Love, indeed, presents itself in so many ways. And as February officially kicks off the romantic Valentine mood, phenomenal star and TV darling Maine Mendoza finally opens up about her long-time love affair -- with cooking, that is. After all, who says you can’t find hearty indulgence in the kitchen?
A Culinary Arts graduate from De La Salle-College of Saint Benilde, Maine doesn’t hide the fact that she enjoys experimenting recipes in the kitchen as it is her “happy place” long before entering showbiz. Though she might be enjoying her fame as a sought-after celebrity endorser, Maine never strayed far from her one true love, as she is also successfully running her fast food resto outlet in her hometown.
Recently, Maine also guested in The Jolly Show where she showed off her culinary skills.
“We all have that creative passion in life. Mine is cooking at home, it is definitely one of my greatest sources of joy,” she muses.
While the quintessential Adobo has many regional variations, Maine’s version calls for a secret ingredient: Adding extra TLC using Jolly canned mushrooms.
“Adobo is my absolute favorite. It’s one of the easiest dishes that you can make any time. Whenever I cook it, I make sure that my main ingredient, the meat, is fresh, of good quality, and well-marinated to lock in flavor, aroma, and to make it delightfully tender,” shares Maine.
Maine’s heirloom “Adobo with Mushroom” is sure to make one fall as she combines classic familiar flavors with a novel twist.
COMMENT DISCLAIMER: Reader comments posted on this Web site are not in any way endorsed by Manila Standard. Comments are views by manilastandard.net readers who exercise their right to free expression and they do not necessarily represent or reflect the position or viewpoint of manilastandard.net. While reserving this publication’s right to delete comments that are deemed offensive, indecent or inconsistent with Manila Standard editorial standards, Manila Standard may not be held liable for any false information posted by readers in this comments section.