Adobong Pusit

We were challenged by our brother to do our own version of Adobong Pusit. And being a cook, i gladly took his challenge. I never made this dish before, so i had to consult my mentor and the best cook in the world..... My Mom! hahaha..

Adobong Pusit is squid cooked in ginger, tomatoes, onions, garlic, soy and vinegar. In our version, i made squid ink risotto, using the the adobo broth. I then poached the squid in the same broth to give that adobo flavor. lastly, i fried some very fine vermicelli noodles (pancit bison) for some contrast of textures.

I think our brother is very happy with this one.

- Alo and Boots

"He cooks, I eat. That's it!"

Chocnut Mousse

Chocnut is a childhood favorite not only to ours but also to many filipinos of our generation. Boots and i used to buy tons of this chocolaty, nutty goodness and devouring it in one sitting. It's dry and crumbly weird texture is what made us fell in love with this chocolate.

We were thinking of a dish that will remind us about our childhood. A dish that ones you eat, will transport you back to your childhood memories. One of our cousins suggested to make a dessert out of a chocnut, and thats where it all started.

This dessert has 5 different components to it; Chocnut mousse, Chocnut ganache, chocolate cake, Chocnut sauce, and a pistachio tuile. With these elements put into one dessert, it surely transformed a very humble ingredient into a sophisticated, yet familiar dessert.

Hope you enjoyed this one!

- Alo and Boots

"He cooks, I eat. That's it!"