REDISCOVERING FILIPINO CLASSICS
Delight in a symphony of soulful flavors that pay homage to classic Filipino recipes reimagined with a contemporary touch. Join our feast as we transform each dish into a celebration with the outstanding performance of Sub-Zero and Wolf appliances.
April 27, 2024 - Food serves as the core in every Filipino gathering. Be it a festive occasion or a casual get-together, food invariably takes center stage, fostering connections among us. Sub-Zero and Wolf conducted a cooking demo in the brands’ exclusive showroom at The Residences at Greenbelt in Makati City. Focus Global's corporate chefs excited guests by elevating dishes inspired by classic Filipino recipes.
The afternoon started with Baby Squid Adobo on Toasted Pandesal, a Filipino staple transformed into an easy-to-eat appetizer. The savory, tangy, and slightly sweet dish was created using the Wolf Induction Cooktop which boasts of its instantaneous heat transfer, providing the most efficient method to cook. The precise temperature of Wolf is perfect for cooking delicate ingredients like squid, ensuring they are tender and flavorful every time. The pandesal was toasted in the Wolf M Series Oven, showcasing its large cavity which is perfect for preparing for a big gathering. Using Convection Mode, the even heat ensured that each pandesal had a golden exterior while maintaining its soft texture inside.
The next appetizer demonstrated was the Chicken Inasal Skewers presented as bite-sized pieces topped with a special aioli made with chicken oil. Using the Wolf Induction Cooktop, the chefs were able to achieve the smokey and charred exterior of the inasal even without an actual grill. The Power Boost Setting offered the high heat required to create dishes like this. Wolf’s precision cooking showcased its capability to elevate a traditional favorite at home.
For the main dish, the Beef Tenderloin Morcon with Longganisa and Kesong Puti Stuffing was inspired by the traditional Morcon created from thinly sliced beef rolled and stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg. The morcon was brought to life using the Convection Roast mode on the Wolf M Series Oven. This allowed for deeper browning on the beef’s exterior with the filling cooked to perfection. The freshness and quality of the ingredients enhanced the overall flavor of the dish. Every bite of the Beef Tenderloin Morcon was filled with delicious flavors, blending the taste of sweet and savory.
A Filipino meal is not complete without dessert and what better way to savor this by reintroducing a traditional treat, Puto Bumbong. This is typically served with butter, grated coconut, and muscovado sugar. For an elevated twist, it was topped with keso de bola and a special muscovado pastry cream that added another layer of flavor to the local favorite. Traditionally, cooking puto bumbong involves the tedious process of steaming ground glutinous rice batter in bamboo tubes arranged vertically in a pot. This method has to be done repeatedly as the conventional steamer only fits 3-4 tubes at a time. With the Wolf Convection Steam Oven, the process was simplified as the chefs were able to easily make a large batch by placing the rice batter into foil molds and directly cooking them in the CSO at once, achieving the same delicious results. This cozy dessert was paired with Tsokolate de Batirol Coffee combining a classic Filipino hot chocolate drink with well-loved espresso created in our Wolf Coffee System.
Experience rediscovered Filipino classics like no other with Sub-Zero and Wolf by booking an appointment with us.
