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https://theadobros.com/about-us daily 0.75 2023-10-10 https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1604690067072-0H57OCWJXLQOJ0ZWIAG6/img12.jpg About Us https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1582734799653-FBCLR039JPHBW3GQ4J76/img14a.jpg About Us Photo credit: Alejandro Olaya https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1582736761559-5VT18MFLPYDVCENZKBYQ/Adobros%2B-%2BThe%2BNext%2BDay%2BBetter%2B01.jpg About Us Photo credit: @Marjan.Focus https://theadobros.com/contact-us daily 0.75 2021-01-05 https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1604691491893-0ZA24QR8LUD5O268LRZ9/img07a.jpg Contact Us https://theadobros.com/supper-clubs-and-popups daily 0.75 2026-01-28 https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1604748829580-40Z0W5TXDR8NX9NJ5D1Q/img01a.jpg Supper Clubs & Pop-ups https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1604750187410-NBDUNJOLOTKLWKU1DF0T/The+Adobros+supper+club+in+London Supper Clubs & Pop-ups The Adobros supper club in London https://theadobros.com/new-page daily 0.75 2020-11-08 https://theadobros.com/the-adobros-x-hccs daily 0.75 2021-10-03 https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1604748829580-40Z0W5TXDR8NX9NJ5D1Q/img01a.jpg The Adobros x HCCS https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1627849693443-SOI7NU9YY0RTW5333SYN/IMG_1934.jpg The Adobros x HCCS https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1627849770226-NC9FY5HD8S5PZ95QW1KC/HCCS-dining-club-adobros.png The Adobros x HCCS https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1627849692985-56EVP2Q157HG5QNTM1P9/IMG_2080.jpg The Adobros x HCCS https://theadobros.com/bibingka daily 0.75 2025-12-01 https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1604693893932-NJZNBPMG68LNH0XSONB6/2020-06-07%2B15.47.56.jpg Bibingka https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/93dec59d-dfe2-4565-a57e-da4ab8a52c4b/Great+Taste+Photo.png Bibingka Bibingka, Filipino food made by The Adobros in London and the UK https://theadobros.com/private-dining daily 0.75 2024-07-04 https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1604748829580-40Z0W5TXDR8NX9NJ5D1Q/img01a.jpg Private Dining & Events https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1604750187410-NBDUNJOLOTKLWKU1DF0T/The+Adobros+supper+club+in+London Private Dining & Events The Adobros supper club in London https://theadobros.com/our-dishes daily 0.75 2024-08-21 https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1604743962446-P3VGUTEZ1EON105E5BIY/IMG_2167.jpg Our Dishes https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645027279416-A6IK6FTUWY0BBA9VAPY3/IMG_2102.jpg Our Dishes - Adobo - Chicken https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644964739499-IX7IZDKRI9AJXQV8S1JF/IMG_1898.jpg Our Dishes - Adobo - Chicken Wings https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667980047468-MLGESL9JHQWL9M78AX6E/2022-03-27+13.45.00.jpg Our Dishes - Adobo - Dilaw https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1724282574755-BLOFNK6YYNB0AD1OCGRB/2023-06-10+21.28.58.jpg Our Dishes - Adobo - Pork Belly https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667980196021-0U49KDTIY5W5F9G3LO69/2020-06-19+21.26.57.jpg Our Dishes - Adobo - Pula A variety of adobo popular in Ilonggo regions in the Visayas, it is red from the liberal use of atsuete (annatto) oil in place of soy sauce. Some recipes add patis (fish sauce) for additional salty umaminess, many add onion and include add liver (paste). Whatever the exact ingredients, the end result is a wonderfully tangy, umami-rich, slightly nutty and flavourful dish. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644964790127-OZYNWOW7RGZTPFNRYDIB/IMG_1900.jpg Our Dishes - Adobo - Oyster Mushrooms https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645027220478-EG6O7SENQGAJJ9X5N3BZ/Arandobo.jpg Our Dishes - Arandobo https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645027367902-42V2LDMPZFR409EQVI4T/2021-09-29+16.59.23.jpg Our Dishes - Atchara Home-made green papaya pickle, a great accompaniment to stewed and grilled meats, fish and vegetables. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644964430880-F8B300VLFW1A7QOLNNY1/2021-06-22+19.46.20.jpg Our Dishes - Arroz Caldo This is comfort food exemplified: chicken stock rice porridge, packed full of ginger, garlic and shallots. Finished off with spring onions, crispy-fried garlic chips, salted duck eggs and, of course, a spritz of fresh calamansi and patis (fish sauce). This is another Filipino dish that I think captures our complex history. Rice porridges are generically known as 'lugaw' in Tagalog, and can be considered to be descended from Chinese congee. However, the popular variation made with chicken was re-christened during Spanish colonial times, arroz caldo being the Spanish for rice broth. Arroz caldo, and lugaw in general, has taken on a life of its own over the centuries and is now a cornerstone of Filipino home cooking. And, like many Filipino dishes, can be customised to your exact taste! https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667978830871-91SQI4PKES2PU8TUK8VM/2022-05-28+21.27.27.jpg Our Dishes - Bam-I BAM-I. A rather unique pancit popular in Cebu. Bam-i is a mix of two noodles: sotanghon (glass noodles) and pancit canton (wheat noodles), which gives contrasting textures. The noodles are then stir-fried with a mixture of meats, seafood and vegetables - a real pancit feast! It probably originated in the Parian district of Cebu City, where many of the city's Tsinoy (Filipino-Chinese) middle class were based. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644969935516-V78G6MUHQEEXR2FP1T9K/2020-07-12+17.54.49.jpg Our Dishes - Bananacue https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667978926654-FT0XO82I6USLEIFHY8MH/2022-07-07+20.36.04.jpg Our Dishes - BBQ - Chicken https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1696888611382-NGGAJPBNK0FYS49CDRS0/2023-07-23+15.40.21.jpg Our Dishes - BBQ - Pork https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1696888611597-9S00HH788KB59U6LJ8SD/2023-07-23+15.40.34.jpg Our Dishes - BBQ - Tofu https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644964561470-B9H3KPRUCC56KD3YOHPZ/2020-02-21+19.54.12.jpg Our Dishes - Binakol This sweet and aromatic stew from the Visayas makes use of one of the Philippines' most abundant resources: coconut. Young coconut water is flavoured with lemongrass, ginger and garlic, and fragranced with patis (fish sauce), and then used to stew chicken until tender. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644965112574-UWVGBG8173YABE3Q3S5D/IMG_2195.jpg Our Dishes - Bibingka Sweet, fluffy and chewy rice and coconut milk batter cakes topped with keso de Bola (Edam cheese) and baked in banana leaves. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1696889427519-WQZIGK1RR4EM9JZ4FPQ4/2023-02-11+21.11.57.jpg Our Dishes - Bicol Express https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645014343786-DBRBLGAW6DSR4XJ1R9KJ/2021-04-02+19.52.26.jpg Our Dishes - Binignit In the Visayas, Good Friday brings with it a whole host of food traditions, one of which is binignit. Various fruits and root vegetables (typically ube, sweet potato, taro, saba bananas, jackfruit), tapioca and sticky rice are simmered with sugar in coconut milk, to produce a rich and sweet soup. Served hot, it's a popular Good Friday merienda. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644964661512-D4ANGTIQT9DD8WMZKT41/2020-05-09+21.05.07.jpg Our Dishes - Bistek Tagalog Tender and succulent beef steak marinated as the Tagalogs do it, in soy sauce and calamansi, and cooked down with onions. An indigenisation of bistec encebollado (beef cooked with onions) that you can find across the Hispanic world. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645015285329-JD91TF4J6PJJT73LOE56/2021-11-12+14.57.35.jpg Our Dishes - Budbud Kabog https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645015498364-FJB4QRS6CJNWK87UUQTY/2021-09-09+20.43.58.jpg Our Dishes - Buko Pie American colonisation of the Philippines did not just affect politics and culture – it also shaped the food. Buko pie is said to be the result of the adaptation of American apple pie to a Filipino context, using the humble coconut (specifically buko, or young coconut) in place of apples. It is now a popular pasalubong (a gift you give to friends and family after returning from a trip, to show that you were thinking of them whilst away), with the best versions supposedly coming from Laguna, the heart of coconut country. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645024293466-A5O8HVR7AVWLZHW73A3B/2016-09-16+19.21.58.jpg Our Dishes - Calamansi Cheesecake No-bake calamansi-infused cheesecake, topped with home-made strawberry jam that draws inspiration from the famous conserve made by the Good Shepherd nuns of Baguio. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644965075546-R8N8SMC7LY2J9FMTZMUH/IMG_2146.jpg Our Dishes - Calamansi Posset Infusing a traditional English dessert – heated sweet cream – with calamansi, the Filipino citrus. Served with candied ginger or latik (burnt coconut curds). https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645024434474-NH3I0MCPML6574EQQPLM/2020-10-02+10.56.02.jpg Our Dishes - Champorado A perfect cold weather dish is a hot and indulgent bowl of CHAMPORADO, the Filipino chocolate rice porridge. Likely to have been adapted from the Mexican champurrado (a thick chocolate and maize drink) during Spanish colonial times, champorado now has a firm place in the pantheon of Filipino comfort foods. Glutinous rice is slowly cooked in either milk or water to the desired consistency (you can have it soupier or more mushy if you wish), before chocolate is mixed in. For the more traditional experience, tablea (100% cacao tablets) is used, but you could also use other dark chocolates or even milk chocolate for a sweeter experience. Drizzle with evaporated milk, or with a white chocolate-limoncello sauce, and finish off with a topping of your choice: I've used rice crispies, but ordinarily I'd use candied bacon, though the popular option is tuyo (a variety of dried fish), for that savoury counterpoint. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667982006512-ZN4K887IUSXT03003OI6/2022-03-01+17.05.09.jpg Our Dishes - Daral https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1696888860894-K23J6XGQ4JBG93C0NNEK/2023-03-18+19.29.19.jpg Our Dishes - Empanada https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667979216334-PRYD7WPH24SDGKASLNRB/2022-02-26+21.09.41.jpg Our Dishes - Ensaladang Talong https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667994093343-86KMF3MI3S9WA0N2F5EI/IMG_20220309_200323.jpg Our Dishes - Escabeche Fried fish in a sauce made of aromatics, turmeric, vinegar, and sugar, cooked with bell peppers and thickened with a bit of cornstarch. Garnished with spring onions, served with rice. As the name suggests, there is a Hispanic origin in there - escabeche being common across Latin America - but as its form also indicates, it also owes a little something to Chinese sweet and sour dishes. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645027472522-QJXT03FW8KASGTBD2CRX/2021-08-03+20.32.17.jpg Our Dishes - Ginaling Pork mince with aromatics, assorted veg and patis (fish sauce), eaten with rice of course. Giniling in Tagalog, Ginaling in Bisaya, both deriving from root words for ground or minced. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1710381411191-M8F542HQIMKR50R4T4KH/2024-02-10+18.06.52.jpg Our Dishes - Ginataang Gulay https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667993563717-1ATD3BXY0Z221TPKY3U6/2022-02-17+13.38.54.jpg Our Dishes - Gising Gising Sigarilyas (winged beans) cooked with onions in coconut milk and bagoong (fermented shrimp paste), with a hint of spice. Gising Gising in Tagalog means 'wake up, wake up', a reference to the chillies that make your taste buds sit up and take notice. It's one of the spicier dishes in the Philippines, but it's tempered with the creaminess of the coconut milk and the umami funkiness of the bagoong. Delicious when spooned over freshly steamed jasmine rice, or when paired up with a protein of your choice! https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644968066310-DO7SP6XNZRQLU97ZY1YB/2020-06-09+20.31.16.jpg Our Dishes - Halang Halang What is halang halang? Well, at one level, it's Bisaya for 'spicy spicy'... but it's also chicken cooked down with aromatics (like lemongrass, garlic, onions and ginger) in coconut milk, spiked with patis (fish sauce) for umami - and A LOT of chillies. Filipino cuisine may not be regarded as a hot one like its Southeast Asian neighbours, but that's not to say Filipinos don't like heat, and when they want to use it, they do so with gusto. Halang halang can use two types of chilli: siling labuyo in the simmering (native birdseye, which bring the punchiness) and siling haba (native finger, which are milder and used for garnishing). Finish it off with some crunchy veg like green papaya, sayote or bell pepper, and some green leaves, and you have a more-ish stew that you just want to spoon over an entire bowl of rice. Seriously, this one is a sucker for rice! https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644964991964-NQC8T0PYHI2Q65C8H1BO/IMG_2080.jpg Our Dishes - Humba Pork belly braised in soy sauce, pineapple juice and vinegar, flavoured with tausi (fermented black beans) and star anise. It's descended from red-braised pork, with its Hokkien name, hong ba, shifting to humba. It's not just the name that shifted, but the ingredients too. Although it retained some of the aromatics (star anise) and flavourings (fermented black beans), it started to take on some of the characteristics of adobo, but with the Visayan predilection for sweetness leading to the upping of sugar and the occasional addition of pineapples. Humba, despite its origins, is one of those dishes that I think is classically Filipino - taking something foreign, and adapting it enough to become something different... and now, it's an absolutely delicious dish! https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645024545872-T09YSLNF1JR2PSY0KOIU/2020-05-09+15.24.18.jpg Our Dishes - Ice Cream - Avocado https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1724282257932-2KTX9G4NHXG6P033SQVU/2023-07-23+17.51.32.jpg Our Dishes - Ice Cream - Macapuno https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1724282091717-SGHJWJWFBLDJMJJ3Q5JX/2024-05-15+21.05.27.jpg Our Dishes - Ice Cream - Ube https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1696889710369-KLX389S0D5S4NTIGWI3Y/2023-08-05+14.00.07.jpg Our Dishes - Inasal https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644968549245-CL715N4TW0QIFB76NRXH/2020-11-21+20.27.49.jpg Our Dishes - Kaldereta Kaldereta is a hearty and warming stew, showing off its Spanish-Mexican influence with its tomato base and addition of potatoes, bell peppers and sometimes olives! Usually beef (baka) or goat (kambing) is slow-cooked until fall-apart tender with a variety of vegetables, before liver paste and sometimes cheese is stirred in for texture and flavour. It takes its name from the kaldero, the cauldron in which it's cooked... like many Filipino dishes, being a dish named more for a technique and style as opposed to ingredients means that there are quite a few variations of kaldereta out there! https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644968631511-9P2I6IKLOCY8PM9M0KVW/2020-06-21+14.21.16.jpg Our Dishes - Kalitiran Kalitiran is a cut of beef with a lot of 'litid', or tendon, so it's really flavourful but also benefits from a slow cook... but it's also this dish that comes across like a bit of a Filipino version of carbonnade, the famous Flemish beef and ale stew; a dish that many of my friends haven't heard of before...! My mum would marinate beef in soy sauce, lager (San Miguel if she had it), oil and garlic, and then cook it down with tomatoes until it became a rich and beefy dish, with an unbelievable umami depth and savouriness. That's essentially how I do it too, though with some elements adjusted and some things added. It's a powerful and flavourful dish, and of course goes brilliantly sploshed over plain rice. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644968827114-BYT94V1PKJ4K5WTV42Y9/2021-03-01+13.26.50.jpg Our Dishes - Kare Kare Kare kare is a hearty and thick peanut stew, often done with oxtail or stewing cuts of beef/cattle (I like using beef short rib). Paired up with bagoong (fermented shrimp paste) on the side, served with vegetables like aubergines and beans, and scooped up with copious amounts of rice, it is a popular fiesta or party dish, perfect for sharing with friends and family. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645024629086-6GZY532TVB65PUDGK02A/IMG_20200430_184010_Bokeh.jpg Our Dishes - Karioka Deep-fried coconut sticky rice balls, drenched in a rich Don Papa rum salted coconut caramel. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1696889874362-685RBBS5UUI0TN5PT9ST/2023-02-12+20.48.44.jpg Our Dishes - Kinalas https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1696887713208-S1AYICPYG9VJM7IM77HU/2023-08-05+13.31.31.jpg Our Dishes - Kinilaw Quick-cured fish in a spiced blend of cane vinegar and citrus juices. Served with tomatoes, citrus fruits, radishes, samphire and crispy onions. Kinilaw, or quick-curing of primarily seafood in vinegar and/or citrus juices, is what I consider to be quite a primal technique and dish, and research suggests that it is indeed an ancient food preparation, certainly around long before the Spanish arrived in the 1500s (so it's not a variation or descendant of ceviche!!). To me, it speaks of an essence of the Philippines: making the best use of the bounty of the seas, and pairing it simply and beautifully with vinegar and sourness, which is also in abundance in the islands. Local variations also see seaweeds, different fruits, some spices and aromatics, or coconut milk added - whatever is readily available. When I think of kinilaw, I think of being on a beach or a bangka (a type of outrigger boat), the hot sun shining in dazzling blue skies, with freshly-caught fish that's been gutted, cleaned and doused in spiced vinegar. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644965375423-OSP3P944POE895SQ452P/2021-01-29+12.01.37.jpg Our Dishes - Kulawong Talong A Laguna dish of roasted aubergines cooked down in coconut milk with aromatics and burnt coconut. Smokey grilled aubergine is cooked down with aromatics and spices in equally smokey coconut milk. It's a dish from the Laguna region, where my mum's family has historic roots. What's so special about kulawo? It's from a family of recipes that relies on the burning of coconut to provide flavour - in this case, mature coconut (niyog) is burned until black, and then soaked and squeezed to extract the milk, which is wonderfully complex, with smokey and earthy tones. Given that Laguna also has a bounty of seafood (Laguna de Bay is the country's biggest lake, and a major source of fish), I will often pair kulawong talong with seafood. Scallops look quite nice, no? https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644965508540-PZ8U03DFN63ZJONUEJBI/2021-11-16+22.15.00.jpg Our Dishes - Laing A Bicolano dish of seasonal greens stewed with aromatics and chillies in coconut milk, and flavoured with bagoong alamang (fermented shrimp paste). https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667979587755-R8Y6K3S6OV044KK615XZ/2022-05-27+21.22.30.jpg Our Dishes - Larang https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645024744448-JTQPI7UA8IYBV4BW1CP3/2021-03-01+14.29.02.jpg Our Dishes - Leche Flan Condensed milk, evaporated milk and egg yolks steamed to creamy perfection. Often served with latik (burnt coconut curds), cashew brittle or green mango sorbet. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644964957731-ZNISY2XLCF4HXB086JUV/IMG_2028.jpg Our Dishes - Lechon Belly Roll Cebu-style rolled pork belly: juicy and tender meat rolled with lemongrass and other aromatics, cooked for 36 hours and then deep-fried until crispy. Served with suka pinakurat (spiced vinegar). An homage to Cebuano lechon, the whole roast pig that is a speciality of Cebu. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644969064076-MUQG0EPNVXZ1QB4JQQRB/2018-11-30+19.04.47.jpg Our Dishes - Lechon de Leche Cebu-style roast suckling pig: stuffed with lemongrass and other aromatics, then slow-roasted until juicy with glassy crispy skin. Served with suka pinakurat (spiced vinegar) https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644969145939-OCCT6O7Z1S9PE56A4L9H/2020-07-05+15.15.38.jpg Our Dishes - Lechon Kawali Filipinos are known for being pork lovers, and lechon kawali is no exception. What we have here is pork belly that is simmered with aromatics, flavourings and spices until tender, dried to remove excess moisture and then deep-fried (traditionally in a kawali wok) until crispy. Straightforward enough, but packing a real punch in texture, juiciness and delicious porky flavours. I love mine with suka pinakurat (spiced vinegar) and toyomansi (soy sauce and calamansi), and of course rice. Nothing more needed for that comforting and fulfilling home-cooked meal. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644968160264-LV09VT0E1J9C716QTU37/2022-01-01+14.08.09.jpg Our Dishes - Lechon Manok https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1724281845142-TSN3GQTO3FFF3OUAGKYI/2024-08-12+20.35.15.jpg Our Dishes - Lechon Paksiw https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645026828107-W1UHVDA22RMRLEYB5ISZ/2021-07-17+21.53.00.jpg Our Dishes - Liempo https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644964843116-12UMKPL6CFG5WLLE3WPQ/IMG_1934.jpg Our Dishes - Lumpia https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667992691438-6VXUACF21ZIWF34C76OZ/2022-10-29+17.36.24.jpg Our Dishes - Lumpiang Sariwa https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645024841659-6OPSWPV5LNU9BF8HPX5K/2021-06-24+13.25.42.jpg Our Dishes - Maja Blanca Sweet set coconut milk pudding infused with sweetcorn; the indigenisation of blancmange/manjar blanco. Topped with candied sweetcorn and latik (burnt coconut curds). Research tells me that a 'maja' was a type of flamboyant and fashionable (lower class) lady in Spanish and colonial Manileño society during the 19th century; I'm thinking that there might be some punnery (and social critique?) in play here in renaming this dessert as maja blanca...! https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645025495018-R9NUEUJ91EWY8CL2LV2H/2021-10-07+21.08.07.jpg Our Dishes - Mango Cake Slices of mangoes atop a sponge cake, baked with a rich, golden caramelised egg crust. A childhood favourite! https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1696889271028-3JOD2H81G5QB2WTJHFKX/2022-06-13+14.59.13.jpg Our Dishes - Nangka nga Tinuno-an https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644966473122-GFIIYDC41D185ZOGWTVI/2020-06-07+20.53.56.jpg Our Dishes - Ngohiong Ngohiong is a popular snack in Cebu that is essentially lumpia (spring roll) filled with seasoned minced pork, prawns and crunchy vegetables like ubod (heart of palm) and singkamas (jicama), that is battered then deep-fried. Yes, you read that right! A BATTERED SPRING ROLL. Once you've had ngohiong, you'll wonder why we don't batter all spring rolls...! But dig a little bit deeper, and you'll find out something quite fascinating about this unassuming little snack. Ngo hiong is the Hokkien phrase for 'five spice', because that is the main spicing and flavouring - so the name clearly betrays its origins. Remember, most Chinese traders who came to the Philippines were Hokkien. But if you look at the Chinese (and other southeast Asian) versions, its wrapping is actually beancurd skin. But why the departure? Was beancurd skin difficult to get in the Philippines before? Or was it just a natural progression away from its original form towards the ever-popular lumpia? And at what point did someone decide to batter it? Regardless, it's another great example of something foreign that's been indigenised and made Filipino, what I like to think of as a 'one-step-away' dish. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644969293256-U5N2U0VSNFQL1AH3133E/2019-06-25+20.25.43-2.jpg Our Dishes - Nilagang Baka 'Nilaga' can just mean boiled in Tagalog, but it can also refer to a (broadly-defined) style of very homey stew, often made with beef. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1696890100196-TCEGPMXTHO1QAVCL6WOD/2023-05-12+19.56.20.jpg Our Dishes - Pancit Guisado https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644969371286-9BSR8F2PQLFY3Y1CXB4S/IMG_4564.jpg Our Dishes - Pancit Luglug Saucy seafood noodles, a classic of the pancit genre. Served with a garnishing of smoked fish, fried onions, spring onions, boiled eggs and calamansi. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1696890592491-2E2MTE5940HJJ31R917D/2020-02-13+23.26.54-1.jpg Our Dishes - Pastillas de Leche https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667979958744-6AE0KH6H7FJRJYSG4GWW/2021-10-07+19.36.22.jpg Our Dishes - Piaparan na Langka Young jackfruit infused with aromatic palapa paste, fried with grated coconut and turmeric, then stewed in coconut milk with vegetables. Our vegan take on piaparan. Piaparan is considered to be one of the iconic dishes of the Maranao people (the main ethnic group in Marawi and Lanao del Sur); eaten throughout the year, it also fulfils a role as a popular dish for the fast-breaking celebrations at the end of Ramadan. At its base is palapa, the ‘mirepoix’ of the Maranao, and a key component is shredded or grated coconut, which the ‘piaparan’ name refers to. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644965031268-F6CF7BLSPB8XYH174JSS/IMG_2136.jpg Our Dishes - Piaparan na Manok Chicken infused with aromatic palapa paste, fried with grated coconut and turmeric, then stewed in coconut milk with vegetables. Piaparan is considered to be one of the iconic dishes of the Maranao people (the main ethnic group in Marawi and Lanao del Sur); eaten throughout the year, it also fulfils a role as a popular dish for the fast-breaking celebrations at the end of Ramadan. At its base is palapa, the ‘mirepoix’ of the Maranao, and a key component is shredded or grated coconut, which the ‘piaparan’ name refers to. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1724281957399-3NXR0RULHZZMTCMMDB8A/2024-07-27+19.05.01.jpg Our Dishes - Pinaputok https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645027608735-TN7AGETV4N05NLIHXHCW/2021-04-04+18.14.46.jpg Our Dishes - Pinaypay https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667981911409-9T0W1364FPHREZ2BAOKE/2022-03-21+19.51.59.jpg Our Dishes - Pochero https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645025767814-P5DLASZT2FBS08BUYOKJ/IMG_1484.jpg Our Dishes - Polvoron Filipino non-baked pressed ‘shortbread’ bound with brown butter. A favourite little snack and popular pasalubong, or gift for friends and family that you bring back from your travels to show that you were thinking of them, I think it's a fitting way to end your meal with your loved ones. Toasted flour is mixed with milk powder, sugar and - my little twist - brown butter, before being pressed with a mould into a tablet shape. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645025955529-WKACVO1KRY52NNLEOPG1/2019-10-20+13.08.44.jpg Our Dishes - Puto Maya Puto maya ug sikwate - ginger-infused sticky rice cakes steamed in banana leaves (puto maya) and hot chocolate made from 100% cocoa (sikwate). This is a popular snack combo in Cebu, where my wife comes from. You have the blend of sweet tartness from the mangoes, the warmth and chew of the ginger sticky rice and the bitterness and thick mouth feel of the chocolate - all combined in one bite, it's a delight! https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1720054948602-93VYFUIBEQ54TGRNZ1ZJ/2024-06-15+19.59.08-1.jpg Our Dishes - Pyanggang Manok https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1696890227957-G7R0PVNH7VGX4C8XBBOJ/2023-08-05+13.59.11.jpg Our Dishes - Rellenong Pusit https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645026092198-5RQPEEPF4ZZLJH8J65QD/2020-02-14+21.39.30.jpg Our Dishes - Sans Rival Slabs of cashew dacquoise meringue layered with buttercream, and covered in... more buttercream. Indulgence on a plate! The origins of this are a little hazy (though it's definitely not indigenous), but given the usage of buttercream and the fact that it's usually served chilled, it's likely to have been introduced at about the same time as refrigeration - soo, late Spanish/early American colonial times? As for having a French name? Who knows...! But, as with many introduced dishes, it has been adapted to local ingredients (in this case, the copious use of casuy / cashew instead of almond or hazelnut) and tastes (the Pinoy sweet tooth). https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645026156450-H5UJ8NPIZF93E4STKKDT/2016-08-23+20.58.52-1.jpg Our Dishes - Silvanas https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644966796741-5IE8J2NXVEJKWTYQH4SV/2017-01-28+19.49.20.jpg Our Dishes - Sinigang https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644967352452-69IYKOM2R2ST5NA4GT27/2022-01-12+18.45.17.jpg Our Dishes - Siomai sa Tisa https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645026266746-MQIR5YRVNFILN6EA6CSR/2021-05-19+22.30.27.jpg Our Dishes - Suman https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645026392860-JNSWU0Q20VSB3TP1064V/2020-06-23+22.07.01.jpg Our Dishes - Taho Dollops of silken tofu served with pandan arnibal (palm sugar syrup) and sago pearls. A popular merienda snack enjoyed throughout the day, often fresh from a street vendor's bucket. "TAHO! TAHO! TAHOOOO!" Back in the Philippines, you'd often hear this cry, often early in the morning, from a man in the streets carrying an assortment of cans or buckets, hanging from a rod carried across his shoulders. As my mum would tell me, when she was younger, would run out with some money and a plastic mug, asking the man to open his cans and dish up the goods inside. With a few graceful moves, my mum's mug would be filled first with several dollops of hot, soft and smooth silken tofu, a spoonful of chewy sago pearls, and then a generous splash of arnibal, a sweet palm sugar syrup. Mix it all together, scoop it all up in overflowing spoonfuls, and that there was my mum's breakfast snack: TAHO! You'll find taho equivalents all across Southeast Asia, descended from the Chinese doufuhua - and actually, growing up in Hong Kong, I used to eat this every night as a cool and refreshing dessert, and that was the taho I grew up with. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645026707927-8NYNLGKSXYSKHK7KPCXY/2021-07-17+21.40.33.jpg Our Dishes - Tapa https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644967426194-KCVW565SOFWWR1Z4FWYG/2020-04-08+19.49.07.jpg Our Dishes - Tinola This is the Filipino version of chicken soup for the soul. It's heavily flavoured with ginger and a splash of patis (fish sauce), garnished with malunggay (moringa) leaves, and usually served with rice. Green papaya or sayote are other common additions. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644967514250-3J1BMJ6VNZRLBY1KHBP2/2020-01-21+21.03.37.jpg Our Dishes - Tortang Talong Smokey roast aubergine and egg fritter, often served with toyomansi (soy sauce and calamansi). https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644969605663-0LVOKABP38YH0ZZPPFWZ/2020-05-23+19.36.03.jpg Our Dishes - Sisig - Haggis https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644969679821-S7F31B1PDIZ1IVYNBCL4/2021-06-06+20.08.01.jpg Our Dishes - Sisig - Pork https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1644969813444-AEKX8EJCZE5RSUGH0MNS/2020-07-24+12.09.18.jpg Our Dishes - Tempeh Kawali https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645026484972-8Q6JAVUIE93CVDRPPUFI/2022-02-13+10.51.06.jpg Our Dishes - Torta de Cebu Fluffy lardy cakes popular in the VIsayas. This version takes inspiration from the torta of Argao in Cebu, and is flavoured with a hint of aniseed. I suppose you could describe this as a festive lardy cake, created as a way of using excess egg yolks (the whites having been used for construction) and lard (Cebu is the land of pork, after all). The result is a rich, slightly spongy affair with a pleasing sweet and savoury flavour, often matched up with sikwate (100% cocoa hot chocolate). It's very popular in the Visayas, with Argao in Cebu being well-known for it - but relatively unknown outside of it. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1645026571202-Z9KASUI97P3W4K4O4TW5/2017-04-22+21.39.14.jpg Our Dishes - Ube Cake Packed full of ube (purple yam - the highly-prized and colourful dessert ingredient of Filipinos), pineapples and cashews and topped with a cream cheese icing. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1667979693289-W2WLPXHLC3LIAGSMKLGF/2022-05-22+20.52.16.jpg Our Dishes - Utan Bisaya https://theadobros.com/written-words daily 0.75 2024-11-27 https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1679960018412-8A7CLS2MMZY03SXFN5S5/2023-03-27+17.38.03-1.jpg Written Words https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/1c9e76e4-438c-4ea3-a72a-c601a843370e/For+the+Love+of+Adobo.png Written Words - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/9157499a-112c-4596-85a9-f16e62211788/Photo+May+22%2C+11+13+16+PM.png Written Words - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/c49add12-718b-4f7c-b479-e716141e1993/2020-05-09+21.05.07a.jpg Written Words - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/b23ddb46-86fb-45e1-86c0-d256d946f009/2020-02-21+19.54.12a.jpg Written Words - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/edf78bf2-6713-4e58-9e31-706475ac03bc/Vittles+-+Adobo.jpg Written Words https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/95632cbe-84f2-4aaa-9f20-e6a79e118abd/2023-03-27+17.44.27-1.jpg Written Words https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/8eff10f6-bee9-4064-9629-6c554cc6266e/2023-03-27+17.35.00-1.jpg Written Words https://images.squarespace-cdn.com/content/v1/55cd1223e4b0ad0fe77f65fd/cb5aa367-2371-4291-b7c8-472cd71f191a/2023-03-27+17.37.09-1.jpg Written Words - 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