Batangas Food Festival in Matabungkay Beach Hotel by Filipino Culinary Masters

What happens when you put together two extremely passionate, creative and talented master chefs, both successful in their respective fields, a managing director of a popular resort and her culinary team all together? That’s what Security Blanket had witnessed when I was invited to the media launch of Batangas Food Festival 2016 at Matabungkay Beach Hotel. It was a gorgeous lunch that could be called a symphony of flavours, tastes, aromas and textures that make up the Batangas Food Festival menu. 

Ms. Charley Leviste-Antonio, managing director of Matabungkay Beach Hotel in Lian, Batangas put together top chefs Ms. Nancy Reyes-Lumen, the “Adobo Queen” herself and Chef Jaja Andal to collaborate on the menu for this year’s Batangas Food Festival, which will run from October to December 31^st, 2016. 

Batangas Specialty: Adobong Manok Sa Dilaw (Chicken Adobo in Turmeric)

Batangas Specialty: The Adobo sa Dilaw (Chicken Adobo in Turmeric)

You must know how to cook Adobo if you’re a Filipino. It is a staple dish in town fiestas or even in everyday meals. You could cook it in so many ways: with chicken, pork, liver, string beans, etc. You could also prefer to have them shredded, flaked or sometimes even without its sauce. 

The first time I heard about Adobong manok sa dilaw was roughly a decade ago. I went on a Visita Iglesia in Batangas. Although my family was originally from Taal, I never had the chance to explore the other neighboring towns of Batangas. And that Visita Iglesia had given me better views on the different towns I had always wanted to go to. 

Adobong Manok sa Dilaw was served to us during our lunch at Escuela Pia. At first, I was a bit hesitant to try it. I thought, it might taste something like an Indian’s cuisine or chicken curry. So I figured, it must be spicy. But with my Mom’s prodding, I had tasted it. And I never regret having tried it. Batangas specialty, Adobong manok sa dilaw was nothing like chicken curry, although both are yellow—Adobo sa dilaw had a more distinct taste on its own. For one, instead of using artificial food color, it uses the natural yellow color of turmeric (luyang dilaw). 

The best thing about it, it had medicinal properties. And you can’t really compare its taste and its creamy texture with a chicken curry although both uses coconut cream when cooking it. Adobo sa Dilaw just had its own unique taste. But be warned though, turmeric will make your fingers/hands and other utensils you’ll be using when making this dish turn into yellow. 

I am happy that each time I cook this dish at home; I could see the plates are all clean. My family loves Adobo sa Dilaw in the same manner that they adore my typical adobo. When Jose Rizal came to visit Segunda Katigbak (his beloved lass from Lipa, Batangas), he instantly fell for this dish along with the one who cooked it for him. 

Try it yourself, and savor this Batangas specialty dish at home. And get to know why Jose Rizal craved for this dish.