Filipinos have protested the government's move to standardize the recipes for various national dishes, and voiced out pleas to leave their favorite food items alone.
In July, it was reported that the country's Department of Trade and Industry's (DTI) Bureau of Philippine Standards (BPS) had commissioned a committee of chefs to decide upon standard recipes for many popular dishes widely prepared and enjoyed around the country, including the beloved adobo – a meaty stew containing either, chicken, pork, or squid, marinated and slow-cooked in a soy sauce and vinegar mix.
The committee was requested to help streamline the many variations of adobo and other local recipes – including sinigang, sisig, and lechon among others – for the purpose of commercial promotions and establishing an international identity for Filipino cuisine.
Read the rest of Dale John Wong's article at Mashable SE Asia
While we're all for promoting Filipino cuisine internationally, it might be better to present our culture as a mosaic of different cooking techniques, languages, and cultures instead of a mash-up of our over 7,000 islands. It would be a bummer if we miss out on some our local practices by trying to squish everything together.
Here in Buku-Buku Kafe we want to show our Southeast Asian and Filipino identity in our food. Two of the best examples of this are our Hawker's Fried Chicken (pictured above) and Pork Adobo bowl (below)—both inspired by food stall chicken and pork bowls and our love for adobo.
Try each for yourself here.