A food article for your Sunday!
ADOBO AT PURPLE YAM (RESTAURANT IN MALATE OR KIOSK IN ESTANCIA MALL, CAPITOL COMMONS)
Amy Besa, owner of Purple Yam in Brooklyn and Manila, also a self-described Manileña, makes her adobo with apple cider vinegar because that’s what was available in her city supermarkets growing up. A recipe from her book Memories of Philippine Kitchens uses baby back ribs and replaces the peppercorns with tellicherry peppers. She shared her recipe with the New York Times, where it maintains a perfect five-star rating from hundreds of homesick Filipinos.
Needull in a haystack 