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2 THURSDAY, DECEMBER 9, 2010 INQUIRER LIFESTYLE TELLING THE FILIPINO STORY TO THE WORLD

25 food icons and their favorite recipes From page 1

Margarita Fores
A multifaceted chef and entrepreneur SINCIOCO’S Ostrich in
who owns a string of successful restau- Bistek Sauce JIM GUIAO PUNZALAN
rants: Cibo, Café Bola, Pepato, Lusso and
The Commissary at WhiteSpace. Her
knack for authentic Italian cooking is
second nature to her, as she pushes for
the world recognition of Pinoy cuisine.
Her favorite Spinach Crab Ravioli is a
Pepato original, first serving it at her
brother Jorge’s wedding catered by
Glenda Barretto’s Via Mare. Fores pre-
pared her first fruit-cheese-salami buffet
spread under their big mango tree at Ba-
hay na Puti. The dish was inspired by a Continental food restaurant Le inch thick rings
seafood ravioli she ate in a seafood Soufflé and is making waves with 1 tbsp olive oil
restaurant in Venice. “Because my most her Enchanté Restaurant & Bar by Season ostrich slices with fresh-
favorite thing in the world is taba ng ta- Chef Jessie. ly ground black pepper and coat
langka, I imagined what it would taste Cooking her favorite dish, she with little oil. Charcoal grill os-
like garnished on top of a ravioli filled likes to play with ostrich, as it is a trich slices on both sides for at
with our sweetest blue crabs.” healthy meat—no cholesterol, low least two minutes on each side.
in calories. Ostrich meat, she says, Set aside.
is also a good substitute for beef. In hot pan with the remaining
Spinach Crab Ravioli oil, sauté onion rings until
Spinach pasta: Ostrich in Bistek Sauce translucent. Set aside.
1 k spinach Jessie Sincioco 125 g Ostrich tenderloin, cut Pour soy sauce and calamansi
4 pcs eggs She was a minority in a male- into ¼-inch thick slices juice in the pan. Add the ostrich
¼ c olive oil dominated world of hotel kitchen, ¼ tsp freshly ground black pep- steak slices and simmer for about
1 tsp iodized salt but she rose to the challenge and per two minutes.
2 ½ c flour eventually made an indelible 1 tbsp soy sauce Serve right away with a timbale
Sauce: mark in haute cuisine. She’s re- 2 tsp calamansi juice of garlic rice and roasted eggplant
½ liter whipping cream sponsible for the success of the 1 pc white onion, cut into ¼- salad.
1/8 c lemon
Crabmeat filling:
1 k female crab
1 tbsp oil Billy King
1 tbsp garlic The Irish chef brought Le
2 tbsp white wine (optional) Soufflé to the country. He
dash of black pepper FORES’ Spinach Crab Ravioli was the creative force be-
dash of iodized salt ROMY HOMILLADA hind this enduring and
Boil crab in pot of boiling water for 8- rested, place on a board that has been enormously popular fine-
10 minutes. Transfer to bowl of ice wa- dusted with flour, and roll it out with a dining restaurant. He has
ter. Cool. Drain. Remove claws. Crack rolling pin until it is paper thin. (You can helped elevate industry
claws; remove meat from the shell. Sepa- also use a pasta machine to roll the standards by offering five-
rate meat from roe. Set aside. dough out.) star food at friendly prices.
For crabmeat filling: Sauté in a sauce To assemble the ravioli: Space the And, wherever his talent
pan over low medium heat olive oil. Add balls of crabmeat filling on the sheet of brings him, he brings magic
garlic and crabmeat. Season with salt dough, about 1 ½ inch from each other. to the dining table. He runs
and pepper. Lay another thin sheet of dough atop the The Manor at Camp John
To make spinach pasta dough: Re- balls. Press around each ball with your Hay, which serves the finest KING’S Seabass with Mushroom and Spinach
move the stems from a kilo of fresh fingers to seal. French and fusion cuisine.
spinach. Cook the spinach in boiling wa- Dust the top of the uncut ravioli with He also runs The French Corner. season with salt, pepper and paprika.
ter for two minutes or until wilted. Rinse flour, cut them apart with pastry wheel 3. Prepare sesame dressing: Combine
to cool and squeeze it dry. Puree the (preferred) or sharp knife. Boil the ravio-
Sea bass with Mushroom and Spinach olive oil and sesame oil, toasted sesame,
spinach in a blender. Add the eggs and li in boiling salted water for five minutes. Duxelle baked in Filo pastry served on anchovy and chili, a little lemon juice and a
blend the mixture well. Add the remain- To make the sauce: Heat the cream a crunchy salad grilled vegetable con- little garlic paste.
ing ingredients. Place the flour in a bowl and reduce it by one-third, add lemon 4. Blend at high speed and leave to rest
fit yogurt sauce and toasted sesame in the refrigerator. Season to taste before
and add the blended spinach mixture. juice. Season with salt and pepper.
Using your hands or wooden spoon, Deep fry thinly sliced leeks in veg-
dressing serving.
mix until the ingredients form a ball of etable oil. Set aside. Serve immediately 90 g sea bass 5. Prepare assorted vegetables, cut into
dough. Knead the dough for about five the freshly cooked ravioli and drizzle on 1 large sheet FiloPastry strips as they will be cooked at high heat at
minutes, then set in a lightly oiled bowl top with cream sauce and crab roe. 1 tsp clarified butter the last minute.
to rest for one hour. After the dough has Garnish with chiffonade of leeks. 50 g spinach 6. Season sea bass with salt, paprika and
70 g assorted mushrooms turmeric. Brush with butter, then prepare
50 g duck liver hot pan with grape seed oil and sear the sea
1 tsp raw butter bass very quickly—18 seconds on each
1 tsp grape seed oil side. Remove pan and allow sea bass to
2 tbsp olive oil rest.
1 tsp sesame oil 7. Lay out filo sheet and brush lightly
2 tbsp lemon juice with clarified butter. Fold the filo so it is
1 tbsp apple vinegar double-layered. Put half of the duxelle mix-
1 tbsp toasted sesame seeds ture on the filo and place the sea bass on
1 pc anchovy fillet top, then place the remaining duxelle on
80 g assorted vegetables the sea bass so the fish is sandwiched.
1 tsp sesame paste Wrap all the ingredients in the filo similar
4 tbsp yogurt to how you wrap a lumpia. Place the sea
Chili flakes Garlic paste bass in filo in 250 °F oven for seven min-
Salt and pepper Paprika utes.
Turmeric While filo is baking, roast garlic slivers
1. Prepare the duxelle of goose liver, and vegetables, etc., in a very hot pan and
spinach mushrooms by combining them in season to taste just before serving.
a sauté pan and cooking quickly in butter. Arrange a crunchy leaf of iceberg lettuce
When cooked, season with a little salt. on the plate. Drizzle with sesame dressing.
Place on a tray in the refrigerator and allow Place the yogurt sauce on the plate and the
to cool. hot roasted vegetables. Remove filo from
2. Prepare sauce by combining sesame oven and serve with crunchy lettuce. Driz-
paste, yogurt and a little lemon juice, and zle sesame vinaigrette over the ingredients.

Ariel Manuel
To this day, he remains “the” force to reckon with in
culinary tilts here and abroad and is probably the most
bemedaled chef in the country. Manuel has always
been the team captain of most victorious Philippine
contingents competing in any part of the world, partic-
ularly under the Les Toques Blanches Philippines. The
creativity that has won him awards in prestigious com-
petitions can always be experienced at the palate-
pleasing restaurant Lolo Dad’s at Quirino Avenue in
Manila and Lolo Dad’s Brasserie in Makati.
He’s a big fan of duck, but he doesn’t go for authentic
cooking. “I always want to try something new. I’m an ad-
venturous kind of chef and I like to discover new stuff. I
use duck for adobo, asado, etc.”

cilantro sprigs (garnish)


1 g sesame seeds
10 ml sesame oil
Salt to taste
For the rice:
250 g jasmine rice
40 ml peanut oil
5 g pumpkin seeds
5 pcs shallots, peeled and
minced
5 cloves garlic, minced
MANUEL’S Hainanese Duck 500 ml reserved stock from
ROMY HOMILLADA cooking Hainanese duck
10 g duck liver (seared and
Hainanese Duck diced)
For the Duck: 3 g spring onions
1 whole duck Salt to taste
2 cloves garlic, peeled For the soup: (Duck Mami)
120 g slices of fresh ginger, peeled Duck stock Shredded Duck
4 scallions, trimmed Hong Kong noodles Spring onions
About a gallon of duck or chicken stock 25 FOOD ICONS 4

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