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‘Almusal’: Madrid Fusión Manila 2016 Regional Lunch Day 2 in Photos

Here's how our local talents put the spotlight on Filipino cuisine, ingredients, and flavors in Day Two's interesting theme: Almusal (breakast)--serving twists on and reinterpretations of our favorite morning food.

For three days, Madrid Fusión Manila 2016 participants were treated to thematic lunches that flaunted the flavors of the Philippines and our three regions: Luzon, Visayas, and Mindanao. Aside from the buffet spread of local food by different establishments and restaurants from across the country, a delicious highlight was the most unique dishes that our very own local and Philippine-based talents and chefs created based on a specific theme each day. For the themed menus, the kitchen creatives were handpicked by Appetite Magazine editor-in-chief Nina Daza-Puyat and cookbook author Angelo Comsti (Day One), Just Jonesing and Pinoy Eats World founder JJ Yulo (Day Two), and 'Eat Out Now' author and magazine editor Alicia Sy (Day Three). Executive Chefs for the Regional Lunches are Noel dela Rama and Josh Boutwood, while assisting all chefs during the lunches are volunteers from Enderun Colleges. The three days were truly a smörgåsbord of Filipino culture, edible ideas, and delicious conversations.

Related Article

'Panlasa': Madrid Fusión Manila 2016 Regional Lunch Day 1 in Photos
For three days, congress participants were treated to thematic lunches that flaunted the flavors of the Philippines and our three regions: Luzon, Visayas, and Mindanao. Here's how our local talents put the spotlight on our cuisine, ingredients, and flavors in Day One's interesting theme: Panlasa (taste), or the five flavors of Philippines–maalat (salty), matamis (sweet), maasim (sour), mapait (bitter), and malinamnam (savory).

Here's how our local talents put the spotlight on Filipino cuisine, ingredients, and flavors in Day Two's theme: Almusal (breakast)–serving twists on and reinterpretations of our favorite morning food. Lunchtime was a fantastic hub of good energy with breakfast hits served by chefs, each one giving it his or her signature spin. Favorites like longganisa, tapa, ensaymada, and arroz caldo took creative and playful routes, surprising and pleasing the palate of hungry guests. The Regional Lunch component of MFM 2016 has definitely awakened local participants and international guests to new ways of presenting our own cuisine, becoming cooking inspirations and broadening our own palates to what Filipino food is and how its future can taste like.

Day 2: Almusal

Tapsilog gets a crispy twist

1. Tapa, Egg Yolk Cream, Rice Cracker
by: Chef Margarita Fores (Cibo, Grace Park, Lusso, Alta)

 

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Classic champorado with tuyo gets paired with a canapé of bihod (fish roe) frittata with chicken egg on top of a layer of smoked tomatoes, and finished with a topping of marinated tuna eggs.

2. Champorado and Eggs over Eggs
by: Chef Jayme Natividad (Taza)

 

The fish was marinated, seared and baked, and it is torched before serving with annato oil, leeks, bonito flakes, and rice

3. Dinaing na Paksiw na Tuna Belly sa Langkawas (galangal) at Tanglad (lemongrass)
by: Chef Seya Ortega (Sinigang)

 

Native black pig from Bukidnon is used for this version of morcon, which is made into a scotch egg to have your breakfast in one bite. This morcon is actually a family recipe which Chef Nico tweaked for this dish.

4. Morcon of Baboy Damo
by: Chef Nico de Asis Millanes (Terrasse Bistro, Portiko Cafe and Loungem Bacolod)

 

Serving up bites of Spanish breakfast is this version of the Spanish omelette, with potatoes, onions, and a layer of kesong puti It has a topping of Isabela longganisa, and pickled peppers using a homemade sinamak vinaigrette. It is paired with the sangria using Bignay, a wine from Tarlac, and other local components like lambanog and dalandan liqueur.

5. Tortilla de Patatas with Isabela Longganisa and Sinamak Vinaigrette; Bignay Sangria
by: Chef Miguel Vecin (Bar Pintxos)

 

Tapa is redefined into a lipsmacking vegetarian treat of mushroom jerky (made from dried oyster mushrooms), and replacing rice as its partner is white corn grits called 'bugas na mais' which Cebuanos use as rice substitute.

6. Kusahos nga Uhong (mushroom tapa) at Bugas Mais
by: Chefs Denise Celdran and Ramon Antonio (Edgy Veggy)

 

Bacon and eggs are staple breakfast items which Mister Delicious took and playfully transformed into a pandesal treat: pork fat pandesal (it is brushed with rendered lardo) gets a sprinkling of smoked sea salt, then the sandwich is filled with applewood smoked bacon, fried quail egg, and pickled ampalaya. It is served with smoked ham hock barako red-eye gravy.

7. Sandwich of Smoked Lardo Pandesal, Applewood Smoked Bacon, Fried Quail Egg, and Pickled Ampalaya served with Barako Red Eye Gravy
by: Chefs Jeremy and Jen Slagle (Mister Delicious)

 

The Filipina executive chef of Singapore's Osteria Mozza and Pizzeria Mozza presented three dishes for almusal: sisig fritters with spicy herb duck aioli, a riff on fried green tomatoes, and arroz caldo (rice porridge) using adlai, a nutritious grain that is native to the country and is a healthy rice substitute.

8. Breakfast Porridge with Piniritong Kamatis and Daing na Isda; Sisig Fritters with Spicy Herb Duck Aioli
by: Chef Karla Mendoza (Pizzeria Mozza and Osteria Mozza, Singapore)

 

Elevating our minatamis na saging is this dish of saba cooked in honey, tapioca with coconut crème anglaise, extra virgin olive oil, and rock salt–each spoonful gives delightful nuances on sweetness and texture

9. Saba at Buko (Local Plantain and Coconut)
by: Chef Rob Pengson (The Goose Station, Global Academy)

 

Tapsilog (tapa with egg and rice) and kape (coffee) is a staple almusal, and Lim's dish is an interpretation of this, minus the rice: Kitayama Wagyu beef is brined in coffee and coco sugar, and to cut through the flavors, the meat is usually served with atchara. Here it is a little different, using pickled kamias (bilimbi) and pickled quail egg. Representing the local salsa/ensalada are roasted tomatoes and pickled red onions.plus tomatoes and chopped onion for the side of ensalada. Top with coffee gravy and douse with any of the three types of vinegar to your taste.

10. Kitayama Wagyu Beef Tapa brined in coffee and coco sugar with Pickled Kamias and Quail Egg
by: Chef Francis Lim (Tipple & Slaw, Nav Modern Thai)

 

Native duck and chicken used for the molo comes from the chef's farm in Bacolod, while the edible flowers are sourced from Down To Earth.

11. Native Duck and Chicken Pancit Molo with Garlic Infused Rice Crisps
by: Chef Don Colmenares (Kusina ni Caloy, Bacolod)

 

Ayson's mango ensaymada is for sale at Homemade Treasures, while the chorizo ensaymada is especially made for the event: cheddar, queso de bola, and kesong puti are used with Tierra de España's chorizong hubad. Three mango components are in the mango ensaymada: homemade mango jam, dried mangoes, and mango rum liqueur.

12. Mango Ensaymada, Chorizo Ensaymada (collaboration with Tierra de España), and Classic Ensaymada (served with Risa Hot Chocolate)
by: Chef Chona Ayson (Homemade Treasures)

 

Redefining the duo of dinuguan at puto is Chef Edward's dinuguan longganisa with homemade puto laced with salted egg creme anglaise and red miso coconut sauce, and crumbled chicharon topping, served with calamansi

13. Dinuguan Longganisa at Puto
by: Chef Edward Bugia (Backyard Kitchen + Brew, The BRGR Project, Pino)

 

Booths: Magnum Opus Coffee, Risa Chocolate, Fog City, Mama Sita's Adobo Bar, Kapfer and Rivera jams and jellies, Sonny Lua's Quesong Puti, Bihod and Pancit Pusit, Pedro Brewcrafters, Nanay Choleng's Moron, Gapuz Farms grapes

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The Regional Lunches of Madrid Fusión Manila 2016 is sponsored by the Department of Agriculture. For more on MFM 2016: Visayas Regional Lunch and Almusal, click here.

Madrid Fusión Manila 2016 was held last April 7 to 9, 2016, at the SMX Convention Center, Pasay City. It is the first and only Asian edition of Madrid Fusion, a Spanish gastronomy congress organized annually since 2003, bringing together prestigious and innovative chefs from all over the world.

For more information about Madrid Fusion Manila, visit madridfusionmanila.com and connect with them via Facebook (/MadridFusionManila), Instagram (@madridfusionmanila), and Twitter (@madridfusionmnl).

 

 

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