Food and TravelA traditional Chavacano dish makes a comeback

A traditional Chavacano dish makes a comeback

-

- JAGUAR F-TYPE -spot_img

CIENTO Quinse” is a term in Spanish that represents a number: 115. It is also the name of an old, traditional Chavacano dish that has almost become extinct, if not for Chef Christopher Carangian, punong heneral of the Culinary Generals of the Philippines, who quickly came to its rescue by promoting it and sharing its recipe via food festivals and media features.

Chef Chris, a culinary heritage advocate, accidentally came across the dish in a wake that he attended. Being the head of the Culinary Generals, an organization whose members dig deep into the history of each heirloom dish in an effort to preserve it, he researched on the Ciento Quinse, and found out that it is a raw jackfruit dish that combines seafood with pork liempo in a spicy dish that gets its heat from 115 pieces of sili (chili). The ratio is 115 pieces of chili to one big jackfruit. These days, however, the number of chilies is no longer as specific.

Ciento Quinse was one of the heirloom dishes that Chef Chris featured in “Philippine Culinary Heritage,” a 12-day Filipino food promotion held at Diamond Hotel Philippines’ Corniche Restaurant. As guest chef, Chef Chris took diners on a food journey steeped in culture and tradition.

‘CIENTO QUINSE’

INGREDIENTS

1/4 kg ginger, sliced

1/4 kg Spanish onion, sliced

1/4 kg garlic, chopped

1/2 kg pork liempo

1 kg raw langka (jackfruit), sliced

Water

1/2 kg siling haba (finger chili)

4 cans coconut cream (kakang-gata or thick cream)

Salt to taste

1/2 kg shrimps

1/2 kg crab, cut up

1/2 kg mussels

1 small bottle patis (fish sauce)

1 Tbsp brown sugar 1/4 kg siling labuyo (bird’s eye chili)

STEPS

  1. Sauté ginger, onion, and garlic in a little oil.
  2. Add cooked pork liempo, then sauté.
  3. Add jackfruit.
  4. Sprinkle with siling haba and pour in coconut cream. Season with salt.
  5. Add shrimps, then crab and mussels.
  6. Season with patis and brown sugar. Add siling labuyo. Cover pan and simmer until cooked.

Photographs by Dolly Dy-Zulueta

Previous article
Next article

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest news

Flavors of prosperity at Joy~Nostalg Hotel & Suites Manila

As the Year of the Dragon unfolds, Joy Nostalg Hotel & Suites Manila joyously marked the occasion with "Flavors...

Zenaida ‘Nedy’ Rustia Tantoco, 77: Empress, matriarch, icon

Nedy Tantoco lived, breathed, and embodied international luxury and professional family values. As the matriarch of the Tantoco family and...

Feast on love this Valentine’s Day

Love on the menu at Diamond Hotel Indulge this love month with Diamond Hotel Philippines’ enchanting Valentine's offers. Exquisite dining...

Prime opportunities for Filipinos in Greece

Golden Visa Centrale (GVC), a leading international property marketing consultancy specializing in residency by investment, has announced its latest...
- Advertisement -spot_img

Welcome the Year of the Wood Dragon in Manila

Auspicious offerings at City of Dreams Manila City of Dreams Manila rings in the Year of the Wood Dragon, considered...

A celebration of Mediterranean food and culture with Doña Elena

As one of the most influential types of cuisine, primarily for its abundant use of plant-based ingredients, Mediterranean food...

Must read

Color theory

It’s all about hue! Bright colors and monochromatic tones...

Why there’s much to love in the Philippines

A FEW years ago, my family and I took...

Overcoming my cell phone addiction

I must confess: I had become a cell phone...

A rebel to clean up Customs

If former rebel general and subsequent political prisoner Danilo...

Consumed by good food

“My name is always a conversation starter,” says Eric...
- Advertisement -spot_imgspot_imgspot_img