LAST week we featured the National Adobo-Cooking Championship held at the land development of Las Haciendas in Laurel, Batangas, the organizers of which showed their commitment to what the competition hopes to foster by announcing that the event will now be held annually in the same place, Las Haciendas. It was also heartening that the developers of Las Haciendas had a culinary-tourism goal: to make Las Haciendas in Laurel the Adobo Capital of the Philippines.

Similarly, The Negros Cultural Foundation Inc., under the chairmanship of Lyn B. Gamboa, celebrated the 10th year of the Adobo Cooking Competition by elevating it into a national endeavor, thus the 1st National Adobo Challenge was held from November 9 to 11 at the Balay Negrense Museum in Silay City, Negros Occidental. The adobo event included a food and crafts fair, an organic market, food and heritage tours, food lectures and cooking demos. Pia Lim Castillo spoke about an important component of adobo—Philippine vinegars—and she even conducted a vinegar-tasting session. Mara Pardo de Tavera talked about adobo—its popularity and integrity as a slowfood in our cuisine. And I spoke about how “Adobo Rocks the World” and is coming to be a global culinary character in the same league as Tom Yam Goong, Vietnamese Pho, Japanese Sushi, etc.

Making waves in adobo cookery

CAME the day of the competition, the participants began to unfurl their tabletops and get to work in cooking their own versions of the dish. There were student teams from Antique and Iloilo in addition to the local teams. Those who participated were University of Negros Occidental Recolletos, West Negros College, ABE College, University of San Agustin Iloilo, a team from Antique and Saint Theresa’s College Iloilo. There was also an Adobo Enthusiasts Category and seven individuals put in their best adobo forward: Lourdes Hiponia with Adobo Tahong; Patrick Lacson with a Mediterranean Adobo; Dino Mercado and a Dry Adobo; Lowelia Marie Jarvis presented an Adobo Paste; and Ignacio Flores of Aboy’s prepared a Three-Mushroom Adobo dish.

It was really a delight to learn that neighboring regions are all set to join Negros in holding the annual National Adobo Challenge next year. Antique and Iloilo have signified their interest to do so. This is a significant move in making adobo cuisine a true national culinary “sport.” And during the competition, we sensed that this event will become bigger and better in the years to come.

The judges were Pia Lim Castillo, Mara Pardo de Tavera, Anne Palmares of CCA, Chef Ogie Reloj of CCA and Hedy Tulens. One student team stood out from the rest—after all, they’ve had extensive experience in joining cooking competitions. This was the St. Theresa’s College team of Iloilo, led by Miner del Mundo. Miner told us that they took the Roro, rode on tricycles and jeepneys with their cooking gear and ingredients all for the sake of competing. And they won overall with their all-adobo menu: Chicken Wings Adobo on a Bed of Turnip and Mango Salad with Shallots Chutney; Crispy Fried Adobo Flakes Wrapped in Crêpe on Tomato Basil Soup; Pan-Grilled Prawns and Seabass Adobado Style cooked in Coco and Crab Fat; Stir-fried Rice with Dried Shrimps and String Beans cooked adobo-style, and Grilled Tomato and Eggplant.

Here’s the recipe for the Adobado Sauce with Crab Fat and Coconut Milk:

2 tbsp cooking oil

1 small thumb ginger

2-3 cloves garlic

1 small onions

½ cup taba ng talangka

10 gm chili

½ cup coconut milk

2 tbsp vinegar

1 tbsp atchuete oil

¾ cup crab or shrimp broth

1 gm cayenne pepper

Sauté ginger and garlic in cooking oil. Add the rest of the ingredients and simmer for 10 minutes till thickened.

Bread and butter notes

WE wish to thank the Negros Cultural Foundation Inc. for a wonderful weekend in Bacolod and Silay, and for the endless eating. We met some wonderful persons in our short stay: “Ding” Baloloy of DOT, Alex de los Santos of Binirayan Foundation (Antique), Ver Pacete, Mr and Mrs. Bob Montelibano, Hon. Patrick Lacson, Gov. Sally Perez of Antique (my sorority sister),  Gemma Cruz Araneta (who dropped in from Iloilo to give the event a boost), Girlie and Boyet Uychiat, Aboy of Aboy’s, Bambi Borromeo, Inang Guevarra of Wilson’s and many more charming folks.

Tasting notes

OVER the week we dined on Game Meat Promotion at The Tivoli of Mandarin Oriental. Austrian Chef Fritz Buergler flew in with the wild game as it coincides with hunting season in Europe. He owns a charming countryside inn, 180-seater restaurant with a remarkable menu and wine list. Each dish of the Tasting Menu was a fine blend of savory and gamey with fruity sweetness such as wild cranberry. The play of slight natural sweetness and citrus was excellent with the Fillet of Wild Boar and Deer Loin Steak. Try the Klimbacher, Weissburgunder—a light white from Austria to start you on your hunt for the delectables!

Nicole Kidman rediscovers the joy of acting

NEW YORK—Nicole Kidman volunteers that she was in a funk as far as acting was concerned, but insists it had nothing to do with approaching a certain age. She derides such milestones as artificial foolishness and, after all, “We could all be dead tomorrow. What does 40 mean?”

Say it again, Dado

‘AY laahhbbb yuhhh [I love you].”

Three words that liars use more often to get what they want. In the form of a computer virus about seven years ago, “I Love You” affected more than 45 million computers and cost $10 billions worth of damages worldwide.

Shaken & Stirred: Discovering a fabulous refuge

PRETTY certain that the past week and some days have gotten your spirits down, sweetie—and just when everybody seemed ready to finally surrender themselves to the spirit of the holidays.

Fermentations: Thinking Inside the Box

THINGS out of the ordinary are viewed with suspicion. Distrust. Fear. Even in the wine world.  Screw caps on wine bottles were met (it still is) with raised eyebrows. Wine in a carton box is regarded with disdain. Don’t turn up your nose yet. Here’s the lowdown. 

Cooks: Will the Philippine National Adobo PLEASE STAND UP?

Tasting Rooms await Citibank cardholders

IN dining parlance, a Tasting Menu is a special menu that showcases a restaurant’s best dishes.

Learning Curve: THE power of words

SOMETHING happened over the past weeks that totally floored and disturbed me. After the last long holiday break, our nanny brought home her three-year-old grandson. Bringing him home to our house was a last resort, she reasoned out.

Thinking Green This Christmas

THIS Christmas season, do something good for the environment as well.

An environment-advocacy group on Monday called for a simple Christmas celebration with the call that will help lead the way in “greening” the coming festivities or observance of “ecological celebration.”

‘The World We Want’

THESE days, if children aren’t glued to their video games or listening to their music players, they are most probably watching television. And with the fast-paced lives of parents, sometimes they are not able to monitor the shows their kids are watching.

Something Like Life: When Cora Met Ike

ONE of Hollywood’s all-time favorite romantic comedies is When Harry Met Sally. Released in 1989, the film’s hook is simple: “Can men and women just be friends?”