Techniques
Filipino adobo preparation
FERMENTATION
Filipino adobo cooking
FERMENTATION
Pit Fermented Cane Vinegar
FERMENTATION
Anaerobic fermentation of sugarcane juice in clay pits creates a complex vinegar with umami-rich microbial metabolites.
Balut Steaming (Philippines)
FERMENTATION
Filipino Burong Isda Mold Co-Culture
FERMENTATION
Floating Egg (Filipino 'Itlog na Lumutang')
FERMENTATION
Karabee
PRESERVATION
Chicharrón Preparation
PRESERVATION
Philippine adobo marination
FERMENTATION
Filipino Gulaman
MODERNIST
A thermo-reversible hydrogel formed through hydrogen bonding of agarose polymers extracted from red algae.
Fermented Fruit Mash (Filipino)
FERMENTATION
Arroz Caldo con Tsokolate (Philippines)
THERMAL
Filipino Kankanen Fat Extraction
BAKING
Pinakbet Layering
BIOLOGICAL
A layered vegetable fermentation where bitter melon polyphenols interact with fish protease enzymes.
Burong Isda Rice-Fish Symbiosis
FERMENTATION
Salted Egg Yolk Powder
PRESERVATION
Arroz Caldo sa Ibos (Philippines)
PRESERVATION
Coconut Husk Smoking
PRESERVATION
Low-temperature smoldering of coconut husks imparts subtle sweetness and nuttiness.
Burong Isda
THERMAL
Sinangag na Malagkit
THERMAL
Balut Mold Fermentation
FERMENTATION
Dried Champorado (Philippines)
THERMAL
Chicharrón Rendering
THERMAL
Controlled thermal breakdown of subcutaneous adipose tissue to achieve simultaneous collagen crisping and fat liquefaction.
Crackling (Chicharrón)
MODERNIST