Episode 21 - Manila STAR Part 2

Merging Worlds: French Training meets Filipino Culinary Traditions

Substituting Filipino Flavors in Cooking

We explore the unique methods used to bring Filipino flavors to Seth and Rona's catering business. We substitute ingredients to get the desired flavor profile, including lemon grass for lemon, basil and fennel for licorice, and different peppers for the necessary spice. We look at the differences between Seth's classical French training and traditional Filipino cooking methods, and why it's important to honor a customer's expectations. Finally, we examine why food should be treated like an open source, and how each town and region have their own interpretations of traditional Filipino dishes.

Seth and Rona

Filipino Cooking Techniques and Dishes

We discuss the techniques used to create the perfect Filipino dish, kare-kare. We talk about the balance of vinegar, garlic, onion, pork, blood, bay leaves, pepper and sugar to give the dish its unique flavor. We also touch on the popular puto and puto plano side dishes that are often served with kare-kare. Finally, we explore the process of oil separation for caldereta and the importance of having the right baking powder.

Filipino Food Preparation Techniques

Seth and Rona explain why they prefer to use dark meat for their chicken dishes and why they don't use the skin. They also share their methods of pre-cooking and grilling the meat, as well as their use of a dicing machine to speed up the process. They discuss the process of making kare-kare, a Filipino dish, and the details of how to create the perfect balance of vinegar, garlic, onion, pork, blood, bay leaves, and vegetables. Lastly, they explain why they don't use pig ears, feet, or other organs in their dishes.