ASEAN | Chefs From The Philippines Incorporate U.S. Meat Into Local Dishes |...

ASEAN

Chefs From The Philippines Incorporate U.S. Meat Into Local Dishes

As part of the Intensified Customers Contact (ICC) strategy in the ASEAN region, the USMEF Culinary Training Center and Test Kitchen in Singapore not only increases awareness of U.S. beef and pork among chefs, but also teaches them how to use cuts in their local dishes.

Last week chefs and restaurant owners from Manila learned about using non-loin cuts of U.S. beef to prepare ethnic Filipino dishes. Hanging tender was prepared into Salpicao, a popular garlic beef dish served as an appetizer with cocktails or as an entrée with rice.

U.S. beef boneless short plate was prepared as a beef version of Lechon Kawali, a traditional crisp pork belly dish. This dish was also prepared with U.S. pork.

Lisa Sy, owner of Angel’s Kitchen restaurants, said the taste of U.S. beef is favorable and the price of the cuts demonstrated is competitive. She now will use U.S. beef in her restaurants, she said.

Other chefs were impressed with the tenderness of U.S. pork and said they will use the cut to replace the pork loin they use now since the taste is good, the meat is tender and the price is more economical.

ASEAN

Chefs From The Philippines Incorporate U.S. Meat Into Local Dishes

As part of the Intensified Customers Contact (ICC) strategy in the ASEAN region, the USMEF Culinary Training Center and Test Kitchen in Singapore not only increases awareness of U.S. beef and pork among chefs, but also teaches them how to use cuts in their local dishes.

Last week chefs and restaurant owners from Manila learned about using non-loin cuts of U.S. beef to prepare ethnic Filipino dishes. Hanging tender was prepared into Salpicao, a popular garlic beef dish served as an appetizer with cocktails or as an entrée with rice.

U.S. beef boneless short plate was prepared as a beef version of Lechon Kawali, a traditional crisp pork belly dish. This dish was also prepared with U.S. pork.

Lisa Sy, owner of Angel’s Kitchen restaurants, said the taste of U.S. beef is favorable and the price of the cuts demonstrated is competitive. She now will use U.S. beef in her restaurants, she said.

Other chefs were impressed with the tenderness of U.S. pork and said they will use the cut to replace the pork loin they use now since the taste is good, the meat is tender and the price is more economical.