Tags: Food Fare and Dishes, Food Preparation, Truly Pinoy Food and Drinks
By Marjorie Gorospe
BALER, AURORA - Bahia de Baler is one of the most sought-after restaurants in this historic town, thanks to its unique adobo.
Unlike the traditional adobo, the Bahia version does not use vinegar, according to Chef Eddie dela Peña, who created the pork-and-crab dish.
Instead, Chef Eddie’s recipe mixes soy sauce with tomatoes and oyster sauce. It’s like putting together a crab-in-oyster sauce dish and your usual pork adobo.
Chef Eddie, a native of Leyte, became chef at Bahia de Baler in Sabang Beach about three years ago. Having worked in various restaurants in Metro Manila, he recalls being then asked to create a unique dish using local ingredients.
“Something that visitors would crave for, especially after surfing in the beach,” he says in Filipino. “I’m glad that most people who come to Baler always search for our adobo and leave our restaurant full and satisfied.”
If you do reach Baler, you have to check in advance though if you can order their prized Adobo de Bahia. We barged in there for lunch shortly after arriving but Chef Eddie told us there were no crabs delivered that morning.
Luckily, we pressed on and he told us to come back the next day. In the meantime, he gladly showed us how he makes ensaladang pako, another Baler specialty.
An order of Adobo de Bahia costs P350 and good for four persons. It’s a cholesterol bomb so better brace yourself. Order the ensaladang pako to lessen the guilt.
Get more information about Bahia de Baler Bar and Grill
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