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RECIPES FROM THE PHILIPPINES
PAKO SALAD
from Chef Paul Poblador of Kusina Salud restaurant, The Philippines
The salad is made from fiddlehead fern, which has a flavor similar to
watercress but not as peppery (he also uses ferns in stews and soups).
For the salad he shocks the ferns in icy water instead of boiling water
to keep them crunchy. He adds pepper, organic tomatoes, diced red onions,
toasted peanuts, toasted garlic, and salted duck eggs (grated). Toss,
sprinkle with grated processed cheese food, and top with a cut lime as
garnish. Finally, sprinkle with a vinaigrette made from fish sauce, mustard,
mayo, Calamansi lime and a neutral oil such as soy or canola.
DEEP FRIED PORK BELLY
from Chef Paul Poblador of Kusina Salud restaurant, The Philippines
This rustic dish is made by boiling the pork belly for two hours. Cut
into cubes and dry in a low heat oven (200 degrees F.) for 30 minutes
to remove any moisture, since water and hot oil can be explosive. While
the pork is drying deep fry cubed tofu until it begins to brown. When
the pork belly is dry, deep fry until brown (approximately four minutes).
The pork belly and tofu are served with a dipping sauce.
The dipping sauce is made of vinegar which has been steeped in ginger,
garlic and hot chiles for one month. To serve, pour half a cup of the
flavored vinegar into a bowl with two tablespoons of soy sauce.
TOMATO TOWER with Sunflower Seeds-Watercress Pesto
From Chef Napoleon Arrieta of The Farm at San Benito in the Philippines
Ingredients:
12 Roma Tomatos, each sliced into 4 rounds, marinated in salt, black pepper,
olive oil and chopped basil
The “cheese” layer is a purée of:
2 C cashew nuts
1 C pili nuts (or substitute macademia nuts)
1⁄4 C lemon juice
2 T nutritional yeast
1 T white miso
1 tsp. garlic
1⁄4 tsp. white pepper
1⁄2 tsp. salt
For the Pesto, purée:
3 C watercress
1//2 C basil
1⁄4 cup lemon juice
1 tsp. garlic
1⁄2 C pili nuts (or substitute macademia nuts)
1 C sunflower seeds
To assemble:
Stack each tomato in alternate layers of “cheese” and pesto.
Drizzle some of the basil marinade around the tomato.
Garnish with balsamico glaze and sunflower seeds.