Devoid of decorative flare, eat, now, with your palate not with your eyes. SINIGANG.
In my 37 years of experience mixing & blending food ingredients
plus creating “innovative twist” unto recipes (mostly Filipino, American & Chinese)
and their allied items (marinades, sauces, gravies, dips, bastes etc.),
I have satisfied & helped true-food-enthusiasts (including some chefs, cooks & food manufacturers)
with products & recipes they enjoy-serve-make profit from then-on until now.
We are in unity that palate-satisfying, rightly priced-food consumed in satiety comes from: (in this order)
1. the use of just right & proper ingredients,
2. the technological & systematic way of adding each & every ingredient
to optimize flavor outcome desire &
3. the eye pleasing presentation.
This shows ingredients come first…next the chronological way of cooking
while “plating” gears in last.
In short, taste is primordial. Eat with your palate first.
Question: when you design a recipe or a product, do you like “repeat consumption or orders”?
I bet your response is a reverberating yes.
In food, nobody orders repeatedly due to looks but rather due to enjoyable-satisfying taste.
Nobody likes foodies who landed in our resto just once, never came back,
but keep on posting via Facebook or Twitter that they had been in our place.
Again, in food, this is what you call: “I’VE BEEN THERE MARKET”…thus…
“I’VE BEEN THERE RESTO”.
Rule of thumb is: 1. “plate” your item well with no taste or ingredients’ fighting each other taste…
you get first timers only and seldom repeaters.
2. offer sumptuous food with no “plating” at all…you get first timers & some repeaters.
3. offer eye appealing food with outstanding taste…all first timers will definitely be repeaters…
and these repeaters will be your walking advertisers.
And so, the 3 requisites spell SUCCESS, of course.
So be it.
plus creating “innovative twist” unto recipes (mostly Filipino, American & Chinese)
and their allied items (marinades, sauces, gravies, dips, bastes etc.),
I have satisfied & helped true-food-enthusiasts (including some chefs, cooks & food manufacturers)
with products & recipes they enjoy-serve-make profit from then-on until now.
We are in unity that palate-satisfying, rightly priced-food consumed in satiety comes from: (in this order)
1. the use of just right & proper ingredients,
2. the technological & systematic way of adding each & every ingredient
to optimize flavor outcome desire &
3. the eye pleasing presentation.
This shows ingredients come first…next the chronological way of cooking
while “plating” gears in last.
In short, taste is primordial. Eat with your palate first.
Question: when you design a recipe or a product, do you like “repeat consumption or orders”?
I bet your response is a reverberating yes.
In food, nobody orders repeatedly due to looks but rather due to enjoyable-satisfying taste.
Nobody likes foodies who landed in our resto just once, never came back,
but keep on posting via Facebook or Twitter that they had been in our place.
Again, in food, this is what you call: “I’VE BEEN THERE MARKET”…thus…
“I’VE BEEN THERE RESTO”.
Rule of thumb is: 1. “plate” your item well with no taste or ingredients’ fighting each other taste…
you get first timers only and seldom repeaters.
2. offer sumptuous food with no “plating” at all…you get first timers & some repeaters.
3. offer eye appealing food with outstanding taste…all first timers will definitely be repeaters…
and these repeaters will be your walking advertisers.
And so, the 3 requisites spell SUCCESS, of course.
So be it.
Above is Pork Sinigang (Tamarind Soup Based Pork)
Simple. Did no plating at all. But taste was tremendously gratifying.
In 1/2 cup palm oil, 2 crushed garlic cloves plus 8 pieces 2″x 2″ sliced pork belly fried until brown.
Poured in 1 sachet “Sinigang Mix”,
(Tamarind Soup Base Powder-available in your nearby Filipino or Oriental store)
tossed well until pleasant aroma exhumed out (about 5 minutes of tossing)
Why like this?
In lieu of the usual bland boiled pork flavor,
I wanted the blended taste of oil, garlic and acidic “Sinigang Mix” to seep into pork. Done.
Poured 2 cups plain tap water. Boiled to my desired pork tender-ness.
Added 1 teaspoon of “Patis” (Fish Sauce) and 2 grams black pepper powder. Mixed.
Turned off heat. Added on top, sliced eggplant, “kangkong” (swamp cabbage)
and quartered tomato. Pan covered.
Served as shown. A cup of steamed rice + my fave soda…solved.
Yummy sans “plating”.
Simple. Did no plating at all. But taste was tremendously gratifying.
In 1/2 cup palm oil, 2 crushed garlic cloves plus 8 pieces 2″x 2″ sliced pork belly fried until brown.
Poured in 1 sachet “Sinigang Mix”,
(Tamarind Soup Base Powder-available in your nearby Filipino or Oriental store)
tossed well until pleasant aroma exhumed out (about 5 minutes of tossing)
Why like this?
In lieu of the usual bland boiled pork flavor,
I wanted the blended taste of oil, garlic and acidic “Sinigang Mix” to seep into pork. Done.
Poured 2 cups plain tap water. Boiled to my desired pork tender-ness.
Added 1 teaspoon of “Patis” (Fish Sauce) and 2 grams black pepper powder. Mixed.
Turned off heat. Added on top, sliced eggplant, “kangkong” (swamp cabbage)
and quartered tomato. Pan covered.
Served as shown. A cup of steamed rice + my fave soda…solved.
Yummy sans “plating”.
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