be done. The evacuation was 2 to 3 days ahead, so the expectation and the anticipation is there,” he said.

He also cited language barrier and access to information as problems in disaster management in the Philippines.

“Here in the Philippines, the cities in Metro Manila have the edge in terms of accessing the information, but the rural may not have [access],” he said.

Ollet said the government has been working towards sufficiency in funding preemptive measures, rather than taking on a reactionary approach.

But he admits that a lot still has to be done, including working on the comprehensive land use plan and upgrading technology to forecast typhoons.

source: abs-cbnnews.com

Tuesday, June 12, 2012

Fil-Am chef cooks adobo at Eat Vancouver Festival

VANCOUVER – It was no less than a culinary champion from California, Fil-Am Chef Albert Rivera who took the stage at the recent Eat Vancouver festival.

His recipe, the classic Chicken Adobo, but served with a twist as it was prepared with coconut milk.

Rivera said there were no second thoughts in choosing his favorite dish.

“It comes from the heart. I just want to show there are different ways of cooking adobo,” the Kulinarya Champion 2012 said.

The demo was quick and the line was long as the audience was eager to taste his creation.

Chef Rivera said Filipino food is just the beginning of the things one can enjoy in the Philippines.

“We have all the fusion of flavors and the beaches! It’s an island! What more can you say? It’s a beautiful island,” he said.

It’s no wonder then that while the Department of Tourism launch its latest campaign, “It's more fun in the Philippines” during the Eat Vancouver Festival with tourist arrival in Canada going 10% last year. Tourism officials said it’s a big market they can’t ignore.

With the help of local tour operators, different Philippine vacation packages were offered to showcase the country's best.

“Ang pagkakaiba ng Pilipinas kaysa ibang Asian destinations ay ang ating hospitality, our friendliness and very engaging people. Kaya nga itong campaign natin na Its more fun in the Philippines, naka-anchor ito sa ating mga kababayang Pilipino na kapag pumunta ang mga turista sa Pilipinas, they will enjoy their stay in the Philippines. Aside from the beautiful places,” said Rene Delos Santos of the Philippine Tourism Office in San Francisco.

source: abs-cbnnews.com

Thursday, February 2, 2012

US foodies see adobo as next gourmet dish


With a steady blend of heat, flavors, and love, Filipino cuisine has caught the eyes and taste buds of American food enthusiasts and experts, who see a dish as simple as adobo as the next gourmet dish.

At last month’s Winter Fancy Food Show in San Francisco, California, news site New America Media reported: “Adobo is considered a signature dish in Filipino cooking, which, judging from the buzz at [the event], could be poised to ride the next gourmet food wave.”,

However, the craze goes beyond Adobo, the news site said, adding that veteran food writer Nancy Freeman “has been a long-time fan” of the Filipino cuisine.

“I think there are so many hot Filipino restaurants now, and they have really helped get this food bubbling to the surface of the marketplace,” said Freeman, who is also the president of the Asian Culinary Forum.

In the hit US reality TV show “Top Chef,” for example, Filipino American contestant Paul Qui whipped up a contemporary version of the staple dish, using quail and ginger rice. The dish sent him off to the next round and earned him admiration of kababayans who tune in to the show.

Gourmet Pinoy food

Freeman told New America Media that putting Filipino food forward to high-end dining lies in its presentation. For her part, she has been pairing Filipino dishes with wine—quite fitting, she said, because our cooking is influenced by Spaniards and they “drink wine all the time.”

The freelance food writer-editor has paired Adobo with white wine and got favorable results.

“Who would have thought that would be fantastic? It worked very well, none of us expected it!” she said.

She also said that chefs should “consider veering away from ‘lutong bahay’ or home-style cooking.”

“It can’t just be as my mom or grandma makes it. It can be however you want to make it, it can be a modern take, it can be fusion, it can be whatever tastes good, as long as it reflects its roots,” Freeman told the New America Media.

Pinoy food transformation

Several Filipino American chefs took to this train of thought as they competed last month in the second “Kulinarya: A Filipino Culinary Showdown,” a cook-off hosted by the Philippine Consulate General together with several agencies including the Philippine Departments of Tourism and Trade and Industry.

Arlene Nuñez, for example, bagged the prize in the Amateur division for her menu that included Adobo Banh Mi—merging the staple dish with a classic Vietnamese sandwich.

Chef Albert Rivera reigned in the professional division “with a sampling that included shrimp and vegetable fritters with a ‘Calamansi’ Ponzu Sauce” and the classic Filipino summer refreshment halo-halo, “a dessert of shaved ice, evaporated milk, and a mixture of various fruits and beans.”

For her part, Gloria Ramos, who competed in the Amateur division, made a “veganized” Afritada, replacing chicken or port with tofu.

“My daughter turned vegan and I had to create different things for her,” she said.

Covering the Kulinarya event was newspaper editor Nicholas von Wettberg, who said, that Filipino cuisine could “break through the mainstream food scene by making it as healthy as possible, especially by cutting down on grease and sodium.”

He said the Filipino dishes he saw reflected the creativity of chefs of Filipino descent, especially with desserts.

“The way the chefs presented their dessert courses was very colorful and vibrant. It’s satisfying to know that there are young Filipino chefs out there who are thinking outside the box, there was definitely love and care for detail with these dessert dishes,” he said. - VVP, GMA News

source:gmanetwork.com