A Cooking Demo by LUZVIMINDA Chefs at F1 Hotel Manila

A few hours after our sumptuous LUZVIMINDA lunch at F1 Hotel Manila, my fellow foodies and I were invited to watch the chefs cook amazing dishes from their home regions.

LUZVIMINDA is F1 Hotel Manila's Filipino Food Festival, which runs for the whole month of June. This festival features dishes from LUzon, VIsayas, and MINdanao by guest chefs: Chef Martin Jickain for Luzon, Chefs Karl Noel, and Sidney Uy for the Visayas and Chef Ed Tuazon for Mindanao. The demo was hosted by F1 Hotel Manila's Executive Chef, Chef Sau del Rosario.

Chef Sau del Rosario

Here are the dishes featured in the cooking demo:

Pako Salad with Shrimps and Salted Egg (Luzon)
by Chef Martin Jickain, Station Juan Cafe Boracay

Yield: 2 servings

Ingredients:

200g Pako (Fiddlehead Fern), washed and cleaned
50mL Coconut Vinegar
10g chopped garlic
5g white sugar
1pc red onion, cut into rings
20g tomato, cut into wedges
100g shrimp, peeled and deveined
1pc salted egg, cut into wedges

Chef Martin Jickain

Procedure:

1. Heat pot with water and bring to a boil.
2. Put shrimps and boil for approximately 1 minute.
3. Drain and put on an ice bath and set aside.
4. In a mixing bowl, mix vinegar, sugar, garlic, and season with salt and pepper.
5. Combine pako, tomato, red onions, shrimps, and salted egg. Drizzle with vinaigrette.

Seafood Kilawin Visaya Style (Visayas)

by Chef Karl Noel, Casa Verde Cebu
and
Chef Sidney Uy, Frontgate Cebu

Yield: 5 servings

Ingredients:

300g tuna fillet
100g shrimp
100g mussels
8 tbsp native vinegar
2 pcs red onions
100g ginger
50g garlic
3 pcs chili
50g spring onions
30g coriander
200g red ripe tomatoes

Chef Karl Noel and Chef Sidney Uy

Procedure:

1. Dice tuna by 1/2 inch by 1/2 inch.
2. Dice red onions and tomatoes.
3. Mince garlic, chili, coriander, and ginger.
4. Mix all the ingredients.
5. Toss with vinegar.
6. Season with salt and pepper.

Whole Fish Wrapped in Banana Leaf (Visayas)
by Chef Karl Noel, Casa Verde Cebu
and
Chef Sidney Uy, Frontgate Cebu

Ingredients:

2pcs whole banana leaves
1pc whole Parrotfish
100g onion, minced
100g tomatoes, chopped
50g garlic, minced
100g spring onion, chopped
8pcs calamansi
8 1/4 cups soy sauce
1 dash sesame oil
salt and pepper to taste

Chef Karl Noel

Procedure:

1. Wash and clean parrotfish.
2. Heat banana leaf so it would be flexible.
3. Mix soy sauce, calamansi, garlic, onions, tomatoes, sesame oil, and spring onions.
4. Marinate fish with marinade.
5. Wrap fish in banana leaf.
6. Grill the wrapped fish.

Durian Panna Cotta (Mindanao)
by Chef Ed Tuazon, Marco Polo Davao

Yield: 15 servings (shooter glass)

Ingredients:

500mL whipping cream
125mL coconut cream or fresh milk
150g white sugar
120mL water
5 pcs gelatine sheets (5g each)
200g durian puree (blend durian to smooth)

Chef Ed Tuazon

Procedure:

1. Add gelatine to water to soak for 5 minutes.
2. Combine whipping cream, coconut cream, and sugar in a double boiler, put under medium heat and stir until sugar is dissolved. Bring the liquid mixture to a light boil. 

3. Then add in soaked gelatine into it and stir until gelatine is dissolved.
4. Add durian puree and mix well, do not boil but keep stirring it for 5-8 minutes at low heat. Strain and pour the mixture in cups or molds. 

5. Refrigerate for at least 2 hours and serve.

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Bonifacio Global City,
Taguig City
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