At his new restaurant Azadore, chef Tatung Sarthou makes meals with peanut butter.

If you love peanut butter in your meals this one will make you excited. Famous chef Tatung Sarthou supports the usage of peanut butter in Kare-Kare, comparing it to Filipino comfort meals like spaghetti and Caldereta.

"For chefs who want to preserve the traditional method, that's a kind of genre that's all to their own. But if you go to the mainstream market. you can't prohibit people from cooking their favorite dishes just because they'll be using more affordable substitutes.

"Cooking shouldn't be intimidating. We can't not cook just because one ingredient isn't available. We're in a period wherein we're bridging lavish cuisine with accessibility. If we don't adapt, there's a possibility that our own cuisine may just die," he said.

With the overseas Filipino worker phenomena influencing the culinary landscape, the Filipino diaspora has contributed to the Western world's acceptance of national cuisine. Chef Tatung has collaborated with Skippy, which is celebrating its 90th year, to produce a trio of savory and sweet meals.

Spicy Peanut Chicken Pizza, Chicken Satay Burger with Hoisin Peanut Sauce, and Chocolate Peanut Butter Cake are among the offerings. Skippy's toasted peanut aroma and spreadable substance make it an excellent addition for Chef Tatung's savory dishes, cakes, and pastries. Jeny Ann Casintahan won the grilled Pork Kare-Kare recipe in a countrywide event showcasing Skippy's flexibility.

Chef Tatung argues that the use of peanuts in Filipino dishes is a result of Mexican and Spanish connections during colonial times, although peanut butter was introduced to the Philippines during the American period. His cooking philosophy is to cook for his family, his budget, and his health.