Theatercaféen, a famous Norwegian restaurant in Oslo, Norway, served classic Filipino dishes Adobo and Kare-kare.
Filipino chefs Ana Liezl Enriquez and Chef Antonio “Jun” Cantiller, Jr. from Grand Hyatt Manila prepared the Pinoy all-time-favorite dishes. The two were invited to work with Executive Chef Stig Drageide for a project entitled “Theatercaféen Filipino Takeover” held on September 11 to 14.
Officers and staff of the Philippine Embassy in Oslo, members of the Filipino community, Norwegians, and other nationalities attended the event.
Theatercaféen opened in 1900 and is located opposite the National Theatre. It became a meeting point for influential members of the Norwegian art and culture scene, including Sigurd Bødker, Sven Elvestad, Herman Wildenvey, as well as actors and actresses from the National Theatre.
Filipino adobo and kare-kare in Theatercaféen
If you ask Filipinos anywhere in the world what their favorite is, most of them would probably say adobo. Adobo can be considered as the “unofficial” national dish of the Philippines.
Philippine adobo is from the Spanish word “adobar,” which means “marinade,” “sauce,” or “seasoning”).
Other countries also have versions of this classic Pinoy recipe, but the cooking method for the Philippine adobo is indigenous to the Philippines. It involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.
Kare-kare is another Filipino dish that originated in Pampanga, also known as the Culinary Center of the Philippines. According to Executive Gourmet, Kare-kare is made up of beef, oxtail, peanut sauce, and vegetables like eggplant, pechay, banana heart, and green beans partnered with shrimp paste or “bagoong.”