binagoongang adobo

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For Randy Ortiz, it’s ‘binagoongan adobo’ on a bed of gri... http://lifestyle.inquirer.net/food/food/view/20110317-32...

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For Randy Ortiz, it’s ‘binagoongan adobo’ on a bed of grilled eggplant

By Vangie Baga-ReyesPhilippine Daily Inquirer

DateFirst Posted 22:05:00 03/17/2011

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Kris Aquino once took home leftovers of his signature dish?THE LAST person I remember who truly enjoyed my adobo and even took home the leftover wasKris Aquino,? says noted fashion designer Randy Ortiz.

And, who wouldn?t enjoy his lip-smacking chicken and pork adobo with bagoong alamang(fermented shrimp paste) and achuete, served on a bed of grilled eggplant?

It?s not only Aquino and good friend Lucy Torres-Gomez and his other celebrity friends who findhis binagoongan adobo to-die-for, but also his fashionista friends?models, designers and stylists.

In short, Ortiz?s adobo knows no boundaries.

?If it?s a gown, this adobo is the classic Randy Ortiz signature creation,? he quips.

The addition of bagoong alamang in the adobo lends the dish a richer taste, with a play of flavorsin the palate with each bite?salty (soy sauce and bagoong), sour (vinegar) and sweet (sometimesOrtiz adds sugar to balance the concoction).

Ortiz uses two techniques in whipping up the adobo. Either he mixes the bagoong while sautéingthe garlic and onions in the pan, or drops the bagoong last right after the vinegar is poured ontothe dish.

The taste, he says, is quite the same, but if you want additional bagoong flavor in your adobo, youcan add more in the end. He uses store-bought bottled sautéed bagoong.

?What?s unique about this recipe is that even non-bagoong lovers will not be turned off,? Ortizshares. ?I have friends who don?t like the taste of bagoong, but when they try my adobo theytake to it and couldn?t spot what it is I added.?

Somehow, the sourness of the vinegar still overpowers the briny bagoong, which only enhancesthe flavor and gives that extra kick. The achuete provides color to the already dark dish.

Original recipe

Ortiz recalls that the original recipe came from his long-time staff member Manang Yoly morethan 10 years ago.

?Adobo is my comfort food,? he says. ?One day I asked her to cook adobo with different taste. So,she made me pork adobo with a subtle hint of bagoong. I liked it. Then, I told her to add bagoong



and lots and lots of garlic.?

It had since become a popular household recipe. Since Ortiz likes to host lunches and dinners inhis Makati condominium, his binagoongan adobo never fails to impress his guests.

?Funny, even if I serve Italian dishes in my parties with baked salmon and salads and all, there?sstill a clamor for my adobo,? says Ortiz, who finished Hotel and Restaurant Administration at LaSalle. ?It has also become the comfort food of my friends.?

Ortiz plates his adobo stylishly on a Pyrex container layered with grilled eggplant, to let seep allthe oil from the adobo. He usually serves adobo with other Pinoy favorites, such as kare-kare,pancit molo, rellenong bangus and pinakbet.

?Lately, I?ve had some guests who like chicken liver. So, I add the liver in the dish but separatelyserve it on one side of the platter because some don?t eat liver,? he says.

Because he?s diabetic, he already took out the sugar in the recipe, yet the adobo still tastesdelicious.

?Whenever I serve adobo, I always have plastic containers on standby because my friends alwaysask to take some home,? says Ortiz.

Binagoongan Chicken and Pork Adobo

1 k chicken

1 k pork (liempo or kasim), adobo-cut

? c garlic

? c onions

? c Barrio Fiesta ginisang bagoong

1 k eggplant

1 pack achuete, soak in 1 c water

? c soy sauce

? c vinegar

1 tsp black peppercorn

2-3 pcs bay leaf

1 c sugar (optional)

? c vegetable oil

Heat vegetable oil in wok for a minute. Sauté garlic and onions. Add bagoong and mix well. After5 minutes, add pork, soy sauce, pepper and achuete. Stir well. After another 5 minutes, addchicken. Mix for two minutes and then cover. Let it simmer until the pork and chicken becometender. After 10 minutes, mix again and add sugar and vinegar. Stir, cover and let it simmer until



the sauce thickens. Set aside.

Grill eggplant and peel off the skin. Place grilled eggplant on a Pyrex container or any ceramicdish and top it with adobo. Serve hot.

E-mail the author at vbaga@ inquirer.com.ph

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Showing 7 comments

Help Sendong victimsEmergency donations needed. Send aid now.

donate.unicef.ph

6 people liked this.

Note to Odd: You're right - but only if you eat this dish every day! Otherwise, it sounds

absolutely delicious!!

As for foreigners knowing only adobo: It's their loss - not ours!!

de Castro

sounds delicious, ill definitely try it, tnx!

Anne Molina Villaluz

sounds delicious, ill try it, tnx for the recipe!

Anne Molina Villaluz

The food sounds yummy but not healthy. This recipe is equal to heart attack, high blood,

kidney stone disease which is common to many Filipino dishes. Imagine the soy sauce,

sugar, vinegar, and ginisang bagoong are mixture of toxic food to our body.

Od



M Subscribe by email S RSS

Filipino dishes need to be reinvent to a healthier not tastier food for the health of the

Filipino.

Well try mcdonald if your not a pinoy. There is no pinoy if no adobo. Can you tell me

of any dish that is known by foreigners that are truely pinoy. It is only the adobo they

know.

generalproblem

@Melo A Costales: Common sense does not apply and is for the writer of the article itself

since a RECIPE is but a set of "directions" with a list of ingredients for making or preparing

something , especially food.

Lorenzo

Reminder about the achuete... dont put the achuete seeds in the dish! baka me mga kulang

sa common sense dyan kasi hehehehe

Meo A Costales



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