Culinary Journey with the Adobo Queen: Discovering Filipino Flavors

A recent culinary experience in Hawaii brought together a group of friends for a reunion filled with vibrant Filipino flavors. Among the attendees was Nancy Reyes Lumen, renowned as the “Adobo Queen,” who shared her expertise in preparing traditional Filipino dishes. The gathering, organized by Dolores and Albert Bediones, showcased not just nostalgia but also a deep appreciation for Filipino cuisine.

During the reunion, Lumen prepared a sumptuous menu that featured chicken and pork adobo, shrimp in ginger and coconut milk, and a unique sisig made from pork skin. The spread also included adobo fried rice and a roasted pork belly topped with caramelized sugar. The gathering provided an opportunity for attendees to explore a variety of flavors, including a refreshing Filipino salad comprising blanched sweet potato leaves, diced mango, jicama, salted duck eggs, tomatoes, and onions.

A central theme of the evening was the versatility of adobo, a dish with countless regional variations across the Philippines. Lumen explained that the term “adobo” derives from the Spanish verb adobar, which means to season or marinate. Originally, vinegar was used in adobo for preservation, but the addition of soy sauce—introduced by Chinese immigrants—has become a hallmark of the dish.

In the kitchen, Lumen demonstrated her approach to adobo, emphasizing a precise ratio of ingredients. For every three tablespoons of fish sauce, soy sauce, and vinegar, she added one tablespoon of oyster sauce to about three pounds of chicken thighs and pork belly. This method stood in contrast to the more common practice of improvising with ingredients, leading to a more balanced flavor profile.

Lumen’s innovative use of oyster sauce, which adds a touch of sweetness, sparked discussion among the group. While some cooks might add sugar to mitigate the acidity of the vinegar, Lumen preferred the nuanced flavor that oyster sauce provided. The debate over “wet” versus “dry” adobo also revealed personal preferences, with Lumen favoring a saucier version that complements rice, while some attendees enjoyed a drier preparation.

The cooking session not only highlighted the intricacies of Filipino flavors but also the cultural significance behind each dish. Lumen noted that each type of fish sauce, soy sauce, or vinegar can vary significantly in flavor. She encouraged attendees to adjust their seasonings according to personal taste, demonstrating the importance of adaptability in cooking.

Another notable dish was the coconut shrimp, which surprised attendees who often associate coconut milk with cuisines from other regions. Lumen explained the integral role of coconuts in Filipino cooking, particularly in the southern parts of the country. The dish was prepared using a 1:1 ratio of vinegar and fish sauce for marinating the shrimp, showcasing Lumen’s commitment to balance in flavor.

Reflecting on the experience, attendees expressed gratitude for the opportunity to learn directly from a culinary expert. One participant shared her personal journey, revealing how her Japanese mother had learned to cook Filipino dishes for her Filipino husband. This connection added depth to the experience, illustrating how food can bridge cultures and create lasting memories.

The reunion served as a reminder that culinary traditions are often shaped by personal histories, geographical influences, and cultural exchanges. Lumen’s insights into cooking techniques and flavor combinations highlighted the rich tapestry of Filipino cuisine. As participants prepared to recreate these dishes at home, they left with more than just recipes; they carried with them a renewed appreciation for the culinary arts and the stories they tell.

In a world where food serves as a universal language, gatherings like this one underscore the importance of sharing and celebrating cultural heritage through cuisine. As Lumen aptly noted, “Anything is possible” when one approaches cooking with curiosity and an open mind. The evening not only honored the flavors of the Philippines but also fostered connections among friends, reinforcing the idea that food is a powerful means of bringing people together.