Modernizing Filipino Cuisine

By: Chef Bruce Lim

Chefs Modernizing Asian Cuisine

Chef Jean-Georges Vongerichten

Alsatian-born French Chef best known for his personal take on French-inspired Thai cooking. But he has used influences from a number of cuisines- japanese, chinese, thai, indian, vietnamese and Korean to name several

Scallop SushiNigiri sushi but with deep fried sushi rice.- Sushi rice lightly crusted with finely ground rice crackers

Chef Susur LeeA celebrated chef known

for being the “father of fusion” based in Toronto Canada

His creative fusion of Chinese food traditions with the classical techniques of french cuisine won over food critics, who proclaimed him the leading young chef in toronto.

Singapore SlawA 19 ingredient slaw which combines fresh and exotic flavours with deep fried taro root noodles, chilies, peppers, cilantro, cabbage, pine nut to name a few and a sweet, tart, tangy and a bit spicy dressing

Chef David Chang Is the hands and brains

behind a clutch of restaurants in New York that fly under the banner Momofuku including Noodle Bar, Ssam Bar and Ko.

Marinated Beef Skirt Steak SsamSsam refers to Korean dishes in which leafy vegetables, usually lettuce are wrapped around meat. The marinade for the beef is a classic Korean marinade and infuses the meat with enough flavour that they can be eaten without a sauce.

Chef Wolfgang PuckWolfgang Johannes

Puck is an Austrian-born American celebrity chef, restaurateur, and occasional actor. He owns and manages two Asian fusion specializing restaurants. Very fond of the art of dimsum combining it with western flavors.

Chinese Chicken Salad in Mini Tortilla CupsMiniature Tortilla Cups with Chipotle Glazed Rock Shrimp, Sweet Corn and Red Peppers Lobster Spring Rolls with a Five-Spice Dipping Sauce

Chef Justin Quek Modern fusion is the hallmark

of Singaporean chef Justin Quek but tradition and technique are his unshakable foundation as he reinvents Asian favourites with French flavours and flair.

Foie Gras Xiao Long BaoA luscious coppery-golden colour, it has an intense note of honey, apricots and smoke, and a rounded finish. It has enough acidity to cut through the fatty texture of the foie, and the light smokiness goes well with the truffle-y hints in the filling.

Chef TetsuyaWakuda

Japanese-born Australian chef based in Sydney, Australia. . He began his culinary career as a humble kitchen hand and soon found himself cooking sushi for Sydney chef Tony Bilson at Kinselas. There he learned classical French techniques and formed the beginnings of a cooking style that would eventually help him become one of Australia’s most-loved chefs.

Marinated Botan Shrimp with Sea urchin and Oscietra CaviarIt is marinated botan prawn from Japan topped with sea urchin, with the two bound with a bit of barely cooked egg yolk. On top is a generous scoop of Oscietra caviar.

Modern Filipino Food Abroad

Maharlika

Maharlika, New YorkOn their Menu:Fried Adobo

Chicken and Miso Waffles

Stir-fried bitter melon, pork, shrimp and eggs

Crispy Pata Sinigang

Avocado, condensed Milk shake

LASA

LASA, L.A.On their Menu:Batangenyo style

fried chicken with kare-kare polenta

Braised Duck Arroz Caldo

Pork Cheek CalderetaChilled Avocado

custard with Calamansi and condensed milk

Bistro 7107

Bistro 7107,VirginiaOn their Menu:Crispy Pata with

fried shrimp fritters and sweet potato fries

Sizzling BalutTokneneng SoupCrispy Laing

Chinois

Chinois, CaliforniaOn their Menu:Shanghai lobster with

curry sauce and crispy spinach☯

Crispy glazed quail with grilled pineapple

Whole sizzling catfish with ginger and ponzu sauce☯

Grilled lamb chops with cilantro vinaigrette warm potato salad ☯

Local Chefs Modernizing Filipino Cuisine

Chef JP AngloFor the past years, JP

Anglo has been jetting to Singapore for his do-it-yourself food safari tours. Preferring hawker food to gourmet fare, the Le Cordon Bleu-trained chef goes from one hawker center to another to sample authentic varieties of Asian cuisines.

Kansi Panada

Pulled kansi ( a cross between bulalo and sinigang) is used as filling inside a flaky empanada served with batwan gravy

Chef Miko AspirasMiko, who has won a

number of awards in international competitions and who is also the chef responsible for creating the magnificent plated desserts at the Magnum cafés in Manila and Kuala Lumpur, enjoyed coming up with Le Petit Soufflé’s extensive dessert menu.

Pigs Blood Leche FlanIts main component was wild boar’s blood mixed with edible flowers, passion fruit, orange, lemon, lime, lemongrass, pandan, mango, cream, fresh milk, coconut water and pinipig.

Chef Mikel ZaguirreHas taught in Culinary

schools , consulted a number of restaurants and produced a few cooking shows. He’s the former head chef of La Regalade. He has two restaurants that he is currently running which are Locavore in Kapitolyo and FAT in BGC.

Sizzling SinigangSizzling Bulalo meets deconstructed Sinigang with a sampaloc gravy reduction absorbed by the tender beef ribs

Chef Bruce LimAmerican-born

Filipino-Chinese chef and TV personality and entrepreneur from San Francisco, California. He is currently known for specializing in traditional French, Italian, Euro-Asian, and international cuisines

Prawn aligue my way Prawns on a bed of sotanghon flavored with aligue sauce wrapped in banana leaf, oven baked to perfection.

Chil-a-finoChinese style steamed fish on a bed of mashed purple yam and topped with sautéed bokchoy.

Calamansi TuyoChef Bruce’s version of Aglio e Olio pasta enhanced with tuyo oil and calamansi juice topped with fried tuyo and grated queso de bola.

Stuffed chicken leg adobo Deboned chicken leg filled with sticky adobo rice simmered in adobo sauce served with hard boiled egg.

How to Modernize a Dish1. Learn the basics2. Study the Flavor Profile3. Review the Recipe4. Different Cooking Techniques5. Skip a step so the dish becomes

faster6. Use a different Technique so you do

not compromise the flavor7. Put local flavors on the dish (Mains,

Sauce, Sides, Garnish)8. Theme it (See where the dish fits in)9. How you present it makes it modern10.Service ( what they are wearing,

where the drinks/food is served)11.Menu Planning

Modernizing a Gensan DishBy Chef Bruce Lim

SinuglawThe word sinuglaw is coined from two common cooking methods – sinugba and kilaw. “Sinugba“is the Cebuano word for grilled while kinilaw is a local cooking method of “cooking”  fish fillet with vinegar and spices .

SinuglawIngredients: Sugba300 g Pork Belly (1/4 inch Cut)50 g Soy Sauce20 g Garlic (Smashed)15 g Sugar25 g Calamansi JuiceKilawin300 g Tuna Loin (Trimmed to 1-inch Log)100 g Cucumber (Sliced)10 g Ginger (Thin Strips)40 g Calamansi Juice20 g Local Vinegar50 g Red Onions (Diced)30 g Red Radish (This Strips)Rub:10 g Chili Powder50 g Sweet Paprika5 g Garlic PowderTo Taste Salt and Pepper 

Procedure: Marinate Pork Belly for 1 hour

before using.  Preheat Oven to 200 degrees C. Stick skewers through sliced pork

belly lengthwise so it will not curl when cooking. Place belly in oven and back for 15 minutes. Be sure to cover with foil. Remove foil and bake for 5 additional minutes. Remove from oven and allow to cool.

In a bowl mix calamansi juice, vinegar and ginger. Season with salt and pepper. Set aside until ready to use.

Roll tuna log in spice rub and sear over high heat for 10 seconds per side. Cool completely before Cutting.

Plate up any way you like or follow my picture…

SinuglawCharred pork belly topped with chili rubbed seared tuna served with spicy vnegar.

BihodRoe of the tuna, called bihod, is cooked and made into a delicacy that is best mixed and eaten with hot, steamed rice or spooned on top of toasted bread for delicious bites.

Sopa de ajo with Paprika Infused BihodIngredients: Soup Base200 g Garlic (Peeled)300 g Almonds (Peeled Unseasoned)500 g Milk500 g Chicken Stock200 g CreamTo Taste Salt and PepperBihud Base:300 g Fish Eggs10 g Paprika10 g Fish Sauce (Patis)100 g Olive Oil50 g Shallots (Diced)To Taste Salt and PepperGarnish:Crusty BreadChives 

Procedure:

Blanch Garlic in boiling water for 30 seconds then drain.  Place the remaining ingredients in a medium sauce pot with garlic and bring to a boil. Once boiling turn down to a simmer and simmer for 15 minutes or until the garlic is fork tender. Place soup mixture into a heat proof blender and blend until smooth. If the soup is too thick you can always add more stock to thin it down, just be sure to season with salt and pepper again because the flavor might become lighter.  In a medium sauté pan add olive oil and shallots and saute for 3 minutes or until the shallots become slightly browned. Add the fish eggs and stir until they start to come apart. Add patis and reduce until it dries then add the paprika and season with salt and pepper if needed. To plate pour soup into a shallow bowl and and spoon bihud in a circular motion around the soup. Garnish with crusty bread and a few sprigs of chives. *Note:Since the Fish eggs will be salty be sure to go easy with the seasoning of the soup so it does not become too salty. Always taste as you go…

Sopa de Ajo with Paprika Infused BihodTuna Caviar cooked in olive oil and paprika.

Conceptualizing a Modern Filipino Restaurant

1. Get an idea and study it.

2. Find a theme

3. Follow through

4. Adjust your plate

Most People can live their lives content with what

they know. Never questioning what is outside of the box. So I challenge

you to ask questions, break free from the normal and

become great. Because you all are the future of filipino

food.

Thank You!