DINE PHILIPPINES CEBU July 22-23, 2016 Robinsons Galleria

1. Modernizing Filipino Cuisine
Using Local Ingredients
By: Chef Bruce Lim

3. •Change is constant in food industry.
You need to think of new ways to
execute classic and traditional dish.
•If you don’t modernize, you’ll get
out-dated.

5. Innovation

6. Trends

7. Improve quality

8. Influence of social media

9. Influence of technology

11. 1. Learn the basics
Bistek Beef steak pasta

12. 2. Study the flavor profile
Adobo ice cream Adobo sausage

13. 3. Review the recipe

14. 4. Different cooking
techniques

15. 5. Skip a step/change something
so the dish becomes faster
Lechon Pork belly Taho Panna Cotta

16. 6. Use a differentTechnique so
you do not compromise the flavor

17. 7. Put local flavors on the dish.
(Mains, Sauce, Sides, Garnish)
Aglio Olio pasta
enhanced with tuyo oil
and calamansi juice
topped with fried tuyo
and grated queso de
bola.

18. 8.Theme it. See where the
dish fits in.
Prawn and mango spring rolls with bagoong dressing Davao Salad

19. 9. How you present it makes
it modern

20. 10. Service ( what they are wearing,
where the drinks/food is served)

22. Pulled kansi used as filling
inside a flaky empanada served
with batwan gravy
Cross between
Sinigang and Bulalo soup

23. Dessert made-up
of eggs and milk with
a soft caramel on top
His creation for Madrid Fusion
Manila 2015. Its 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.

24. Fried chicken drizzled with sweet
and salty peanut butter, served
with mangoes and singkamas on
the side.
Filipino dish made with simmered
oxtail, vegetables and peanut-
based sauce. It is ofren eaten with
bagoong or shrimp paste

25. Deboned chicken leg filled with
sticky adobo rice simmered in
adobo sauce served with hard
boiled egg.
Adobo is a popular Filipino
chicken or pork stew simmered
in vinegar, soy sauce, garlic and
onions.

27. Sinuglaw
Ingredients:
Sugba
300 g Pork Belly (1/4 inch
Cut)
50 g Soy Sauce
20 g Garlic (Smashed)
15 g Sugar
25 g Calamansi Juice
Kilawin
300 g Tuna Loin (Trimmed to
1-inch Log)
100 g Cucumber (Sliced)
10 g Ginger (Thin Strips)
40 g Calamansi Juice
20 g LocalVinegar
50 g Red Onions (Diced)
30 g Red Radish (This Strips)
Rub:
10 g Chili Powder
50 g Sweet Paprika
5 g Garlic Powder
ToTaste Salt and Pepper

28. Procedure:
1. Marinate Pork Belly for 1 hour before
using.
2. Preheat Oven to 200 degrees C.
Stick skewers through sliced pork belly
lengthwise so it will not curl when
cooking.
3.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.
4.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…

29. Sopa de ajo
with Paprika Infused Bihod
Ingredients:
Soup Base
200 g Garlic (Peeled)
300 g Almonds (Peeled
Unseasoned)
500 g Milk
500 g Chicken Stock
200 g Cream
ToTaste Salt and Pepper
Bihud Base:
300 g Fish Eggs
10 g Paprika
10 g Fish Sauce (Patis)
100 g Olive Oil
50 g Shallots (Diced)
ToTaste Salt and Pepper
Garnish:
Crusty Bread
Chives

30. Procedure:
1. Blanch Garlic in boiling water for
30 seconds then drain.
2. 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.
3. 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.

31. 4. 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.
5.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…

32. Reversed Sotanghon Soup
Build:
1 Ladle Onion Soup
10 grams Fried Sotanghon
30 grams Fried Liempo
15 gramsTomatoes
5 pieces Garlic chips
2 Pinch Spring Onions
Ingredients (Onion Soup)
250 grams Red Onions
500 grams White Onions
150 grams Shallots
15 mL Premium Dark Soy
Sauce
25 grams Unsalted Butter
1500 mL Chicken Stock
5 grams Iodized Salt
1 gram Black pepper
25 grams Sugar

33. Procedure:
1. Melt butter in a pot
2. Sweat Red onion, white onions
and shallots
3. Add Chicken stock, Soy sauce
and bring to a boil.
4. Season with salt and pepper.
5. Turn off Heat.
Assembly:
1. Place the fried sotanghon in a
bowl.
2. Top with fried Liempo,
tomatoes , garlic chips, and
Spring onions.
3. Pour soup.
4. Serve

34. Fish Head Binakol
Ingredients:
250 grams White Onions
150 grams Ginger
7 Pieces Buko
3000 mL Fish Stock
½ Cup Soy Sauce
50 grams Iodized Salt
1 tsp Black Pepper
½ Cup Sugar
50 mL Oil
Build:
1 Piece Lapu-lapu Head
2 grams Iodized Salt
1 Pinch Black Pepper
1 Drizzle Oil
15 grams Buko Meat
10 grams Pechay
1 tsp. Chili Paste
5 grams Malunggay Leaves
5 drops Shallot Oil

35. Procedure:
1. Season the Fish head with salt,
and brush. Brush with oil then grill
it until cooked. Set aside.
2. Make the soup by sauteing the
ginger and onions.
3. Deglaze the pan with soy sauce.
4. Add the fish stock, seasonings and
Buko juice. Bring to a boil.
Assembly:
1. Place the grilled fish head in a
terra cotta pot.
2. Top with blanched pechay,
malunggay, and coconut meat.
3. Pour Soup.
4. Drizzle with shallot oil. Serve chili
paste on the side.

36. Cebuana Chili Chicken Wings
Ingredients:
250 grams Chicken
Wings
20 grams Rice Flour
1 tsp. Iodized Salt
2 Pinch Ground black
pepper
Sauce:
150 grams Onions
500 mL Oyster Sauce
250 grams Chili garlic sauce
100 mL Plum Sauce
500 mL Chicken Stock
250 grams Modified Starch
630 mLWater
100 mL Chili Oil

37. Procedure:
1. To make the sauce, combine
all ingredients in a pot except
for the starch. Bring to a boil.
2. Once boiling, thicken with
modified starch.Turn off heat
once starch is cooked out. Set
aside.
3. Combine rice flour, salt and
pepper.
4. Coat the chicken wings with
the flour mixture tap off
excess then fry in hot oil for
12 to 13 minutes until golden
brown.
5. Toss the fried chicken wings
with the sauce.
6. Plate.