"Filipinos all have their own opinion on which one is the best, there is no single standard on how to cook adobo," Ige pointed out. As a salty and savory medium for the Classic Chicken Adobo, Ige brought Mamasita's toyomansi. He prepared the atchara made from green papaya and other aromatics to compliment the different adobo dishes. Maria and Doreen Fernandez as some of his Filipino food heroes, as these women continued to ask questions and dig for answers to find out more about Filipino food. As he continues to advocate Filipino food, Ige hopes to find Filipino cuisine in the culinary repertoire of international chefs.

Source: Manila Times July 16, 2022 23:56 UTC