Chef Victor Barangan of Eastwood Richmonde Hotel bagged the top prize of this year’s Unilever Food Solutions Certified Funlasang Pinoy Grand Cook-Off held at Unilever Philippines, Bonifacio Stopover Corporate Center, BGC, Taguig City.
Chef Victor’s Burong Salmon Adlai, a creamy rendition of the traditional fermented rice with fish, wowed the judges for its ingenious use of the gluten-free grain called adlai, which was delightfully blended with cured salmon fillet. It was served with mustasa leaves and crispy fried lechon kawali, and eaten like samgyupsal.
Chef Victor brought home the grand prize of P100,000 cash, a trophy and a championship medal.
Eastwood Richmonde Hotel Executive Chef and Certified Funlasang Pinoy Champion Chef Victor Barangan unveils his winning creation, the Burong Salmon Adlai.
Chef Victor’s Burong Salmon Adlai garnered the highest points because of its unique use of adlai and the perfect balance of sour-salty flavour, which was made more subtle with the addition of salmon.
“I was playing with adlai, as requested by my sister who grows it in Mindanao,” said Chef Victor, who’s the executive chef of Eastwood Richmonde Hotel. “I love buro and I want people to enjoy it like I do. I chose salmon to make it more premium.”
“Buro is not really a popular dish,” said Chef Fernando Aracama, one of the judges. “It is very regional in fact. I have tried buro before and it took me a while to like it. But this one is more refined and well-thought of. It’s very updated and it’s something that you can enjoy eating every day. The decision was unanimous. All the judges were saying “sarap” and it was a true sign of a well-executed dish.”
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