Meet Joanne and her Mom:
9-5, Joanne is a medical reimbursement specialist at a private practice in San Francisco. 5-9, Jo is the creative force behind a French macaron baking endeavor called Mahal to the Macs and author of a food blog called Jo Boston is a Foodie. Her writing has been posted on the San Francisco CBS Local website, Kulinarya Magazine, SF Station's YUM! Blog, and Pinchit. She is also co-founder of kapaMEALya - a dining group based in the San Francisco Bay Area that focuses on promoting Filipino cuisine and Filipinos in the culinary industry...and she is the editor of Project : Adobo (the site you are on right now if you haven't already noticed). She enjoys traveling, writing, and kitchening!
Evelyn is mom to Joanne and Sherri-Anne and grandmother to Jayla Nicole. Having immigrated from the Philippines in her early 20's, she started work in the hospitality field and has worked her way up. She now works in the culinary field at two luxury hotels in San Francisco. Joanne credits Evelyn for teaching her how to appreciate the San Francisco food industry and how a professional kitchen works. Her tallest client is Michael Jordan and shortest is Jayla.
Hometown: Jo was born in San Francisco and Mom was born and raised Umingan, Pangasinan, Philippines before settling in SF
Residing In: Daly City, California
What inspires you to
make adobo?
I make adobo because it’s a food of my childhood…and a dish
that I think wins my husband over every time I make it.
There is a lot of sentimental value in making and eating adobo. I am rarely ever not satisfied with it. Plus it reminds me of my grandma whom we call “Inang” - which is why I have included my mom, Evelyn, in my adobo-file.
There is a lot of sentimental value in making and eating adobo. I am rarely ever not satisfied with it. Plus it reminds me of my grandma whom we call “Inang” - which is why I have included my mom, Evelyn, in my adobo-file.
.JPG)
What makes your adobo special?
My adobo is pretty old school. I remember my grandma making chicken wings
adobo when I was a kid and I try to make it in her fashion. Of course, I will never ever make it as good
as she did, but it’s pretty good. I use
chicken wings because the collagen makes the sabaw nice and velvety. Plus I love when the meat slips right off the
bone. The recipe is pretty simple Рsaut̩
garlic and onions in olive oil and butter until it reaches a golden translucent
color, add chicken and coat with onions and garlic, add soy sauce and vinegar,
and boil for about 45 minutes. No pre-marinating
or bay leaves or ginger. I like simple
recipes. I also like my sabaw on the
sweeter side, so on this occasion when the chicken was cooked thoroughly, I took
them out of the pot and reduced the cooking liquid until it was syrupy. Vinegar gets sweeter the more it cooks. For final presentation, I poured the sabaw back
on the chicken.
On the side, it is common for us to make a tomato salad. It can be mixed with mango or itlog na maalat or regular boiled eggs as pictured above. I often saw Inang eat her adobo with rice and banana.
On the side, it is common for us to make a tomato salad. It can be mixed with mango or itlog na maalat or regular boiled eggs as pictured above. I often saw Inang eat her adobo with rice and banana.
Special memory about adobo from Jo’s point of view:
In 2003, my mom, my sister and I drove to So Cal for a vacation to Pasadena and Disneyland! Instead of packing the usual sandwiches,
my mom packed a giant vat of pork chicken adobo and rice. It’s the perfect road trip food because it
doesn’t need refrigeration. Every pit
stop was adobo and rice. At the hotel,
adobo and rice. I don’t even think we
finished all of it, but it was delicious. I prefer ulam and rice over sandwiches any day anyway.
Special memory about adobo from Mom’s point of view:
Jo: Mom, can you tell
me a memory about Inang’s adobo –
Mom: (before Jo
finishes question) “It’s THE BEST.
I don’t know what she does, but every time it is so good. Even when she did not put soy sauce in it (adobong puti), it is so tasty. When I was a child, Inang went to the market every Sunday, Wednesday, and Friday. Sundays, since we had no refrigeration, she bought everything fresh that morning and made meals for Sunday, Monday, and Tuesday. Tuesday was usually adobo day.
Adobo tastes better with time.
 |
| Mom is on the far left and Uncle Freddie is on the far right |
I don’t know what she does, but every time it is so good. Even when she did not put soy sauce in it (adobong puti), it is so tasty. When I was a child, Inang went to the market every Sunday, Wednesday, and Friday. Sundays, since we had no refrigeration, she bought everything fresh that morning and made meals for Sunday, Monday, and Tuesday. Tuesday was usually adobo day.
Adobo tastes better with time.
So she would cook the adobo on Sunday and leave it in the
pot after it was done. It was made with
pork – with the meat, skin and fat. That’s
what makes it good! Then she put the pot
in a basket and hung the basket on a hook that hung from the ceiling of the
kitchen. We are supposed to eat the adobo
on Tuesday, but sometimes it would be half full because me and your Uncle
Freddie would take a chair, and take the basket off the hook and take adobo
from the pot! By the time Tuesday came,
there was only half left in the pot!
Then Inang would yell, ‘Who ate all the adobo?!’ But it was so
good. Sometimes we would just take the
adobo fat that collected on top and put it on top of rice. We did not want to get caught, so we ran
behind the pig pens behind the house and eat there. Inang thought we were playing, but we were
eating the adobo.”
Would you like to be a part of Project:Adobo?
No comments:
Post a Comment