Pinoy Chefs Make History with “Kinilaw” Three-Ways at Madrid Food Summit

Pinoy Chefs Make History with “Kinilaw” Three-Ways at Madrid Food Summit

The Department of Foreign Affairs (DFA) posted on their website about the Filipino chefs who made history for the first-time participation of the Philippines in Madrid Fusión , the 13th International Gastronomic Summit held from February 02 to 04 at the Palacio Municipal de los Congresos de Madrid

The central theme of the Pinoy chefs’ demonstration involved kinilaw, which is a Filipino method of cooking using citric acid. They prepared kinilaw in three different ways as part of their demo.

Kinilaw Madrid Fusion(Photo from: DFA)

Chef Margarita Fores, the first one to take the stage, introduced the manner of preparing kinilaw from her province of Negros. The first version of kinilaw that she made has fresh Spanish sea bass as the main ingredient. Her kinilaw included kalamansi, chopped onions, ginger, red bell peppers and toppings of crushed crispy pork skin and chopped black olives.

Chef Myrna Seguismundo, who is from Batangas, made the second version of kinilaw using lobsters, shrimps, and oysters. Her kinilaw involved the use of fresh kalamansi juice, ginger, chopped onions, chopped ginger and fermented fish-paste. She embellished her dish with fresh mango and avocado.

The third version of kinilaw is an effort from the two chefs, which introduced the technique of kinilaw from Mindanao called sinuglaw. The portmanteau is from sinugbaw (grilled food) and kinilaw (Filipino method of cooking using citric acid). The main ingredients for the third version of kinilaw were grilled pork belly and fresh tuna fish meat. To season it, they used sua or Mindanao’s lime and tabon-tabon, a tropical fruit with bitter taste. They garnished it with chopped onions, ginger, and pepper.

According to the DFA, “The Philippines’ presence in Madrid Fusión 2015 allowed for the promotion of Philippine cuisine in the international scene.  The Philippine booth delighted guests and participants of the summit with a sampling of the various Filipino food and cocktails.”

Madrid Fusión is an annual gastronomic summit, one of the most well-attended international food events in Madrid. It is organized by Foro de Debate S.L., where international culinary legends and rising stars showcase their talents, new techniques, and cutting-edge innovations, while paying tribute to culinary traditions from which these contemporary cuisines have sprung from.

The Philippine delegation included Department of Agriculture Undersecretary for Special Concerns Bernadette Romulo-Puyat, Department of Tourism Director Verna C. Buensuceso, Philippine culinary giants such as Fernando Aracama of Aracama, Margarita Forés of Grace Park, J Gamboa of Cirkulo, Jose Luis Gonzalez of Gallery Vask, Pepe Lopez of Rambla, Rob Pengson of The Goose Station, Bruce Ricketts of Mecha Uma, Myrna Seguismundo of Restaurant 9501, Claude Tayag of Bale Dutung, and Juan Carlos de Terry of Terry´s.

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Pinoy Chefs Make History with “Kinilaw” Three-Ways at Madrid Food Summit






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