LET’S stop asking how we should elevate our food or how we can make Pinoy dishes gourmet,” says noted chef and staunch advocate of Philippine cuisine Myrna Segismundo. It is about time, she stresses, we became simply proud of what Filipinos have and we stopped pining for international recognition.
“How do you make it gourmet? You don’t!” she says.
“Sadly, this is the state of Philippine cuisine. We are constantly competing and trying to rub elbows with foreign chefs, only to be told that our dishes are distinctly unique and special. Do we need them to tell us what we already know?”
Appreciating local food should start at home, she says. Learn what good Filipino food tastes like, cook it at home and feed your family with it.
Segismundo is one of the celebrity chefs in the ongoing food festival Culinaria Filipina at Diamond Hotel Philippines’ Corniche restaurant.
Joining Segismudo in advocating the preservation of traditional Filipino cooking and spreading the flavors of local food is acclaimed chef, Jill Sandique, who’s doing the dessert buffet.
Segismundo is showcasing familiar recipes using select prime ingredients.
“I decided to present the food the other way around, like using prime rib or US beef ribs for kaldereta,” Segismudo says. “It’s not that our local beef is not any good. I only want to prove that our techniques can be applied to all kinds of ingredients.”
Aside from Kalderata, Segismundo also serves Prime Roast Beef Tagalog with caramelized onions and Basi Wine Sauce; US Beef Tenderloin Morcon a la Emilia; Kesong Puti, Cherry Tomato and Pako Lato Salad; Trio of Kinilaw na Salmon; Oysters on a Half Shell and Shrimps, and more.
Local sweets
Sandique taps premium local ingredients for her Dulce de Leche Cake, Tableya Cake, Peanut Chocolate and Muscovado Coconut Masi, and Suspiros de Macapuno con Natilla.
“Not only do we have delicious heritage desserts, we also have award-winning ingredients like Malagos chocolate that we should be proud of,” says Sandique. “For me, a simple, easy-to-make dessert made with superior ingredients is better than a complicated one made from inferior raw materials.”
Culinaria Filipina runs until May 29 at Corniche lunch and dinner buffet. Two lucky guests will each win a two-night stay in Baguio for two. Call 5283000.
E-mail the author at vbaga@inquirer.com.ph
Beef Ribs Kaldereta
Chef Myrna Segismundo
2 kilo US beef ribs, cut into 2 inch pieces
1/4 cup olive oil
4 cloves garlic, minced
1-1/2 pc onion, minced
2 pcs tomato, minced
4 pcs chorizo de bilbao, coarsely chopped
enough beef stock to cover meat
2 c tomato sauce
4 tbsp soy sauce
4 pcs potato, quartered
2 pcs red/green bell pepper, seeded and sliced into strips
salt and pepper to taste
1/2 c green olives
Sauté garlic, onion and tomatoes in olive oil. Add chorizo, beef and stir to coat meat with sofrito. Add beef stock, tomato sauce and soy sauce. Cook until beef is slightly tender. Add potatoes and simmer until potatoes are cooked. Add bell peppers in the last 5 minutes of cooking. Garnish with green olives.
Malagos Dark Chocolate Panna Cotta
Chef Jill Sandique
400 grams Malagos™ 65% Dark Chocolate
500 ml fresh milk
20 g Ferna unflavored gelatin
1 liter heavy cream
220 g granulated sugar
For garnish:
whipped cream
chocolate sauce
fresh strawberries, halved
Place dark chocolate in a clean bowl. Prepare shot glasses or ramekins. Set aside.
Pour milk into another bowl. Sprinkle gelatin over milk and set aside for at least 5 minutes. In a saucepan, put together heavy cream and sugar. Bring to a boil and add gelatin mixture. Stir briefly then remove from heat. Pour hot liquid dark chocolate and stir to combine. Strain mixture and pour into individual containers. Chill for at least 6 hours or until set. Garnish each portion with whipped cream, chocolate sauce and strawberry. Serve cold.