The Department of Trade and Industry (DTI) earlier announced its suggestion to have standardized recipes for some Filipino recipes such as the well-loved adobo. The department said its Bureau of Philippine Standards (BPS) established a technical committee that will standardize Filipino recipes, the first being adobo.
According to a news report on the GMA News, the standards will be for the international promotion of the dish only.
This was the clarification in light of its press release last July 9 where the DTI announced that it seeks to standardize how the adobo is cooked. It claimed that this “aims to standardize the cooking technique”. It should be noted that adobo is actually a method of preserving food and a cooking technique, not the dish itself, although this latter definition has been a common belief.
“There will be different approaches and opinions [on cooking Philippine adobo]. As long as I have, say one to three steps, it’s this recipe. Anything else you add to it is a variation to the cooking technique,” Myrna Segismundo said. Segismundo is an award-winning chef and co-author of the book Kulinarya: A Guidebook to Philippine Cuisine which is considered an essential resource for local recipes.
The Filipino adobo is not the only dish that will undergo standardization. Popular dishes such as a sinigang, lechon, and even sisig will also be considered for standardization.