Adobong Bicol Express by Chef Michelle Adrillana

Meet Chef Adrillana
Chef Michelle is an only child who grew up with fur siblings. Although she looks feisty, do not be deceived by it as she is a gentle soul. She loves books and spends some of free time sitting on the floor of a bookstore reading books or reading to her two active kids. She has a great sense of humor and always will be a little girl at heart despite too much pressure at work and the stresses our daily life brings. She is passionate in everything that she does and always competes to outdo her best self today to achieve excellence. She looks every inch of a lady but thinks like a man and works like a horse especially in the kitchen. You might be surprised to know that Chef Michelle doesn't even know how to cook 8-10years ago - not even her puppy Tango would eat the food she prepares. And although she exudes an air of arrogance an/or confidence, she never fails to pair it with a humble heart.

Current Gig: Co-host on Cook Eat Right on UNTV, regular guest chef every Wednesday in Rise & Shine on UNTV, TV guest appearances on Umagang Kay Ganda & Unang Hirit, brand ambassador for Gastro Chef, Skintalk Avenue, and Calayan Surgicentre Corp. in the Philippines.

Location:  Philippines
Website:  Flavors on Fire
Facebook:  Flavors on Fire Page
Instagram: @flavorsonfire

What inspires you to make Filipino food?
Filipino food is underrated, when in fact it is truly rich in history and culture. Although I prepare international dishes, there is no denying the fact that I am a true-blooded Filipino. As a chef and a Filipino, it is my duty and obligation to the local culinary industry to promote out local cuisine. Our food is delicious on its own – much more if done with the right cooking techniques, proper cuts, and attractively presented.



So 8 years ago, you didn't know how to cook, what made you want to dive into the competitive world of professional cooking? 
My ex-boyfriend, whom I am now blissfully married to, is a very hungry man. We would dine out all the time and try out different restaurants which have different offerings. I know my food. I understand taste and ingredients and when I eat something I somehow have an idea of what was in that dish. So I started searching on the Internet for recipes and experimenting in the kitchen. You’d be laughing hysterically if I told you the dog wouldn’t even eat the food I prepared. Until Gordon Ramsay’s “Hell’s Kitchen” and Nigella Lawson’s show aired on TV, I was challenged by the heat and passion put into the cooking and drawn like a moth to the fire by the glitz and glamour of it. I guess “astig” would be the right term for it, so I enrolled in culinary school.

What was it like being a woman in the kitchen?
For candor’s sake, I never thought there is a worse word than “hell” the moment I stepped in the real kitchen – but being the type of woman who does not like to fail, I pushed and enslaved myself to stand out in a male populated industry by working than expected. It is hard to be in this industry especially if you are a woman. But if you can still be a mother, a wife, look every inch a woman, and work a hundred times harder than a man, you are a rock star and I will worship the ground you walk on. This is how extremely hard and challenging this industry is, but the rewards are just so heavenly. And since there is no other way up, all you have to do is go through hell first.

If you can share your food with anyone passed on or alive, who would it be?

It would be Chef Gordan Ramsay as he is my culinary idol.

What is your ultimate dream as a chef?
As a chef, my ultimate dream would be to have my own private dining or a small restaurant where I could continuously grow and learn with my team. I would also like to have a small cooking school to continuously impart my knowledge with those who are willing to better themselves.

Once I already have those, I would invite Chef Gordon Ramsay on an all-expense paid trip to Manila just for him to sample and insult my food. :)



What has been the most challenging part of being a busy chef and a mom?
Being the hands-on mom that I am, there were times when my kids would complain that they are always late for school just because I personally drive them to school. I make sure I am very visible especially during their formative years just so they know my work as a chef is not trying to rob them of their mother’s precious time. It is very challenging to juggle both family time with my career, but being the boss of my own business gives me the luxury of having the best of both worlds.

What has been your proudest moment thus far in life and in the culinary field?
My proudest moment in life would be giving life to two adorable and smart kids and being married to the most decent man on Earth. In the culinary field? Being able to inspire and motivate others to better themselves and constantly improve and excel, not only in the culinary world, but in any chosen field of those I was able to reach out to.  Also, I was able to epitomize the modern woman – strong, but gentle, assertive, motivated, passionate but never losing the core values of the traditional Filipino family.

What makes your adobo special?
My adobo is special as it is thrice cooked and made with the simplest but purest of ingredients which can be sourced in the local markets. It is also a fusion of Pinay and Thai cuisine given my strong background in Thai cuisine as well.


Special memory about adobo: 
I have always loved adobo since I was a child. Basically everybody cooks in the family. My mom makes a mean adobo. My grandma is a great cook. My uncles cook. My aunt cooks different types of adobo: adobo with mushrooms, hard boild eggs adobo, adobong heart of banana, and the list goes on. Although I also love kaldereta, kare kare, menudo, sinigang, and other Filipino dishes, I couldn’t quite find a single dish as versatile as the adobo.

Adobong Bicol Express Recipe

by Chef Michelle Adrillana

INGREDIENTS: 

*Pork Tenderloin

*Coconut Oil

*Finely Chopped Garlic

*Finely Chopped Ginger

*Cane Vinegar

*Soy Sauce

*Thai Fish Sauce

*Bay leaves 

*Black Peppercorns

Coconut cream 

Coconut Milk

Bird's Eye Chili 

Green Chili Fingers

Thai Chilis

Lemongrass

Palm Sugar or Brown Sugar

METHOD: 

Heat Coconut Oil. 

Add chopped garlic and sauté. 

Add chopped ginger & saute. 

Add chilis and continue sautéing. 

Add lemongrass and continue sauteing. 

Sear pork tenderloin & set aside. 

Add vinegar & bring to a simmer. Don't stir

Add soy sauce & fish sauce. 

Add bay leaves. 

Add whole black peppercorns. 

Place back pork tenderloin. 

Add coconut milk and simmer. 

Add coconut cream. 

Add palm sugar. 

Adjust seasoning if necessary. 

Slice pork and cover with sauce. 

Lastly, serve and enjoy!

Aside from adobo, name a Filipino food that everyone should try at least once and why:

A stew is comfort food, so I choose kaldereta.  In Hungary they have Hungarian beef goulash, beef rending in Indonesia, pork ragout in France, etc.  The principle and cooking process is almost the same, so I guess it wouldn’t be hard for foreigners to accept the dish.

Where do you think Filipino food will go in the next few years?  What will you strive to do to promote it?

Being on TV and conducting live cooking demos, it is easier for me to impart my modern ideas for traditional cuisine to improve.  The other chefs and I could help promote Filipino food cuisine by showing the proper cuts and preparations as well as proper methods and techniques.  With the help of foodies, chefs, and the government, local cuisine will be globally competitive and respected in the next 3-5 years.

 ********

Would you like to be a part of Project:Adobo?

Follow this link to submit for your own adobo-file!