I had wanted to write about some happy memories late last year but thought it was most apt for New Year's Day. This is about the adobong manok (chicken stewed in vinegar and soy sauce with bay (laurel) leaves) that my lola, Tatay's mother, cooked for us when she was still able. I remember she used to travel to Manila from Iloilo almost every Christmas in the 1970s. We usually went home for vacation during the Holy Week when Tatay could have longer leaves. Those times, it usually took from 22 to 26 hours by boat between Iloilo and Manila but as long as the weather was okay, travel didn't make you tired so lola wasn't so tired when Tatay fetched her at the port (Pier 2 as I recall as this was where the Negros Navigation ships docked). Every time, she brought with her a small pot or caldero containing adobong native chicken that she had cooked at our home in Cabatuan. Adobo is just the kind of food that could survive a whole day's travel. There was something special about that adobo and not just because lola made it from ingredients from Iloilo but because it was made with a lot of love.
We could never enjoy my lola's cooking again since she passed away in the early 1980s. But then whenever we had a chance we brought native chicken raised at our home in Cabatuan so we can at least recreate some of our favorite chicken dishes with the main ingredient no less. Recently, Tatay came back from Iloilo with some native chicken and below are a couple of photos of the adobo.
|Adobo using native chicken from our home in Cabatuan, Iloilo|
|A close-up of the native chicken adobo|