Chef Bruce Lim - Modernising the Filipino Cuisine using Local Ingredients

Modernizing Filipino Cuisine Using Local Ingredients

By: Chef Bruce Lim

MODERNIZE• to make (something) modern and more suited to present styles or needs•To become modern; to begin using thenewest information methods ortechnology

MODERNIZE•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.

What is the most modernized dish you have eaten?

WHY DO WE MODERNIZE?

Innovation


Trends


Improve quality


Influence of social media


Influence of technology

How do we modernize a

dish?

1. Learn the basics

Click icon to add picture

Bistek Beef steak pasta

2. Study the flavor profile

Adobo ice cream Adobo sausage

3. Review the recipe

4. Different cooking techniques

5. Skip a step/change something so the dish becomes faster

Lechon Pork belly Taho Panna Cotta

6. Use a different Technique so you do not compromise the

flavor

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.

8. Theme it. See where the dish fits in.

Prawn and mango spring rolls with bagoong dressing Davao Salad

9. How you present it makes it modern

10. Service ( what they are wearing, where the drinks/food

is served)

Local ChefsModernizing

Filipino CuisineVs

Traditional Filipino Food

Chef JP Anglo

BATWAN KANSI EMPANADA

Pulled kansi used as filling inside a flaky empanada served with batwan gravy

KANSICross between Sinigang and Bulalo soup

Chef Miko AspirasLECHE FLAN

Dessert made-up of eggs and milk with a soft caramel on top

PIG’S BLOOD LECHE FLANHis 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.

Chef Mikel Zaguirre

Fried chicken drizzled with sweet and salty peanut butter, served with mangoes and singkamas on the side.

KARE-KARE WINGS

KARE-KAREFilipino dish made with simmered oxtail, vegetables and peanut-based sauce. It is ofren eaten with bagoong or shrimp paste

Chef Bruce LimSTUFFED

CHICKEN LEG ADOBO

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

CHICKEN ADOBOAdobo is a popular Filipino chicken or pork stew simmered in vinegar, soy sauce, garlic and onions.

Modern Filipino Dishes

By: Chef Bruce Lim

SinuglawIngredients:

Sugba300 g Pork Belly (1/4 inch Cut)50 g Soy Sauce20 g Garlic (Smashed)15 g Sugar25 g Calamansi Juice

Kilawin300 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: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…

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 Pepper

Bihud 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:

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.

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…

Reversed Sotanghon Soup

Build:

1 Ladle Onion Soup10 grams Fried Sotanghon 30 grams Fried Liempo15 grams Tomatoes 5 pieces Garlic chips2 Pinch Spring Onions

Ingredients (Onion Soup)

250 grams Red Onions500 grams White Onions 150 grams Shallots15 mL Premium Dark Soy Sauce25 grams Unsalted Butter1500 mL Chicken Stock5 grams Iodized Salt1 gram Black pepper 25 grams Sugar

Procedure:

1. Melt butter in a pot2. Sweat Red onion, white

onions and shallots3. Add Chicken stock, Soy

sauce and bring to a boil.

4. Season with salt and pepper.

5. Turn off Heat.

Assembly:

6. Place the fried sotanghon in a bowl.

7. Top with fried Liempo, tomatoes , garlic chips, and Spring onions.

8. Pour soup. 9. Serve

Fish Head BinakolIngredients:

250 grams White Onions150 grams Ginger7 Pieces Buko3000 mL Fish Stock½ Cup Soy Sauce50 grams Iodized Salt1 tsp Black Pepper½ Cup Sugar50 mL Oil

Build:

1 Piece Lapu-lapu Head2 grams Iodized Salt1 Pinch Black Pepper1 Drizzle Oil15 grams Buko Meat10 grams Pechay1 tsp. Chili Paste5 grams Malunggay Leaves5 drops Shallot Oil

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: 5. Place the grilled fish head

in a terra cotta pot. 6. Top with blanched pechay,

malunggay, and coconut meat.

7. Pour Soup.8. Drizzle with shallot oil.

Serve chili paste on the side.

Cebuana Chili Chicken Wings

Ingredients:

250 grams Chicken Wings20 grams Rice Flour1 tsp. Iodized Salt2 Pinch Ground black pepper

Sauce:

150 grams Onions 500 mL Oyster Sauce 250 grams Chili garlic sauce100 mL Plum Sauce500 mL Chicken Stock250 grams Modified Starch630 mL Water100 mL Chili Oil

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.

The only thing constant in

life is change. Keep learning

and discovering.Be creative and think outside the box. Bring

out the best in yourselves.

You are all the future of Filipino food!