Bruce Lim's talk in DINE Philippines - SOX/GenSan, last September 25, 2015 at The Word for Everyone Church

1. By: Chef Bruce Lim

3. Chef
Jean-Georges Vongerichten
 Alsatian-born French Chef best
known for his personal take on
French-inspired Thai cooking. But he
has used influences from a numberof
cuisines- japanese, chinese, thai,
indian, vietnamese and Korean to
name several

4. Scallop Sushi
Nigiri sushi but
with deep fried
sushi rice.
- Sushi rice lightly
crusted with finely
ground rice
crackers

5. Chef Susur Lee
 A celebratedchef knownforbeing the“father
offusion”basedin TorontoCanada
 His creativefusionofChinesefoodtraditions
withthe classical techniquesoffrenchcuisine
wonover foodcritics,whoproclaimedhim
the leading youngchefin toronto.

6. Singapore
Slaw
A 19 ingredient
slaw which
combines fresh
and exotic flavours
with deep fried
taro root noodles,
chilies, peppers,
cilantro, cabbage,
pine nut to name a
few and a sweet,
tart, tangy and a
bit spicy dressing

7. Chef David Chang
 Is thehandsandbrainsbehinda clutchof
restaurantsin New Yorkthatflyunderthe
bannerMomofukuincluding NoodleBar,
SsamBarandKo.

8. Marinated Beef
Skirt Steak Ssam
Ssam refers to
Korean dishes in
which leafy
vegetables, usually
lettuce are
wrapped around
meat. The
marinade for the
beef is a classic
Korean marinade
and infuses the
meat with enough
flavour that they
can be eaten

9. Chef Wolfgang Puck
 WolfgangJohannesPuckisan Austrian-
bornAmericancelebrity chef,restaurateur,
andoccasionalactor.He ownsandmanages
twoAsianfusionspecializing restaurants.
Veryfondofthe artofdimsum combining it
withwestern flavors.

10. Chinese Chicken
Salad in Mini
Tortilla Cups
Miniature Tortilla
Cups with Chipotle
Glazed Rock
Shrimp, Sweet
Corn and Red
Peppers Lobster
Spring Rolls with a
Five-Spice Dipping
Sauce

11. Chef Justin Quek
 Modern fusion is the hallmarkof Singaporean chef
JustinQuekbut tradition and technique arehis
unshakablefoundation as hereinvents Asian
favourites with Frenchflavours and flair.

12. Foie Gras Xiao
Long Bao
A luscious coppery-
golden colour, it has
an intense note of
honey, apricots and
smoke, and a rounded
finish. It has enough
acidity to cut through
the fatty texture of the
foie, and the light
smokiness goes well
with the truffle-y hints
in the filling.

13. Chef
Tetsuya
Wakuda
 Japanese-born Australian
chef based in Sydney,
Australia. . He began his
culinary career as a
humble kitchen hand and
soon found himself
cooking sushi for Sydney
chef Tony Bilson at
Kinselas. There he learned
classical French
techniques and formed the
beginnings of a cooking
style that would eventually
help him become one of
Australia’s most-loved
chefs.

14. Marinated Botan
Shrimp with Sea
urchin and
Oscietra Caviar
It is marinated botan
prawn from Japan
topped with sea
urchin, with the two
bound with a bit of
barely cooked egg
yolk. On top is a
generous scoop of
Oscietra caviar.

16. Maharlika

17. Maharlika, New York
On their Menu:
 Fried Adobo Chicken
and Miso Waffles
 Stir-fried bitter melon,
pork, shrimp and eggs
 Crispy Pata Sinigang
 Avocado, condensed
Milk shake

18. LASA

19. LASA, L.A.
On their Menu:
 Batangenyo style fried
chicken with kare-kare
polenta
 Braised Duck Arroz
Caldo
 Pork Cheek Caldereta
 Chilled Avocado
custard with
Calamansi and
condensed milk

20. Bistro 7107

21. Bistro 7107,Virginia
On their Menu:
 Crispy Pata with fried
shrimp fritters and
sweet potato fries
 Sizzling Balut
 Tokneneng Soup
 Crispy Laing

22. Chinois

23. Chinois, California
On their Menu:
 Shanghai lobster with
curry sauce and crispy
spinach☯
 Crispy glazed quail with
grilled pineapple
 Whole sizzling catfish
with ginger and ponzu
sauce☯
 Grilled lamb chops with
cilantro vinaigrette
warm potato salad ☯

25. Chef JP Anglo
 For the past years, JP
Anglo has been jetting
to Singapore for his do-
it-yourself food safari
tours. Preferring hawker
food to gourmet fare,
the Le Cordon Bleu-
trained chef goes from
one hawker center to
another to sample
authentic varieties of
Asian cuisines.

26. Kansi
Panada
Pulled kansi ( a
cross between
bulalo and
sinigang) is used
as filling inside a
flaky empanada
served with
batwan gravy

27. Chef Miko Aspiras
 Miko, who has won a
number of awards in
international
competitions and who is
also the chef
responsible for creating
the magnificent plated
desserts at the Magnum
cafés in Manila and
Kuala Lumpur, enjoyed
coming up with Le Petit
Soufflé’s extensive
dessert menu.

28. Pigs Blood
Leche Flan
Its main component
was wild boar’s
blood mixed with
edible flowers,
passion fruit, orange,
lemon, lime,
lemongrass, pandan,
mango, cream, fresh
milk, coconut water
and pinipig.

29. Chef Mikel Zaguirre
 Has taught in Culinary
schools , consulted a
number of restaurants
and produced a few
cooking shows. He’s
the former head chef
of La Regalade. He
has two restaurants
that he is currently
running which are
Locavore in Kapitolyo
and FAT in BGC.

30. Sizzling
Sinigang
Sizzling Bulalo me
ets
deconstructed Sini
gang with a
sampaloc gravy
reduction
absorbed by the
tender beef ribs

31. Chef Bruce Lim
 American-born Filipino-
Chinese chef and TV
personality and
entrepreneur from San
Francisco, California. He
is currently known for
specializing in
traditional French, Italia
n, Euro-Asian, and
international cuisines

32. Prawn aligue
my way
Prawns on a bed of
sotanghon flavored
with aligue sauce
wrapped in banana
leaf, oven baked to
perfection.

33. Chil-a-fino
Chinese style
steamed fish on a
bed of mashed
purple yam and
topped with
sautéed bokchoy.

34. Calamansi
Tuyo
Chef Bruce’s
version of Aglio e
Olio pasta
enhanced with
tuyo oil and
calamansi juice
topped with fried
tuyo and grated
queso de bola.

35. Stuffed
chicken leg
adobo
Deboned chicken
leg filled with
sticky adobo rice
simmered in adobo
sauce served with
hard boiled egg.

36. How to Modernize a Dish
1. Learn the basics
2. Study the Flavor Profile
3. Review the Recipe
4. Different Cooking Techniques
5. Skip a step so the dish becomes
faster
6. Use a different Technique so you do
not compromise the flavor
7. Put local flavors on the dish (Mains,
Sauce, Sides, Garnish)
8. Theme it (See where the dish fits in)
9. How you present it makes it modern
10. Service ( what they are wearing,
where the drinks/food is served)
11. Menu Planning

37. By Chef Bruce Lim

38. Sinuglaw
The word sinuglaw is
coined from two
common cooking
methods –
sinugba and kilaw.
“Sinugba“is the
Cebuano word for
grilled while kinilaw is
a local cooking
method of
“cooking” fish fillet
with vinegar and
spices .

39. Sinuglaw
Ingredients:
Sugba
300 g Pork Belly (1/4 inch
Cut)
50 g Soy Sauce
20 g Garlic (Smashed)
15 g Sugar
25 g Calamansi Juice
Kilawin
300 g Tuna Loin (Trimmed to
1-inch Log)
100 g Cucumber (Sliced)
10 g Ginger (Thin Strips)
40 g Calamansi Juice
20 g Local Vinegar
50 g Red Onions (Diced)
30 g Red Radish (This
Strips)
Rub:
10 g Chili Powder
50 g Sweet Paprika
5 g Garlic Powder
To Taste Salt and Pepper
 Procedure:
 Marinate Pork Belly for 1 hour before
using.
 Preheat Oven to 200 degrees C.
 Stick skewers through sliced pork belly
lengthwise so it will not curl when
cooking. Place belly in oven and back for
15 minutes. Be sure to cover with foil.
Remove foil and bake for 5 additional
minutes. Remove from oven and allow to
cool.
 In a bowl mix calamansi juice, vinegar and
ginger. Season with salt and pepper. Set
aside until ready to use.
 Roll tuna log in spice rub and sear over
high heat for 10 seconds per side. Cool
completely before Cutting.
 Plate up any way you like or follow my
picture…

40. Sinuglaw
Charred pork belly
topped with chili rubbed
seared tuna served with
spicy vnegar.

41. Bihod
Roe of the tuna, called
bihod, is cooked and
made into a delicacy
that is best mixed and
eaten with hot, steamed
rice or spooned on top
of toasted bread for
delicious bites.

42. Sopa de ajo with Paprika Infused Bihod
Ingredients:
Soup Base
200 g Garlic (Peeled)
300 g Almonds (Peeled Unseasoned)
500 g Milk
500 g Chicken Stock
200 g Cream
To Taste Salt and Pepper
Bihud Base:
300 g Fish Eggs
10 g Paprika
10 g Fish Sauce (Patis)
100 g Olive Oil
50 g Shallots (Diced)
To Taste Salt and Pepper
Garnish:
Crusty Bread
Chives
Procedure:
Blanch Garlic in boiling water for 30 seconds then
drain.
Place the remaining ingredients in a medium sauce
pot with garlic and bring to a boil. Once boiling turn
down to a simmer and simmer for 15 minutes or until
the garlic is fork tender.
Place soup mixture into a heat proof blender and
blend until smooth. If the soup is too thick you can
always add more stock to thin it down, just be sure
to season with salt and pepper again because the
flavor might become lighter.
In a medium sauté pan add olive oil and shallots and
saute for 3 minutes or until the shallots become
slightly browned. Add the fish eggs and stir until
they start to come apart. Add patis and reduce until
it dries then add the paprika and season with salt
and pepper if needed.
To plate pour soup into a shallow bowl and and
spoon bihud in a circular motion around the soup.
Garnish with crusty bread and a few sprigs of
chives.
*Note:
Since the Fish eggs will be salty be sure to go easy

43. Sopa de Ajo with
Paprika Infused
Bihod
Tuna Caviar
cooked in olive oil
and paprika.