Traditional ways are wonderful; but new ways, when applied with understanding and sensitivity, can create a dish anew – without betraying the tradition. – Doreen Fernandez: critic, author, Filipino food historian.
I was already full from all of the food from the other trucks and was only going to order the ube cupcake but Ed came back with The Original Manila Dip, Longganisa slider and the ube cupcake.
The Original Manila Dip had shredded chicken adobo and caramelized onions on toasted pan de sal, a traditional roll in the Philippines. It came with an adobo dipping sauce. I don’t know about you, but I LOVE to smell the something before I eat it. If it doesn’t smell good, I just can’t put it in my mouth. (Get your minds out of the gutter people, please. I’m talking about food here!) The pan de sal was warm, the smell of warm pan de sal is so soothing. Then I smelled adobo meat. At that first sniff, I knew it was going to be good.
I took a bite.. DUDE! I didn’t expect it to be that good! I didn’t even need the adobo dipping sauce. The shredded chicken was soft, as if it was simmering for hours in a bubble bath of adobo sauce. The flavors were on point, and traditional. It had enough vinegar to compliment the sweetness of the caramelized onions while the soy sauce gives it that extra dimension of taste. I think I may actually like it better on pan de sal than on rice. The pan de sal soaks up more of the sauce and holds up to it and doesn’t get soggy. Those who really know me, know that my daughter is the fiercest critic. She loves adobo and will only eat my mom’s because all others have failed. I had her take a bite. The minute I saw her face, I knew I had to give up my slider. I don’t think she’ll ever admit, or I for that matter, that this adobo was better than my mom’s but this indeed is a MUST try!!!
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