Let’s try an experiment! Go out somewhere populous, then randomly ask people what their favorite ulam is and write down their answers. If you get tired, go to your favorite coffee shop, buy your favorite drink and review their answers. Did a lot of people answer adobo?
Ask the man on the street, the office employee, the teenaged student, the mother who prepares dinner on a daily basis. The unanimous vote for the favorite Filipino viand is the adobo. Although the word “adobo” itself is Spanish, it actually describes the method of cooking the Spaniards encountered here when they colonized the country. Adobo in Spanish means marinade or seasoning, and is an apt term for the cooking method where meat is first seared to brownness, and then stewed in vinegar.
Simultaneous with the Independence Day last June 12, 2013, Filipino Food Network was officially launched at The Center for Asian Culinary Studies (CACS) in Subic Bay, Zambales. And what better way to celebrate the launch of Filipino Food Network than to declare Philippine Indepence Day as International Adobo Day?
There are practically bajillions of ways to cook adobo and each version has a story behind it. And because adobo was the star that day, everyone was treated to different versions of the dish. What a gastronomical treat, no? The 3-hour drive to Subic was definitely worth it!
Aside from eating (which I totally enjoyed!), there were also cooking demonstrations courtesy of the chefs of Filipino Food Network and the students of CACS. Different Filipino Food Network shows, were also presented.
The people behind Filipino Food Network also shared a good news to the audience! According to Mr. Jhermaine Fernandez, they are targeting to have a cable channel before the year ends! I can’t wait! But while waiting for their channel, you can enjoy watching their HD (yes, HIGH DEF videos!) shows, through YouTube.
Don’t forget to check out their site for all the good stuff:
Subscribe to their YouTube channel:
And like their Facebook page for exciting news:
PS: There’s an adobo recipe I saw in a food magazine that I want to try. I can’t wait to cook it and share it with you guys! 🙂