A Day with the Chefs at F1 Hotel Manila

A perfect Independence Day staycation at F1 Hotel Manila culminates in an afternoon with the chefs, headed by Chef Sau del Rosario and guest chefs representing Luzon, Visayas, and Mindanao. With the successful launch of the second edition of F1 Hotel Manila's Luzviminda 2 Buffet (see more on the grand Filipino feast here at http://dude4food.blogspot.com/2014/06/a-taste-of-philippines-f1-hotel-manila.html), Chef Sau del Rosario and his team share their favorite recipes from Luzviminda 2. 

The cooking demo begins with Chef Sau del Rosario's Tuna Kinilaw recipes, prepared three ways to reflect the regional nuances of Luzon, Visayas, and Mindanao. This is then followed by Chef Tristan Encarnacion's Ilocos Empanada representing the flavors of Luzon, Chef Victor Barangan's Sauteed Crabs in Alavar Sauce from Mindanao, and capped with Chef Editha C. Singian's indulgent dessert, Ube Otap Tiramisu, representing the Visayas.



Chef Sau del Rosario's Luzon Ceviche (Bicolano Kinilaw)

Ingredients:

• 150 grams sashimi grade tuna
• 20 ml calamansi
• 10 grams red onion
• 20 ml coconut cream
• 5 grams siling labuyo
• 5 grams siling haba
• 3 grams chopped ginger
• Dash salt
• Dash pepper

Method:

In a non-reactive casserole dish, either Pyrex or ceramic, place all ingredients in the bowl. Let sit covered in the refrigerator for 10 minutes. Place into containers and serve.

Chef Sau del Rosario's Visayas Ceviche (Nilagpang Tuna)

Ingredients:

• 150 grams sashimi grade tuna
• 20 ml pinakurat vinegar
• 5 ml patis
• 10 grams red onion
• 2 grams spring onion
• 10 grams chopped tomatoes
• 5 grams siling labuyo
• 5 grams lemongrass
• 3 grams chopped ginger
• 10 grams julienned mangoes
• Basil leaves
• Dash salt
• Dash pepper

Method:

In a non-reactive casserole dish, either Pyrex or ceramic, place all ingredients in the bowl. Let sit covered in the refrigerator for 10 minutes. Place into containers and serve.

Chef Sau del Rosario's Mindanao Ceviche (Dabaw Kinilaw)

Ingredients:

• 150 grams sashimi grade tuna
• 20 ml lime
• 10 grams red onion
• 5 ml patis
• 10 grams red and green bell pepper
• 2 grams chili
• 3 grams chopped ginger
• 1 gram tablea
• 2 grams desiccated coconut
• 10 grams kesong puti
• Dash salt
• Dash pepper
• Garnish with basil

Method:

In a non-reactive casserole dish, either Pyrex or ceramic, place all ingredients in the bowl. Let sit covered in the refrigerator for 10 minutes. Place into containers and serve. 

Chef Tristan Encarnacion's Ilocos Empanada (Luzon)

Ingredients:
Dough:

• 1 1/2 cups rice flour
• 1/2 cup water
• orange food coloring or annatto seeds (dilute in water)
• 50 grams margarine
• cooking oil for greasing and frying
• combine everything in a bowl, mix until the dough is formed

Filling:

• 4 pieces Vigan Longganisa, skin removed
• 1 unripe papaya, grated
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 6 raw eggs
• 3 pieces salted eggs, chopped
• 100 grams kesong puti, sliced
• salt and pepper to taste

Method:

• In a pan, heat oil and saute garlic and onions
• Add longganisa then season with salt and pepper, cook until brown
• Transfer in a bowl then add grated papaya then mix and set aside

To Assemble:

• Place a plastic wrap on the table then brush with oil
• Take 3 tablespoons of dougn then flatten using a rolling pin
• Place 3 tablespoons of filling over flattened dough then make a small space in the middle for the raw egg
• Fold and seal the sides then trim the edges using a plastic plate
• Deep-fry empanada in a pan with hot oil until golden brown
• Drain excess oil
• Serve with sukang Iloko

Chef Victor Barangan's Sauteed Crabs in Alavar Sauce (Mindanao)

Ingredients:

350g Mud Crabs and oil for frying

Alavar Sauce:

• 1 tsp garlic
• 1 tsp onion
• 1 tbsp ginger
• 2 tbsp lemongrass
• 1/4 cup roasted bell pepper, puree
• 1 cup seafood stock
• 1/4 cup shrimps, minced
• 2 tbsp crab fat
• 1/8 cup white wine
• 3 tbsp coconut milk
• 3 tbsp pumpkin puree
• 2 tbsp margarine
• 1/4 tsp chili flakes

Method for Sauce:

• In a pan, heat margarine with the first four ingredients (garlic, onion, ginger, and lemongrass).
• Add shrimps and saute until cooked.
• Stir in crab fat and deglaze with white wine.
• When whine is cooled or alcohol has evaporated, add in stock, puree. 
• Season with salt and pepper.
• Nappe with coconut milk.
• Finish with a dash of chili flakes.

To Cook Crab:

• Deep-fry crabs until cooked, and set aside.
• Heat up wok with Alavar sauce.
• Toss crabs into sauce.
• Garnish with garlic chips.

Chef Editha C. Singian's Ube Otap Tiramisu (Visayas)

Ingredients:

Cream Cheese Filling:

• 2 (8 oz) package cream cheese or mascarpone
• 3 large egg yolks
• 1 1/2 cup all-purpose cream
• 2/3 cup confectioners' sugar
• 3 tbsp Kahlua or Marsala wine
• 1 tsp vanilla extract
• 2 square (2 oz.) dark chocolate, grated
• 2 square (2 oz.) semi-sweet chocolate, grated

Method:

In a mixing bowl, beat the cream cheese with egg yolks, cream, sugar, Kahlua, and vanilla until smooth. Gently fold in the chocolate.

Espresso Mixture:

• Mix 3 shots of coffee espresso, 1/3 cup water, 1/2 cup Kahlua and 1 teaspoon vanilla.
• Ube Otap
• Dark Chocolate shavings
• White Chocolate shavings
• Unsweetened Cocoa Powder
• Fresh Mango balls
• Confectioners' sugar
• Sprigs of mint

Dressage:

• Brush Ube Otap with Espresso Mixture. 
• Fill with cream cheese mixture.
• Repeat procedure for the second layer.
• Sprinkle chocolate shavings and dust with cocoa powder.
• Top with mango balls and garnish with mint.

The best of the Philippines, highlighted by regional dishes prepared by some of the best chefs in the country. Local comforting flavors, each lovingly recreated for a memorable Independence Day staycation at F1 Hotel Manila. Catch a taste of our rich and diverse culinary heritage in an epic all-Filipino feast at F1 Hotel Manila's Luzviminda 2 buffet, runs until June 26, 2014 only.    

F1 Hotel Manila is located at 32nd Street, Bonifacio Global City or call 928-9888 or 908-7888 for inquiries.

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