Join Chef Nancy for this immersive, approachable cooking class all about adobo, the national dish of the Philippines.
Adobo isn't just a single recipe; it's a method of cooking that lends itself to a great variety of preparations. In this class, you'll learn five ways to serve up the savory, sour and umami flavors of adobo. Start by getting to know the calamansi, or Filipino lemon, with a simple but refreshing welcome soda. From there, you'll kick off class with creamy adobo dips served with crackers and crunchy air-fried chicken adobo flakes. Dinner is an adobo and salted egg fried rice and traditional chicken adobo. For dessert, choose between halo-halo (sweetened fruits layered with gelatin) or Mais con Hielo (cream corn topped with frozen almond milk).
Creamy adobo dip and adobo butter with crackers
Air-Fried Chicken Adobo Flakes
Adobo and Salted Egg Fried Rice
Traditional Chicken Adobo
Halo-Halo with sweetened fruits and gelatin
Mais con Hielo with cream corn and frozen almond milk