For Randy Ortiz, its binagoongan adobo on a bed of gri...

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For Randy Ortiz, its binagoongan adobo on a bed of gri...

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For Randy Ortiz, its binagoongan adobo on a bed of grilled eggplant

By Vangie Baga-Reyes Philippine Daily Inquirer DateFirst Posted 22:05:00 03/17/2011

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For Randy Ortiz, its binagoongan adobo on a bed of gri...

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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 was Kris 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 nd his 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 avors in the palate with each bite?salty (soy sauce and bagoong), sour (vinegar) and sweet (sometimes Ortiz adds sugar to balance the concoction). Ortiz uses two techniques in whipping up the adobo. Either he mixes the bagoong while sauting the garlic and onions in the pan, or drops the bagoong last right after the vinegar is poured onto the dish. The taste, he says, is quite the same, but if you want additional bagoong avor in your adobo, you can add more in the end. He uses store-bought bottled sauted bagoong. ?What?s unique about this recipe is that even non-bagoong lovers will not be turned o,? Ortiz shares. ?I have friends who don?t like the taste of bagoong, but when they try my adobo they take to it and couldn?t spot what it is I added.? Somehow, the sourness of the vinegar still overpowers the briny bagoong, which only enhances the avor 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 sta member Manang Yoly more than 10 years ago. ?Adobo is my comfort food,? he says. ?One day I asked her to cook adobo with dierent taste. So, she made me pork adobo with a subtle hint of bagoong. I liked it. Then, I told her to add bagoong

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Saturday, 24 December, 2011 09:36 PM

For Randy Ortiz, its binagoongan adobo on a bed of gri...

http://lifestyle.inquirer.net/food/food/view/20110317-32...

and lots and lots of garlic.? It had since become a popular household recipe. Since Ortiz likes to host lunches and dinners in his 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?s still a clamor for my adobo,? says Ortiz, who nished Hotel and Restaurant Administration at La Salle. ?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 all the 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 separately serve 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 tastes delicious. ?Whenever I serve adobo, I always have plastic containers on standby because my friends always ask 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. Saut garlic and onions. Add bagoong and mix well. After 5 minutes, add pork, soy sauce, pepper and achuete. Stir well. After another 5 minutes, add chicken. Mix for two minutes and then cover. Let it simmer until the pork and chicken become tender. After 10 minutes, mix again and add sugar and vinegar. Stir, cover and let it simmer until

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Saturday, 24 December, 2011 09:36 PM

For Randy Ortiz, its binagoongan adobo on a bed of gri...

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the sauce thickens. Set aside. Grill eggplant and peel o the skin. Place grilled eggplant on a Pyrex container or any ceramic dish and top it with adobo. Serve hot. E-mail the author at vbaga@ inquirer.com.ph

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de Castro

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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!!

Anne Molina Villaluz

sounds delicious, ill denitely try it, tnx!

Anne Molina Villaluz

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

Od

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.

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Saturday, 24 December, 2011 09:36 PM

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

generalproblem

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.

Lorenzo

@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.

Meo A Costales

Reminder about the achuete... dont put the achuete seeds in the dish! baka me mga kulang sa common sense dyan kasi hehehehe

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