 |
| Salmon Steak and Tofu Oriental Adobo |
Meet Jonie:
I grew up in a healthy family by which all the family members have their own home-cooked masterpieces. Within my growing years, I have been given the freedom to explore the culinary world in order to satisfy my curiosity. Throughout my collegiate years where I took up Hotel and Restaurant Management, several opportunities arose and I propel myself toward culinary activities and competitions and bagged awards and recognitions. After college, I was employed to various company and currently enjoying the FMCG industry as a Key Account Manager. Most of my spare time, you can find me only in the kitchen and concocting new recipes. Creativity and resiliency are my key strengths. Moreover, I take life as it comes with optimism and never give up.
Full Name: Jonie Rivera Javier
Hometown: Manila, Philippines
Current Locale: Pasay City Philippines
Is there someone in your family who inspires you to cook Filipino food?
My mother inspires me to cook Filipino food and also my daughter who inspires me to prepare the food in an innovative way. My 6 years old daughter’s taste is unusual as she’s not a fan of fast-food chains unlike other kids who loves Mcdo or Jollibee. Her favorite food is Adobo that’s why it made me more inspired in preparing adobo with different twists so that she’ll be satiable in every adobo I prepared.
What is a special memory you have about adobo?
Every time I prepare adobo or any Filipino food has always been a special memory that’s why I always take a picture of it and share it with my friends. Sharing the food I prepared has been always special because it gives joy not only to my heart but to everyone’s heart.
If you can share your adobo or any Filipino food with anyone passed on or alive or even a fictional character, who would it be and why?
I would love to share my adobo to my grandparents (both from my mom and dad side) as I never saw them alive. I want them to taste my adobo or any specialty because I firmly believe that they know the authentic taste of the dishes and will give valuable input.
 |
| Gizzard with Spinach Adobo |
What is an attribute about Filipino food that you feel might be misunderstood?
Some of us have misunderstood that most Filipino dishes were mostly sweet and too oily. Little they know, that most of which are just paired with Lechon Kawali or fried pork parts. Filipinos abroad may sometimes lose their drive to prepare Filipino dishes due to unavailability of raw materials. They can always look for an alternative ingredient that can somehow be at par with the local or natural taste.
Where do you think Filipino food will go in the next few years? What will you do to further promote it?
Filipino food will be arguably the most popular food in Asia in the next few years. If given an opportunity, I will promote Filipino food by imparting recipes that has a twist and uploading its picture in the internet. Also, I will soon come up with my own site or blog site that will nourish their culinary knowledge to deeply appreciate Filipino food. I would also love to go different places and try their best dishes and will try to correlate their dishes to Filipino dishes.
We all love adobo, but name a Filipino food that should be tried at least once:
Everyone should try Sizzling Sisig as Anthony Bourdain described it as a “divine mosaic of pig parts, chopped and served sizzling and crisp on one side on a screaming hot platter.”
Editor's note: please refer to this delicious video.
In your time of preparing Filipino food (and as you mentioned you have entered cooking competitions), what is a experience you are proud of?
I was always proud of the time when I was in college wherein I was aggressive to join inter-collegiate competitions such as San Miguel’s Cooking with Beer Competition and Unilever’s Caterplan Culinary Grand Prix Competition. Wherein my partner and I won the National Grand Prize for Edible Centerpiece category and had my first trip in Singapore as the grand prize to witness the Salon de Culiniere. With the Cooking with Beer competition, I represented my school on my own expense. I was the only independent contestant where I came in only holding my Kawali while other contestants came in with their handbag with expensive sets of tools. I prepared my entry which is Sisig on a Bread Basket. I was more proud of this because it taught me how to be independent, appreciative and brave.
 |
| "Cheezy Adobo" |
What are the names of your "adobo specials?":
Cheezy Adobo
Salmon Steak and Tofu Oriental Adobo
Gizzard with Spinach Adobo
What makes your adobo YOUR adobo?
I still use my tamarind sauce as an alternative ingredient to vinegar and added spices and ingredients that is more than the usual.
If you had a round trip plane ticket that could take you to ANY 5 destinations in the world, where would you head to? Starting at Manila as your destination point, GO!
From Manila I will first travel to Spain and Norway. After which, I want to go Napa Valley, California USA then Tuscany, Italy and head back to Asia- Australia.
***********
Would you like to be a part of Project:Adobo?
No comments:
Post a Comment