East meets West in the 2nd edition of Madrid Fusion Manila at SM Supermalls. Members of the media were given a taste of the Galleon Trade recently at Sarsa Bar+Kitchen at SM MOA as we traced our connection in history and integrated ingredients from different parts of the globe to modernize local dishes.
Chef Jayps of Sarsa Kitchen+ Bar taught us how to make Adobong Pusit Arroz Caldo. It was like the comforting soup version of Paella Negra. He added a touch of lemongrass to make it refreshing and crunchy squid that has the nice texture of lechon :) He topped it with more squid ink and achete oil.
Meantime, Chef Ed Bugia turned a rice dish into something more Chinoy.. Paellang Pancit! He said Pancit should be our national dish because there are so many versions of it.
He made it less intimidating over the stove without compromising the enticing colors and textures.
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