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So generous, Paul Qui. After sharing with Food & Wine magazine his recipe for kinilaw, here comes the Top Chef winner again, sharing with GQ magazine his Adobo recipe plus a few truths about our non-official national dish.
It’s part of GQ’s series where they ask chefs what they cook when they’re by themselves. Qui’s answer? Adobo, thank you very much.
Three things we love about this feature. First, how he mentions the truth, revealing that “every Filipino family has their own adobo recipe”.
Qui mentions how his family has two versions: One on his mother’s side, which he likens to carnitas because it didn’t have sauce. And the other, from his father’s side, which is juicier because it uses soysauce.
Second, we love that Qui gave us an idea: Adobo as hangover food. “When I’m starving or hungover I want Adobo,” the James Bearde awardee says.
Finally, we love that Qui revealed yet another open secret among Filipinos: That Adobo gets better when it sits.
The picture he painted of our non-official national dish in relation to ourselves is just so real and so accurate, we will surely try out his recipe.
Of course, there are no guarantees his Adobo is better than your mother’s, okay?
Photo: BravoTV
