RECIPES
Adobo at its Best
* With so much diversity and respect for old culture, I really appreciate that I'm a Filipino who is worthy of international recognition
It was a gourmet experience when this writer covered the 10th Adobo Convention in Silay and Bacolod City. Lots of eating and getting-to-know-each-other were evident in the venues --- Balay Negrense and Civic Center in Silay City last Nov. 9 to 11, 2007.
There was a benefit dinner during the first day. Featured were distinctly Negrense gourmet specialties. Indeed, the people of Silay know how to hold a good party.
At the Civic Center, booths featured some local produce and organic food.
Day two was the 1st National Adobo Challenge. Competing teams from around the country prepared a three-course meal with adobo as the main course. They were required to present the cooked food before the judges within an hour.
The winner was the St. Therese Culinary Team comprised of Mark Errol Salvador, Joely Artillo and Walter Tagudando. They are students of the of St. Therese – MTC Colleges La Fiesta Site.
They presented Tsinoy na Adobong Manok, Singkamas, Mangoes at Adobong Sibuyas for Appetizer; Crispy Shredded Pork Adobo wrapped in Canelones with a Tomato Basil Soup; Main Course includes a Pan fried Bulgan ( Seabass ) and Prawns on Crab Fat Sauce and Mango Praline Mousse. These garnered a perfect score of 1.0.
Such feat once again proves that St. Therese – MTC Colleges is setting the standard in Hotel and Restaurant Management particularly in Culinary Arts.
The winning recipes will be featured in an Adobo Cookbook to be published by the Negros Cultural Foundation.
During the last day of the competition, there were cooking demonstrations by Manila-based chefs at SM Bacolod. They gave Adobo a facelift. There, I witnessed my fellow chefs in action.
With so much diversity and respect for old culture, I really appreciate that I'm a Filipino who is worthy of international recognition.