Kulinarya Chefs Represent PH at IFEX Summit of Flavors
Manila, Philippines – Kulinarya chef-authors Margarita Forés and Claude Tayag represented the Philippines at the Summit of Flavors of the 10th International Food Exhibition (IFEX) last May 23, 2015 at the Mall of Asia SMX Convention Center. Forés and Tayag demonstrated Filipino favorites Sinigang and Sisig, respectively, and shared best practices on how to prepare and present these dishes. A Filipino-style table was also set, as described in the second edition of Kulinarya.
Chef Margarita prepared the classic Seafood Sinigang and a modern version using leftover Lechon. Batuan, a native fruit from Visayas, was used as souring agent for the broth. Watermelon was also added to the Lechon Sinigang, which added dimension to the broth. Other fruits such as guava and kamias can also be used as souring agents.
Chef Claude prepared the popular pulutan Sisig, while recounting its history. Back when the Americans had bases in Pampanga, the unused parts of the pig would be discarded in Angeles. One of the local women decided to use the pig’s head pieces – ears, cheeks and jowls (mask or maskara), and thus Sisig was born.
Kulinarya: A Guidebook to Philippine Cuisine, Expanded Second Edition, is the continuation of a movement to inspire homemakers, cooks, students, purveyors, retailers, and restaurants of all types to bring Filipino cuisine to the highest level ofexcellence in preparation and presentation for the world to appreciate.
The multi-award winning guidebook Kulinarya is available in major bookstores nationwide. For bulk orders, you may contact Asia Society at 550-2612 or 810-8983 or at [email protected].