By Reggie Aspiras
Philippine Daily Inquirer
CONGRATULATIONS TO chefs J Gamboa, James Antolin, Buddy Trinidad and Fernando Aracama! What a splendid job they did in the first Philippine Culinary Cup.
For the first time, some of the most prominent chefs from Asia and Australia graced the occasion, bringing years of experience as well as their seasoned palates.
Their presence challenged and inspired our competitors to push their creativity to the limit, to showcase their culinary mastery.
Each dish they prepared not only was excellent but was also genuinely Filipino.
The Cup’s highlight was the Filipino Cuisine Challenge and here are the winning recipes.
You can try these at home, including the winning pasta dish.
Lyceum of the Philippines’ Chris Agra, Milton Nunga and John Lyle Asprer brought home the gold for the Filipino Cuisine Challenge.
Kinilaw na Tuna
450 g yellow fin tuna, medium dice
120 ml white vinegar
30 g ginger, minced
50 g shallots, minced
30 g green finger chili, sliced
30 g red bell pepper, julienned
40 g red onion, julienned
120 ml cane vinegar
120 ml coconut milk
Salt and pepper to taste
1. Wash tuna in white vinegar. Drain and set aside.
2. Mix ginger, shallots, green chili, bell pepper, onion, cane vinegar and coconut milk. Season with salt and pepper.
3. Add drained tuna and marinate in the chiller.
4. Adjust seasoning. Serve with pineapple, raisins on the side.
Piyaren a Manok (Maranao Chicken Dish)
1 k chicken thigh, fillet
4 tbsp cooking oil
20 g garlic, minced
40 g turmeric root, minced
20 g ginger, minced
100 g lemongrass, sliced
60 g onion, white
5 pcs laurel leaves
5 pcs star anise
1 tbsp black peppercorn
60 ml soy sauce
60 ml vinegar
250 ml coconut cream
120 ml water
5 pcs green chili
Salt and pepper to taste
1. Crackle the star anise, laurel, peppercorn in hot cooking oil.
2. Add garlic, turmeric, ginger, lemongrass and white onion. Sauté until aromatic.
3. Add chicken fillet, soy, coconut cream and water. Bring to a boil then cover and simmer until chicken is cooked.
4. Add chili and adjust seasoning.
5. Serve with fried ginger.
Sinangag sa Bawang at Bagoong na Isda
4 tbsp cooking oil
80 g white onion, diced small
40 g garlic, minced
10 g ginger, minced
80 g tomato, diced small
4 c cooked rice
1 tbsp bagoong balayan
1 tbsp soy sauce
2 tbsp calamansi juice
40 g spring onion
Salt and pepper to taste
1. Sauté white onion, garlic, ginger in oil.
2. Add tomatoes.
3. Add cooked rice. Sauté until thoroughly heated up.
4. Season with bagoong, soy sauce and calamansi. Mix in spring onions.
Gold Live Pasta— Western Approach
(By Sonny Jayson H. Mariano, CCA)
Rolled Spaghettini Filled with Forest Mushroom Mousse and Pata Negra, Cheese Stuffed Cherry Tomato Confit and Truffle Cream Air
150 g Divella Spaghettini
As needed, Borges olive oil
3 pcs egg yolk
6 pcs large shiitake
20 g porcini mushroom
15 g shallot
5 g garlic
50 ml heavy cream
10 pcs pata negra (size 2”x3”)
120 ml heavy cream
3 ml truffle oil
9 pcs cherry tomato
120 ml olive oil
3 sprigs thyme
5 g sugar
40 g Mahon cheese
40 g Fontina cheese
40 ml white wine
50 ml balsamic
25 ml honey
salt and pepper
Italian parsley
1. Boil Divella Spaghettini pasta until al dente. When cooked, toss in olive oil.
2. Arrange the pasta in a cling film. Brush with egg yolks. Steam until set (for about four minutes).
3. Season shiitake mushrooms. Grill.
4. Mushroom mousse: Sauté shallots and garlic; add the chopped hydrated porcini mushroom. Add the mushroom stock. Simmer until ¾ reduced. Add heavy cream. Season. Puree.
5. Stuffed cherry tomato confit: Slightly grill the cherry tomato. After grilling, combine with olive oil, sugar and thyme in a pot. Simmer over low heat or in oven for 15 minutes. Cut the top of the tomato; fill with cheese fondue, gratinate.
6. Honey-balsamic sauce: Combine honey and balsamic, half-reduce.
7. Truffle cream air: Simmer cream, drops of truffle oil, salt.
My new class schedules are out. I will teach step-by-step wok cooking and the art of making fresh pasta and pizza. For information, call 0917-9289296, 0908-2372346, 4008496, 9289296.
E-mail the author at raspiras@ inquirer.com.ph
For the first time, some of the most prominent chefs from Asia and Australia graced the occasion, bringing years of experience as well as their seasoned palates.
Their presence challenged and inspired our competitors to push their creativity to the limit, to showcase their culinary mastery.
Each dish they prepared not only was excellent but was also genuinely Filipino.
The Cup’s highlight was the Filipino Cuisine Challenge and here are the winning recipes.
You can try these at home, including the winning pasta dish.
Lyceum of the Philippines’ Chris Agra, Milton Nunga and John Lyle Asprer brought home the gold for the Filipino Cuisine Challenge.
Kinilaw na Tuna
450 g yellow fin tuna, medium dice
120 ml white vinegar
30 g ginger, minced
50 g shallots, minced
30 g green finger chili, sliced
30 g red bell pepper, julienned
40 g red onion, julienned
120 ml cane vinegar
120 ml coconut milk
Salt and pepper to taste
1. Wash tuna in white vinegar. Drain and set aside.
2. Mix ginger, shallots, green chili, bell pepper, onion, cane vinegar and coconut milk. Season with salt and pepper.
3. Add drained tuna and marinate in the chiller.
4. Adjust seasoning. Serve with pineapple, raisins on the side.
Piyaren a Manok (Maranao Chicken Dish)
1 k chicken thigh, fillet
4 tbsp cooking oil
20 g garlic, minced
40 g turmeric root, minced
20 g ginger, minced
100 g lemongrass, sliced
60 g onion, white
5 pcs laurel leaves
5 pcs star anise
1 tbsp black peppercorn
60 ml soy sauce
60 ml vinegar
250 ml coconut cream
120 ml water
5 pcs green chili
Salt and pepper to taste
1. Crackle the star anise, laurel, peppercorn in hot cooking oil.
2. Add garlic, turmeric, ginger, lemongrass and white onion. Sauté until aromatic.
3. Add chicken fillet, soy, coconut cream and water. Bring to a boil then cover and simmer until chicken is cooked.
4. Add chili and adjust seasoning.
5. Serve with fried ginger.
Sinangag sa Bawang at Bagoong na Isda
4 tbsp cooking oil
80 g white onion, diced small
40 g garlic, minced
10 g ginger, minced
80 g tomato, diced small
4 c cooked rice
1 tbsp bagoong balayan
1 tbsp soy sauce
2 tbsp calamansi juice
40 g spring onion
Salt and pepper to taste
1. Sauté white onion, garlic, ginger in oil.
2. Add tomatoes.
3. Add cooked rice. Sauté until thoroughly heated up.
4. Season with bagoong, soy sauce and calamansi. Mix in spring onions.
Gold Live Pasta— Western Approach
(By Sonny Jayson H. Mariano, CCA)
Rolled Spaghettini Filled with Forest Mushroom Mousse and Pata Negra, Cheese Stuffed Cherry Tomato Confit and Truffle Cream Air
150 g Divella Spaghettini
As needed, Borges olive oil
3 pcs egg yolk
6 pcs large shiitake
20 g porcini mushroom
15 g shallot
5 g garlic
50 ml heavy cream
10 pcs pata negra (size 2”x3”)
120 ml heavy cream
3 ml truffle oil
9 pcs cherry tomato
120 ml olive oil
3 sprigs thyme
5 g sugar
40 g Mahon cheese
40 g Fontina cheese
40 ml white wine
50 ml balsamic
25 ml honey
salt and pepper
Italian parsley
1. Boil Divella Spaghettini pasta until al dente. When cooked, toss in olive oil.
2. Arrange the pasta in a cling film. Brush with egg yolks. Steam until set (for about four minutes).
3. Season shiitake mushrooms. Grill.
4. Mushroom mousse: Sauté shallots and garlic; add the chopped hydrated porcini mushroom. Add the mushroom stock. Simmer until ¾ reduced. Add heavy cream. Season. Puree.
5. Stuffed cherry tomato confit: Slightly grill the cherry tomato. After grilling, combine with olive oil, sugar and thyme in a pot. Simmer over low heat or in oven for 15 minutes. Cut the top of the tomato; fill with cheese fondue, gratinate.
6. Honey-balsamic sauce: Combine honey and balsamic, half-reduce.
7. Truffle cream air: Simmer cream, drops of truffle oil, salt.
My new class schedules are out. I will teach step-by-step wok cooking and the art of making fresh pasta and pizza. For information, call 0917-9289296, 0908-2372346, 4008496, 9289296.
E-mail the author at raspiras@ inquirer.com.ph
When in Cebu City, please visit gregmelep.com for your real estate and retirement needs.
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