TBK cooks - Cooking Pinoy food

Chef Neil tries his Adobo- Masarap

Every time I go on vacation I try and squeeze in a cookery lesson. So far I have had 2 lessons on Khmer Cuisine in Siem Reap, Cambodia, one on Malaysian cuisine in Penang and one on Vietnamese Cuisine in Hoi Ann. While I was in the Middle East my friends taught me Middle Eastern cuisine, Indian and Pakistani dishes and lots of Filipino food. I have now written two cookery books and a cookery calendar, In preparation for my move to Palawan I had a wonderful cookery lesson in Puerto Princessa at Poochies Kitchen with Gracie where Jhoanna and I cooked their wonderful food like: 

 Fish Lumpia , Chicken Binakol  and Afritada with Pineapple

So for this blog  will explain how to make one of the most popular dishes in the Philippines:

 Pork and Chicken ( Baboy and Manok) Adobo

First you have to look the part so Corleen designed a Pinoy Chef Uniform for me, and made it

Chester did the graphics

Vin washed up and styled the rice. Our Artistic Director was James Colcol who took some fabulous photos

The best compliment for my Adobo came from my Pinoy Physio Aravelle who took some home for her family and said afterwards:

"I didn't know a Maputing tao ( white man) could make such good Adobo!"

Aravelle- if you are reading this in your new life in Canada I hope all is well with you and the family. Thanks for looking after me so well in Bahrain. Mahal Kita, Missing you already!!