National dish? Rethinking adobo

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National dish? Rethinking adobo
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Yesterday, the 100-day countdown to the Philippine Independence Day was launched. As we look forward to celebrating our nation’s birth, foodies might ask, do we finally have a national

The first item on the menu was adobong kamaru, a Kapampangan delicacy made of mole crickets commonly found on rice lands that are soaked in water or vinegar, then cooked adobo-style.

He also presented adobo using seafood. He served a dish called pescado adobado or marinated blue marlin, inspired by the cuisine of Seville. This was followed by chipirones en su tinta, a traditional Spanish dish originating from the Basque country made by searing and poaching whole baby squids until they become tender, served in a purée of sautéed vegetables, garlic and white wine, all tinted with squid or cuttlefish ink.

And then Chef Claude moved onto a more fancier take on adobo: four-way duck adobo confit. The first set was of chicharon but with duck skin; the second was rilette or a duck adobo patè; the third, crispy duck adobo flakes; and, finally, duck adobo confit.

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