One of the best Filipino chefs anywhere, Romy Dorotan of Cendrillon in NY, will be doing the cooking demo sponsored by CUESA tomorrow. It will be held under the arches near Taylor's Refresher at 11:30. I was told by Amy Besa, Chef Dorotan's wife, that the demo will be a simple Filipino adobo. I'm not sure if it will be chicken, pork or both.
But based on the Adobong Poussin Relleno* that I tasted at their book launching dinner a couple of nights ago, their adobo is one worth learning, even if it isn't the elaborate creation I enjoyed. The sauce had that perfect balance of deep, mellow, sour-salty-garlicky flavors that characterizes the best Filipino adobo. (The cookbook, "Memories of Philippine Kitchens" is probably the best all-around book on Filipino cuisine I have ever read. More on that on another board, another day.)
* A tiny deboned chicken stuffed with chorizo, ground pork, chicken liver and quail egg, first roasted then braised in adobo sauce, the mere memory of which makes me salivate.
N.B., Though I had never met them before Wednesday, Amy Besa and Romy Dorotan are friends of friends.
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