Observing The Conventional Filipino Recipes
November 30th, 2011 by the writer
Stephanie Zubiri, Top Chef of the Modern day Epicurean Kitchen.
Filipino food recipes. It is without a doubt the Filipinos’ most favored topic. Food preparation and enjoying a meal has been the center of any friends and family gathering. Whether inside a posh restaurant or at our own grandma’s home, we relish our meals with passion. Our most favorite dishes are always the ones made by our parents and grandparents, with no other dish able to compete with it. Nevertheless, an often repeated issue is, “The reason why no Filipino food crafted its recognition within the international arena?”
Stephanie Zubiri, top chef of The Modern Epicurean Kitchen (MEK), believes how the uniqueness of Filipino recipes, which lies in the informal and communal experience, will also be its Waterloo. “Filipino cuisine is not concerned about providing courses-everything is brought to the dining table at once. It’s made without any fresh herbs to purify the palate or perhaps to top the plate as a garnish.”
Old fashioned Filipino food additionally falls short in elaborate delivery. “The difficulty in marketing is a result of the point that our meals seem to be straightforward. Don’t forget, we eat with our eyes!” This kind of feature can be due to our country’s insufficient royal history, claims Stephanie, a Geaography and History graduate of the Universite de Paris-Sorbonne. “Before any Spaniards arrived, everything we had were minor kingdoms. If you have royal families, your dishes progress to satisfy the queen and king.” For instance, Thai delicacies has pretty designs and carvings in their food of flowers and animals. The Japanese dishes is renowned for fantastic presentation with fanned slices, molded fruit and vegetables, making use of the plate to be a frame of a great photo.
Professionally educated at Le Cordon Bleu Paris in oenological and culinary arts, Stephanie treats this to be a test in her enterprise, the Modern Epicurean Kitchen. “We must open our dishes to become more appetizing and exciting. This allows us to become inventive and deconstruct the old fashioned dishes and fuse it with various flavors to fit its classic taste.”
In the MEK Active demo class titled Updating Filipino Classics, she prepared chicken thighs marinated in the flavors of the Southern Tagalog classic Bicol Express.