Meet Tim: Creative, experimental and loves to cook adobo :)
What inspires you to make adobo or Filipino food?
I grew up eating it. Some of our best friends are Filipino and we're surrounded by the culture here on Maui...I started Adoboloco.com to only focus on Adobo recipes from around the world. The blog, with a bunch of recipes, is here: http://adoboloco.com/blog/
What makes your adobo special?
Very simple to make with a lot of sabaw and super tasty.
Find Tim's recipe on his website HERE.
Hometown and Residing In: Kihei, Maui, Hawaii
Website: http://adoboloco.com
Special memory about adobo or Filipino food:
I grew up eating Filipino food so I've never had a problem going into a mom and pop restaurant and ordering. They're usually very surprised and sometimes ask, "Where and how long did you live in the Philippines?". I probably eat Filipino food 2-3 times a week…
I'm not Filipino, I'm Portuguese. I grew up and still live in an area of Maui that has a very high concentration of mostly Ilocano and some Tagalog...When I was a kid we never made pork adobo.
The pork was always saved for Vinha d'Alhos (editor’s note: Carne de Vinha d' Alhos is a Portuguese dish that has a very similar preparation as an adobo. Find Tim's recipe HERE).
As a child I spent a lot of time with some close family friends...Opihi Man and his wife (both Ilocano). I'd eat lunch with them, go harvest wild banana and bamboo shoots near Hana. I also got to tag along with them starting at the age of 3 to Oahu to visit my Grandparents. A lot of good food and memories with them.
Tasty Tidbit: Oh yes, he's a saucier as well:
From Tim's Instagram @adoboloco
The Makings of Turkey Adobo and Turkey Adobo Eggs Benedict with the Leftovers
Would you like to be a part of Project:Adobo?
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