Salute to Filippino Cuisine

Bringing the Philippines to Memphis in May of 2012

Each year, Memphis in May invites renowned chefs and culinary experts from the honored country to visit Memphis and share their delicious creations with the Mid-South.

Cuisine of the Philippines_{Chef Claude Tayag}  

Chef Tayag is a Filipino chef, writer, and artist.  Tayag is the author of multiple culinary books and his restaurant “Bale Dutung” serves authentic Kapampangan food, and was featured on Anthony Bourdain’s “No Reservations.” and is considered a culinary destination.

May 11 & 12 Peabody Hotel’s Chez Philippe

149 Union Avenue Memphis, TN 38103

901-529-4000 for information and reservations

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Featured Recipes from Franklin Baker   

Coconut- Crusted Fish with Mango Salsa

For the Fish

• 4 white fish fillets                                                                 
• 1 cup Franklin Baker Tender Fresh Sweetened Coconut Flakes
• 3/4 cup flour1 tsp curry powder
• 1/2 tsp cumin
• 1/2 tsp salt, or to taste
• 1/2 tsp ground black pepper, or to taste
• 2 tbsps butter
• 2 tbsps olive oil
• 1 egg

For the Mango Salsa

• 1 ripe mango, peeled and diced
• 1 green onion, chopped
• 2 tbsps lime juice
• 1/4 cup finely chopped red bell pepper
• 2 tbsps chopped cilantro
• 1 tbsp lemon juice
• salt and pepper to taste
• 1 jalapeno pepper, finely chopped

Procedure

1. To make the mango salsa, stir together the chopped mango, chopped onion, red bell pepper, lime juice, lemon juice, cilantro, and salt and pepper to taste. Set aside for at least 30 minutes.

2. Mix half the flour, Franklin Baker Tender Fresh Sweetened Coconut Flakes, cumin, curry powder, salt, and black pepper together on a plate.

3. In a shallow bowl, whisk the egg with 1 tablespoon water. Place the remaining flour on another plate.

4. Dredge the fish fillets in the plain flour (shaking off excess), then in the egg mixture and finally the coconut mixture to coat both sides.

5. Heat the olive oil and butter over high heat. Saute the fillets until browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.

6. Serve fillets warm. Top with mango salsa and serve with rice.

Chocolate Macaroons

Ingredients

• 5 1/3 cups Franklin Baker Tender Fresh Sweetened Coconut Flakes
• 2/3 cup sugar
• 6 tbsps flour
• 1/4 tsp salt
• 3 egg whites, lightly beaten
• 1 tsp almond extract
• 8 oz (8 squares) semi-sweet baking chocolate, melted

Procedure

1. Preheat oven to 325 degrees. Mix Franklin Baker Tender Fresh Sweetened Coconut Flakes, sugar, flour, and salt in a large bowl. Blend well.

2. Add egg white and almond extract. Mix well.

3. Drop by tablespoonfuls, 2 inches apart onto greased and floured baking sheets

.4. Bake 20 minutes or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

5. Dip macaroons halfway into melted chocolate. Place on wax paper - lined tray and allow to stand for 30 minutes at room temperature.