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Wednesday, December 3, 2014

Pinoy food reinvented at 'Inuman at Pulutan' in New York

source: Balitang America

NEW YORK - Filipinos in New York have a lot to be thankful for this holiday season. One of which is seeing the Filipino food movement grow in the last three years, partly thanks to events like Inuman and Pulutan – a night of sampling sumptuous traditional and modern Filipino cuisine created by Filipino chefs from various New York city restaurants.

Now on its third year, Inuman and Pulutan has become the go-to event when it comes to tasting the traditional and modern Filipino cuisine in the Big Apple.
"It's getting bigger as I've said. I think this is a very good platform to really promote Philippine food, Philippine spirits," said Consul General Mario de Leon.
Nobu is a Japanese restaurant but its Filipino executive chef recreated the popular crispy pata by adding a touch of Japanese influence. He calls it crispy braised pork shank.
"I'm using Filipino ingredients to make a Japanese sauce," said Nobu executive chef, Ricky Estrella.
Nobu owner Hiro Tahara described Filipinos as very passionate about food.
"Their work ethics are really good. They are very passionate about the food and then, they work very hard, very friendly. Filipinos are great chefs," Tahara said.
Tocino is a delicious and popular Filipino dish. Spotted Pig is not a Filipino restaurant but its Fil-Am executive sous chef prepared the popular breakfast meat by putting it inside a bun--a Pinoy version of the New York favorite pork bun.
"Basically, it's a pandan-infused bun, with pork tocino, pickled vegetables. We use cane vinegar, coconut vinegar and a calamansi mayo in it. They wanted to use Filipino ingredients in a non-traditional way. Tocino is awesome with rice, eggs and stuff but it's great in a sandwich too," said executive sous chef Edie Ugot.
'Chopped' champion and judge Chris Coleman said it's his first time to attend a Filipino-American event. He said he fell in love with the Filipino people and their food.
"To me, I'm amazed for what I've seen. This is fabulous. I love it, very talented cooking, very talented chef. I could not wait to get the opportunity to fly to the Philippines and basically enjoy and embrace chef and their cooking," said Coleman.
Organizers say they are already planning for a bigger and better Inuman and Pulutan 2015.







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