One of my favorite western movies was the Gunfight at the O.K. Corral starring Burt Lancaster playing the role of Wyatt Earp, legendary lawman which depicted the O.K. Corral shootout in Tombstone Arizona in October 26, 1881.
A similar “fight” took place, this time, it was a competition of culinary skills, was held from April 29 to May 1, 2010 at the Marco Polo Plaza (www.marcopoloplazacebu.com phone 253-1111). It was called the Great Adobo Challenge, featuring four guest chefs who cooked various versions of the most popular Pinoy dish, the Adobo, which is, at times, considered the national dish of the country.
The chefs and the respective adobo dishes they cooked during the first day of the competition:
1. Chef Nancy Lumen-Reyes
a. Liposuction’d Adobo
b. Longganisang Adobo
2. Chef Myrna Segismundo
a. Mushroom Adobo Terrine
b. Roast Beef Belly Adobo
3. Chef Glenda Baretto
a. Adobong Sugpo sa Taba ng Langka
b. “Waray” Adobo
4. Chef Danny dela Cuesta
a. Tinupig Adobo (Twice Cooked Pork & Chicken Adobo)
b. Adobadong Bagnet sa Laoag (Pork Crackling Braised in Adobo-Pork Blood
So many adobos for your favorite food columnist to taste! Only problem is the photos taken were mediocre and my thanks to the Public Relations Dept. of Marco Polo for the pictures my beloved readers are now viewing.
The Liposuction’d Adobo is a recipe gimmick of Chef Nancy where in the subcutaneous fat of the pork belly and the rest of the fat between the muscles are sliced off reducing your guilt in eating this dish. Adding the sauce however replenishes the cholesterol but it makes the food more appetizing. No waste is incurred since the fatty layer goes into the preparation of her second dish, the Longganisang Adobo.
Chef Myrna cooked the Mushroom Adobo Terrine using button, shitake and Portobello mushrooms while the U.S. Black Angus Short Plate was used in preparing the Roast Beef Belly Adobo and the dripping from the roast was combined with balsamic vinegar to make the adobo sauce.
The “Waray” adobo was the creation of Chef Glenda who hails from Samar; no soy sauce was used hence the light-colored skin of the meat dominates. Adobong Sugpo sa Taba ng Langka was the second dish and crab fat paste was added to the simmered prawn proving a very rich taste.
Chef Danny had prepared two adobos, which has its origins from Northern Luzon, the Tinupig Adobo (Twice Cooked Pork & Chicken Adobo) and Adobadong Bagnet sa Laoag (Pork Crackling Braised in Adobo-Pork Blood.
Which adobo was the best? Very difficult choice gyud since all the chefs are my dear friends; but like all contests including the 2010 Elections, there are winners and there are those who considered themselves winners, excuse me, but were cheated of their victory. Pastilan gyud, back to healing this fragmented nation!
In my personal opinion, the top three dishes were the Mushroom Adobo Terrine, Adobadong Bagnet sa Laoag and the Liposuction’d Adobo (with the sauce). I have the recipes of these top three dishes and with permission from the Marco Polo Plaza, your favorite columnist can provide you a copy. ?