chef tatung sarthou - reinventing the kakanin and serving it in fine dining restaurants
TRANSCRIPT
REINVENTING
A presentation byCHEF TATUNG
KAKANINthe
KutsintaSapin-sapin
Puto Palitaw
REINVENTION?Creative Methods:
NEW INGREDIENTS
Chocolate Biko Cake
Mochi (Japan)(with strawberry)
MODERN TECHNIQUES
Pichi-pichi (w/ torched Quezo de Bola)
Butane Torch- for caramelizing- melting cheese
Hwajeon(Korean rice cake with edible flowers)
LOCAL MEETS FOREIGN
Bibingka Cheesecake
+
Bibingka (Philippines)
Cheesecake (popularized inNew York, origins in Greece)
PRESENTATION
Champorado Eh (XO 46 Bistro Filipino)- Served cold, with mantecado ice cream
- Porridge to brownie
Sapin-spin(served in cake form)
PACKAGING
Novel/Quirky Packaging for Onigiri, Omusubi (Japanese Rice Cake/Ball)
