Madrid, Cordon Le Blue in Paris Can’t Get Enough of Turon, Kilawin, Adobo

Written on 10/27/2018
By Sarap Team

MADRID, Oct. 25--Turon (fried banana rolls), kinilaw (cerviche) and Filipino adobo were big hits in Europe, even at Paris’ Cordon Le Bleu, according to Philippine media outlets invited to the event called “Lasap Pilipino (Philippine flavors): A Culinary Tour with Chef Myrna Segismundo.”

The mission was to introduce authentic Filipino ingredients and cooking to students and mentors by demonstrating the best methods for preparing kinilaw (cerviche), adobo (chicken or pork stew), and turon. This was a project of the Department of Foreign Affairs’ (DFA) Cultural Diplomacy Unity, Office of the Undersecretary for International Economic Relations (CDU-OUIER), and the Department of Trade and Industry (DTI) which also brought Filipino food products.

In its first stop, Madrid got a taste of the vinegar-cured seafood, or light and fresh shrimp and fish kinilaw (cerviche), served with avocado and edible flowers; tinolang manok (chicken stew with ginger); and a delicious fish fillet smothered in a coco-crab fat sauce (ginataang aligui).

Other food served included a dalandan granita, a robust kalderetang baka of tenderloin in tomato sauce, accompanied by pinakbet (vegetables with shrimp paste) and a cabbage pouch filled with organic rice. Guests downed this with glasses of Kalayaan, made of Don Papa Rum, calamansi liqueur and Coke.

Guests were then served ginataan, mixed fruit and tubers in coconut milk, and petite turon served in a shot glass of Malagos chocolate, finished off with a cup of salabat.

About 50-plus guests came to the 75-euro dinner.

Next stop was Paris’ Cordon Le Bleu where Myrna regaled guests with stories of Filipino flavors, most of them with vinegar. After every exposition was a tasting, again -- kinilaw, adobo over rice and adobo paté, and turon con chocolate. Le Cordon Bleu is a hospitality education institution, with 23 schools on five continents. Its education focus is on hospitality managementculinary arts, and gastronomy.

In the ABS-CBN report, Myrna added a word of caution on fusion cooking. “Yes, explore and innovate with food...Don’t forget what it’s really supposed to taste like.”

Lasap Filipino has the distinction of being the first to feature Philippine cuisine at Le Cordon Bleu.