Filipino-Spanish descent Chef Kevin Christian Ereñeta, CHS, MSFS, has elevated the family’s heirloom paella recipe into a delectable holiday fare.
Named after the chef’s father, Don Manolo’s Adlay Paella features Adlay, also known as Job’s Tears or coix seeds, a plant native to Southeast Asia and whose grains are a substitute for rice or corn. The same plant is widely utilized as a cereal, traditional medicine, soups, or even liquor.
“Adlay is a delicious and versatile functional food,” Chef Kevin added. “It is also very Filipino – it gives the dish more character, gravity, and depth.”
A Culinary Arts graduate from De La Salle-College of Saint Benilde School of Hotel, Restaurant, and Institution Management, Chef Kevin has a goal to improve traditional dishes with the aid of science.
While he pursued a master’s degree in Food Science from the University of Santo Tomas, he found interest in functional foods through his mentors and scientists Dr. Rosario S. Sagum and the late Dr. Trinidad P. Trinidad from the Department of Science and Technology Food and Nutrition Research Institute (DOST-FNRI).
His professional experience included training under the award-winning Chef Linda R. Junio and honed his skills at the kitchen of the famed Café Ilang Ilang of the historic five-star Manila Hotel. He currently shares his experience with the next generation of chefs at Benilde.
Today, Chef Kevin imparts his heirloom recipe to readers so families may welcome a new dish at the traditional Christmas table. For the recipe, read full story on manilastandard.net