Tuesday, February 21, 2006

Chicken Adobo on Martha


It’s International Food Week on the Martha show and I was excited to hear Martha talk about the Philippines and our classic dish, chicken adobo. (Photo taken from www.marthastewart.com)

She invited Romy Dorotan, owner and chef of Manhattan’s Cendrillon, to cook chicken adobo. Romy's recipe is very elaborate and even included coconut milk, which I didn’t know you can add to this dish. I cook mine only with soy sauce, vinegar, garlic and ground pepper.

Romy also brought his sous-chef, Perry Mamaril, who demonstrated how to grate the flesh of coconut from a coconut horse. I anxiously waited for him to squeeze the coconut milk from the cheesecloth. It brought back childhood memories when I saw people do this back home.

You can check out Romy’s chicken adobo recipe on Martha’s website. (Or click on the picture above.)

It makes me happy that a celebrity like Martha noticed the Philippines and our delicious dish. Also, on the show, a Filipino group called the Kinding Sindaw, performed the Butterfly dance.



The Martha show acknowledged that it was recorded prior to Friday’s devastating mudslide in the Philippines and that their thoughts and prayers are with all those affected by this tragedy. The Filipino community here in Winnipeg is also horrified by this news and is raising a disaster relief fund for the survivors of this tragedy.

7 comments:

Sidney said...

I am also surprised about the coconut milk and adobo...

Yes, what happened in Leyte is a real tragedy.

earthember said...

Chicken Adobo looks good. I must try the reipce.

Yes, that's how my granny and mom would squeeze out coconut milk in the good old days. Actually, it's still being done this way by many traditional cooks.

karen said...

i love martha stewart! sayang hindi ko napanood.

Senor Enrique said...

I love Cendrillon! I used to go there on Saturday afternoons with friends. I've been there a couple of times at night, but too crowded for me. Besides, their dining menu is more a fusion of French/Filipino and most often too spicy for my taste.

A girlfriend, a speed cook, once taught me a recipe for adobo -- soy sauce, lemon and ground pepper to marinate the chicken in for a couple of hours. It works! I serve it with steamed brocolli and my friends love it (including the Filipino friends!).

domestic rat said...

I MUST try this out one day though I wonder would there be any difference betwn packet coconut milk and the freshly squeezed milk?

niceheart said...

Domestic rat, I use the canned one when a recipe calls for coconut milk. I guess the packet would work, too. Also, adobo is just as delicious without coconut milk. :)

BW said...

Interesting indeed. I happened to watch the movie American Adobo for the first time ( better late than never)this weekend he he . High time for adobo to be famous. Remember former US Ambassador Cocoy Romualdez, brother of Imelda? He used to be known for his adobo diplomacy - giving adobo to U.S politicans and government officials... yikes.