Tuna Kilawin with Puffed Adlai by Rob Pengson “Filipino food isn’t really given much reverence as international cuisines,” says Rob Pengson. Playing up the local fare, he took the essentials of tuna kilawin, enhanced it with atchara and vinaigrette, and combined it with Japanese elements: mirin jelly, miso mayonnaise, and crab salad, organic from Visayas. “Instead of making it like sushi with adlai, we puffed up the adlai like rice crispies. It adds texture to an otherwise very delicate dish.” Comparison is the thief of joy, he adds, and so instead of comparing new Filipino fare with the tastes of the traditional, Pengson states, “I want to drive it to a place it’s never been before.
SOUTHERN living 2015 1027 SOLI NOV INSIDE.indd 20
10/27/15 5:32 PM