F And B World : July 2010
8 | JULY 2010 www.hip.ph Filipino cuisine goes cool and cosmopolitan, thanks to two of the country’s most talented chefs. SINIGANG SA MANGGA By Executive Chef Him Uy de Baron, Chef Cuisine INGREDIENTS 4 cups water 50g green mango, chopped 25g ripe mango, chopped 100 g onion, chopped 80g garlic, chopped 25g tomato, roasted 100 g ginger, crushed 10g fsh sauce 5g pepper 4 pcs prawns 4 pcs lapu-lapu fllet, blanched (around 200g each) gabi, mashed 1/2 pc each green and ripe mango, julienned 5g chili fnger, blanched 10g long beans, blanched 4 pcs okra, blanched 3 pcs soup stock to serve 150 g green mango 75g yellow mango fsh sauce to taste PROCEDURE 1. In a stock pot, add water, green mango, ripe ma ngo, onions, garlic, tomatoes, ginger, fish sauce, and pepper. Bring to a boil then sim mer for 10 minutes. Adjust seasoning. 2. Add prawns and cook for 2-3 minutes. Add the lapu-lapu fillet. 3. Ar range the components on a plate. Spoon mashed gabi first then place the praw ns and fish. Gar nish with green and yellow mango, chili finger, long beans, and okra. Add the hot soup stock. 1. Boil gabi for 10 minutes or until cooked. 2. Mash the gabi and pass it through a sieve. Season with salt a nd pepper. For the Mashed Gabi: water gabi, peeled and diced salt and pepper PINOY MODERN On the Menu For more modern Pinoy recipes, get the latest copy of F&B World at your favorite newsstand.