This episode is a testament that Filipino cuisine is unparalleled. Tricia Centenera is nothing short of a jet-setter. She is a fashion blogger, and TV host, which takes her to places all around the world. At the end of the day though, home is where the adobo is. Since her motto is "be true to your own style," well, I know how I prepare chicken adobo that's true to my own style. Here's the the recipe for my chicken adobo with a twist: Ingredients 10 dried bay leaves 2 tablespoons ground turmeric 1/2 cup shredded coconut 1 head of cauliflower, florets 1 squash, cut into 1-inch pieces 3 tablespoons oil, divided 1 small white onion, chopped medium shallots, chopped 6 large garlic cloves, chopped 1 3-inch ginger, peeled, finely grated 1 tsp crushed red pepper flakes 2 13.5-ounce unsweetened coconut milk 3 tbsp Jolly HeartMate Canola Oil 1 cup apple cider vinegar, divided 500 grams boneless chicken meat 3 tablespoons honey deseeded roasted pumpkin seeds Spring Onion/Green Onion for serving Salt and Pepper to taste Cooked Rice for serving Preparation Heat oven to 375 degrees celsius. Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp. oil to coat; season with salt and pepper. Roast vegetables, tossing occasionally, until browned and tender, 30-40 minutes. Heat remaining 2 Tbsp. oil in a large pot over medium-high heat. Add onion, shallots, garlic and ginger and cook, stirring often, until golden brown and very fragrant. Add red pepper flakes then the turmeric, coconut milk and æ cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, about 20 minutes. Meanwhile, prepare a grill pan to medium-high heat. Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred and not cooked through yet, 8ñ10 minutes. Add the cauliflower and squash to the yellow coconut sauce, then the chicken. Cook, partially covered, until chicken is tender. Add then mix the remaining vinegar and honey together and pour in. Season with more salt and pepper as needed. Divide adobo among bowls with rice and sprinkle with pumpkin seeds and spring onions. Adobo can be made 3 days ahead and can also be put in the freezer. Also, check out this website for more info on Tricia's Scrub Talulah: https://scrubtalulah.com/