Mesa ni Misis founder and author Juana Manahan-Yupangco recreates iconic recipes from the screen in a new series called “Reel Food”

In this series, we’ll be recreating famous dishes from both films and shows. But here’s the catch: We’re also making it plant-based. For this episode, we’ll be making Tina’s cauliflower steak from “The Bear.”

“The Bear” is an Emmy Award-winning show about a big-time chef who comes back to Chicago to help revamp their family business. So in “The Bear,” Tina creates a cauliflower steak using cauliflower and brussel sprouts—two things that are very expensive here in the Philippines. On a trip to Paris, I found that celeriac is very, very cheap in France. Celeriac has the same texture as singkamas. 

READ: The planetary diet with Mesa ni Misis

In my cookbook “Juana’s Table,” I found that it created a really, really good steak. The first trick is to find a singkamas that is big. In the season that we’re in, where it’s a little bit rainy, you’ll find a lot more of these really big singkamas as opposed to summer time, when they’re small and juicy. The singkamas nowadays, in the rainy season, are big and fibrous. 

 

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What you need

For the steak:
2-3 large jicama or singkamas, peeled and cut into 1/4 inch-thick steak-like slices
Olive oil

For the mash:
White beans or any beans, boiled
Olive oil
Salt
Fresh rosemary

For the sauce:
Soft tofu
Capers
Salt
Mustard

For the garnish:
Fresh rosemary
Asin tibuok

Procedure

1. Preheat the oven to 375°F. 
2. Peel and cut singkamas into 1/4-inch-thick slices.
3. Place in a pan and drizzle with olive oil on top. 
4. Bake for 30 to 40 minutes.

While waiting, prepare the mash:

1. In a blender, combine boiled beans, olive oil, salt, and fresh rosemary. 
2. Once combined, transfer to a bowl and set aside.

Tip: To adjust the thickness of the mash, add more olive oil, stock, broth or hot water.

Prepare the steak sauce:

1. In a blender, combine soft tofu, capers, salt, and mustard.
2. Once combined, transfer in a bowl and set aside.

Let’s plate!

1. On a plate, spread the bean mash. 
2. Put 2 slices of singkamas steak and add a generous amount of sauce on top. 
3. Garnish with fresh rosemary and grated asin tibuok.