The Pandan Rice Cracker
- Rinse the rice grains for 3 times just to wash away excessive starch
- Cook the rice with water layered with the Pandan Leaves .
- Boil the rice until it gets overcooked similar to porridge.
- When the rice is overcooked, take out the Pandan Leaves
- While hot, transfer the rice into a Thermomix at process until smooth.
- Spread the the paste on a silicon mat and dehydrate at 50 Degrees Celcius Until dry yet Workable for 3 hours
- Heat up Oil in a deep Pot at 190 Degrees Celcius
- Deep fry Crisps until it reacts and puffs in 10 seconds not any longer.
- Dry on chucks/paper towels
- Imidiately season with a light touch of salt
Kinilaw na Buko
- Using a hard spatula, Carve out the meat from a young coconut
- With a 1 inch Ring cutter, cut of 9 pieces of Coconut meat.
- In a pot, temper the vinegar with Panutsa until it is completely dissolved
- Infuse the Star Anise.
- Pickle the Coconut meat
- Using a vacuum machine, Compress the meat at maximum suction to integrate the acids to the pulp.
- Store for assembly.
- In a medium pan simmer, the coconut cream untilit coagulates.
- Once the cream has split, continue stirring using a whisk to finely separate the mixture
- When it begins to carmelize, strain out the oil to be used for ganish in the later process.
- Glaze the carmelized coconut cream with coconut milk and simmer until it softens. Reduce the mixture until it reaches a viscous consistency
- Blend the mixture at high speed and strain with a fine mesh.
- Transfer to a squeeze bottle.and leave at room temperature. Standby for garnish
Buro Fermented Rice Paste
- In a large bowl, mix cooked rice, Santol skin, and 2% salt.
- Transfer the mixture in a vacuum bag and seal at maximum suction.
- Let it ferment for 7 days at 21 degrees Celcius.
- Take out the Rice and Sautee with Tomatoes, Garlic, and Spanish Onions.
- Let the buro rest for 10 minutes and transfer to a air-tight jar for storage ready for serving.
- Clean the tamarinds, discard the shells.
- Lay the Tamarinds on a tray sheet and dehydratethe pulp at 43 degrees Celcius until it has fully dried overnight.
- Blend the pulp and sieve
- Transfer to a container and store for serving.
Toasted Rice Oil Recipe
- Toast the long-grain rice on a pan over medium heat until it maillards to Golden Brown .
- Once it has colored, transfer to a cool flat tray.
- Blend the toasted rice until fine with a vitamix and sieve.
- Emulsify the rice flour with oil at 42 degrees Celsius for 30 minutes
- Strain the oil and store for assembly of the Barbecued leaves.
Inihaw na Dahon
- Sort out the three leaves.
- On a clean surface, start with the fermented sweet potatos. Lightly brush with toasted rice Oil.
- Top with the braised Taro leaves
- Surmount with roughly chopped Rice Paddy and a thin layer of rice paste.
- Repeat the process beginning with the sweet potatoe leaf.
- From the stem of the leaves , roll it inwards assuring it is compact and tight to retain a good shape.
- Using the Bay Leaf Bark, impalethe roll near the end of the tip to avoid excessive bunt ends.
- Store in a tray lined with damp chucks or papertowels and cover with damp chucks and keep in chiller prepared for serving.
Paitom Burnt Mature Coconut Meat
- Crack the Coconut shell in half
- Strain the juice and reserve for another preparation
- Grill the coconuts on both sides over high heat charcoals until the whole surface is burnt out.
- Let the shell cool.
- With an oyster knife shuck out the pulp and lightly scrape off the black ends of the meat
- use a mandoline to shave the meat at 1/16 insh thickness.
- Place in a container with damp cloth and store in the chiller prepared for serving.
Peanut Kare Mousse
- Soak roasted Peanuts with Pork stock overnight
- Blend and Sieve the next day.
- In a pan. Temper the peanut milk with annatto seeds , Coriander seeds, and Turmeric for 30 minutes
- Add the toasted rice flour and whisk until it changes consistency and season with salt.
- Strain over a fine mesh and transfer to a Siphon and charge twice
- Keep in a warm circulatyion bath at 43 Degrees Celcius
- Heat upCoconut Oil , peeled Turmeric, and curry leaves at 80 Degrees Celcius in a Thermomix.
- Blend at high speedfro 2 minutes
- Transfer to a pot , heat the mixture at 65 Degrees Celcius and add Annatto Seed , Coriander Seeds, Peppercorns, and Peeled Garlic.
- Infuse for 30 minutes
- Strain out and transfer to a squeeze bottle
- Sautee young Shrimp paste with fried curry leaves,Star anise ,Coriander seeds on a medium heat just enough to lightly carmelize the paste
- Process the paste at high speed for 2 minutes
- Finish with Coconut cream and mix
- Transfer to a squeeze bottle ready for serving.
Roasted Lechon Pork Belly
To make the marinade:
- Finely chop all ingredients mentioned in the recipe list
- Apply the marinade to the flesh of the pork except for the Pork skin
- Pierce the skin of the pork with the meat tenderizer.
- Rub the skin of the pork with salt to remove residual fluids and let it dry overnight and oge over a week before hand.
- Begin to cook the pork belly over charcoals at light heat of 90-100 Degrees Celcius
- Slowly cook the belly while consistently turning focused on the skin side first until it begins to crisp.
- After, flip the belly and focus on the flesh side and cook through .
- Brush young Coconut juice around the flesh every 10 minutes to keep it moist.
To Serve the Pinais:
- Using the coconut bowl, place a dot of Latik Caramel on the center, place a teasoon of coconut oil beside the Latik.
- Top with the fried Pandan Cracker and dust with Tamarind powder.
To Serve the Dahon Barbecue
- Grill the leaf roll on both sides applying light heat.
- Brush the roll with Rice oil.
- Once the exterior of the roll is maillarded, transfer to a tray, glaze with Calamansi Juice and salt .
- Plate on the center and dust with toasted rice oil.
To serve the Lechon
- Flash the belly in the oven at 160 degrees, glaze the flesh with the Pork Jus and cook over charcoal with the skin facing the caharcoal.
- Cook until skin crisps and portion evenly.place one portion of pork on the left side of the plate.
- Top with burnt Paitom and season with salt.
- Place two tablespoons of Annatto Oil on the center of the plate, add the Peanut Mousse on the side of the plate, garnish with fine cuts of Bay leaves, Calamansi leaves, and Kaffir leaves.
- Below the peanut mousse place a 5gram dot of bagoong paste.