According to【ABS-CBN】, the “don’t mess with my adobo” fever is still ongoing in some circles online, and maybe every time an adobo was cooked in a Filipino kitchen in the past week, from Tondo to Forbes Park, people were reminded of the Department of Trade and Industry Philippines’s (DTI) plan to standardize its recipe.
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If you have no idea what the online community is currently riled up against, it’s the announcement of the DTI that it was forming a technical committee that will create a standard recipe for adobo and eventually other Filipino dishes. The government agency got a lot of flak for the idea, with the collective online sentiment being, “Why will you dictate how we make our adobo? Don’t you have better things to do?”
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According to【ABS-CBN】, the DTI has since explained itself, of course, saying the standardization will only cover those that the agency will promote abroad. “This is just among the many groundwork to develop more creative industry exports,” the DTI said. “The attempt is to define what we will promote internationally and not redefining what adobo is to different people now.”
One of the more meaningful responses to the DTI’s follow up statement that we come across is from the respected food author, restauranteur and champion of Filipino food ingredients, Amy Besa. Together with her husband Romy Dorotan, she runs the successful Purple Yam restaurant in Brooklyn, but they’ve been purveyors of Filipino food in New York since opening their first restaurant in Soho in 1995.
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