Food trends, as the word trend itself suggests, are fleeting. From ramen houses to Korean fried chicken, from salted egg chips to Japanese cheesecakes, the pickiest eaters with their complex palates are always eager to try something new. But trends also have the tendency to repeat themselves, running like clockwork every x number of years. Much like how we appreciate throwback photos on our social media accounts, we also go back to what we consider to be our comfort food, regardless of what is trending online and in real life.
To kick of the new year and the inevitable search for the next must-try ideas, San Miguel Pure Foods Culinary Center tapped some of the country’s most renowed chefs – Heny Sison, Emelita Galang, Rosemarie Lim, Sylvia and Ernest Reynoso-Gala, and Gene Gonzalez – to break down emerging food trends for 2018.
“We’re very much present throughout different segments of the food service industry, and as such, we’re always trying to stay ahead,” said Llena Tan-Arcenas, culinary service manager of San Miguel Pure Foods Co. Inc. “For this year, we are seeing five major trends that we know will make for a very appetizing and appealing 2018 for food lovers, namely Extreme Indulgence, Ready-to-Eat, Global Flavors, Heritage Filipino Cuisine, and Artisanal Breads and Hybrid Desserts.”
Extreme Indulgence
Arcenas said this trend has been present as early as 2016, but it has since evolved, producing the likes of more extravagant, if not at times outrageous, dishes when it comes to flavor combinations.
The Culinary Center prepared a 12-inch burger to represent this trend, using Angus beef burger patty, cheese spread, chicken nuggets and honey-cured thick-cut bacon. It also served chili-infused honey-glazed chicken lollipops with sweet potato and peas paper tots on the side to showcase bold flavor combinations.
Heritage Filipino Cuisine
For mother and son chefs Sylvia and Ernest Reynoso-Gala, Filipino cuisine will gain even more prominence this year, with more restaurants offering their own rendition of traditional dishes and combining these with modern techniques. “Millennials have a thing for throwback dishes, for recipes from the past. There is much love for history and for traditional food,” Chef Ernest said.
In response to this trend, San Miguel Pure Foods has rolled our its “Heat and Eat” products – Monterey’s lechon kawali and Purefoods crispy pata. And as a nod to our gastronomic heritage, the Culinary Center served these with three sauces representing Luzon, Visayas and Mindanao, namely kare-kare, humba, and piyanggang.
Ready-to-Eat
“Traffic conditions in the Metro will lead to ready-to-eat food being patronized more. As more time is being spent on the road, there’s less time for food preparation. The trend is for food on the move, food that can be purchased online,” said Chef Heny Sison.
Chef Emelita Galang said with the fast-paced lives of most Filipinos and the rise of the so-called dashboard diners (what with the daily traffic woes in EDSA and in every other major roads in the metro), grab-and-go dishes will become not just convenient options but steady hits.
Artisanal Breads and Hybrid Desserts
“We will see more colorful food preparations and the use of more organic ingredients,” said Chef Rosemarie Lim. The spread included matcha (green tea) croissants, Hokkaido bread (with a generous filling of ham and cheese), and three kinds of doughnuts (from the literally red-hot chili doughnut to the salted egg custard-filled variety).
For Arcenas, trends may change as quickly as they become viral, but the quality products of San Miguel Pure Foods will remain present in every Filipino kitchen.
“Our products are very versatile. You are always assured of consistent quality and taste, and that is not a trend but a constant,” she said.
Global Flavors
With more people traveling to various parts of the globe, Chef Gene Gonzales predicted the popularity of exotic fruits and vegetables along with cooking methods that cross over from one culture to another. “Cooking techniques will merge together. We will see the rise of a global, borderless cuisine,” Gonzales said.
To exemplify this trend, the Culinary Center prepared African chicken Harissa (chili pepper paste) with bell pepper coulis and Moroccan pork belly, both cooked sous vide. Infused oils were also used to add flavor and aroma to the dishes.
San Miguel Pure Foods and its recipes
AFRICAN CHICKEN HARISSA WITH BELL PEPPER COULIS
Ingredients:
1 kg MAGNOLIA CHICKEN STATION BREAST FILLET
1/2 cup minced garlic
1/4 cup store-bought harissa paste
1/4 cup lemon juice
1/2 tbsp iodized fine salt
1 tsp cracked black pepper
BELL PEPPER COULIS:
1/2 cup MAGNOLIA GOLD BUTTER, UNSALTED
2 (100 g) pc red bell pepper, sliced
6 cloves garlic
1 (100 g) pc white onion, sliced in half
1 tsp dried thyme
1 tsp dried rosemary
2 cups rum
1 (250 mL) pack MAGNOLIA ALL -PURPOSE CREAM
Procedure:
Preheat water bath to 58ËšC using a sous vide machine or using low temperature poaching.
Marinate chicken fillets and place inside a food grade polyethylene bag. Vacuum seal and slow-cook bagged food in water bath for 6 hours.
Remove chicken for bag, quickly sear or broil before serving. Serve with sauce.
For sauce, melt butter in a hot pan. Sauté bell pepper, garlic, onion, thyme and rosemary for 5 minutes. Add rum to flambé or create a burst of flame. Simmer until alcohol dissipates. Add cream and simmer for another minute. Season with salt and pepper. Puree using a blender or food processor. Strain sauce into a smooth consistency.
Makes 5 servings.
CHILI HONEY HABANERO CHICKEN IN CONES
Ingredients:
1 (200 gm)pack PUREFOODS CHICKEN POPCORN, fried according to package directions
3 tbsp honey
3 tbsp Tabasco habanero
3 pc store-bought waffle or bread cones
1 tbsp chopped spring onions
Procedure:
Combine honey and chilli in a bowl, then toss chicken until evenly coated. Transfer chicken into cones and top with spring onions.
*Best served with sour cream
Makes 4 servings.
CRISPY PORK PYANGANG
Ingredients:
1 (425 g) pack PUREFOODS HEAT & EAT LECHON KAWALI, deep fried and sliced
3 cloves garlic, sliced
1 pc red onion, sliced
2 pc fresh turmeric, chopped
1 (30 grams) pc ginger, chopped
1 pc chili pepper (labuyo), sliced
2 pc finger chili (sili haba). sliced
1 bundle spring onionS, chopped
1 tsp iodized salt
1/2 tsp pepper
2 tbsp MAGNOLIA NUTRI OIL PALM VEGETABLE OIL
1 cup desiccated coconut, toasted in pan until golden brown
2 cups coconut milk
Procedure:
Place garlic, red onion, ginger, peppers, spring onionS, salt and pepper in a blender. Puree and set aside.
In a pan heat oil and add mixture. Sauté for 2 minutes. Add desiccated coconut and mix well. Stir for 2 minutes using low heat. Add coconut milk and stir until completely blended. Simmer for 5 minutes or until sauce thickens.
Makes 5 servings
DOUGHNUT GLAZE
Ingredients
240 grams powdered sugar, sifted
30-60 mL MAGNOLIA FRESH MILK
Procedure:
Add milk into sugar a little at a time until desired glaze consistency is achieved.
Makes 10 servings
Yield: 1 cup
Tip: Use 30 mL of milk to make a thick glaze or 60 mL for thinner a thinner and runny glaze.
DOUGHNUT
Ingredients
100 mL cold water
150 mL MAGNOLIA FRESH MILK, mixed with 2 tsp white vinegar
1 pc MAGNOLIA BROWN EGG
60 g melted MAGNOLIA GOLD BUTTER UNSALTED
454 g BARON ALL-PURPOSE FLOUR
57 g sugar
2.5 g iodized fine salt
5 g insant dry yeast
1 liter MAGNOLIA NUTRI OIL PALM VEGETABLE OIL
Procedure:
Combine water, milk, egg, and butter. Set aside.
In a mixing bowl, combine flour, sugar, salt, and yeast. Make a well in the center and pour in wet mixture. Mix together until a dough forms. Knead dough until smooth and not sticky. Rest for 15 minutes.
Prepare a pan lined with parchment paper. Flatten dough to about 1/4 inch thickness and cut using a doughnut cutter. Proof for 45 minutes or until double in volume.
Fry in hot oil over medium heat for 30 seconds on one side and a minute on the other. Place on a pan lined with paper towel or wire rack. Serve with sugar or with glaze.
Makes 10 servings
TREND: All about Flavors— Amplifying Flavors through local ingredients
Cocktail Name: Pinoy Para-sol
Cocktail Description: Layers of Pinoy flavors depicts the colorful “payong” — playful and refreshing.
Recipe:
In a mixing vessel, combine (in the order shown):
15 ml lemongrass-pandan concentrate
15 ml lemon juice
15 ml mango nectar
30 ml guyabano juice
45 ml G.S.M. Premium Gin
Add ice (`5-7 cubes: so liquid is covered) and then shake (`15-20 secs so that drink is properly diluted, chilled & blended). Strain over new ice in a Rocks glass.
Then add:
1 spray Angostura bitters (on top of drink)
Garnish with a lemon wheel (and a lemongrass stalk or pandan leaf)
TREND: Consumption Trend: DIY Homebased Entertaining
Cocktail Name: Samal Beach Cocktail
Cocktail Description: You don’t need to be out to have this leveled up drink. These easy steps will let you enjoy— just like drinking with friends along the beach.
Recipe:
In a mixing vessel, combine (in the order shown):
30 ml dalandan liqueur or orange liqueur
15 ml lemon juice
30 ml pomelo juice
45 ml G.S.M. Premium Gin
Add ice (5-7 cubes: so liquid is covered) and then shake for 15-20 seconds (until drink is properly diluted, chilled & blended). Strain into a Cocktail glass. Garnish with a long orange peel.
INDIAN CURRY SALAD
Ingredients
1 (100 g) pc MAGNOLIA CHICKEN STATION BREAST FILLET
1 tbsp Tandoori spice
2 cups romaine lettuce
1/2 cup sliced boiled potatoes
2 tbsp chick peas
1/2 cup sliced red bell pepper
1/2 cup sliced cucumber
1/2 cup MAGNOLIA REAL MAYONAISE
2 tbsp olive oil
2 tsp curry powder
1 tbsp honey
1/2 tbsp lemon juice
Procedure:
Seasoned chicken with spice. Marinate overnight. Pan grill then slice into cubes. Set aside.
In a bowl, combine greens with potatoes, chick peas, bell peppers, and cucumber. Top with chicken.
To make dressing, mix together mayonnaise, olive oil, curry powder, honey, and lemon juice.
Makes 2 servings.
INDIAN CURRY SALAD
Ingredients
1 (100 g) pc MAGNOLIA CHICKEN STATION BREAST FILLET
1 tbsp Tandoori spice
2 cups romaine lettuce
1/2 cup sliced boiled potatoes
2 tbsp chick peas
1/2 cup sliced red bell pepper
1/2 cup sliced cucumber
1/2 cup MAGNOLIA REAL MAYONAISE
2 tbsp olive oil
2 tsp curry powder
1 tbsp honey
1/2 tbsp lemon juice
Procedure:
Seasoned chicken with spice. Marinate overnight. Pan grill then slice into cubes. Set aside.
In a bowl, combine greens with potatoes, chick peas, bell peppers, and cucumber. Top with chicken.
To make dressing, mix together mayonnaise, olive oil, curry powder, honey, and lemon juice.
Makes 2 servings.
LECHON KAWALI PAELLA
Ingredients:
1 (425 g) pack PUREFOODS HEAT & EAT LECHON KAWALI, deep fried and sliced
thinly
1/2 cup olive oil
1/2 cup minced onions
1/2 cup minced garlic
1 (280 g) can PUREFOODS CHORIZO BILBAO STYLE, sliced thinly
1 (180 g) pack tomato paste
2 cups red wine
3 cups Jasponica rice, washed
1 liter pork stock
1/2 tsp iodized salt
1/4 tsp pepper
1 (50 g) pc red bell pepper, sliced and sautéed in a little olive oil
1 (50 g) pc yellow bell pepper, sliced and sautéed in a little olive oil
50 g French beans, cleaned and sautéed
1 pc lemon, sliced
Procedure:
Preheat paella pan. Add olive oil and sauté onion and garlic for 2 minutes over high heat.
Add chorizo and tomato paste. Cook until tomato paste turns brown. Deglaze with red wine and simmer for 30 seconds.
Stir in rice, add stock and half of the pork. Season with salt and pepper. Cover pan with foil and cook for 40 minutes using low heat.
After 40 minutes, top paella with bell peppers and French beans. Cover for another 5 minutes or until rice granules are evenly cooked.
Remove foil, top with remaining pork. Garnish with lemon slices.
Makes 6-8 servings.
MONSTER BURGER
Ingredients
6 (895 g) pack CHEF’S SELECTION ANGUS BURGER PATTY, thawed
1 (225 g) pack MAGNOLIA CHEDDAR CHEESE, sliced
1/2 cup store-bought barbecue sauce
1 pc hamburger bun 10 inches diameter
6 pc curly lettuce leaves
2 pc salad tomatoes, sliced
2 pc onion, sliced
2 (200 g) pack PUREFOODS FUN NUGGETS
1 (220 g) pack MAGNOLIA CREAM CHEESE SPREAD
1 (500 g) pack PUREOODS HONEYCURED BACON THICK CUT, fried
1 (200 g) pack crinkle-cut fries, fried
Procedure:
Form thawed burger patty in a 12 inch pan. Press gently and chill for at least 2 hours. Pre heat oven at 150°C.
Grill patty for 5 minutes on each side. Finish in the oven for 15-20 minutes. After cooking top the burger patty with sliced cheddar cheese. Spread the bottom half of the bun with barbecue sauce. Arrange the lettuce, burger patty, salad tomatoes, onion, nuggets, cheese sauce, bacon, and fries. Close the sandwich with the top half of the bun.
Makes 8 servings.
SINIGANG SA SUHA AT CALAMANSI
Ingredients
3 (100 g each) pc white onions, each piece sliced in half
6 (50 g each) pc tomatoes, sliced in half
4 L water (braising liquid)
2 (600 g) pc MONTEREY BEEF SHANKS
1/2 cup fish sauce (to taste)
1/2 cup calamansi juice (to taste)
1/2 tsp pepper
1 (400 g) pc fresh pomelo, peeled and cleaned
1 (100g) pc white radish, sliced
1 (50 g) pc eggplant, sliced
1 (200 g) bundle sitaw, sliced 2 inches long
1 (100g) bundle kangkong, use tender leaves and stalks
Procedure:
Combine onions, tomatoes, water, beef, and fish sauce in a pot. Cook covered using low heat until beef is tender for about 1.5 to 2 hours.
Add calamansi juice, pepper and pomelo pulp. Simmer for another 20 minutes covered.
Add radish, eggplant, sitaw, and cook for another 5 minutes. Add kangkong leaves and stalks and bring to a boil. Remove from heat and serve piping hot.
Makes 6 servings.
